Monday 29 August 2016

VETRILAI SAARU

Hai all friends
Have you all taken rest after hectic two days preparation of all Bhakshanams!!
Gokulashtami Bhakshanams all made of Ghee, oil, Jaggary, sugar and flours....
After constant exposure to making Bhakshanams in oil many may got throat irritation and head ache
VETRILAI SAARU is remedy for throat irritation due to heated oil fumes, head ache and indigestion.
Take ten Betel leaves - VETRILAI boil in a glass of water add a pinch of pepper powder. Squeeze the leaves and extract the juice. Add spoon full of honey. Have it hot. Sure with In an hour you will be releived all pains and get a good sleep too....

Farali dahiwada

Ingredients: 1 cup water chestnut flour, ½ cup paneer, 1 cup bolied and smashed potatoes, 1 spoon crushed ginger, 1-2 finely chopped green chili, 1 cup yogurt, cashew partially crushed, raisins, rock salt, sugar, cumin powder, pomegranate, oil for frying

Method to prepare Farali dahiwada:

Smash paneer in one bowl.
Mix cashew, raisins, green chili, ginger and rack salt in paneer.
Once you mix all ingredients well, prepare small balls of mixture.
Make batter of water chestnut flour.
Soak small balls of mixture in batter and fry them in hot oil.
Fry balls till it becomes golden brown in color.
Put fried wada in one bowl and add yogurt in it.
Garnish dahiwada with cumin powder, coriander leaves and pomegranate seeds.

FARALI DOSA

Ingredients:

For batter: 3 cup moriyo, 1 cup sabudana, ½ cup yogurt, farali salt, oil

For stuffing: 250 gm boiled potatoes, 2-3 finely chopped green chillies, salt, 1 tsp lemon juice, 1tbsp sugar, 1tbsp oil, ½ tsp cumin seeds

For masala dahi: 1 cup fresh yogurt, 1 tbsp sugar, 1 tsp roasted cumin powder, salt

Method to prepare Farali dosa:

Soak moriyo and sabudana in different bowl for four hours.
Grind them and mix both by adding yogurt and farali salt. Leave the batter in hot place for four hours.
Take one frying pan and sauté cumin seeds. Add green chili and fry it in oil for one or two minutes.
Now add boiled and diced potatoes in pan and bake it for while.
Mix lemon juice and sugar in potatoes. After 2-3 minutes turn off gas and put stuffing on side.
On non-stick pan spread batter and once it get cooked from one side, put potato stuffing on it.
Now cover stuffing with sides of dosa and turn it upside down to cook another side.
Prepare masala dahi by adding sugar, and cumin powder in cup of yogurt.
Serve hot dosa with masala dahi.

Farali Papdi ChaaT

Farali Papdi Chaat:

Ingredients:

For base: 1 cup rajigra flour, 1 tbsp oil, salt, 1 tsp red chilly powder, 1/2 tsp chilly flacks, oil for frying

For toppings: 2 boiled potatoes, green chutney, sweet chutney, 1/2 finely chopped capsicum, salt, 1/2 tsp red chilly powder, 1/4 tsp black pepper powder

For Garnishing: Finely chopped coriander leaves, 3 – 4 cubes grated cheese, chilly flacks, chopped tomato and capsicum

Method to prepare Farali Papdi Chaat:

For base:

In one bowl, add oil, salt, red chilly powder and chilly flacks with rajigara flour.
Prepare semi soft dough and leave it for 2-3 minutes.
Make small puries from it and fry them in hot oil.
Take out fried puries on tissue paper.

For toppings:

In one bowl, chop boiled potatoes in small cube form.
Add salt, chili powder, black pepper powder and mix all the ingredients well.

How to assemble:

Put puries in one plate.
On puries, put potato mixture and spread sweet and green chutney on it.
Sprinkle some chopped capsicum and tomatoes.
Now sprinkle grated cheese on it.
Put some coriander leaves and chilly flacks to serve it.

Farali Muthiya

Ingredients: 1 cup smashed and boiled potatoes, ½ cup roasted peanut powder, ½ cup rajigra flour, ½ cup yogurt, ½ soaked sabudana, 1 tsp smashed green chili, ¼ tsp smashed ginger, 1 tsp red chili powder, 1 tbsp sugar, salt, coriander leaves, 1 tbsp oil, ¼ tsp cumin seeds, ½ spoon sesame seeds.

Method to prepare Farali Muthiya:

Take smashed and boiled potatoes in one big bowl and add soaked sabudana in it.
Add rajigra flour, yogurt, peanut powder and mix all ingredients well.
All salt as per your taste and add crushed ginger and green chili.
After mixing all the ingredients, prepare small size muthiya.
Put all muthiya in steam cooker to bake it with steam of water for 15-20 minutes.
Once muthiya get baked, cut it into the small pieces.
Take 1 tbsp oil in small bowl and heat it.
Sauté cumin and sesame seeds in oil and spread mixture on pieced muthiya.
Garnish muthiya with chopped coriander leaves and serve it.

Papad paratha

With fried & crushed papads, I added coriander leaves, chilly, turmeric powder, salt, pepper flavoured cheese spread. Stuffed it in the chappatis & cooked. You can also add onions, ginger garlic, grated carrots, paneer, etc.

Farali biryani

Ingredients: 1 cup sawa millet (moriyo) soaked in water, 1 tsp oil, 2-3 chopped green chili, ¼ tsp salt, 1 tsp lemon juice, 1 tsp sugar, 1 tbsp roasted peanut powder, 1 grated potato

Take one pan and heat oil in it.
Add cumin seeds, green chilies, peanut powder, salt and grated potato in it. Bake all ingredients for a while.
Mix lemon juice and sugar in the mixture and bake it for minute. Put it on side.
Take one another bowl and heat some oil in it.
Sauté some cumin seeds in heated oil.
Now add soaked moriyo with green chilies and peanut powder.
Once moriyo gets cook perfectly, add lemon juice and sugar. Mix all ingredients well.
Take another bowl and spread roasted peanut powder with some red chili powder.
Now make small layer of moriyo on it.
On the layer of moriyo, spread mixture of grated potatoes.
Again make layer of moriyo by giving some pressure to all layers.
Slowly take it out in one serving dish to serve hot.

Baingan ka salan

Fry brinjal with the stem in oil and keep aside,then fry peanuts,sesame seeds and coconut grind as a paste
Kadai put oil fry onions garlic (optional) tomatoes once they get little fried add the grinded paste and add red chilli pwdr,tumeric pwdr,coriander pwrd,leave water to become a thin consistency,u can add pudina ,coriander for flavor.once it's boiled for 20 mind add the brinjal and keep for 10 mins then switch it off.

VILVAM

Keep a Vilvam leaf in a copper vessel in water over night. Drink that Vilvam jalam in empty stomach will give many health benefits
Vilvam leaf is trifoliate which signifies the holy trinity Brahma, vishnu, shiva. It is also signifies the three eyes of shiva.
The leaves, skin, fruits and roots everything of the tree is use to cure various ailments.
The sacred tree can cure problems like bleeding gums, dysentery, asthma, jaundice, anemia etc. The extract of Vilvam leaf can be used to control the cholesterol levels in blood,managing diabetes and bringing down blood sugar levels which makes the Vilvam leaves highly therapeutic too.
Keep a Vilvam leaf in a copper vessel in water over night. Drink that Vilvam jalam in empty stomach will give many health benefits

MINT RASAM

Mint is a popular herb has several benefits which includes helping for proper digestion and weight loss, relief from nausea, depression, fatigue and headache. Will helpful to resolve skin problems. Mint is a excellent for mouth and breath freshener.
Mint rasam is very good for rainy season
Method :
1.take 2hand full of mint and wash
2.In a pan take 1tsp ghee and fry 1/2 tsp pepper, 1/2tsp jeera, 1/2 tsp coriander seeds, 2red chillies, 1tsp Thur dhal, 2red chillies and mint
3.grind all ingredients and make a paste
4.In a vessel take tamarind water add one chopped tomato, salt.
5.Boil for 5miutes add a piece of Hing
6.when it boil add the mint paste and let it boil for ten minutes.
7.Dilute the rasam and season with mustards in ghee.
8. Aromatic mint rasam is ready

Farali aloo paratha

Ingredients:one boiled potato, 1 tbsp yogurt, 1 tbsp oil, 4-5 green chilies, 1 tbsp chopped coriander leaves, 1 tbsp sesame seeds, 1 tbsp roasted Peanuts powder, 1 tsp red chilli powder 1 tsp sugar, salt, rajigra flour and oil for frying.

Method to prepare farali aloo paratha:

Take boiled potatoes in one bowl and smash it. Add oil, salt, yogurt, roasted Peanut powder, coriander leaves, green chili and red chili powder. Mix all ingredients well to prepare stuffing.
Prepare dough by mixing salt, oil and rajigra flour.
Take small ball of dough and prepare aloo paratha with stuffing.
Fry aloo paratha and serve it hot with sauce or chutney

OATS PURANPOLI

Knead the dough as any regular chapati dough.
For the stuffing:
In a pan heat 2 spoons of ghee. Add approximately 1/2 cup of oats and 2-3 spoons of rava. Roast on a low flame for 10 minutes. Add a cup of milk and a cup of water. You can also add some crushed nuts. Add jaggery according to taste, cardamom powder. Fennel and nutmeg podwer can be added for better flavours and aroma. Cook on a low flame till the mixture is like thick porridge.
Cool this mixture and stuff like regular paranthas and cook on griddle till done.

SAHARA STAR - EURO - THE WESTERN CUISINE AND BAR

Mumbai, August 26nd, 2016– Hotel Sahara Star located next to domestic airport is known to tantalise taste buds with 8 food and beverage destination each offering a unique experience with its fine blend of gastronomic food and ambience. Latest addition to this 5 star deluxe property is the new Italian restaurant named EURO that is sure to entice your food craving for the most authentic and delectable European cuisine.

Presenting EURO, an authentic European cuisine and bar in the heart of Mumbai that promises to offer you an unforgettable dining experience with its sumptuous offering of European culinary delights. If you take delight in a relaxing ambience paired with great food and fine wine, then welcome to a world of indulgence inspired from the west. Step into one such delightful experience to treat your taste buds with a cuisine full of delectable surprises and pleasing refreshments on the menu. Sahara Star is pleased to bring the Europe’s magic in Mumbai for those who prefer superior indulgence.

Euro can seat 46 pax at a time and is open only for dinner. The fine dining restaurant offers exclusivity in terms of its design and seating arrangement that allows privacy to each diner. Helmed by Chef Amol Rane & Restaurant Manager Sh. Sarang Patil, Euro will have a rotating menu with a ‘speciality’ dish each night. Menu consists of approximately 30 dishes from European countries which includes Soup, appetizer, main Course cheese & dessert. Bringing in the true flavours and essence of Europe, Euro offers an array of delights both in food and wine for everyone who loves to dine in company of great hospitality and music.

Speaking about the restaurant Chef Salil Fadnis, Executive Chef said, “Euro brings with it true flavours of European cuisine. It can’t get more real. The food, décor, choice of breads and cheese, and selection of array of wine will transport you to the land of Europe. The response received from guests so far is overwhelming and we promise to keep up the quality.”

Euro is extremely classy and wears a minimalist look. With chequered floors and pristine walls, the restaurant exudes a vintage charm. The right mix of wood and glass in the interiors make it cosy and comfortable. The soft beige upholstery nestled in wooden frames and mounted photo frames with Europe’s significant location emanate European appeal. The use of modern cutlery adds a dash of color to the otherwise subdued décor.

Relish and revel in the mouth-watering recipes at Euro that express the true essence of Europe. Come experience an unforgettable culinary journey.

For Reservations :

Call 02239807444. eMail us info@saharastar.com. Log on to http://www.saharastar.com

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#euro #europeancuisine #europeanstylefood #saharastar #saharastarhotel#fbaisoiree

Let us celebrate the occasion with wine and sweet words

We were welcomed with a serving of red wine and white wine .. i love red wine as i feel red wine makes my skin glow and is good for heath too ...

ENJOYED A LOTTTTTTTTTTTTTTTTT WITH OTHER

BLOGGERS BY SINGING AND DANCING

HAVING FUN LIKE ANYTHING.

AS IT WAS RAINING OUTSIDE AND MY THROAT WAS INFECTED AND YUMMY MUSHROOM SOUP WAS SERVED FIRST AND IT WAS HEAVEN GOING INSIDE MY THROAT.
I ASKED FOR ONE MORE AS THE EXCOTIC TASTE OF MUSHROOM WAS SO ADDICTIVE . IT WAS YUMMUDA.. CLEAR WINNER ....ACCORDING TO ME.

#euro #europeancuisine #saharastar #saharastarhotel #europeanstylefood #porchinimushroomsoup #porchinimushrooms#pinenuts

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ITS A CLEAR WINNER IN TERMS OF TASTE.....IT WAS YUMMUDAAAAAAAAAAA.

ITS A SIGNATURE SOUP ..

WHATEVER THE ORIGIN MAY BE OR WHOEVER COOKED AND CAME UP WITH THE NAME FOR THE DELIGHT OF THE DECADE I WOULD LIKE TO SAY I WOULD ALWAYS BE GRATEFUL TO YOU DEEP DOWN MY HEART.....AND THATS THE KIND OF LOVE I HAVE WITH CHEF Salil Fadnis, Executive Chef said, “Euro brings with it true flavours of European cuisine. It can’t get more real. The food, décor, choice of breads and cheese, and selection of array of wine will transport you to the land of Europe. The response received from guests so far is overwhelming and we promise to keep up the quality.”