I got interested to go for this meet-up chiefly because it had been quite some time since I had interacted with other food bloggers. Also I was curious to see the newly opened APB CookStudio that I was following since many days on FB with series of cooking events conducted at regular intervals. Reaching this place was quite frustrating, especially since I was going for the first time and I had to find my way through traffic jam, with no clear cut landmarks. ?The Google maps were of no help. After many U-turns and wrong turns, I finally reached the venue passing through the dirt path into a small lane behind the main road at Chandivili. Once I reached the ABP Cook Studio, I was transported into a new world, surrounded by pantries containing exotic sauces, several cook stations placed side by side, ovens, fridges, and the shelves containing cook-books and kitchen accessories, the mouth-watering aroma of food hung in the air.
One by one, we tasted the dishes as were presented by the food bloggers, a five course meal, starting with soup, snacks, drinks, main dishes and followed by desserts.
Towards the end of the session, Alan D?Mello and Aditya spoke about Street Smart, a non-profit organization for supporting the street children. The restaurants that are partnered with this cause have a sign at the dining table, which indicates a small percentage of the food bill is siphoned out support children and elderly to lead a better life. This is very successful venture in London and has improved the lives of the street children; it is recently introduced in the metropolitan cities of India and hoping to spread awareness of this cause amongst diners and hoteliers.
It was a wonderful evening, I was happy to share my Mirchi Bhajiya (Chili Fritters) soaked in imli (tamarind) sauce and it gave me immense pleasure when friends took extra helpings and relished it. This is a typical Sindhi cuisine, served as a snack. Chili Fritters in Tamarind Sauce. 2tbsp chopped coriander leaves. 200gms large green chilies Make the tamarind sauce by soaking tamarind for one hour. Squeeze out the pulp, add sugar, salt, cumin seeds powder, red chili powder and coriander leaves. Keep it aside Make the gram flour batter by adding water to gram flour, just enough to make it a pouring consistency, add salt, soda bicarbonate and red chili powder. Keep it aside Slit and boil the chilies, remove the seeds.
Stuff the chilies with mango powder, salt and red chilies
Dip the marinated chilies in the gram flour batter (step 2) and deep fry the fritters.
Transfer the fried chili fritters into the tamarind water (step one), soak it for 2 minutes
Arrange it in the serving dish and Serve it cold.
Source: http://papadchai.blogspot.com/2012/10/mumbai-food-bloggers-potluck-treat.html
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