Get Posts By Email

Sunday, 29 June 2014

Last weekend we had a little family get together. We were 16 adults with a toddler and an infant. We wanted a nice dinner buffet, and when Googled I found SIGREE GLOBAL GRILL matching our criteria. Majority of the group likes grills, BBQs and for others we thought it would be a different experience. We booked the table in the morning. It started raining when we were about to start and a phone call to the hotel made sure we still had our tables reserved. After reaching, our table was ready to occupy and the vegetarians were asked to sit together. And their plates had a green marking. The ambiance was decent and comfortable, Nothing fancy.

The welcome drink was served. Cool, lemony and very refreshing. Every table had individual hot grills and the starters were on the way. There was a common salad for both the veggies and non veggies. Crisp lettuce, spinach and occasionally found tomatoes dressed with mayo. A replica of caesar salad sans the croutons.

Salad & cheese Balls
Welcome Drink
The vegetarian starters had thin crust cheese pizza,  cheese balls, rajma patties, grilled pineapple and broccoli, baby potatoes, paneer and mushrooms. All tasted great except for the rajma patty. Am not even sure if that's its name.



Vegetarian Starters
The non vegetarian starters had fish fingers served with mayo, grilled fish, prawns, lamb seekh kabab and two types of grilled chicken. They tasted amazing. The fish fingers were crisp and flaky, the lamb seekh kabab was just melt in the mouth. They were all perfectly cooked and succulent.



Non Vegetarian Starters

Grilled Fish

Fish Fingers

Lamb Seekh Kabab 
There was a live pasta station. We ordered penne pasta in cheese sauce and it was so yummy and cheesy. I filled my tummy with the unlimited starters and was left with room for only desserts. So I jumped on to the dessert table directly.

But before that I made a quick walk through the main course aisle and there was minestrone soup, American corn rice, chickpea Biryani, two types of paneer gravy, curd rice, papadams and Indian flatbreads ( that's all I remember). The non veggies had a fish dish which my brother said was superb and my dad liked the mutton biryani. But other than that the main course was average and when places like these offer unlimited grills & BBQs I don't really expect a fantastic main course. So it did not bother me at all.





The dessert spread was also good. They had Angoori Jamun, Moong dal halwa, chocolate chip tarts, chocolate cake, cheese cake, three varieties of mousses, strawberry and vanilla ice cream with optional butter Scotch, mango and strawberry glee and chocolate sauce for topping and finally some chopped fruits. They were all good.




Let downs:
  • The welcome drink was served only once and a second round was refused when asked.
  • The service was a little slow.
  • Fish fingers were served on their own sans the mayo and after asking couple of times the mayo arrived in the end.
  • The cheese balls too did not make a second appearance after asking couple of times.
  • The Delicious (almost forgotten) lamb seekh kabab came in the very end when we were quite done with the starters. It would have been good if it was served early.
  • We were split between two tables, and one table had some kind of bread for starters but it was not served for the other table.
Later the bills were settled and along came the feedback form. We made a couple of suggestions and remark about the service. And immediately one of the staffs came to the table and asked about the remarks that we had mentioned. Good the feedback was taken.

Sigree Global Grill

Ambiance - Comfy
Food - Excellent
Service - Can do better
Price - Pocket friendly for Unlimited Grills
Will I visit next time - Yes, Definitely!

Happy Dining!
0

Monday, 16 June 2014

This is my most favourite fish dish. My mom makes this a lot of times and before I actually tried the anchovies I used to eat only the crisp onions and curry leaves. And for me my mom puts in a lot of slices onions. After lot of encouragement from my brother I tasted the fish and I must say, It was awesome. The fish had very fine bones but easily removable (but my dad eats with the bones since they are not sharp and won't get stuck in your throat) and it was flaky and very flavourful. Since then anchovies became my most favourite fish.


ANCHOVIES / NETHILI (tamil)  are rich in Omega 3 Fatty acids, vitamins, iron and they have all essential minerals to strengthen bones. And contain Zero mercury hence making it absolutely safe to consume during pregnancy and Breast Feeding. 

You Will Need:

Serves 2

1/2 Kg Fresh Anchovies / Nethili Fish, Not Canned
Oil to Deep Fry

Marinade:

Juice of 1/2 a Lime
4 tbsp of Corn Flour
2 tbsp of Rice Flour
1 1/2 tsp of Red Chilli Powder
1 1/2 tsp of Ginger Garlic Paste
1 Large Onion, Sliced
Some Curry Leaves
1 Small egg
Salt to taste

The Cooking:

Clean the anchovies but cutting off the head and removing the internal organs. You can get this done at the butcher at the fish market.  Wash throughly and place it in a colander to remove excess water from the fish.

Place the fish in a large bow and add all the marinade. Mix throughly and let it marinate for 1 hr. 

Heat oil in a kadai to deep fry. Once the oil is hot add the fish in small batches and deep fry on medium heat till the fish is cooked and it appears crisp and golden brown. 

Remove and place it on a paper towel to remove excess water.

Serve hot with lemon wedges. 

Happy Cooking! 

0

Friday, 13 June 2014

I must confess, I have never eaten anything Moroccan in my life. But I have seen a lot of food shows showcasing the Moroccan Cuisine and I must say that's one of the most delicious cuisines across the globe. The spices and herbs of Moroccan cuisine have such an intense flavour and I totally fell in love with it. And that led to my first try with Moroccan Cuisine. MOROCCAN SPICY GRILLED PRAWNS with MOROCCAN YOGURT DIP...Ah I just love the way "Moroccan" sounds ;) 




This is a very easy recipe to follow and the flavours were amazing. You can make these on grills if you have one or simple put them on a hot tawa over the stove (that's how I made these) The grilled prawns were spicy and the yogurt dip sweet and tangy was just right for each other. After making these grilled prawns am looking forward to try more dishes from the Moroccan Cuisine. 


You Will Need:
Serves 2

500gms Prawns, Large 
Honey for Glazing
Metal Skewers / Bamboo Skewers (Soak them in water for 30 mins)

Marinade:
1 tsp Cumin Powder
1/2 tsp Coriander Powder
1/4 tsp Clove Powder
1/4 tsp Cardamom Powder
1/4 tsp Cinnamon Powder
1/2 tsp Paprika 
1 Finely Chopped Green Chilli 
1 Clove Garlic. Finely Grated
1/4 tsp Ginger Powder
Pinch Nutmeg 
1 tsp Olive Oil
Juice of Half a Lime
Salt to Taste

For the Moroccan Yogurt Dip:
1/2 Cup Hung Curd
1/2 tsp Cumin Powder
1/4 tsp Paprika
1/2 tsp Finely Chopped Mint Leaves
1 tsp Lime Juice
A dash of Honey

The Grilling:

For the Prawns:
Wash and devein the prawns. Place them in a bowl and add all the ingredients for the marinade. Let it sit for an hour. Meanwhile heat a non stick tawa with a tsp of oil. Skewer the prawns and place them on the hot tawa / grill. 

Let it cook on medium heat for 2 - 3 mins on each side or till they are cooked through. Once they are cooked through, brush little honey on to the prawns. If using a bbq / a grill let it cook for another min. If you are grilling them on a tawa, after brushing the prawns with honey, slightly char them over high flame on the stove. This gives a sweet smoky flavour to the prawns.

For the Yogurt Dip:
In a bowl, whisk all the ingredients together and chill. 

Serve the prawns hot with cooking Yogurt Dip and some lemon wedges! 


Happy Grilling!




0

Amma's Recipe #13

Ok, the one thing that will hit your mind first when you look at the pic is "This will give me a heart attack, look at the oil floating!"....he he he, my mum's usage of oil specifically in non vegetarian food is a long story. My mum born in chennai grew up in Sivakasi at her grandma's home during her teens. She leant the basics of cooking from her. And my great grandmother, even at the age of 90 was so particular about the look and taste of food. She points out whenever there is less oil in a dish and says the fat makes it tastes better. I have even heard stories of my great grandmother, storing goat's fat in jars like ghee. And any restaurant or mess in Sivakasi, uses oil abundantly. So now you know why my mom uses oil in excess. In fact, my great grandma is right. The oil from the curry when mixed with hot rice tastes heavenly. 

This MUTTON CURRY is one of the dishes shared and cooked exclusively by my mom. So so easy to make. Serve this curry with hot rice, rasam and boiled eggs....Its a killer combination. 


You Will Need:

500g Mutton, Small Cuts
250g Shallots, Chopped
4 Dried Red Chillies, Broken
1/2 tsp Cumin Seeds
1 tsp Red Chilli Powder
1/4 tsp Turmeric Powder
2 tsp Cumin Powder
Few Curry Leaves
Salt to Taste
1 cup Water
100 ml Gingelly Oil

The Cooking:

Heat a non stick kadai with oil on high. Crackle the dried chillies and cumin seeds. Add shallots and saute till golden brown. Now the washed mutton and saute on high for 2 - 3 mins. Add the turmeric powder, red chilli powder and salt. Mix well and saute for 5 mins on high. Pour in the water and cook till the mutton is tender. Once there is a gravy seen sprinkle cumin powder and simmer for 5 - 10 mins till the mutton is done and oil separates from the gravy. 

NOTE: You can also cook the curry in a pressure cooker. 

Other Recipes By Mom:


Like ShobsKitchen On FaceBook

Happy Cooking!

0

Monday, 9 June 2014

LIME HONEY OATS MUFFINS....these muffins are a weight watchers indulgence. If you are a buttery sweet kind of person, then sorry this won't give you any satisfaction. I am no fan of oats or any healthy dish for that matter. I actually made these for my big bro (he is the one I experiment all my recipes with, poor fellow ;p )


These muffins are very light, less sweet and "The go to" breakfast on the go. Its moist and the texture is just amazing. You can taste the oats, the honey and ting of lime in every bite. The glaze gives a nice sharp edge to the muffins, so I recommand you be genourous when glazing. 


Before the glaze! 

There is another way you can eat these muffin. Slice through the muffin and spread your favourite jam and eat like scones, Yummm!

Recipe Courtesy: food.com

You Will Need:
Makes 13 Muffins

For the Muffins:
1 Cup Uncooked Oats
1 Cup Yogurt
1/2 Cup Honey
1/4 Cup Milk
3 tbsp Melted Unsalted Butter
2 tsp Lime Zest
1 1/2 Cups Plain Flour
2 tsp Baking Powder
1/2 Tsp Baking Soda
1/4 tsp Salt
2 Egg Whites, Lightly Beaten

Glaze:
You Will Need:
3/4 Cup of Powdered Sugar
4 tsp Lime Juice
1 tsp Lime Zest

The Baking:

Muffins:
Preheat oven to 180c and Line the baking tray with 12 muffin cups.

Combine oats, yogurt, honey, milk, melted butter and lime zest in a large bowl. Mix evenly and let it rest for 10 mins.

In another bowl, sift together flour, baking powder, baking soda and salt. Keep aside until needed.

Add the beaten egg whites to the oats mixture and mix until well combined. Fold in the dry ingredients into the oats batter until the flour is moistened. DO NOT OVER MIX.

Fill the muffin cups almost full. Bake for 20 - 25 mins until the muffins are cooked through and are light golden colour on top.

Let it cool in the tray for fe mins. Then take the muffins out and let them cool completely on a wire rack.

For the Glaze:
Combine all the ingredients together.

Dip the top of cooled muffins into the glaze and serve.

Like ShobsKitchen On FaceBook

Happy Baking!



0

Friday, 6 June 2014

My mom & me are on a major Biryani quest. Its like we just can't get enough. We have already cooked and blogged about 4 types of biryani (Madrasi Chicken Dum Biryani, Mutton Dum Biryani & Dindigul Mutton Biryani) including this biryani recipe on the blog and guess what, we are just getting started. I have been hunting down recipes for different varieties of biryani across the nation. Wow, that sounds like am really on a mission ;) My mom has her own version of biryani (am yet to blog about it) since we are busy trying nation's different varieties of biryani, its been very long time she cooked it. If you have got a must try biryani recipe, am all ears! And I also have few more variations in biryani lined up, so do stay tuned. 




The Royal Biryani, not so royal photography! ;)



Breaking of the DUM! Make sure you take a whiff of the steam that is released. 



The Final Mix! 

So, this biryani recipe was shared by Reema Haseeb, author of food blog RIMZYS KITCHEN in one of a food groups. And I immediately knew I got to try it. She calls it Pulao Biryani. But the first word that struck me when I tasted it was 'Royal'. And hence I call it THE ROYAL BIRYANI. It was AMAZING! Through out the making of this biryani, me and my mom kept saying 'wow it smells amazing, wow it smells amazing'. And am so very sorry for the poor photography. My dad was so hungry, he just could not wait till I clicked something good. You can serve this biryani with raita or like us you can enjoy this with Mutton Pepper Fry & Brain Fry, Goat's I mean not the you know ;P 

Serves 4
You Will Need:

1/2 Kg Basmati Rice (Soak 30 mins)

Ingredients 1:
1/2 Kg Mutton
1 inch Ginger
12 Garlic Cloves
1 Big onion, sliced
1 Tomato
1 tsp Salt
1 Stick Cinnamon
1 Black Cardamom 
4 Cloves
15 Black Peppercorns 
1 tsp Cumin Seeds
1 Bay Leaf
4 Cups Water

Ingredients 2:
3/4 Cup of Browned Onions
1 tsp Ginger garlic Paste
1 1/2 Cups Thick Yogurt
1/2 Cup Oil
1 1/2 Tsp Red Chilli Powder
1 tsp Garam Masala
2 Green Chillies
1/4 Cup Chopped Mint
1/4 Cup Chopped Coriander
Required Salt
Orange Food Colour / Few Strands of Saffron Soaked in milk

The Cooking:

Step 1:
In a deep vessel or pressure cooker add all ingredients 1. Cook this for 30 - 45 mins till the water is reduced to a cup. If in a pressure cooker, cook till the 5 or 6 whistles and simmer to reduce the water. Once this this done strain and separate the stock and mutton. 

Step 2:
Heat oil on high in a pan and add the ginger garlic paste. Saute for a min and add the brown onions and yogurt. Stir well till everything is combined. Now add the chilli powder and garam masala and cook till the oil separates. 

Step 3:
Add the mutton and stock to the gravy.

Step 4:
Add chilli, coriander and mint. Cook on high till the gravy is combined together. Take off heat.

Step 5:
Cooking The Rice:
Boil plenty of water and add salt, few mint leaves and juice of half a lime. Once the water comes to a rice boil add the soaked rice. Cook for 7 mins approx. Or keep the flame high and wait till the water starts to come to a rolling boil. Once the water boils strain the rice. 

Step 6:
Layering the Biryani:
 In a wide vessel, place the rice followed by the mutton and gravy. Then sprinkle little brown onions and evenly sprinkle the food colour mix with little milk / saffron soaked in milk. 

Step 7:
Putting the Dum:
Tightly cover the top of the vessel with foil. And cook on low heat for 20 mins. You will see steam coming out after 20 mins which means the rice is fully cooked. 

Step 8:
After 20 mins, turn the heat off and wait for 2 mins. Then carefully peel off the foil (there will be so much steam trapped inside so be careful). 

Tumble this into a wide basin and with a flat spatula / metal spoon gently mix couple of time. What this does is, it evenly mixes the rice and the gravy.


Note: MIX GENTLY, twice or thrice will do.

Serve Immediately!

Like ShobsKitchen on FaceBook! 
Happy Cooking!


0

Author

Search this blog