Real Joy Comes from Real Togetherness

Take a good look around yourself. It does not take much time to realize that the lines between the real and virtual world have become blurred. We spend hours on the messenger with a friend who lives in another city or even country but ignore the friendly next door neighbor who never forgets to smile at
you. Even if our friends stay within the same city, we prefer to connect with them over a online channel. And if we do meet up once in a blue moon, most of the time is taken up by clicking selfies and updating them on social media.

The situation is no better even within the four walls of one's home. Just recall the scene at dinner time. All the family members are engrossed in their own virtual world while eating the food in a mechanical manner. One or two might take a snap and post it on a social media channel but none of them  make any effort to appreciate the mother who has cooked the meal with much love and patience. In a way, this disconnect with the real world runs deep within the close confines of a family too.

None of us seem to realize that this behavior is slowly but steadily eroding our support systems and leaving us vulnerable to ailments like depression and hypertension. It is more so with the younger generation that is yet to forge those strong bonds that are so very essential for mankind to exist as a society. Aristotle very much meant it when he said that "Man is by nature a social animal". How much ever technology advances and we become more and more self reliant, we cannot afford to be completely cut off from others. The disadvantages of being isolated are many but most striking is the risk of developing Alzheimer's disease and dementia.

On the other hand, being together with people can be fun. Whether it is just sharing jokes/stories or even working towards realizing a common objective, human interaction is stimulating and makes up feel upbeat. One ends up making new friends, discovering a mentor or an agony aunt and in case one is truly lucky, even a soulmate. Also, we much more stronger when we knows that there is someone to lend a shoulder during the difficult times.

Unlike the virtual world where people try to project a very different image of themselves, real world interaction are much more genuine. One finds it easy to accept people with their faults and all.
Children who grow up in an environment that fosters togetherness turn out to be happier and balanced individuals. It fosters tolerance and makes them more open to people, places and situation that are different from what they encounter in everyday life. Ultimately it is these kids who will inherit the earth and hence imbibing them with the virtues of togetherness will only help make the world and better and happier place.


This post is written for Kissan. Watch this inspiring video that illustrates the virtues of finding happiness in togetherness -

Makeup Essentials for Pandal Hopping !!

Dusshera is here and it is pandal hopping time ! And yet another occasion for the gals and the ladies to doll up. While we all have our own way of doing it, this one is just a simple post for cutting out the clutter and getting the basics in one place, preferably a neat little bag, so that you do not have to turn the house upside down at the last minute.

This is a last minute post and done in a hurry even as I get my own stuff in one place. SO, please excuse any mistakes.

The essentials -

1. Foundation / BB cream -  One needs to be selfie ready all the time. Hence a little something to brush away those imperfections. Take a tiny amount and dot around places that need most attention, i.e., undereyes and around the nose and mouth. Blend it with light fingers/sponge/brush. Layer a little more if some areas still need coverage. Finally do not forget to blend at the jawline and the hairline. And yes, apply some of it one the neck as well.

2. Pressed powder - This helps the makeup stay longer as it absorbs all the excess oil. Especially important if using eye makeup or a glossy lipstick as it prevents bleeding/feathering.

3. Lip liner & Lipstick - Line your lips with the liner and use a white eyeliner to subtly highlight the cupid's bow. Then take the liner and fill in. That helps hide the pigmentation which is common among Indian women, the lipstick also last longer and does not bleed. Go for reds and fuchsias as they are best for getting the festive look.

4. Eyeliner & Mascara - Use a waterproof liner as it might get sweaty inside the pandals and you do not want to look like a panda on a religious mission. Instead of trying and failing to get a straight line from the inner corner to the outer one (and making a mess in the process), try doing it from the middle of the eyelid to the outer corner. Then join with another line from the inner corner to the middle one. Do not forget the mascara for the wide-eyed look. Go for a transparent one if black does not fine favor with you.

5. Hair serum - Keeps hair shiny and tangle free. Plus helps a lot with those unruly fly-aways. And it is a must if you planning on using the iron on your tresses.

Apart from that, get all those accessories in one separate bag, preferably teamed up with the respective outfits. DO NOT forget to include the Chaand Baalis or the oversized Jhumkas are a must to glam up that saree or anarkali you are planning to wear.

I guess it is not much. Just some tips to save time and trouble. So, go ahead and enjoy the Puja !!!

Broccoli Butter Masala ( Navratri Special )

When it comes to 'sattvik' or 'niramish' fare, i.e., cooking without using any onion or garlic, many of us have a mental blockade. "Will it taste good ?" or even "there can be no substitute for fish/chicken/or any other meat of your choice", are some of the common nags that I have come across. But over a period of time I have explored the sattvik fare from various regions of India and most of it has turned out to be delicious. For example, let us take the Monday/Thursday meals cooked in most households in Odisha. Rice, dal with veggies, minimal spices and a ghee tadka, a sweet-sour chutney kind of thing, stir fried veggies and greens (either stir fried or cooked with moong dal). Simple and, nourishing yet delicious enough to qualify for an everyday meal. People who prefer rotis over rice can opt for a simple 'vrat ke alu' or 'kachey kele ki subzi' with rotis or parathas made with Rajgire ka atta.

Having tackled the first question, let us move on to the second one. But what is one supposed to serve if guests drop in ? Well, there are 'no onion no garlic' versions of most curries like the Navratan korma, matar paneer and butter masala (and it is also available on my blog) along with delicious sattvik 'no onion no garlic' biryanis that one can choose from.

The 'Broccoli Butter Masala' is just an addition to this list and the fruit of my efforts to marry Indian cooking with exotic ingredients. Read on for the recipe -

Preparation Time - 25 mins

Ingredients -

• 2 cups broccoli florets
• 2 medium sized tomatoes
• 10 cashews
• 15 raisins
• 1 cup milk
• 2 tsp fresh cream
• 1/2 tsp coriander powder
• 1/2 tsp kashmiri chilli powder
• a pinch of garam masala
• 2 pinch turmeric
• 1 tsp butter
• 2 tsp oil
• salt to taste
• 1 tsp kasuri methi
• few whole spices ( 1 green cardamom, 2-3 cloves, 1" cinnamon, 1 bay leaf, 6-7 peppercorns )

Preparation - Boil sufficient water in a saucepan.Once it gets to a bubbling boil, add the broccoli florets and let it cook for a minute or two.

Remove and immediately dunk in cold water. Drain the water after 5 mins. This helps bring out the gorgeous green hue of the broccoli.

Soak the cashew and raisins in 1/2 cup warm water for 20 mins. Grind into a smooth paste.

Puree the tomatoes.

Make a paste out of the coriander powder, garam masala, red chili power and turmeric along with a little (2-3 tsp) water.

Cooking - Heat the oil and butter in a wok. Add the masala paste and fry for 2 mins.

Add the tomato puree and fry till oil starts to separate.

Add the cashew and raisins paste and cook for 3 mins.

Finally add the milk and 1/4 cup water along with the blanched broccoli florets. Sprinkle Kasuri methi on top.

Bring to a boil on low heat and let it simmer for a while till the broccoli turns soft and the gravy coats the florets evenly.

Add the cream. give it a mix and remove from flame.

Serve hot with puris or a simple pulao.

Wishing all my Readers a very Happy and Auspicious Navratri !!

May the Mother Goddess shower You with all Her Blessings !!

Nine glorious days of festivities. Of prayers. And ofcourse family gatherings. Most of us await eagerly for this time of the year.

Here is a quick list of some of the delicious dishes and offerings one can prepare during these 'no onion no garlic days' -

• Instant Sabudana Kheer
• Sundal
• Banana Chips
• Sabudana Vada
• Khichdi
• Kaddu ka raita
• Matar Paneer
• Rajma Masala
• Navratan Korma 
• Pulihora
• Sattvik Biryani

For more recipes click here .

8th FBAB Meet up @ Absolute Barbecue, BTM ( and of course the review !! )

As the clock raced towards 7:00 pm and the storm clouds loomed on the horizon, I sent out a quick prayer to heaven. Having braved the fury of the rain Gods last Sunday ( the 7th FBAB meet up), I was in no mood for a encore at such a short interval. Especially when I needed to get though the Silk Board Junction which is the "Lakshman Rekha",the mythical boundary, for folks commuting from Marathahalli. I always have second thoughts when I have to take this route.

Mercifully, the clouds retreated and we were able to make the trip without any traffic hassle as the rain threat ensured that many people stayed indoors. Locating the restaurant was no hassle either as it is located next to an Indian Oil petrol bunk and the ground floor of the building is rented out by Reliance Fresh. Once we reached, we were promptly ushered into the restaurant and led to this huge table set up for the FBAB members. There were quite a few new faces, bearing testimony to the growing popularity of FBAB. A quick round of introductions and the table was all set for the barbecue.

Starting with the American cheesy potatoes(nice), the cheese corn balls (muaah), the mutton gilafi sheek (turned out to be somewhat dry) and tandoori Tangdi (nice and juicy), almost 11-12 starters, including prawns and fish were served at the table. Apart from the cheese corn balls, Murgh boti and the tandoori tangdi, which stood out, the rest of the dishes turned out to be pretty ok.

One surprise element though was the barbecued pineapple which was not mentioned on the menu. With an amazing caramelized flavour and texture, it made everyone swoon.

Now coming to the USP of the place, the 'Wish Grill' is something that just needs to be experienced.

Men at work. The energy at this place is palpable and one just feels like spending a few moments checking out how they coordinate it all. Clockwork precision.

The 'Wish Grill' is made up of an exotic selection of vegetarian and non-vegetarian ingredients which are paired with AB's signature sauces. You wish for it and they cook it for you. Normally one is expected to walk up to the 'wish grill' , pick up their choice ingredient and the sauce, and return to table. Once it is reday, the staff pick it up from the grill and serve it at one's table. Simple enough.

I tried quite a few of their exotic meats/seafood and my vote goes for the squid !!! Cooked to perfection with undertones of coconut and subtle spices, it was a rare enough treat. Even the shark meat is worth a mention. Sadly the duck turned out to be too chewy.

This is what I wished for !!

And that is how they served it !!

I will go with the latter anyday...what about you ???

Moving on to the main course, there were quite a few hidden gems. And I was glad that I took the effort to try some of it even though I was quite full after the barbecue and the wish grill. The AB's special dal turned out to be subtly rich and bursting with flavors while the Sri Lankan Prawn Curry was just out of this world. One of the best prawn curries that I have ever tried, it had the juiciest prawns buffeted by a gravy that almost felt like a caress on the tongue. Now I am getting a craving for it even as I write this review. The Noorani paneer is also worth a mention as it is something that all vegetarians would love.

No visit to AB's is complete without sampling some of their delicious desserts. Mind blowing variety and some pretty crazy stuff too.

Ghewar with Rabdi ?? Two outstanding dishes but sadly incompatible !! The unfortunate marriage resulted in each one losing out it's own essence. Reminded me of some of the translated books that I have read. 'Bereft of a soul', as I would like to put it.

Best among the lot ??

The Paan Icecream !!! Yay....I scream, u scream, we all scream for Icecream !!!


And finally, introducing the man behind a million smiles....ask those lovely ladies (and some guys too) who were queuing up for the Stone cold icecreams !!

Thank you for being patient with us and obliging us as we struggled to capture the perfect frame !!

Overall, a great experience with food and the foodies. It is always a pleasure to interact with people who can talk the talk when it comes to food. Thank you Absolute Barbecue for the awesome experience. And I am definitely coming back for the wish grill and the Sri Lankan Prawn curry !!!

Adding this as an afterthought. As I have been to their Marathahalli branch earlier, I could not resist comparing it with the newly opened one at BTM. Personally, I would pick the former any day as it is a lot more spacious and has dim lighting which gives the feel of being in a fine dining restaurant. The interiors are tastefully done and the menu is also great. Just a few small changes. Subtle but effective.

Mughlai Paratha ( with chicken bharta stuffing )

There goes the last non-vegetarian post before Navratri kicks off !! A simple yet delectable Muglai paratha mad with whole wheat and stuffed with a deliciously finger-licking chicken stuffing. Most folks usually use maida instead of whole wheat which looks great in terms of presentation, but the best way to do it is to use atta and maida in equal proportion which not only looks great but also tastes much better than the maida variety.

However, I have used only whole wheat which I fortified with some flaxseed powder. For the stuffing, I pressure cooked the chunky chicken pieces with some spices, then shredded it and mixed it up with boiled and mashed eggs, chopped onion, green chili, cilantro and just a tint bit of garam masala (optional). Lower calories without compromising on the taste.

Read on for the recipe -

Preparation Time - 30-40 mins

Ingredients -

For dough-
1 cup whole wheat atta
4 tbsp warm milk
2 tsp oil
salt to taste
just enough water for kneading into a stiff dough

Rest -
1 cup chicken bharta (chk recipe HERE)
1 egg
2 pinch salt
oil for cooking the paratha


Preparation - Take the atta in a wide plate. Add the oil and salt. Rub it in.

Then add the milk and a little water. Knead into a stiff dough.

Smear more oil on the dough and keep it aside (covered) for 30 mins.

Break the egg into a bowl, add salt and beat it lightly.

Cooking - Take small portions of the dough. Roll it out into rotis.

Heat a flat tawa or frying pan. Place the roti on it. Smear 1 tsp egg mix over it.

Add some of the chicken bharta to the center of the roti. Fold it from all sides into a parcel. Brush more egg on top of it.

Drizzle with oil and cook on both sides. (Usually Mughlai paratha is shallow fried with lots of oil but I prefer to cook it with a few drops of oil in a nonstick skillet )

Serve hot it green chutney, ketchup and onion rings.

Chocolate and Jaggery Sandesh

Sandesh. These moist yet flaky sweets ( excuse me but I have not been able to figure out the right adjective to describe a Sandesh ) of Bengali origin have a special place in my heart. While I never had much of a sweet tooth, but I cannot resist the lure of these beauties. Maybe it the beauty in their shapes or the amazing texture or even the low sugar content, I can never have enough of these. And I would promptly pester anyone coming from Calcutta to get a packet for me.

While the preparation itself is nothing much to talk about, the kneading time of the chenna and the cooking time play an important role in the final taste of the product. Most of us would be able to get it right with a few trials. Here is a very simple recipe that I refer to whenever I am in the mood for some low calorie cocoa indulgence. This is a sugar-free chocolate version of Sandesh.

Read on -

Preparation Time - 10 mins

Ingredients -

• 1/2 liter milk
• 1 1/2 tsp vinegar
• 3 tsp grated/powdered palm jaggery
• 2 tsp cocoa powder
• few drops ghee to rub on the palm and the molds

Preparation - Bring the milk to boil on a medium flame in a thick bottomed vessel. Once it gets to a rolling boil, keep on the flame for another 2-3 minute.

Dilute the vinegar with 1/2 cup warm water.

Remove from flame and keep aside for 4-5 minutes. Add the diluted vinegar in one corner of the vessel till the milk shows signs of curdling. Using a spatula, mix the contents of the vessel thoroughly till the greenish water (whey) and milk solids (chenna) get completely separated. ( You might not need to add the entire cup of citric acid but use sufficient amount needed to split the milk )

Place a thin cloth on a metal strainer ( Do not use  plastic as the mixture is still very hot at this point ). Pour the contents of the vessel over it. Wash the chenna under running water for 2 minutes to remove all traces of citric acid. Bundle/gather the corners of the cloth and squeeze out all the water but do not squeeze too hard.
Hang it for 1 hour or till the chenna is dry.

Remove the cloth and place the chenna on your sanitised kitchen counter / chopping board. Start kneading it with the heel of your palms. Then gather the chenna into a ball and start kneading again. Do this for 10 minutes.

Now add the powdered jaggery and cocoa powder and knead again till completely incorporated.

Cooking - Heat a nonstick pan on low flame. Add the chenna mixture and spread it all over the bottom. Let it cook for 5-6 mins with regular stirring till any residual mositure evaporates.

Once the mixture starts to come together, remove from the stove and allow the dough mixture to cool down till it is just warm to touch.

Knead it again for 2-3 mins.

Break of small bits of the chenna dough and shape it using us fingers or use a mold.

Allow it to cool down.

Serve or keep refrigerated till consumption.

Deviled Eggs with Guacamole and grilled Cherry Tomatoes !!

I love avocados. Apart from the mild buttery taste and texture, I love it for the fact that it helps me with my PMS symptoms. Yeah, it is one of those foods that actually make you feel better during those days of the month and hence I always stock up a few of these to beat my mood swings. Given the fact that it is very filling, a small quantity goes a long way. A good thing when one is actually feeling bloated.

This is one easy recipe that can also be served as starters at a brunch or a kitty at home. Replacing the egg yolks with guacamole, one gets a good dose of protein and healthy fats without any added cholesterol. The grilled cherry tomatoes add an interesting flavor and texture to this dish.

Read on for the recipe -

Preparation Time - 15 mins

Ingredients -

• 2 hard boiled eggs
• 1/2 of an avocado
• 1 pinch pepper powder
• 2 pinch chili flakes
• 1/2 of a lemon
• chopped cilantro
• salt to taste
• 1/2 tsp olive oil
• 4-6 cherry tomatoes

Preparation - Peel the outer shell and slice each egg into two equal halves. Scoop out the yolks.

Take 1/2 of an yolk, 1/2 of an avocado, salt, pepper, chili flakes, olive oil, cilantro and lemon juice in a mixing bowl. Mash together.

Scoop up some of this mixture and place it on the egg whites using a small spoon.

Heat a pan. Drizzle a bit of olive oil and throw in the cherry tomatoes. Sprinkle a bit of salt. Toss on high flame till small black spots appear.

Serve these tomatoes along with the deviled eggs.

Restaurant Review: Barbeque Factory, Indiranagar ( For the 7th FBAB Meet-up )

"Sheekampuri ke sikhaye,
 Nalli ke Nihare,
aur Palak to palkon pe bithaye,
ek ehsaas ko hum review mein utaren !!"

Excuse me for the bad poetry but good food can do a lot of things to one. And as you see, in my case, it has aroused the slumbering poetess in me.

Stepping into Barbeque Factory for the 7th FBAB meet, I could not help but notice the warehouse like interiors with wiring running all over the place and those over-sized overhead lamps. We were among the first ones to step into the restaurant. It was raining quite heavily and hence most folks were stuck in the traffic. After being greeted most warmly by Ajay who owns the place, we were given the table with the best view (the perks of being a food blogger). The restaurant front is open and the shades had also been pulled up and the fresh air felt quite soothing. It was the prefect setting to introduce the food bloggers and reviewers to their new menu.

Suddenly I spotted some kids with cotton candy. Walking around the place, I found that they had installed a machine for it and a few kids had gathered around it. Feeling rather excited, I got one for my son who duly refused to pose with it (din't I say that being a Mum is a thankless job) !! Slowly everyone started trickling in and the starters were served.

The very first dish which came in was their signature Shikhampuri kebabs with honey paratha and 4 awesome chutneys. Apparently there is a signature style of devouring it too as demonstrated by our host. And what a dish !!! Totally blown away with those flavours...the chicken, the saunth, the chili, the coconut and quite a few other ingredients coming together in a beautiful way.

This was followed with chicken tandoori, chicken wings, golden fried prawns, fish tikka, tandoori mushroom, tandoori achari paneer, palak kababs, dahi kebabs and seekh kebabs, the usual suspects that one finds in any barbecue place. While all of them were quite good, it was the Basa fish tandoori and the palak kebabs that left me in a drool. Have never tasted a more flavorsome Basa preparation !!
And the bits of papad (or was it something else like chana jor garam) embedded in the palak kebabs took it to just another level. Don't miss it for anything.

Most of us were feeling a bit full by the time we ventured for the main course. I spooned some peas pulao with some dal makhni and dal tadka onto my plate and was rather enjoying the simple stuff when the Biryani came in. One of their signature dishes, it turned out to be quite delicious with lots of flavors going into it. But having sampled atleast 20-25 types of biryanis ranging from the Southern varieties like Hyderabadi, Andhra & Ambur to the North/East ones Lucknowi, Kolkata & Sindhi,  I can tell you that it is among the heavier ones. Biryani lovers should try this atleast one.

But there was something else in the main course that took me my surprise. The Nalli Nihari which turned out to be just my types. With places like this, the main focus usually remains on the starters and the main course can be quite boring. But here I had a totally different experience. The meat was soft and ready to fall off the bones while the rich gravy has a silken feel to it and continued to tickle by taste-buds for a very long time. The spices were minimal and the flavor of meat was demonstrated in full glory. This is the best Nihari that I have ever had till date.

And of course there were these oysters too !!

Finally when it came the desserts, I decided to go for just one thing. And after much deliberation and consultation with the in-house folks, I picked up the coffee icecream. Low on sugar and just the right note of bitterness, this turned out to be a delight !!

Overall, it turned out to be great evening with a awesome spread and some great conversation. And the best part is that you get to enjoy this experience at just Rs 729 bucks which is a steal deal.