Chicken Curry - Oriya Style


Ingredients:

For marination:

1 kg chicken
2 tbsp salt
1 tsp turmeric powder
Juice of 1 Lime &
2 tsp oil

To roast and grind:

1 big cinamonm stick
2-3 cloves
2-3 green cardamom

For the gravy :

2 whole garlic
1 inch ginger
3 big onions

4 red juicy medium tomatoes

1 tbsp salt
1 tsp turmeric
1 tbsp red chili powder
1 tbsp coriander powder
1 tsp cumin seeds
1 bay leave

4 tbsp mustard oil
2 small potatoes, cut into half and slightly tossed in 2 tsp oil.

Method:

Marinate chicken with oil , salt, turmeric & lime juice
Heat 4 tbsp mustrad oil in pressure cooker. Bring it to smoking point.
Reduce flame and allow it to cool down.
Add cumin seeds and sugar.
Add turmeric powder and 1 bay leaf.
Blend onion, ginger and garlic to fine paste. Add to the pressure cooker.
Cook till onion turns brown.
Blend tomatoes to fine paste.
Add to the cooker.
Cook till raw smell of tomatoes disappears.
Add all the dry spices and mix well.
Add chicken pieces and 1 glass of water.
Add potatoes and mix gently.
Close the lid and cook on high till you hear 2 whistles.
Reduce flame and cook for 5 minutes more.
Switch off the flame and allow pressure to drop.
Open the lid.
Add the roasted garam masala.
Sprinkle coriander leaves
Serve with Rice.


Raw Banana and Yam Curry




Take 3 raw bananas, peel and cut into small pieces
Cut 1 cup Yam  into small pieces
Put yam and raw banana into hot boiling water with pinch of turmeric and half tsp for about 10 minutes.
Heat 2 tsp coconut oil in a kadai.
Add  1 tsp mustard seeds, 1 tsp cumin seeds,few curry leaves, 1 green chili chopped.
Add banana and yam to the kadai.
Gring 2 tsp curd, 2 tbsp grated coconut, 1 small onion, few curry leaves, few coriander leaves and add it to the kadai.
Add salt and Madras Curry Powder or any curry powder. You can also add 1 tsp sambhar powder(optional)
Cover and cook for 3-4 minutes.
Serve with Rice and Sambhar.

Sizzles guaranteed at every bite @ Yana Sizzlers , FC Road

Pune has some great sizzler joints. Yana Sizzler is counted among the 1st few joints in Pune who introduced Sizzler in the town.


I was completely unaware of what sizzlers are till I had my first sizzler at Yana's . And then I realized what I was missing all these years. I will call Yana sizzler as one balanced meal which is packed with proteins, carbohydrates, vitamins, minerals and last but not the least – the taste.

It has small portions of cabbage, cauliflower, beans, carrots, sweet corn, green peas, capsicum, boiled and blanched spinach, meat of your choice or paneer, rice or noodles of your choice and hot piping French fries. There are different sauces which you can opt for. Chili Garlic Sauce, Barbeque Sauce, Schezwan Sauce are to name a few.

Update on 24th Oct:
They have introduced new sauces and my favourite in Mushroom Sauce. The person taking the order was reluctant to serve that to me stating it will be mild. But that's what exactly love with Terry Dengo.

The other favorite sizzler is the Chicken BBQ Sizzler with hot pepper sauce

Update on 24th Oct: They have introduced Mashed Potatoes and give you an option to choose between French Fries and Mashed Potatoes. Hence, you do have a healthier option available.  Earlier, they gave tomatoes which was ofcource my favourite part . But that is missing now :(

You will not get alcoholic drinks here and will find this place crowded with youth and college students as there are many colleges around. 

The starters served are delectable. I tried prawn pepper fry which was simply delicious and mind blowing. Service is slightly slow and I will not recommend this place if you are in a hurry or have other chores lined up. The Kalyani Nagar branch is spacious while the Deccan branch is small but cozy.

Update on Oct24th, 2015: They have recently renovated the entire restaurant and it looks brighter and warmer. The washroom has also been upgraded which was a pleasant surprise.



The desserts don’t disappoint you either. You can try out its hot brownie/chocolate fudge with vanilla ice crème and chocolate sauce served in a small sizzler plate. Else, you can also go for Fried Ice Crème which is delectable and melts in your mouth, one of its kinds served only at few restaurants in Pune.

Torry Dengo with Mushroom Sauce & Mashed Potatoes

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Barbeque Nation


 Barbeque Nation now has 3 different branches in Pune : 1stat Kalyani Nagar, 2nd at Wakad & 3rd at Deccan.

The world is definitely on the grill at Barbeque Nation. Words fall short while describing the flavours that it offers. If you want to have a feast, want to celebrate someone’s birthday, anniversary or any other special occasion or just want to enjoy a good meal, this is the restaurant which should definitely come in your top 3 list.


If you love sea food, they offer mouth watering prawns and fish platter. Do not forget to order extra lemons to squeeze before you eat.

Even the vegetarians will not be disappointed. The starter menu keeps changing. The only thing that does not change is Cajun potatoes and mushrooms. They are simply finger licking. The more you eat, the more you crave for. 

The serving does not end till you put your flags down. But trust me, your stomach might be filled after eating 5-6 different non vegetarian starters followed by 5-6 vegetarian starters, once you are back home, you wished you could have eaten more. Please do not think about calories you are gorging in. Once, in a while you should live to eat. 

The food does not end here. This place not only serves barbequed food, but has an assorted plate of soups, salads, curries, breads, daals, rice & biryanis to offer.

People with sweet tooth will enjoy the pastries , cheese cakes , firni, angoori gulab jamun, rasmalai which is occasionally served , ice crème which you can top with 3 different sauces and to end with freshly cut fruits.


If you are visiting at lunch hours, you will have a complement drink. If you are visting for dinner, you will enjoy the live band and can even request them to play your favorite song.

Food lovers will come out with a content stomach, heart & mind thinking when to visit next.

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Deccan Harvest

Located at the center of Magarpatta City, Pune , Deccan Harvest offers you some of the classic intercontinental food. If you love North Indian food, you must try its Potli Biryani which is moderately spiced and stuffed inside bhatura . Tandoori murg are to die for which is served with special mint chutney.

All the paneer dishes served are not only lip smacking but have an amazingly rich flavor. Thai red chicken curry goes very well with steamed white rice. The sweet dishes served are limited but you can blindly go for caramel custard any time of the day. 

The ambience is hospitable and you immediately feel at ease whether you are seated outside or inside.
If visiting in the evening hours, you can go for dinner buffet. Seating is outside and oven grills are placed at the center of the table. Starters come one after the other. Starters include chicken kebabs, lamb kebabs, fish kebabs and vegetable fritters. They have about 4-5 main dishes in veg and non veg both. However, the desserts served are limited which consists of 2 pastries, 1 ice crème and 1 Indian sweet.

If visiting during lunch hours, you can enjoy the flora and fauna of the Aditi Garden spread around Deccan Harvest.

This place is quiet popular among the Cyber City employees who get Corporate Discounts at the display of their employment id card.  The menu is limited. However, the chef takes care to put his signature in each dish mentioned. If you really want to enjoy quality time with family and friends this is definitely the place to be in.

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Paneer Shahjahani



Ingredients:

1 cup paneer cut into medium pieces
1 cup carrot cut into 1 inch long thick
1 cup beans cut into 1 inch long
Handful of cashew nuts
1/2 cup warm milk
1/2 cup curd
1 big onion chopped finely
1 tbsp garlic paste
1 tsp shah jeera
1 tbsp Madras Curry powder
1 tbp chopped sweet cherries
2 tbsp oil
1 tsp turmeric powder
1 tsp red chili powder
1 cup tomoto puree
1 tbsp chopped coriander leaves

Method to cook:

Boil carrots and beans for 10 minutes in boiling water. Strain and keep aside.
Grind cashew and warm milk to a fine paste. Mix curd and beat with a fork. Keep aside.

Heat oil in a pan.
Add shah jeera.
Add Garlic paste and finely chopped onions.
Once it turns brown , add tomato puree and cook till raw smell is not there.
Add turmeric powder, red chili powder and madras curry powder.
Add paneer cubes, boiled carrots and beans. Mix well.
Add salt and cook for 2 minutes more.
Add the cashew paste and mix well.
Add chopped coriander leaves.
Cover and cook for 2-3 minutes. Finally add chopped cherries and mix gently.
Server hot with Roti.

Soy Kidney beans cooked Capcisum and Paneer


Ingredients :

1/2 cup onion paste
1/2 cup tomato paste
1 tbsp ginger garlic paste
1 tsp cumin seeds
2 tbsp oil
1 tsp red chili powder
1 tsp turmeric powder
1 tsp coriander powder
1 tsp garam masala powder
1 capsicum chopped finely
1 cup paneer cubes cut into small pieces and shallow fried till golden brown.
1 cup soaked and cooked soy kidney beans
salt to taste

Method to cook:

Heat oil in a kadai
Add cumin seeds and allow to splutter
Add ginger garlic paste and cook for 2 minutes.
Add Onion paste and cook till onion turns golen brown.
Add tomato paste and cook till raw smell of tomato goes away.
Separately fry capsicum and keep aside.
Add turmeric powder, coriander powder, red chili powder and mix well
Add fried paneer cubes, fried capsicum and cooked lobia.
Add salt, garam masala one cup water and bring it to boil.
Switch off flame. Server hot with rice/roti.

Pineapple Cream Cake


Ingredients:

2 cup all purpose flour (maida)
2 tsp baking powder
1 tsp baking soda
2 eggs
1 tbsp vanila essence
1 cup powdered sugar
1 cup full cream milk
1 cup oil

1 cup chopped pineapple chunks
1 cup whipped cream
Few cherries
Pineapple Syrup

Method to bake:

Seive flour, baking powder, baking soda and sugar and mix in a bowl
Beat eggs, milk, oil, vanila essence with electric beater for 5-6 minutes.
Add the dry flour mix 1 tbsp at a time while mixing the batter continously in single direction.
Once, all the ingredients are mixed well, beat with electric mixure for about 5-10 minutes.

Preheat oven at 180 degree centigrede.
Put a parchement paper in your cake tin. I used a 10 cm diameter cake tin.
Pour the batter into cake tin and gently tap from the sides to let go of any bubbles formed.

Bake tke cake for 45 minutes at 180 degree centigrede. Do a knife test to check if cake is baked well and knife comes out clean.
Allow the cake to cool down. Cut the cake into two equal layers.

Whip whipping cream with 2 tbsp sugar and 1 tbsp of pineapple syrup using an electric beater till soft peak in formed.

Put one layer of cake on the plate. Sprinkle 2 tbsp pineapple syrup evenly.
Gently spread 3-4 tbsp of whipping cream evenly on the cake. Sprinkle half of small pineapple chunks over the cream.
Gently place the other layer of cake.
Spread the remaining whipped cream to the cover the cake completely.

Decorate the cake as you wish pineapple chunks and cherries.
Refrigerate the cake for an hour before you cut it.