KAILASH PARBAT ADYAR

Kailash Parbat never fails to impress us. One of its most successful outlets, set up at Adyar was one, that I always wanted to try.

It already looks very majestic on the outlook and the moment you step in the restaurant, the soothingness of the music calms you down and the cool air refreshes you. The ambience is just perfect. With a seating capacity of more than 90, one can just imagine the size of the restaurant.

Their branch Manager, Mr. Parveen Shetty, greeted us with such humbleness and made sure that we were settled down and were comfortable. In no time we were given the menu which was vivid and filled with information of our Indian culture on one side and the variety of items they serve on the other. Not going to lie, it was a hard time choosing what to have with their variety they offer.

The following are the dishes we ordered after much debates 🙂

STARTERS:

Manchow Soup:


It’s always advised to start your meal with a soup, and what better than Manchow soup? The taste was just how it should be and it is served with fried noodles and is one of the deadliest combos. It was a great start indeed.

Chat Platter:


The Chat Platter consisted of Dahi Vadas, Crispy Corn Baskets, Sev Puris and Bhel Puri. All the dishes were phenomenal, well after all its Kailash Parbat which is widely known for its chat items and it really did live up to my expectations. However, if I had to pick one, I would go with

Bhel Puri.


Since, that’s my favorite since childhood and hands down serves one of the best in Chennai.

Gobi Manchurian:

Served hot and spicy however you prefer it, dry or gravy. The Gobis are very fluffy and soft and are just very tasty and moreover, the quantity that it arrives with is totally worth it. My only suggestion would be to reduce the usage of oil, as I felt there was little bit too much oil. Elsewise, it was fab.



Pani Puri:


Coming to Kailash Parbat and not trying out their Pani Puris is a sin. This was already on my list, so in no time I ordered. I liked the way it is served here and the sweet and spicy water are just heavenly, the Puris are crisp and the mashed potatoes that are already filled adequately in them, all we got to do is just pour in and enjoy its taste.

Paneer Tikka 2-way:

The uniqueness of this Paneer Tikka is that, its softness and the sheer quality. It is called “2-way” because, it comes with two different coatings of red and green chilly chutneys. Other than that, it is served with the mint chutney which forms up for a deadly combo.

Therefore, the starters really were above expectations and we were already half full, and had to control ourselves, else we would finish our dinner with their fabulous starters. Moving on,

MAIN COURSE:

Farmhouse Pizza:

Honestly, I did not expect to see a pizza at Kailash Parbat menu. But since I’m this bigg pizza fan, I thought I should try it. Firstly, it looked delicious, and secondly, it’s loaded with cheese and I am a cheese person and all the cheese-lovers out there will 100% love it. The toppings can be edited according to your preference.

Assorted Breads:


They have a variety of breads that include, Naans, Rotis, Kulchas, Parathaas and each of these have so many sub-varieties where they are stuffed with cheese or garlic and what not! You just can sit there all-day and yet won’t be able to try out everything. it is served hot and is soft. However, this tastes best with a good sabji.

Veg. Kadai (Sabji):

It is basically a mashup of vegetables like capsicums, onions, tomatoes and many more and comes with gravy which makes it spicy and it tastes so good. It literally goes in with any assorted bread and the quantity is just valuable for the money.

Dal Makhani:

Another famous Kailash Parbat signature, the Dal Makhani is a perfect blend of spiciness and the best fact about it is that, it tastes well with any assorted bread as well as rice items, preferably jeera rice.

Veg. Dum Biriyani:

If you’re a fan of spicy dishes, then this is for you. It tastes heavenly with raita (chopped onions/cucumbers in salty curd) and the raita is also served with the rice.

This was our main course and it was indeed a very wholesome meal. Since, I’ve always had a sweet tooth and love having desserts, I really looked forward to end things on a sweet note, but due to the pandemic there has been shortage of resources and only had a few flavours of ice cream in stock.

Nonetheless, despite these difficult circumstances, we had one hell of an evening with good food and good vibes. Without any doubt, special mention goes to their manager and waiters who catered to our needs whenever we needed them. The quality of Kailash Parbat is never questionable. The best part about them is that they don’t just serve the food “for” the customers, they serve the food “according” to their customers. Moreover, it’s a wonderful place for hanging out with your friends and is a good place for organizing small parties or business meetings. Therefore, I would like to conclude by saying that, this should be on your bucket-list and if not, you’re missing out some crazy food.

Also they have opened a new restaurant in Velachery don’t forget to visit it and thank me later.. bye bye

Jalebi/ Sweet & Simple Jalebi / Easy Jalebi / Easy Homemade Crispy Jalebi / Instant Jalebi Recipe

A quick and easy jalebi recipe under 30 minutes. Jalebi is a popular Indian sweet. I must admit, my love for jalebi is eternal. These Crispy, juicy jalebi is my favourite sweet from Indian cuisine. 

There are two ways to prepare it; Traditional method and Instant method. In traditional method, batter prepared from maida and yogurt is fermented for 24 hours whereas In instant method, the batter is prepared using instant yeast and doesn’t require fermentation. So here is the recipe for instant method..

 In my opinion, this sweet is perfect for any day of the year. You just don’t have to wait for a festive occasion. If you love Indian sweets, this is definitely a must-try.

Ok, let’s make this vibrant instant jalebi today.

 You might think that making jalebis is horribly messy, no! Try this recipe. It works so well

INGREDIENTS:

1 cup all purpose flour / maida
1tsp besan
1 tsp curd

1/2 tsp Eno

A pinch of any food colour/ tumeric powder optional

2 cup sugar

Water as needed

¼ tsp saffron strands / kesar, optional

¼ tsp cardamon powder / elachi powder

1 tbsp ghee

oil for deep frying

METHOD : 

1. Make a thick batter with maida, besan, curd and water. Now add Eno to it. Give a gentle mix.

2. Now keep it aside for 15 minutes

3. Prepare a chaasni mixing 2 cup sugar and 1 cup water.. Boil it till forms the chasni.  (1 string consistency).

4. Add cardamon powder to the chasni.

5. Now pour this batter in the tomato ketchup bottles carefully.

6. Heat oil in a pan and add 1 tbsp of ghee. 

7. Squeeze the bottle and make round spirals with the batter.

8. when one side is partly cooked, turn over and fry the other side

 

9. Fry till the jalebis are a light golden

10. Dip your Jalebis  into the sugar syrup.

6. Serve hot/ warm.

So make this delicious delicacy and enjoy with your loved ones.

NOTE:

1. Make sure your pan is not too shallow and should be approximately 1 inch deep for frying jalebis.

2.  You can use a squeeze bottle, ziplock bag or piping bag to make the swirl shape.

3. Store the leftovers jalebi in an airtight container and refrigerated.

4. Dip it in sweet rabri for a divine treat.

5. The batter should not be too thick or thin. You may need up to 3/4 water depending on quality of maida.

Instant Milk kalakand / kalakand/ kalakand made with milk / easy kalakand / Quick kalakand sweet recipe

Kalakand is a very popular Indian traditional mithai made with whole milk, variation of burfi, and is soft and grainy in texture.
This Kalakand recipe is an easy sweet with only basic ingredients available from home.. We need milk, sugar and a pinch of Alum powder( Fitagri in hindi, padigaram in Tamil)  to make this within minutes with very less effort.  For flavoring cardamom powder and for garnishing almonds are added. It has a moist, crumbly and grainy texture with sweet milky taste.

Ingredients:

1 litre Milk (Full cream)

1/2 cup Sugar

A pinch of Alum powder

A pinch of cardamon powder 

5 – 6 Almond or pistachio or any nuts of your choice for garnishing

Method :

1. Take milk in a pan on medium heat. And bring it to a boil.

2. Once it starts boiling, add a pinch of Alum powder and keep stirring till the milk solids and whey gets separated.

3. Add the sugar and continue to cook and stirring until the mixture become soft lump and start leaving the pan from sides.

4.  Pour it over greased plate keeping about half inch thick. 

5. Smooth the top evenly and sprinkle the nuts..

6. Let it cool down completely and let it set. Then using a sharp knife make square pieces.

7. Refrigerate kalakand for atleast 2 hours.

8. Remove the pieces gently and serve.

Note: 

1. Always use heavy bottom pan to make kalakand.

2. Kalakand stays good for 2-3 days at room temperature / for a week in the refrigerator in an airtight container. 

3. If kalakand is too soft put the plate in microwave oven (plate should be microwave safe) for 2 to 3 minutes. Making sure kalakand don’t become dry.

4. You can garnish with your favourite nuts.

5. Kalakand Can  be favoured with cardamom powder or rose water.

Easy home made donuts / No yeast donuts/Donuts

My delicious homemade No Yeast,No Egg, Soft Donut Recipe is so quick and easy to make.
These homemade donuts can be mixed up and fried in minutes. I tried it for the first time without yeast as my daughter was craving for Chocolate donut…
Since this is a yeast free recipe, the texture of these donuts will be different compared to the yeast donuts.
All you need to achieve a donut is a mixing bowl,  and simple ingredients like the All purpose flour (obviously), Sugar (I used powdered sugar. Any sugar will work) and other simple ingredients you are likely going to have in your pantry. The dough is made under few minutes. So easy. Let’s move on to the recipe now..

Ingredients :

1 cup  Maida (all purpose flour)
1/4  tsp Salt 
1 tsp Oil
1/2 Baking Powder 
1/4 cup Powdered Sugar
1/4 cup Milk 
1/4 cup Butter 
Oil for Deep frying

For Chocolate Glaze:

1/2 cup Icing Sugar
2 tsp Milk 
1 tsp Vanilla Essence
2 tsp Coco powder

Method : 

1) Take flour, Sugar, salt, baking powder in a bowl and mix well. Set aside.

2) Take a sauce pan add butter, milk and oil.. Heat till the butter melt. Now add to the maida flour mixture.

3)Mix and knead. Add little by little milk and knead a soft dough.

4) Heat oil in a pan in low flame. Now divide the dough into 7part. Take one part roll like you roll for a gulab jamun /roti.. Roll and  make a flat disc. Dip finger in flour amd make a hole like doughnuts.

4)Now drop doughnuts in oil and fry till golden on both sides.

5) Remove doughnuts and place on a paper towel to absorb the grease. Allow the doughnuts to cool before consuming

6)Make glaze by mixing all ingredients ( sugar powder, Coco powder and vanilla essence) in a bowl. Add milk little by little and make a little semi thick consistency. 

7) Dip donuts  into the prepared chocolate glaze, shake off any excess and decorate them with sprinkles (optional) Let it set.

8)Serve the doughnut holes immediately or store them in an air-tight container

This doughnut is best enjoyed when still hot and fresh.

Note:

1) All-purpose flour. You’ll get the lightest texture with all-purpose flour but pastry flour or fresh ground soft white wheat works too.

Check the video to make donuts in few minutes

Donuts YouTube video link

Pachrangi Dal / Mixed Dal Fry / Mixed Dal

Dal (also spelled dahl or daal) is a preparation of pulses /dried lentils which have been stripped of their outer hulls and split. Lentils and pulses play an important role in our daily cooking as they are rich in proteins   Pachrangi Dal is my all time favourite. It’s spicy Dal taste is soo yumm that I cook often.  I have used five types of Dal here so named it as Pachrangi Dal .. The lentils I have used are  Chana Dal, Tuvar Dal, Moong Dal, Urad Dal and Masood dal.. A mixture of all these dals gives great flavour to dal fry. This mixed dal goes with any rice varieties as well rotis/ parathas. 

Ingredients:

To boil Mix Dal:

2 tsp chana dal 

2 tsp tuvar dal

2 tsp urad dal 

2 tsp moong dal 

2 tsp masor dal

1 pinch turmeric powder

2 cups water for pressure cooking

For Tadka/ Tempering:

2 tsp ghee 

1 Clove garlic – thinly chopped

 1 tsp ginger – thinly chopped

1 medium green chili – thinly chopped

7-8 curry leaves

2 Tsp Cumin Seeds

1 tsp red chili powder

½ tsp coriander powder, 

¼ tsp garam masala powder

Pinch of asafetida (Hing)

Salt to taste 

2 tsp chopped Coriander leaves for garnishing..

Method : 

1. In a pressure cooker, add all the dals/lentils 2. Add water, turmeric, salt and close the lid.

3. Pressure cook on high flame until first whistle.

4. Reduce the flame to medium and cook till 3 more whistles and then turn off the heat.

5. Now heat ghee in a pan add cumin seeds, cloves and let them crackle on medium heat.

6.Add garlic & curry leaves  and sauté for 1/2 minute.

7.Now add, green chili, red chili, tumeric powder, coriander powder, garam masala powdera, aesofatidaand sauté everything for 1/2 minute and lower the heat.

8. . Mix the spice powders with the rest of the masala.

9. Now add the cooked dal and mix well.

10. Also add ½ cup water or more adjusting consistency as required.

11. Cover and simmer for 5 minutes or till dal absorb flavour.

12. Season with salt and mix again.

13. Simmer the dal on a low flame for about 6 to 7 minutes or till the dal thickens a bit. Keep on stirring the dal at intervals so that it does not stick to the bottom of the pan.

14. Turn off the heat.

15. Garnish with some coriander leaves and Serve the dal hot with rotis or parathas.

Note:

Add dal of your choice like urad dal, rajma or chole (note: few dal need soaking and also more cooking time).

Cook the dal in a pressure cooker or open vessel till they turn soft.

Adjust the consistency of dal (thick /thin) to your choice. 

Easy Homemade Pizza Dough Without Yeast / No Yeast Pizza Crust / Yeast Free Pizza Base

Me and my family craving for pizza in these Quarantine days.. I didn’t had yeast at home so tried to make pizza crust without yeast. Freshly baked pizza tastes great, and this pizza dough without yeast will make you and your family happy.. Try it with your favourite toppings.
In this post I am sharing only the pizza crust recipe.
You can follow this link for yummy toppings for making your pizza delicious.
Onion capsicum pizza

So lets start with my new favorite recipe for Easy Homemade Pizza Dough Without Yeast!

Ingredients

4 cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp sugar

1 cup curd

1 tsp olive oil

Method :

1) Mix flour, baking powder, baking soda , sugar and salt together in a bowl.. mix very well

 2) Now add  olive oil until a soft dough forms using curd . You have to really knead very well.

3) Turn dough onto a lightly floured surface and knead 10 times. 

4) Now shape dough into a ball. Place a damp towel over the dough and let it rest for 3 – 4 hours.

5)The dough should become elastic and stretchable. Take a portion and stretch it. It should not break.

6)Punch one of your fingers in the dough and the depression should give away.

7)Before making the pizza, knead the dough again.

8) Divide the dough into 4 equal parts and roll it slightly thicker than chapathi.

9) Take the tawa when it turn hot put the pizza and cook until the crust is golden brown..keep the flame low….  on one side put dots using fork On the other side. 

10) Remove the pizza from the tawa.. Now bake and enjoy the pizza base with your favourite toppings..

Note :

1) The raw pizza dough will last for up to 24 hours in the fridge.

2) If you find your No-Yeast Pizza Dough to be a bit sticky, fear not, it just needs a bit more flour.

3) If you like add any dry fresh herb into your dough for extra flavor.

Jackfruit seed salad/ Healthy jackfruit seed salad

 If you happen to get your hands on a jackfruit, please don’t throw the seeds away. Instead, wash, boil and peel them and then use them in this hearty and filling Easy Jackfruit Seed salad. My own dish , I tried it for the first time and everyone in my family loved it.. So you also try and make your family happy… Jackfruit Seed Salad Recipe is a power packed salad as it has fresh ingredients like onions, and cucumbers combined with jackfruit seed.
It’s easy and a great way to prepare jackfruit seeds.

Ingredients:

1 cup jackfruit seeds
1 cup onion chopped
1 cup cucumber chopped
1 green chilly chopped
Chopped coarinder leaves
1 tsp lemon juice
1/2 tsp jeera powder
salt and pepper to taste

Method

1. Place the jackfruit seeds in a pan, add enough water into the pan to cover the jackfruit seeds and boil them for 25 minutes.

2.Let them cool, when cool enough to handle, slowly peel off the outer white covering. You only need to peel away the outer white skin. The thin inner brown skin is edible. Some of the seeds will have naturally opened, but others may take some effort to peel. Be careful, the skin can be sharp.

3. Now cut them into round slices.

4. Now add chopped cucumber , onion and green chilli one by one.

5.Add chopped coriander leaves and jeera powder.

6. Now add salt to taste, and lemon juice and toss Jackfruit seed Salad well.


7. Transfer the Salad to a bowl and serve.

Serve it as a mid day snack in an office lunch box or as part of an everyday meal…..

Rajasthani Moong Dal Halwa / Moong Dal Seera

Rajasthani Moong Dal Halwa is an Indian dessert made with skinless split green gram and its a luxurious yet lip-smacking sweet from the state of Rajasthan..
It takes a long time to cook so be prepared for that. But I can assure you that the end result will be worth all the efforts.
This Moong ka halwa requires lots of patience and muscle work and also lots of ghee to come together.
It’s a very rich sweet with loads of ghee and Almonds.
Do give a try to this Moong dal ka halwa , it will fill your home with a strong aroma captivating all your senses and making your mouth watery…

Ingredients :

1 cup Yellow Moong Dal
3/4 cup Ghee
3/4 cup Sugar
1 tspn Saffron strands
1/2 cup sliced almonds for garnish
1 tspn Eliachi Powder (Cardamon Powder)

Method :

1. Wash yellow Dal and soak for 4 hours.
2. During this time Dal will swell and double the size..
3. Now drain the water and grind in mice without adding water to a fine paste.

4. Heat ghee in a heavy bottom pan. Add dal and start sauteing.

5. Keeping the heat at medium-low, cook the moong dal paste in ghee till it becomes very granular and you can start to smell the aroma of roasted dal. You need to stir it frequently to ensure uniform cooking. Takes about 30 mins.
Following pictures shows the color of the moong dal paste after drying.

6. Now add hot water and stir until it leaves ghee on the sides.

7.Add eliachi powder and sliced almond nuts.
8. Dissolve saffron in 2 tbsp warm water and add to the Dal.

9.Finally add sugar. Cook until sugar is well blended with the dal mixture and the halwa leaves ghee on the sides.
10. Now turn off the heat, delicious moong dal halwa is ready.


11.Serve it hot, garnished with nuts.
12. Transfer to an air-tight container and refrigerate it.

Note :

1. Moong dal ka halwa demands lots of ghee in its preparation.
2. If the steps are not followed correctly, this halwa can turn into a disaster.
3. It stays good for 2 weeks.

Rajasthani Maida ka Dhokla/ Steamed Dhokla

Rajasthani Maida ka Dhokla are very popular made in Rajasthani households specially during winters. It is a soft & savory steamed cake traditionally associated with the Indian state of Rajasthan. It is made from Maida Flour, however a few other flours(Wheat, Rice, Bajri, Jowar flour etc) are also used. 
It is  served with Dal/Kadhi. But we love to have with achar or just add chilli powder and jeera and have it. It can be taken as a main course or as a side dish or a breakfast..
As they are steamed, it is also good for health.
The snack is prepared by steaming the flour which made  from water and  an alkaline salt known as Papad Khar ( An Alkaline Salt with major components as Sodium carbonate and Sodium bicarbonate) and then steaming the lump. It is often served with Oil and chilli powder.

Ingredients:

4-5 cups Water (Depends on the way you want to prepare, like spreading the mixture or making Gharas)

2 cup maida flour

1 tsp papad khar

Salt to taste

1 tbsp oil

Method:

1) Heat water and add Papad Khar and salt. Boil water for 10-15 minutes at medium to slow flame.

2)Add water to maida flour slowly and stir continuously using wooden spoon to prevent again lump.

3)Knead the dough properly with the required water. Make small Dhokla out of it just like we make the south indian vadas.

4)Steam these dhokla in the idli steamer for almost half an hour.

5)Serve Rajasthani Maida ka Dhokla recipe hot with a dollop of ghee and garlic chutney/ achar.


Note: 

1. I have my very own special version of this recipe when I feel like eating dough

2. I like my dough steamed in a Dhokla cooker for better texture but you can just steam on low heat in the same pot you prepare the mixture.

Rasgulla Recipe – Quick And Easy Way To Make Spongy Rasagulla Recipe

It’s time to learn to make spongy rasagulla at home. Rasgulla is a famous Bengali sweet made from milk. Rasagulla is a juicy milk based desert loved by all of my family members from sanchi to my father in law everyone loves rasagulla. This rasagulla recipe will give you soft spongy and juicy rasagulla that are quick to make. It can be even tried by beginners.. I tried it for first time and it came out well. Although making rasgulla can be tricky, but this post will help you to get it right
I have kept this recipe very simple, easy prepared from Chenna.

Ingredients:

1 liter Full Cream Milk
1 tbsp Lemon Juice
1½ cups Sugar (little less or more, as per your taste)
4 cups Water
A pinch of Cardamom powder optional
Few saffron strand for garnishing

Method:

1) Bring the milk to boil over medium flame. Keep it aside.. Let it get cool a bit.

2) Then add lemon juice in milk
stir till milk curdles completely.

3)Now drain the curdled milk in to a cloth. Rinse only when it gets slight warm. Add a glass of water and clean the curdled milk as it has lemon juice in it.

4) Squeeze it gently to drain the excess water and hang it for 30 minutes to get the right amount of moisture.

5) Take the mixture from cloth and transfer it to a plate.

6)Start to knead the mixture with hands break the granules of milk solids. Use the pressure from your palm. It’s important to knee it well to get the perfect texture. Mash the mixture atleast for 5 minutes for a string grip. The whole kneading process took me some 8-10 minutes.

7)Make small tiny balls without any cracks and keep aside.

8)Now take 1½ cup sugar in a pan, add Cardamon powder and 4 cups of water .

9) Boil the syrup for 10 minutes on medium flame.
after that, drop the prepared balls into boiling sugar syrup.

10)Cover it with lid and continue cooking for 15 minutes. You can see the balls have doubled in size. Turn of the stove.

11) keep aside till it cools completely and then refrigerate.

12) Serve them chilled. Garnish with saffron strand.

Note:
1) Kneading to a smooth dough is very much important to give a good texture to rasagullas

2)Use deep and wide mouthed vessel for perfect cooking.

3) Add a bit of rava and corn flour (optional) It help to prevent the balls from breaking.

4) Don’t put lemon while milk getting boil,put after it get boiled.

5) Boiling the balls for the right amount of time and at the right heat is also needed.