Tuesday, October 27, 2009

CAFE TAPAS

This is the new boutique cafe recently opened in Velachery..a good thing to happen because on this road there was not a single eating joint where one could sit in comfort and enjoy.

They have given the deco of ecofriendly place..some walls are lined with bamboos, some lovely jute bags in their selling section..yes they have a few things to buy also. Seating is also good, not cramped, the only thing is tables are a little small.

Here one gets hot and cold coffees, shakes, smoothies juices and soups in drinks....Rs.40-65

Pizza, chaat, sandwiches,burger and salad for the main course.....Rs 35-99/--

Pastries in the dessert.

They have a NIrvana ...its a combo meal of..soup/salad......chat/burger/sandwich......smoothi/shake for 99/--only and
For children..chaat and smoothie....It is either for 35 or 55...I forgot:)

We ordered..Pizza Indiana.....it had a topping of paneer, onion and capsicum, I liked it.
Coffee was also very good , then pastry with hot choclate and cream was .just yummy.

Service is good with a smile.....place is worth a dekko,
The only thing I missed was that they should have icecream sundaes..I love them the most as a dessert or as it is..I am happy that now we have a net and nice lace in Velachery itself.

TAPAS CAFE

47 B,Velachery Main Road
Chennai, Tamil Nadu 600042
098 40129493

Sunday, October 18, 2009

BESAN COCONUT BARFI

This Diwali I made besan( gram flour) and coconut Barfi, and everyone loved it, so thought of posting it but i forgot to take the picture, so i am writing the recipe will post the picture next time whenevr i make it.

Ingredients.....


2cups gram flour
2cups grated coconut
1 cup khoya (mawa)
2 and half cup sugar
1 and half cup water
half cup desi ghee

Roast the gram flour with ghee o0n a medium firt and then low heat....when it starts leaving the sides take it off.
Roast the coconut a little and keep it aside
Roast the khoya a little on a very low heat and keep it aside.
Now in a pan take sugar and water and make syrup of 3-4 consistency....to chk it take alittle(be caustious as its very hot) betweween your fore finger and thumb and seee that while stretching how many threads you see..its a thick consistency....then put all the things and take it off the heat and mix quickly thoroughly..... and shift it to a greased plate....and let it cool
Then cut into the pieces.

Monday, October 5, 2009

Ambode



Quantity: Approx 10-15

What you'll need:
1/4 cup chana dal
1/8 cup chopped onion
2 tbsp chopped cilantro
1 tsp grated ginger
1-1.5 tbsp chopped green chillies
Salt to taste
Oil for deep frying
Method
  1. Soak the chana dal overnight in sufficient water.
  2. Grind the dal with as minimum water as possible. The final texture should be coarse, there maybe a few whole grains left. The more you churn the batter, the more fluffy the vada will be which we don't want.
  3. Add the rest of the ingredients to the batter and mix well.
  4. Heat oil in a fry pan (for deep frying the vadas). Initially keep it at high flame so that the oil gets heated quickly, once the oil is hot reduce the flame to med-high.
  5. Take a heaped tbsp of batter in your paln, pat it a little to form a small disc and drop it in the oil. Fry them well so that the dal inside gets cooked properly. Each vada may take around 3-4 minutes. While frying turn over the vada when one side is done to let the other side cook. Remove when they're slightly dark brown.

Notes:

  1. Batter should not be fine-grained, it should be coarse.
  2. Don't worry if you'd to add a little extra water to grind, squeeze the extra water before dropping the vada into the oil.
  3. Fry the vadas patiently on a medium-high flame. If cooked on a high flame, they will become brown from outside but will not cook inside. If you're cooking a lot of vadas and you think the oil has cooled down a little, then increase the heat to high for sometime till the oil regains it's temperature.