Blogger Tips and TricksLatest Tips And TricksBlogger Tricks

Monday, November 2, 2015

October Fest @Hard Rock Cafe, Chennai

Who wouldn't like to enjoy good food with great music? Situated at a very busy place, in Phoniex Mall where after  a round of shopping you can enjoy with a group of friends. I have been to Bangalore's Hard Rock Cafe and like there, here too you would get traditional rock music flavour. So when I got an invite for the same I gave it a nod as there I would get to see their October special menu (available till 8th november). You can place yourself in front of the big projector which will entertain you. 

We started with their mocktails which to me was on a sweeter note so I requested them to dilute it with soda. It was served in a manson jar and the food photographer inside me wanted to take it back home ;-) hi hi

My friend had ordered The Hummus Platter and I decided to taste their Carnival Fiesta- Fries as anything with garlic plays music in my ears. Cajun spice dusted crispy chilli garlic dust fries with BBQ spiced hand pulled Chicken & smoked Chicken frank spices, served with tangy Salsa & Cheddar cheese sauce.

"LA Confidential" sounds familiar with a popular American TV series! But it is actually a Double Decker crispy Vegetable patty & crusty potato patty layered with tangy spiced Chipotle Mayo served with smoky dip &chili fries.

Just after that we were served with Mexi Cali Burger whose main part was a Tangy Chili Chicken patty topped with citrus mayo and smokey relish. Accompanied with spicy chili fries. 

Next came Jamican Hotty Submarine a typical Caribbean wholesome meal which is charred grilled smoked chicken frank stuffed subroll topped with Jamaican spiced stir fried veggies with tangy cajun barbecue mayo served with spicy chili fries.

For dessert I had Baked Cheese cake which I found to be just melting inside my mouth and a perfect finale to the excellent culinary experience.

So overall I am convinced that like a true Global brand Hard Rock Cafe,Chennai presents us a awesome combination of good food enjoyed with equally wonderful music. So, would definitely return back with family and friends real soon.      

read more.. "October Fest @Hard Rock Cafe, Chennai"

Saturday, October 31, 2015

Pizza Trail at California Pizza Kitchen (15th Oct- 15th Nov)


In my earlier posts I have already written a lot about California Pizza Kitchen's expertise in preparing traditional Pizzas and giving them a certain twist so as to make them unique in front of conventional ones. So without any further ado I would like to go straight to their latest event that is the above mentioned title.
The theme Around the World in Ten Pizzas emphasizes upon the pizzas that we might not have ever tasted earlier. They are customized as per certain countries taste and ingredients. Food lovers can now indulge in ten lip smackingly delicious pizzas  from across the world at one place.
The new menu which showcases pizzas from 10 different countries would be available between 15 October- 15 November 2015 @ California Pizza Kitchen all over India.
Since we are non-vegetarian, all our ordered dishes were the same.

To quench our thirst we ordered 'Malta & Pom', which had Malta oranges, orange juice, pomegranate seeds with a dash of grenadine and a hint of red bull. One can't complain after that !

For appetizers we chose Charmula Fried Fish evenly fried served with lime creme sauce and salad. I liked the crisp coating outside and soft juicy fish.

 Next was Lebanese Grill Chicken, needless to say my son ate most of it. Spicy, tender and nice blend of flavours.

Then we went for the pizzas for which we had arrived. Peri Peri Pizza was a traditional crust pizza  from South Africa. It's base is filled with mushroom peri peri sauce and the topping had bell peppers, black olives, cottage cheese with fresh cilantro. Peri peri sauce has a reputation of  being highly spicy, however I didn't find it as much spicy as expected.

Then we ordered All American Cheese Burger Pizza, which had a wholesome presence of sliced chicken patties and host of freshly sliced veggies with generous amount of cheese.

My vegetarian friend on the other side of the table had ordered Harissa Pizza (kick of garlic marinade sauce with bell peppers, fire roasted chili and cottage cheese) and Frijoles A La Mexicano. Frijoles A La was a crispy crust pizza with spicy bean sauce, red peppers with Mexican chili topped with crispy tortilla chips. Tasted a small portion of the above as I couldn't resist to taste them. 

One can't leave CPK before tasting their desserts be it their trademark Tiramisu and Red Velvet Cake. AS they say desserts don't go to your stomach but straight to your heart. 
read more.. " Pizza Trail at California Pizza Kitchen (15th Oct- 15th Nov) "

Tuesday, October 6, 2015

CouponzGuru Review : Deals, Discounts on your Fingertips

The words like deals, discounts, coupons, saving, sale act like music to  our ears. Who doesn't want to get more value out of his money by the click of a mouse! Few months back I discovered one such site which caught my attention and I spent around 1/2 hour exploring the site. At the end I was of the opinion that this is a one stop solution for all online coupons / deals and discounts.

First thing you will notice is that the site appears very fast and neatly laid out. Site is clutter free and depending on your requirement you are directed to the promo code and after you copy that you could then go to the vendor's site to avail the deal.

The bottom of the page gives information about CouponzGuru, how do they work, how to use the coupon codes and what kind of coupons they offer.

Various categories that are available in the site are as follows:
  •  Hot Coupons and offers of the day : This has a host of deals which are fresh and happening making them quite attractive.
  •  Mobiles and Electronics 
  •  Fashion Offers
  •  Travel Offers
  •  Food Offers. Being a Foodie myself and always in lookout for great deals in various food portals. So this site has been quite handy for me to buy online new meals without paying for the listed amount. The popular ones like Food Panda, KFC, Dominos, McDonald's and Pizza Hut are on the board. Food Panda as we all know is a discount portal of a number of restaurants in various cities of India. 
As you can see a button "Get This Coupon" next to each and every deal, all you have to do is to click on it.

  • Also all of us are well aware of the restaurant chains like Pizza Hut, Dominos, KFC and McDonalds. Time to time they launch various online deals which are available which are very useful when you have to throw a party for kids and adults alike. 
So  my opinion about the site as a whole are as follows: 


1) As said above, a simple and easy to browse website with all the popular brands neatly placed.
2) The categories of each deal are stacked one after another so that each of them are easy to find.
3) Website provides real time information of all  prevailing deals in India which is regularly updated.
4) Since they have been around since 2011 , in a way they are pioneers in the e commerce.


1) Ads are a bit distraction.

Overall, I am pretty much satisfied with this website and have become a frequent visitor. Recommend all of you to visit it at least once and use it's services. Surely a good place to look for coupons and deals just a click away !

Disclaimer: This is a sponsored review but the content and opinion is entirely mine which is unbiased. I just shared my experience and thought of sharing it with my readers as online shopping has become a major attraction.

read more.. "CouponzGuru Review : Deals, Discounts on your Fingertips"

Wednesday, September 16, 2015

Chana Dal Chutney Recipe | Side Dish For Idly / Dosa / Uttapam

Chana Dal chutney is a great fix when you are pressed for time early morning. And all it takes is just less than 10 minutes ! Chana dal tends to get thick so you need to keep the water ratio in mind while grinding. So here is a very quick and easy chutney that goes well with dosa / Idli / Uttapam and even with vadas.

1/2 cup Roasted Chana dal
A green chilly (according to how hot you want your chutney to taste)
4 tbsp Coconut, grated 
1 tbsp Ginger, chopped
Water to grind the chutney (add little by little till you get your kind of consistency) 
Salt to taste
Sugar to taste

To temper the chutney:
8-9 Curry leaves
1/2 tsp Urad dal
1/2 tsp Mustard seeds (raai)
 A small pinch of Asafetida 
A dry Red chili 
1/2 tbsp Oil

In a mixer grinder, add roasted chana dal, coconut, green chili, ginger, salt and sugar and add very little water to this mixture grind them to a fine paste. 

Take the lid off and check if you need more water, add little water at a time and grind the mixer once again. I like my chutney to be little coarse but if you like you can grind to fine paste. 

Do check the seasoning and consistency. Keep aside your chutney is ready for tempering ! 

Heat oil in a tadka pan to smoking point and add the dry chili, mustard seeds (let them crackle), urad dal, asafetida in the mentioned order and turn off the gas. Immediately add curry leaves. Add the tempering into the chana dal chuteny and serve it fresh with soft, fluffy idlis or with dosa. I served mine with mixed uttapams.


  • While grinding adjust the salt / Chilly according to your taste. My spice quotient is little high so I added 2 chilies.
  • To calm down the spiciness you may add little melted ghee in the chutney.

read more.. "Chana Dal Chutney Recipe | Side Dish For Idly / Dosa / Uttapam"

Wednesday, September 9, 2015

Fish Kachori | Macher Kachori

Kochuri as we know it in Bengal is another form of stuffed puris. What stands out in favour of it is the stuffing is varied from as per person’s taste. It used to be an essential part in traditional Bengali households till Globalization happened and we are bombarded with breakfast cereals and juices. I still miss the good old days when mom used to pack kochuries of different kinds of stuffing like peas, lentils etc. My Mom's creation 'Fish Kachori' was born out of compulsion to finish the stock of Rohu fish in the freezer section. We were planning to go for our yearly vacation together and needed to clean our fridge before journey. Dad had made Fish Cutlets with half of the 'pur' (pur is nothing but stuffing, it may be veg or non veg) and with remaining pur Ma made this Fish Kachoris

Generally Fish in its own is a dish by itself however when I used up some leftover fishes and stuffed them in the dough, it was as good as any other meals. As far as taste it had the distinct flavor of fish which left a great lingering feeling behind.

For Dough-
500 gms All purpose flour
1/2 tsp Salt
3 tbsp Oil or Ghee
1 cup Warm water

For Filling:
5-6 Rui/ Rohu fish or you can use any other boneless fish
2 Onions, finely chopped
4 Green chilies
1 tsp Ginger, chopped
5 Garlic cloves, chopped finely
1 tsp Garam masala
1 tsp Red Chili powder
Handful of chopped Coriander leaves
Salt to taste

If you are using fish fillet then skip this boiling part otherwise boil fish pieces with some salt and cook till they are tender. Drain, discard the water and allow it to cool. Remove the bones from the fish and mince the fish.
In a heavy bottomed pan add oil and onion, green chilies, ginger, garlic and fry for a minute. Add minced fish, coriander leaves and stir well. Add all the spices and fry till the mixture becomes dry.Finally taste and adjust the seasonings. Allow the mixture to cool.

Prepare the dough by sieving together the flour and salt. Make a well in between and pour 3 tbsp oil or ghee and water little by little to form a pliable dough. Knead well until soft. Cover and let it rest for 1/2 hour. 

Make small portions of the dough, give them a shape of discs and pour 2 tbps  fish filling in center, gather the sides of the dough and seal firmly. Press the center of the poori so that the filling shouldn't come out. Dust the kitchen counter, flatten it and roll it uniformly. 

Make sure the size of disc is not too big and make sure the filling doesn't spill out. At a time you can fry only one poori. Repeat the same steps for the rest of the day and stuffing.

Deep fry the pooris on high flame initially then turn the heat to low once the poori is fully puffed on one side, flip and fry from both the sides. Drain off excess oil and serve with Alu'r Dom / Dhaniya Chutney / Chutney.

read more.. "Fish Kachori | Macher Kachori"

Friday, September 4, 2015

Chocolate Coconut Truffles Recipe | Insanely Easy Truffle

What can chocolate do to you? Well it made me go nuts and next thing was I was frantically searching for ingredients to make something quickly. I just had to make something chocolaty after being featured in Times Of India's Chennai Times today ! We all need small reasons to be happy and being featured with Chennai's talented bunch of bakers is perfect platform to celebrate. I am not harsh on myself when it comes to diet (Ahem Ahem...) so I'm game for anything with chocolate ! 

Today's Chocolate Coconut Truffles is the result of my instant craving and pretty darn amazing recipe if you have leftover chocolate ganache in your refrigerator. They are INSANELY EASY ! Yes, you got to trust me ! Evil me is eating one after another :-D I just hope my son and hubby gets to eat a few at least.

200 gms of Semi sweet or bittersweet Chocolate chips ( High Quality, above 60% or higher)
1/2 Heavy cream
1 cup shredded Coconut (unsweetened)
1/2 tsp Coconut extract
 19-20 Nutty chocolate ball candy

Take a pan, pour heavy cream and bring the cream to a simmer. Don't forget to stir in between and scrape down the sides with a spatula every few minutes. Remove from heat and add chocolate chips and mix until smooth. Add coconut extract and stir well. Ideally you should make this a day ahead and let this chocolate ganache sit for a while in refrigerator. If making immediately then allow to cool and then place in the refrigerator for minimum tow hours. Take out the chocolate ganache bowl add 1/2 cup shredded coconut and mix well.

Roll into 1 1/2" balls and place one nutty chocolate candy in the center, roll between the palm of your hands into lemon size balls and finally roll them in shredded coconut or until they are completely covered. Keep the truffles in the fridge for an hour to chill and serve them after dinner.


  • Do leave the truffles outside before consuming as the coconut in it makes the truffles harden inside the fridge. 
  • I personally like my coconut chocolate truffles little soft so I let them sit in normal temperature.  

"Looks out weekend, here I come"

read more.. " Chocolate Coconut Truffles Recipe | Insanely Easy Truffle"

Monday, August 24, 2015

Nutty Dark Chocolate Brownies Recipe

These Nutty Brownies are extremely delicious. I prefer brownies over cupcakes or cakes as I can control my portions ;-) And who wouldn't love dark, rich in taste, chocolatey and nutty squares of heaven ! More so if the recipe is so easy to put together. These have a lovely buttery, rich and nutty flavour. The chocolate chips along with cashew nuts will take you to heaven...
Check these Brownie Recipes:
Brownie Sandwich
Whole Wheat Browines
Choco Chips Fudge Browines
Nutella Browines

Nutty Dark Chocolate Browines :
1 cup All purpose flour
1 cup light Brown sugar
3/4 cup unsalted Butter 
150 gms Dark Chocolate roughly chopped
1/4 cup Cocoa powder
1/4 tsp Baking powder
1/2 cup semisweet chocolate chips (this time I used chocolate bars)
2 Eggs, beaten
1 tsp vanilla essence
A pinch of Salt
1/2 cup chopped Cashews
1/4 cup Chocolate chips

Pre-heat the Oven to 325 Degrees F and grease a 9 inch square shallow baking pan and dust lightly with flour. In a medium bowl whisk together flour, sugar, cocoa powder, salt and baking powder. Pour some water into a double boiler (or medium size saucepan) and place over the medium heat. Place another hear proof bowl over it and do make sure that the bottom of upper bowl should not touch the boiling water underneath. Put the chopped chocolate cubes and let it melt over low heat. Whisk frequently to avoid burning. When 80% chocolates has melted, remove from heat and add cocoa powder and whisk thoroughly to combine. Let it sit for a while to cool down.

Beat egg one at a time and froth it with a hand whisk to get lot of air in. Add chocolate essence and beat it well. Transfer the chocolate mixture into the egg liquid and combine well. Add dry flour into the wet and continuously stir the batter to incorporate it.

Pour this pan into the prepared baking tray and sprinkle chocolate chips and chopped cashews. Bake 20-25 minutes or until  the top sets and inside is moist or an inserted knife comes out clean. Cool completely on a wire rack. Then cut into squares and serve with ice-cream or plain. 
Just try and resist these...

read more.. " Nutty Dark Chocolate Brownies Recipe "

Tuesday, August 18, 2015

Kerala Fish Curry | Kokum Fish Curry

Learn to make Kerala Fish Curry: During my Kerala trip few months back we got to eat many new dishes and this Kerala Fish Curry was one of them. Ahh... the mere mention of Kerala reminds of of the train ride from Chennai, backwaters, houseboats, the scenic beauty of Munnar and night safari at Thekkady.  We must have had liters of Sambar and rasam to our satisfaction. The homemade food during out homestay at Munnar was awesome. Sharing you what I learnt from our experience. We were served this Kerala Fish Curry with appam and rice. I just made one change, the choice of fish is the only change that I have made. So, here is Fish tamarind flavoured fish cooked the Keralite way.

1/2 kg Fish 
10 Shallots / small Onion
1/2 Mustard seeds
Small pinch of Fenugreek seeds (Methi)
1 Green chili
3 Sprig curry leaves
2 small pieces Kokum / Fish tamarind soaked in water
Kashmiri Red chili powder 2 tbsp
2 tbsp Coriander powder (dhaniya)
1 tsp Turmeric powder
1 tsp Salt
1 cup Water
Coconut Oil as required

First of all soak kokum in warm water for 10-15 minutes.** Combine together dhaniya powder, turmeric powder, salt, red chili powder freshly grounded black pepper powder along with 3 tbsp water. Make a thick paste and add kokum into it. Keep aside.

Clean and wash the fish, pat it dry with a tissue and apply some salt and turmeric powder. Leave it for 10 minutes. Heat oil in a clay pot or a flat pan. Fry fish pieces till light pink. Keep aside.

 In the same pan add curry leaves, mustard leaves, fenugreek seeds and let it splutter.

 Add shallots and green chili, when the onion starts to brown add the **masala liquid. Fry until the masala leaves the sides of the pan.

 Add 1 cup water and bring this to boil on medium heat. Add fish pieces in a single layer, cover and cook till done. Remove from heat and cover till you serve it (this will allow the flavours to blend in). Serve with rice.


  • You can use your choice of fish.
  • Once the dish is done you can add a little coconut oil for that extra oomph !

read more.. "Kerala Fish Curry | Kokum Fish Curry"

Monday, August 10, 2015

Chettinad Chicken Roast- Restaurant Style

Chicken cooked in Chettinad style with step by step pictures. This 'Chettinad Chicken Roast' is to die for ! Any why not it is spicy, juicy and flavourful. The unique spices that goes into this makes it yummy. It has dry red chilies, curry leaves to punch in the extra zing. So learn here to make Chettinad Chicken Roast which is spicy, juicy and well coated with the spices. I do not like chewy and hard chicken and I take a step to prevent the dryness when I roast chicken in my Oven. Shall I share the secret? Ok ok ! So when you are roasting the chicken in Oven, by placing a tray of water you can lock the moisture inside the chicken. Now over to the procedure...

1st Marinade requires little salt, kashmiri red chili, lemon juice (1 tsp)
3 Chicken leg with thigh pieces

2nd Marinade:
1 big Onion
3-4 Whole red chilies 
1 inch Ginger
5-6 Garlic cloves
1 tsp Kashmiri Red chilly powder
1 tbsp Lemon juice
Fistful of curry leaves
2 tbsp Oil
Salt to taste

Wash the chicken pieces properly, pat dry with absorbent paper and make  insertions using knife on both sides of the chicken. First marination is done by applying salt, turmeric and lemon juice. Keep this aside for 2 hours.

Grind together whole red chilies, ginger, garlic and onion. Make it a smooth paste. Now to mix the marinade with 2 tbsp oil. Take the chicken pieces in a big bowl and coat well with the marination. Place chicken thighs in a zip lock bag, pour the marinade over and toss it well. Keep this in the fridge for 4-5 hours.

 Pre-heat Oven to 400 Degree F, place a sheet of foil on a baking tray and place the chicken thighs on it. Fill the bottom tray with water and bake for 20 minutes. Guard yourself with oven gloves and turnover the thigh pieces to the other side and change the setting to Broil again for 10 minutes. Serve with onion rings and lemon wedges. I served mine with Naan and onions along with Arhar Dal.

read more.. "Chettinad Chicken Roast- Restaurant Style "