chillies Archives - Travels for Taste

21, The Print Room, Covent Garden, London – Review (Permanently closed)

July 8, 2014 by manjirichitnis 8 Comments

On the corner of Covent Garden Piazza , housed in a beautiful Georgian heritage site is a 3 story delightful place -21 – a rustic Italian restaurant, The Print Room – a cocktail bar with 2 balconies overlooking the piazza and all the live entertainment it has to offer and the terrace located on the Piazza – a great way to enjoy the outdoors, drink in the hustle bustle, gaze at St.Pauls – all this under the shelter of huge umbrellas and heating for chilly evenings.

When I first heard of 21 the Print Room at Covent Garden I imagined it to be this tiny little place with a rustic feel , when we walked into 21 I felt I was walking into a huge cave with tunnels well-lit and the aroma of melted cheese wafting around .The historic cellar vaults converted in a fab Italian restaurant have a cosy warm feel .They also proudly claims to serve the best pizza and pasta in Covent Garden – We were soon about to find out….

Image Courtesy :21 Covent Garden

Hubby and me walked into the place on a very ,very warm summer evening and were seated at table perfect for a romantic date but we food bloggers need light for clicking away ,so once we were moved to a new table and happily settled into a comparatively well-lit corner of our choice ,we couldn’t wait to order some drinks and cool down a few degrees. Just as I thought I would melt with the heat these beauties came to our rescue – a Mango Bellini (£7.50)for me and a Verde Flower(£5) Sine Peccato,for the huster – it means a cocktail without sin.

The Mango Bellini – a Prosecco based cocktail was crisp,fresh,fruity ,summery while hubsters Verde Flower – a combo of cucumber,apple juice and elderflower with a dash of bitter lemon was fresh and light with lots of ice – so refreshing!

Accompanied by Wild Boar Tortelloni (£7.25) – Pancetta ,green beans ,sage cream and Black pepper Calamari with saffron aioli (£7.25) as starters.The batter for the calamari was a bit bulky making them a bit chewy, the tortellini was very good, could easily have eaten some more!

Image Courtesy :21 Covent Garden

I was told that the A la Carte menu is fresh, Italian-inspired and prepared with the best quality local ingredients – well now, I love the sound of that ! We ordered the Cornish Crab Linguine (£14.25) and the Figaro (£14.95) – a Milano Salami,Parma Ham & Pepperoni Pizza for the main course but honestly if you’re doing starters then this one pizza between two people is more than enough!

The Figaro is absolutely mind-blowing delicious with the 3 meat sitting there with black olives and cherry tomatoes – begging to be eaten! The goats cheese was nothing like I’d ever tasted before – so soft and creamy and not one bit salty. Abandon your fork and knife for this one folks, eat with your hands…lick the gooey gorgeous roasted garlic olive oil mixed with the melted mozzarella , as it drips off the sides while you devour this magnificent feast. The linguine was ignored by us for the first few minutes while we silently ate our pizza.I felt like Julia Roberts in the movie Eat,Pray ,Love telling her friend to drop the guilt and just eat their cheese laden gorgeous looking pizza when they go to Naples ,errmmm only I was sharing my Pizza with my hubster 😉

The linguine was good though paling in comparison to this star pizza staring at us. The crab meat was mixed well into the pasta and it was have been fun to eat this pasta slowly after squeezing lime generously over it , sipping a fine glasses red which goes with the fresh seafood taste and the chillies in the pasta.I ordered a glass of Red- the Nero D’Avola 2011 (£5.65 a glass , £21 a bottle) with my linguine.Hubster had a glass of Prosecco Brut (£6.80) to go with the mains.

Needless to say the mere mention of dessert and we would have exploded so we skipped dessert. Eager to walk and help digest the generous dinner now sitting firmly inside our tummies we took a tour of the print room upstairs which is a print shop turned cocktail bar, with a lovely balcony overlooking the piazza.We then walked out into the piazza past the Terrace ,to be greeted by fresh, crisp evening London air.

Image Courtesy :21 Covent Garden

So lets see, 21 delivered on their promise of serving the best Pizza in Covent Garden , the wine selection and mocktails on offer are impressive and I loved my Mango Bellini.Food and Wine taken care of .Ambience – the feeling of sitting huddled in a cosy cubby hole dating back to Georgian Times is something else, the view from the Print room is amazing , so I’d say this is a perfect place for romantic dates in the cubby hole of 21 or out on the terrace – better for warm summer evenings, great venue for hen and stag parties and a really cool place to hang out for drinks with your friends, they seem to have got it all covered huh?

Image Courtesy :21 Covent Garden

The photo below is of the most posh cubby hole in 21 comes with a fish tank for company 😉

Image Courtesy :21 Covent Garden

It was a beautiful clear night and the piazza was just so beautiful , a spattering of tourists seated in quiet corners near St.Pauls , the bars still overflowing with beer drinkers spilling out onto the piazza and of course the theatregoers walking to their cars or trying to get a cab.

The last time we were at Covent Garden with some friends they showed us this fab walking route to Waterloo station along the Waterloo bridge, it IS a great walk along the various many theatres ,pubs and brightly lit restaurants of Covent Garden and onto the bridge with stunning views of the London Eye on one side and the beautiful st.pauls cathedral on the other. And down the subway and you are inside Waterloo station, cool or what?!

It was an exceptionally windy evening as well and all of a sudden I wish I had my jacket on me, we stopped to take a few photos and this ones my fav:

Rushing to take cover in the warm subway , we made it to the station in under 15 minutes , this walking route now my fav way to get to Covent Garden from Waterloo station and totally avoid the claustrophobic tubes and the slow buses crawling through the omnipresent traffic on the narrow roads of Central London…..( there … now that’s a sure shot sign that I have become am a Londoner now….when one begins to crib about the crowded tubes and moan about the traffic …and look of alternate walking routes.. I think the novelty of being a newbie to this city is finally wearing off… in every way… but then the magic has settled in and just like I will always , always love Mumbai no matter what ,similarly London has sunk into my being in a way that can never be reversed… safe to say…am deeply in love… with all that London has to offer – even the tubes … oh yes!)

*With thanks to 21 and The Print Room for the invite.All views expressed here are my own. I was not required to write a positive review. No monetary compensation was provided for this post.

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Prawn Khichadi (Pulav/Pilaf/Poolav)

August 7, 2012 by manjirichitnis 5 Comments

This is NOT just a recipe, it’s a Family Heirloom passed down from generations and cooked with great relish by my mother-in-law and her mum who is now 82 years old and still can stir up a some to-die-for finger licking dishes!

But before I start off rattling the ingredient list, a ”slice” of some history about the origin of this rice and prawn union.Coastal cuisine in the western Indian state of Maharashtra relished by the Maharahstrian community relies heavily on the use of all versions of the coconut, the most potent form being as part of the goda masala. This and ofcourse, the abundant availability fresh sea-food has given birth to many delicacies many of which most are age-old like this dish.

It’s also my prized comfort food and guarantees a great Sunday afternoon nap 🙂 and will ensure your crowned kitchen queen and master chef of all things nice hehehehe

Ok here goes, the ingredient list – This dish serves 2 adults for 2 meals with 2 generous helpings each and leftovers for the next day.

Prawns or Koolambi as they are called in Marathi – 500gm
Plain rice – I use basmati , I use 2.5 cup measures of my rice cooker measure
Bay leaves -3-4
”Goda” Masala
Tumeric Powder
Red Chilli powder
Half a slice
Cooking Oil
Salt to taste
Ginger and Garlic Paste
Wet coconut grated and make a fine puree with it – the wet coconut is available as a frozen product at any Indian Grocery store – use about a handful.
Two Large red onions finely sliced
Cinnamon (Dalchini)- 3-4 large bits
Few cloves
Green Masala – Use a bunch or coriander and 2 green chillies and give them a spin in the mixer, store this fine paste in the freezer and use as and when needed, it’s one of the most basic marination masala’s in most Maharashtrian non-veg dishes especially seafood.

Method:

On a pan on low heat saute one finely chopped onion and the fresh wet grated coconut till the onions starts to caramelise, after this cools give it a spin in the mixer and make a fine paste.
Marinate the washed rice in some the above wet grated coconut and onion paste, some ‘goda masala’ , a squeeze of half of a lime, salt, ginger and garlic paste and some Cinnamon. Keep Aside.
De-vein the prawns, wash under tap water and marinate with red chilli powder, turmeric and green masala.
Take oil in a vessel and saute the marinated prawns for 1-2 minutes.
Heat Oil in a vessel big enough to cook the rice and prawns together that will hold the water as well , add the cloves, remaining cinnamon and one very finely chopped red onion, add the marinated rice and stir it , do this on a low flame.
Then add the marinated prawns and water, for rice dishes water is always double the measure of the rice used so for 2.5 cup measures of rice use 5 cups of water.
Cover and cook on a low flame.
Serve piping hot with curd or pickle.
I generally serve this with a spicy Curry.

Spicy Curry

In a pan heat some oil and add asafoetida one pinch , add puree of 2-3 large red onions and one tomato and puree of 1 handful of wet grated coconut , season with red chilli powder , turmeric,salt, green masala, goda masala and cook on a low flame with enough water to ensure a thick curry , Amp up the red chilli powder and green masala to your level of tolerance of spicy food !

Do let me know via comments if any of you made this dish and what you though of the recipe!

P.S: Forgive the poor image quality , I have a Simple Canon Camera which I am unable to use too well and add to that the total lack of any photography skills but well the food tasted awesome :), that’s what counts right , hehhe!

Update in 2013

A few days after I published this recipe, ‘A’ gifted me my first DSLR Camera – a shiny new Canon 600DS and I’ve been clicking away like a happy bunny ever since 🙂

To my absolute delight, he helped me add a new lens to my kit and gifted me a 50mm f 1.8 lens this year on my birthday. It is great for close-up food shots and true to the reviews, it works well in low light conditions.

Here’s an example:

The image below is from my kit lens where am struggling to fit everything in frame and focus on the prawns, I have sharpened the image, adjusted light and cropped it using Picasa 3.

Now see the difference in the image below, I love how the prawns are in sharp focus and how am able to easily adjust and fit everything in the viewfinder.I have adjusted light and sharpened the image very slightly, I am truly pleased with the results 🙂

Masoorachi Aamti or Red Lentil Curry

January 23, 2012 by manjirichitnis 8 Comments

Masoorachi Aamti or Red Lentil Curry – Recipe adaptation from Mother, Mother in Law and a close CKP friend – Saai who loves to stir up some spicy CKP fare and generally succeeds at it 🙂

Ingredients:

2 measures of Masoor Dal (Red Lentil) with their brown covers intact and whole
Mustard Seeds
2-3 Garlic Cloves
Green chillies 2- 3
Curry leaves about 5-6
Jeera (Cumin Seeds) – tiny spoonful
Freshly grated soft white coconut
Goda Masala – mommy made is so much better than the one from the shops but well

(**This is a mix of various spices readily available in Asian Grocery stores it’s basically a mixture of dry coconut roasted with a mixture of atleast 10 different spices, best of all it’s avaialble to buy online at itadka.com ,it’s so EASY PEASY grin grin grin heres the link ,refrigerate this pack to increase shelf life ,yayay so many tips from me , don’t YOU just LOVE me , if u better dont just READ this make n slurp it all ALONE, drop me A LINE and thank meeeeeeeeeeeeeeee)

Coriander Powder
Ginger Garlic Paste

(Coriander and Chilli paste – 2 small sized bunches of coriander pureed with 2-3 green chillies – freeze and use on demand, handy and 1 of my 5 “save your face” purees for unwanted guests popping in at odd hours – the other 4 are listed at the end of this recipe)

3 medium sized onion red – chopped fine
Asafoetida(Hing or Heeng)
Turmeric
Red Chilli Powder
Dhania Powder
Jaggery

Aamsul 2-3 soaked in lukewarm water to release it’s juices trapped inside the gorgeous maroon folds – Amsul – also called kokum or Garcinia indica, a plant in the mangosteen family (Clusiaceae)

Fresh leaves of Coriander chopped fine for dressing

Process ( Once a Chemistry student and a retail employee stay that way forever , instead of “PREPARTION” I choose the word ”Process” which is drilled into a Retail Managers brain like young parents making their kids rote learn alphabets)

The masoor dal can be done 2 ways for stage 1 of this process, 1^st is the short cut which I love as I suddenly get an urge mid evening to cook this typical CKP recipe to appease my urges to run to Heathrow n take the next flight to my parents home in Pune ,hummmmm, so we soak the masoor dal 2 measures feeds 2 adults with a ravenous appetite and leaves some to spare.

Then soak it in water for about 20 minutes , the traditional route is to soak the masoor for about 10 minutes and pressure cook with 1 or 2 whistles so that it doesn’t go too soft as it will not absorb the marvellous flavours of all the spices we are to add in the kadhai.

Heat 2 large generous tablespoons of oil in a wok, no weight watchers tip this huh? Indeed!

Add mustard seeds and wait for them to pop but please be carefull not to burn them, one classic error here is that there are 2 types of mustard seeds, one variety is slightly big and the other one is smaller n more packed with flavour according to my mother , I dare not disagree , the only reason I use the smaller variety is that it gives me an ego boost each time I do a phodni and don’t burn them.

Then add Asafoetida, crushed garlic cloves in their skin as the skin turns a tasty caramelised brown adding to the visual delight of the process of tempering a curry or dal! then when the garlic is starting to brown add the curry leaves , green chillies , jeera and then a generous spoonful of the fresh grated coconut (fresh from froizen is fine by me too) then , stir in the goda masala – 2 generous teaspoons, coriander powder ,turmeric , a big blob of ginger garlic paste and coriander chilli paste and stir this wonderfully aromatic mixture till it starts to brown , then add the chopped onion and stir it now n then , let the oil work its magic in the onion allowing it to brown so that it secrets it juices and adds the typical flavour that a powerfull pungent red onion has pack3ed inside each leaf ,umm , mouth salivating isn’t it by now reading this , it should that’s the whole point my friend .

Now when this mixture is nice and ready, drain the water from the soaked or boiled par-masoor dal and toss it into the kadhai, stir in enough water to cover the lentil n then some and cook it till it almost done, when your almost done pour in the water of the soaked amsool and the dunk the amsool in along with salt to taste and bring to boil.

Season with finely chopped fresh as ever coriander and serve piping hot with phulkas dripping with ghee (clarified butter) or the plain old boiled white rice.

As you lick your fingers n the plate don’t forget to thank your daddy for giving you an internet connection which allowed you to see my divine blog n stir up this delightfull dish !aww come on now did u really buy your laptop and your internet connection on your own ! Atta girl!

Key (reminds me of my Chemistry textbook in school years)

*C.K.P stands for Chandraseniya Kayastha Prabhu a sub section of the Maharashtrian community in India and they generally hail from the coastal regions and hence are rather partial to freshly grated coconut and amsool in their food, not to mention their love for fresh fish and mutton, oh yeah!

*Dal used loosely to refer to the uncooked Lentil and AMTI a Marathi word meaning cooked curry.

*Coriander = Cilantro

*Jeera – Cumin (what were you thinking?)

*Aamsul – this is typical to the Konkan region, a divine coastal region the state of Maharashtra State which gave the world the gorgeous Madhuri Dixit Nene, a Bollywoood actress par excellence better known for her elastic waist and dance moves that can drive hordes of men wild and in their make the women of these bubble green with jealousy and is now to be honoured and hence waxed err , have her wax statue placed at the one and only Madame Tussads at London, hence I shall visit the wax museum ONLY after her wax replica is unveiled, yes sir! On a serious note it is also called Kokum or Garcinia Indica (Fruit indigenous to the west coast of Maharashtra State in India- i.e. Konkan, Ratnagiri etc .Incidentally apart from the Wiki link for more info on Aamsul , I came across another food blog with a very good explanation about the fruit and have pasted the para from the blog below with the links the blogger has inserted intact and alink too in case anyone wants to visit the blog,it’s got some really good recipes , get clicking

“????/?????” (wild/red mangosteen-available in powdered forms too,but its better to use the fruit) are one of the very popular ingredients in Indian food.The outer rind of the fruit is a very popular culinary ingredient in all Maharashtra and in particular Konkan. The fruits are beaten with sticks to separate the rind from seeds. The rind is repeatedly sun dried after soaking in the pulp juice.

People in the Kokan region (Maharashtra) and Southern India often add it in various delicacies (from cold-drinks to soups to vegetables & dips).Dried/Wet Kokum or Amsul is available at most Indian stores in the bay area.Sour in taste,it has medicinal qualities and is used as an anti-allergic.

Raw Mangosteen is called Murgala (Karnataka), Punampuli (Kerala), Murgal (Tamil Nadu) ,Kokum(Gujarat),Kokum/amsul/ratamba/birund (Maharashtra) & Tintali (Orissa).It is called Atyamala, Raktapurak, Vrikshamla,chukra or tintidika in Sanskrit.

Blog credit : http://cookwithmoi.blogspot.com/2009/10/wild-red-mangosteen-soup.html

*Phodni – Marathi for tempering

*Kadhai – Hindi and Marathi for Wok, easy or what?!

*Phulkas – Also called chapattis or the delightful Indian Bread soft and fluffy and fresh off the pan has ghee smeared on it to pack some punch a many many calories 🙂

The other 4 SAVE ME NOW pastes are:

* a garlic ginger coarse paste,

* Finely grated fresh white coconut paste,

* Tomato red onion puree -1:3,

*And the best one for last aye? – few onion chopped lengthwise n lightly roasted in a kadhai (wok) with fresh white coconut finely grated till they turn slightly brown , then churned into a paste in the mixer )

Pic 1 :The saucepan contains oil heated and then the asafoetida, cumin seeds, mustard seeds, then the garlic , chopped green chillies and curry leaves and last but the best one GODA masala

Pic 2 :Chopped red onion added to the mix

Pic 3: That’s the dal cooking

Pic 4 & 5: All done , the AROMA is filling my senses and transporting me into my MIL’s kitchen , I want to HUG her nowwwwwwwwwww

P.S: Will post pictures to compare the 2 sizes of Mustard seeds at a later date , I am now going to be too busy slurping my amti (dal) off the plate 🙂

An Omlette with a twist

January 23, 2012 by manjirichitnis 4 Comments

What’s life without a bit of a twist I say !

So here’s one of my “different” omelette recipes, I love eating eggs in all shapes and forms and am more so obsessed with omelettes and scrambled eggs.

This recipe is for hungry morning times when you have a rumbling tummy and need time to hold the tummy quiet and prepare for rest of the day .It’s a filling , satisfying yummy start to the day , I serve this with 2 slices of toast generously buttered and a large glass of freshly squeezed orange juice to wash it down 🙂

Ok so you will need the following ingredients:

2 eggs

1 medium size of half or a large sized red onion chopped lengthwise

half a garlic cloves sliced very fine lengthwise again, will tell u why soon..

1 large chicken sausage roughly cut up

1-2 green chillies chopped into pieces which are visible n too fine

Salt and red chilli powder to taste

Preparation: time 15 minutes

Chop the red onion lengthwise and so also the garlic clove, why? Because in a omelette the tiny square bits will loose themselves and vanish I like to chimp on and feel the taste of all the ingredients as I eat the omelette and appreciate each and every ingredient, it’s just so much more fulfilling and creates a immense feeling of happiness as a creator of a true mouth-watering masterpiece.

Sauté the red onion n garlic slices in a generous blob of butter on a pan until the onion starts to reduce turns a mild brown n stays a bit soft so that when you bite into in it releases a sweet burst of onion taste on your palate.

Toss the above mix into 2 eggs in a bowl and add the sausage ,chopped green chillies and salt and with a fork mix thoroughly till the eggs begin to froth and the sausage is all mashed up and mixed into the whole set of ingredients.

Next take your favourite omelette pan , again add a generous blob of butter on a slightly heated pan , to reduce your guilt use a low fat option , I do – either Lurpack’s latest or any one that you fancy.

Pour onto this pan the omelette mix and cover for sometime as this helps the omelette fluff up and it looks chubby almost and you start to salivate at the every sight if it 😉

Turn it when the sides are done n there is just a bit of centre that needs cooking

I like mine slightly brown if you prefer it to be less well done just flip it sooner n don’t cook it for as long.

Enjoy it with hot buttered toast and as you bit in enjoy the bits of buttery toasted garlic as they hit your tongue and finely balanced by the yummy red onion caramelised to perfection almost.

AAAHHH pure omelette pleasure.

If you do make and enjoy eating this share your partners or husband or children’s reactions, it will surely make me smile.