Tuesday, December 27, 2011

The Crown-Residency Towers

Recently I have been invited to review "The Crown" at Residency Towers..The Residency's Main Street is much familiar for its buffet.While Crown is the roof top restaurant (200 feet from ground level)with the alfreso dining with a panoramic view of chennai with its high dome and plush seating..

Alfresco states "in the fresh" or in the outing or air..Those who never been to one of the international italian restaurants,This place is woowish and amazingly designed with the pillars,center seating,talls windows around the hall and they also have the simple deck(dining out) with the infinite water fall..

The royal suit can be the best for group dining 

And the ambience is the best for unforgettable dining experiences..

The place has a dice with pillars around it to make restaurant more appealing..

Ok..Enough with the ambience,Lets move on to food B-)

The welcome drink is just ok,there was nothing special on it..It is jus a flavoured soda..

The pappad were too spicy to me...The wait for the starters were too long,and these pappads doesnt help me as well...

The galouti kebab served was the best,it literally melts in mouth with fine minced meat in the bed of yummy sweet naan/pastry....This is the first time,i tasted galouti kebab and i cant help myself stop munching them

The chicken and fish kebab was with mild flavour of spices,tasted good too

Two veg Starters were served,i guess the first one was veg sheek kebab and second one was paneer...both were good too..

The mutton rohan gosh was served with soft naans,but the gravy didnt score well...The chef said he doesnt like using tomatoes in rohan gosh,but definitely i do.The gravy was tasted like mughlai dish,since the brown onions flavour was over powering...

This beautiful gravy was served with naans called Dal Mahkani...I am ashamed i am not big fan of dal makhani, until i tasted this!!!...The chef explained how it is made with slow cooking it for more than 24 hours,and of course how the makhani (butter) is generously used
It was creamy and yummmy!

The chocolate mud pie was good with the texture,but i cudnt taste more than 3 spoons...I guess the chocolate is over cooked..And few desi sweets were served which was fair to taste...

The food will be the best ,if the dishes are well choosen and the service must be improved (they must visit courtyard by marriott or burgundy on it) ....The ambiance was pretty good for romantic dining and chilling out with the group of  friends....

They can serve unlimited nonveg kebab,naan and a gravy of ur choice @ Rs 789/...

Sounds good,Isnt it?

Located at
The Crown,Residency Towers,
115,Thyagaraya Road,T.Nagar,Chennai

Wednesday, December 21, 2011

Stolen-Third Blog Anniversary

I thank my cousin shobana to showing me the right path to blog about the cooking,Or else,I must be a mommy blogger in my closed private blog.....This year 2011 was so special and memorable for me..Priya's feast has turned into catering service,and working with many people successfully now...
I thank my husband who is still a fussy foodie,the first reader of my every post..I thank my parents who gave wonderful support and still being best critic...My mother has sent me a bouquet of flowers with cheerful words,I am really astonished..
I bow down my head to god for the bounty of blessings..

The Stolen is the German christmas loaf which is a traditional serving for the occasion.....I couldnt do the step wise pictures,As i am too busy and stuck with the catering services happening in full josh...The loaf is baked many times by me,the recipe calls for only 20 gms of mixed fruit,but  i added 200 gms and made it rich for this special occasion...

Flour-200 gms
Milk-60 ml
Spice powder-2 gms
Mixed fruit-20gms
Lemon Zest-a pinch
Gluten-8 gms
Flour-200 gms

1.Make soft dough by mixing all the ingredients except the mixed fruit and spices
2.Add the rest of ingredients in the final stage of the dough
3.Divide the dough and shape it in a loaf shape,rest it in the tray for at least 60 mins
4.Bake in pre heated oven at the temperature of 180*C for 30 mins
5.After baking soak the stolen in clarified butter and dust the icing sugar before serving

1.Knead the dough well until it turns soft and expandable 
2.Once baked,brush it with butter on top,as it prevents over drying

Wish u all a wonderful Merry Christmas 

Friday, December 16, 2011


 I luv this season,which is one of the best of the year...There are many reasons that makes to say this...Can u say the entire world looks so beautiful better than this season?...Well ,Forget the freezing cold ;-)

Ponettone is a traditional Italian Holiday sweet bread which is made with yeast....Recently i tasted this cake like bread and soon tried the recipe from the chef...The cake was very light ,sweet and tasty..The serving suggestions with ponettone are Almond liquor,Mascarpone Cheese and the Marshala wine.


Flour-130 gms
Salt-01 gms
Sugar-30 gms
Yeast-10 gms
Butter-30 gms
Egg Yolk-01 nos
Orange and Lemon Zest As required
Sultanas-40 gms
Nutmeg powder a pinch
Cardomom powder 01 gm
Egg white 02 nos
Glazed Cherry


1.Dissolve the yeast in milk with bit of sugar

2.Cream the butter and sugar and then add the egg yolk gradually

3.Beat the egg white till fluffy

4.Combine the yeast and milk with butter and sugar batter,and add the rest of the ingredients

5.Fold the batter with the whisked egg white

6.Tranfer the batter in to the ponettone paper mould,sprinkle the raisins on top of the batter
7.Bake in pre heated oven for about 30-35 mins at the temp of 180*C

Bon Appetit

Thursday, December 08, 2011

Christmas Cookies-Sweet Punch

Luks like,I am not blogging regularly,but hey its not true,i am doing a post a week...And the blog marathon is coming up soon from 16th...I will join them this time too,even though I am bundled with household chores and cares...The Christmas tree,stars and all the glittering hangings r out and has been set by the little ones with the guidance...The mixed fruits has been soaked in wine and rum..I will share the traditional recipes of christmas for this season,and its too early to discuss on it...So,the blog marathon will be the Christmas Special..
Made these cookies on last friday,and hansika was so enthusiastic to help me to roll and make shapes...I made the dough and refrigerated in tupperware container.She comes back from school,and spent some time in making cookies..She mix up the dough and I made 4 batches of this recipe...And Needless to say,Cookies r more easy to make and can be stored for a month.

Definitely the pre-preparations for Christmas ,will help you to celebrate and enjoy the season... 

1 cup Butter at room temperature
1 cup Sugar
1 Egg(Optional)
1/8 teaspoon Salt
3 cups flour
1/2 teaspoon baking soda
Strawberry Red food coloring
Green food coloring


Cream butter and sugar.  Add egg and  Mix well.  Combine flour, salt and baking soda, mix well, and add to butter mixture.  Mix until well combined.

Divide dough into 3 parts.  Add red food coloring to the first part and blend well.  Add green food coloring to the second part and blend it well.  Use enough coloring to make vibrant colors because they fade during baking.  Leave the third part plain.

Refrigerate the dough,until u use it...Place the 3 colors of dough in Butter/Plastic paper and use cookie cutter to make fine shapes...

Bake them 166*C for exactly 8 minutes... 

Once the cookies are cooled,Store them in air tight container...
The Colorful Cookies doesnt need an icing or any decorations...

1.Make similar thickness,so while baking,all the cookies are baked evenly
2.To check,if it is baked,the cookies will be slight brown in the bottom
3.If you are baking in huge amount and repeatedly , reduce the time of baking

Enjoy :)

Monday, November 28, 2011

Jamun Cheesecake

I made this for my last wedding anniversary and posted in my new domain...It went missing in shift over to blogger...I am very glad to share with you now...I have tried both eggless and egg versions of this recipe.The Taste was needless to say ,
it was the best homemade cheesecake with nice,creamy and also with firm texture.

All purpose flour-200 gms
Cornflour-30 gms
Egg-3 or Condensed milk-60 ml
Cream Cheese-8 oz pack
Sugar-100 to 150 gms
Whipping Cream-120 gms 
Vanilla Essence-1 tsp
Salt-half tsp
Jamuns-As needed

For the base
Powdered Marie Biscuits-100 gms
Melted Butter/Oil-3 tbsp

Check the stepwise pictures in clockwise direction..

1.Whip the cream cheese,Whipping Cream,Sugar and Vanilla Essence in a bowl for 4-5 minutes
2.Add the beated eggs/Condensed milk slowly to the Cream Cheese and beat it well
3.Mix the Flours and salt and add them to Cream Cheese and fold it well
4.Mix the melted butter and Powdered biscuits well
5.Take a 8 inch Spring form pan,and set the biscuit and press firmly to form a base
6.Half the jamuns into two and Arrange from the corners to the middle
7.Pour the cream cheese mixture slowly over the centre,allow it spread
8.Spread the cheese on the top with a knife to cover the jamuns well
9.Cover the pan with aluminium foil tightly wrapped
10.Stem it in a steamer,pressure cooker or an oven for 15-20 minutes in medium flame
11.Insert a knife in the middle to chk it is baked well,if it is still moist ,bake it few more minutes
12.Dont over bake it,since it will turn hard.

                 Once baked,Refrigerate for 2-3 hours and Serve Chilled...Those who use condensed milk,reduce the Sugar amount. 

Tuesday, November 22, 2011

Nuts and Raisin Muffin

I'm done with my 7 days of non stop blogging marathon....I started with Soup and ending with my wonderful yummy muffins..Muffins r quit easy one compared to cupcakes..Mix all the ingredients and fill the liners to full and bake...The single muffin can help you to stay away from hunger,so the highly filling snack will help you to curb the uncontrollable appetite...

Plain flour-1+1/2 cups
Baking powder-half tbsp
Castor Sugar-1 cup
Nuts and Raisins-150 gms
Milk-half cup
Vanilla Essence-1 tsp
Butter-65 gms

1.Sift the flour,baking powder and the sugar
2.Add the milk,eggs,the essence and butter just blended
3.Dust the nuts and raisins with some flour and fold them into the batter
4.Spoon the batter in muffin liner to almost full level
5.Bake in a preheated oven for 20 minutes at 200 C
Allow it to cool completely 

Just thought,the above picture is lil dark.....So i edited for you

Monday, November 21, 2011

Besan Halwa

I have tasted this halwa in a marriage ceremony...We couldn't find the ingredient,but initially thought it was Ashoka Halwa...But the caterer was humble enough to reply and also to share the recipe ....
I made this for last diwali.U need not  worry abt lumpiness  while making this halwa and the recipe is an easy one,except few minutes of stirring..

Besan-200 gms
Maida-50 gms
Sugar-250 gms
Ghee-200 gms
If u like Some Cardomon Powder and Fried nuts and Raisins

1.Mix the ghee ,maida and the besan into a bowl
2.Pour it in an non stick fry pan,and stir it well with medium heat
3.Once,it starts bubbling ,Add the sugar 
4.Stir,Stir and the stir until u get halwa consistency..that means u can roll a unsticky ball in ur fingers..

The besan will not be over powering in taste,it tastes almost like ashoka halwa...

Sunday, November 20, 2011

Mutton Pepper Fry

Mutton-250 gms
Ginger & Garlic paste-1 tsp
Peppercorns-1 tbsp
Garam masala-1 cloves & 1 cinnomon
Zeera-1/2 tsp
Green Chilli-1
Turmeric powder-1/4 tsp
Coriander leaves-handful
Curry leaves-few
Water-1 cup
Coconut Oil-3-4 tbsp
1.Grind Onion,tomato,pepper,zeera,garam masala,green chilli and coriander leaves to a fine paste
2.Now In pressure cooker ,Pour coconut oil,fry the mutton pieces 
adding ginger n garlic paste,turmeric powder and salt
3.Next add the ground masala and fry well in couple of minutes
4.Then add a cup of water and pressure cook for 15-20 minutes
5.Once pressure cooked,stir in the curry leaves
6.Garnish with coriander leaves and Serve Hot

Tomorrow??....Keep Guessing!!

Saturday, November 19, 2011

Ancient Biryani or Dindigul Thalapakatti Biryani

I made this ancient biryani for the contest,and that turned up into dindigul biryani...In one of the tamil literature of Imperungkappiyam,it has mentioned as "Oon Sooru"  ஊன் சோறு  made with small onions and a few spices...When i tried this recipe,I was surprised it tasted exactly like Thalapakatti Biryani....

Quick Note on Sangakala Unavu
The small onion,cumin and pepper are found during Second millennium BC as said by wikipedia..I wish i could grab many resources of the spices and its origins...I tried it in pressure cooker method,but cooking the rice seperately in dum process also works.

Seeraga Arisi-200 gms
Coconut milk-200 ml (optional)
Coriander powder-1 tsp
Turmeric powder-half tsp
Ginger garlic paste-1 tbsp
Garam masala-2 cloves,2 cardomon,half inch Cinnamon stick,Bayleaf-1
Ghee-half cup

To make fine paste
Small Onions-20 nos
Coriander leaves-5 stems
Mint leaves-1/2 cup
Green Chilly-5 nos
Peppercorns-1 tsp
Cumin-one and half  tbsp
Cinnamon-6 inch stick
Clove-3 nos
Cardomom-3 nos
Salt to taste


Add the ghee in a pressure cooker,saute the dry spices

Add the chicken and garlic paste and saute them well
Add the curd and turmeric powder and saute it

Grind all the ingredients(Small onions,Green chillies,Cinnamon,cloves,pepper,cumin,coriander and mint leaves) into fine paste 

Add the ashed rice to the chicken in cooker

And the coconut milk to the rice

Add the fine paste,coriander powder and salt to it
Bring to boil

Pressure cook it for 3 whistles..Drizzle some ghee and serve hot

I usually do pressure cooking for this biryani...But can also make by slow cooking process in pan...

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