July 11, 2014

French Weekend at Swissotel, Kolkata

"French cuisine is known for its exquisite taste and presentation and we are proud to present traditional French recipes brought to us from Lyon which is know as the 'gastronomical capital of France'". I am sure that the people of the city will enjoy the dishes."
- Mr.Marco Saxer (General Manager of Swissotel, Kolkata)
 Kolkata Food Bloggers recently got invited at the inauguration of the French Weekend at Cafe Swiss in Swissotel that will continue till 13th July'14 and to taste the exquisite flavours from France to celebrate  the French National Day (celebrated on 14th of July).  As a part of the team Amrita, Vishal and I reached on time to witness the french culinary journey that will keep the impression in our mind forever. Just at the entrance we got struck to see the decor and the huge replica of the World Cup to keep the spirit of the recent sport fever. Warm and cordial greetings from team Swiss made us comfortable and we were served Cranberry cooler and Sparkling wine. When it comes to French Cuisine the concept of the fine dining with its unique delicacies pops up and make you lure. I always admire the quality of food that Swissotel restaurants serve and mainly when they present the food fests picking up different cuisines of the world, they ensure that they should present the authentic taste of the cuisine. Therefore for each Food Fest they bring the specialised and experienced chefs from that particular country. This time the flare from French Cuisine instantly sealed our lips so that we should not talk but eat and eat and eat. 

Most of the delegates were from France and French Consulate. Busy in chitchatting and munching the delectable starters. We were introduced with the GM, Mr. Marco Saxer and was overwhelmed to see his cordial greetings that made us more comfortable. To enrich our knowledge we were introduced with Louise Arnes from Lyon, the Gastronomical Capital of France, who crafted the menu keeping in mind to stick to its authentic taste and to present the traditional dishes from her country. She also shared keeping in mind the local ingredients that  could be found in India, the menu had been designed. Though she wanted to add two more dishes like Red varrine and a dessert, since the ingredients were not available here therefore it got omitted. The key qualities of the food  were: spice less and the usage of the fresh ingredients. So as our journey started of tasting and exchanging the knowledge of French Cuisine and the dishes served that very day.
The starter menu comprised of: Zucchini and Tomato Verrine, Accars (Fish Dumpling), Asparagus and Ham Ballotins, Smoked Salmon and Avocado verrine, Mini Chicekn croquet monsieur and Gourgeres (Cheese Puff). My picks were the Smoked Salmon and Avocado verrine and the Accars (Fish Dumpling). How could I miss the Asparagus and Ham Ballotins and Cheese Puffs too. Smoked Salmon and Avocado verrine was just out of the world. A layer of avocado seasoned mildly with lemon juice and then topped with a layer of sour cream and crowned with the smoked salmon. One need to scoop out the two layers altogether and to take a bit of the salty smoky flavoured salmon. And here you go- I reached directly to the heaven after each bite. The fish Dumpling was the another one hit my palate. Crab meat steamed and topped with some brown sauce made a perfect pairing and after tasting it the balanced flavour did win my heart. So as the Asparagus and Ham Ballotins. All the fresh ingredients and the usage of minimal ingredients made each dish not only exotic but too savoury.
The Main course menu  goes like this: From the Veg section:
 Dauphinois Potato (Potatoes cooked with Cream). Ratatouille, Herb and Cheese Shouffle, Warm Camembert with Wild Mushroon Fricassee and Onion and Leek Tart.
We were recommended by Louise to taste Dauphinois Potato (Potatoes cooked with Cream). That one is one of the famous dishes of her native land. And so it was. Half Boiled Potato got baked with Cream and Cheese made the pair like made in heaven. The creamy bite of the potato coated with Cheese and Cream made the taste nothing but yum. 
When I first watched the movie Ratatouille, I was hooked to create the dish Ratatouille at my kitchen. I made it but never knew what would be the original taste. This was for the first time I tasted and found it not only delectable but exquisitely good in taste. A mild tangy tomato based sauce coated with the vegetables made a succulent bite. Yes it had then become a winner where a meat lover like me complementing a veg dish like this.
Warm Camembert with Wild Mushroon Fricassee was also a dish worth to mention. Mushroom cooked in thick cheesy-nutty gravy made perfect blend of taste. 
The Non-Veg Buffet Spread goes like this:
Lobster Thermidor,Poulet au Vinalgre (Lyon Specialty of vinegar braised chicken, Bouf Bourgulgnon (Tenderloin cooked with red wine), Gigot d'agneau (Roast leg of lamb served with roaste potatoes), Pork Tenderloins with Bacon and Apple Riesling Sauce.
My picks of the day were the Pork Tenderloins with Bacon and Apple Riesling Sauce and the Lobster Thermidor. Fresh Pork slices cooked in diced bacon and Apple Riesling sauce was out of the world. The Pork was perfectly cooked and the freshness of each ingredients made it more delicious. At each bite one will have the tiny diced bacon along with the juicy pork piece.
Lobster Thermidor here got presented in a different way since it was a part of the buffet spread. But none could beat the taste. I have tasted Lobster Thermidor in variuos places. And each time I came up with a different taste. Here too the taste was different but again taste wise it got the full marks.
The non-veg dishes were also winner in its own way. Mainly when you got a chance to taste the authentic and traditional French dishes sitting in your own city of joy, what life needs more.

How could I miss the Breads and the Cheese Truffles that are French Cuisine famous for. The truffles were exceptionally good in taste cheese rolled in nuts/ pesto/coconut flakes. I have never imagined that a cheese truffle would be so tasty. It went perfectly with the assorted breads that was on the spread. The Spread also had the Famous French onion soup and Bouillabaisse (Sea Food Soup served with rouille). I tasted the seafood one. The smell of the seafood was very mild that would make you more prone to go for the second serving and the next. Assorted seafood crunches would give you a mouthful serving with the warm liquid soup pouring down your throat giving an utmost satisfaction to enjoy the delectable dish.
And last but not the least here I come to the Dessert section that is French Cuisine mainly famous for. All the famous French Desserts along with some from other cuisines too were lined up to made us satisfied. We were pretty full then. But who could resist if you have these luring desserts welcoming you. Croquembouche, Matafaim,Paris Breast, Blue Berry Cheese Cake, Lamington, French Apple Tart, French Swiss roll, Creme Brulee, Cherry Clafoutis. Opera Cake, Chocolate Mousse, Sandesh. Ladoo and so on and forth all were presented at one's service. No need to say again the each dessert was a winner. But my pick was the Croquembouche and the Paris Breast. Paris Breast was a kind of choux pastry stuffed with hazelnut sauce. At each bite the oozing chocolaty hazelnut sauce was a heavenly match with choux pastry.
All over my experience was splendid. Mainly loved the way the taste and the presentation of the dishes were taken care of, keeping in mind to give the utmost authentic flavour of the traditional dishes that were crafted in the Buffet Menu for the French Weekend.

For more Pictures pls visit my Facebook Page.

French Weekend at Cafe Swiss is on till 13th July'14.
Price: INR 1600 plus taxes per person for Dinner Buffet. A special Sunday Brunch on 13th July will cost INR 1650 plus taxes per person.
Timings: 7.00pm to 11.00pm 
To know more detail about French Weekend one may call at this no: 033-6626 6666
             

Crispy Sweet Corn

Feeling so good to be back in blogging again. I was on vacation for more than a month, then all of a sudden my laptop conked off. To replace the mother board it took more than 3 weeks. Ah, I know its a long time. But still happy be a part of this Smart Phone realm that at least, it didn't make me totally deprived from the social networking channel. I didn't think that I would be able to participate this time to the ongoing event: "Gaming Night Bites" that KFB has announced. Yea the event is created to keep the spirit of the FIFA World Cup 2014 final and to munch and crunch instead of biting your nails. So I thought of making something very easy but tasty that can be fully enjoyed to boost up the gaming spirit. Its healthy so you can pass on some energy to your favourite team too..:P 
This Crispy Sweet Corn dish  I was actually created after getting thoroughly  inspired by one of my favourite restaurants- Bar-b-Que Nation in Kolkata. We the food lovers and the Cooking Kings/Queens, whenever we visit a food joint the first thing we do, we take the first bite and then start to postmortem the succulent flavour by dissecting the ingredients in it. Yes of course if it hits the palate and wins the heart. And moreover if your lil one gives a thumbs up of any dish, you become more into it to storm your brain how the dish gets cooked. One will see your lips and tongue are moving in nano seconds. The tip of your tongue is hitting the  palate and with full concentration noting down the ingredients. You may have already cooked the dish in your mind's kitchen and your impatient soul will keep on tapping by making you a bit crazy when you will go back home and hit the dish in your kitchen. Now apart from all the mouthwatering Kababs and main courses this Crispy Sweet Corn gets serve as a veg starter in Bar-b-Que Nation. My lil one wants go back again and again to Bar-b-Que Nation only to have this dish. So Mamma thought let us try in our kitchen. And here it is. (Never thought it will be so easy to make.. ;) ) So here is the recipe. Do try it and let me know..Yes I will be waiting for feedback.....
Ingredients:
Pls Note: This time I am note going to give any measurement. You have to make it with your own measurement.
Sweet Corn Kernels
Besan/Gram Flour
Salt & Sugar to taste
To spice up a bit you can sprinkle after it gets done:
Chat Masala
Black Salt
Lemon Juice
Red Chilly Powder
Method:
It will look like this
before frying..
1. Wash the corn kernels and put it on a strainer so that the excess water should drained out.
2. Put them in bowl and add salt and sugar as per taste. Mix them nicely and keep them aside for a while .
3. Add Besan/Gram Flour 1 spoon at time and keep on folding nicely. Make sure each corn kernel should get nicely coated with the Besan/Gram Flour.
4. Take a Kadai/Deep dense Pan and heat sufficient oil so that you can deep fry the kernels. Make sure the oil is hot enough and then keep on frying the kernels in a bunch till they turn brown.
5. Take them out and pour them on a plate that is covered with a kitchen towel/tissue paper so that the oil should get absorbed. 
6. Now enjoy plain or sprinkling some spices after your mind.

Note:
1. You can spices when you are adding the salt and sugar too.
2. Beware while frying the kernels. They are tend to splutter.
3. Using Arrowroot will make it more crispy. 

It is off to the ongoing event Game Night Bites by Kolkata Food Bloggers..


June 26, 2014

Gala Brunch spread at Durbari, Swissotel, Kolkata

“When you wake up in the morning, Pooh," said Piglet at last, "what's the first thing you say to yourself?"
"What's for breakfast?" said Pooh. "What do you say, Piglet?"
"I say, I wonder what's going to happen exciting today?" said Piglet.
Pooh nodded thoughtfully. "It's the same thing," he said.”
Ah!!! It’s not exactly the same thing happened with me last Sunday and yes there was something very special waited for me us to pair my our breakfast and lunch together. I know you got me. I am talking about Brunch - the concept that is recently evolving in Kolkata. The European concept of brunch has been ceremoniously offered to Kolkata by Swissotel first at their CafĂ© Swiss restaurant. Then they moved a step ahead to give it an Indian touch by designing a Sunday Brunch Menu to their famous Indian speciality restaurant Durbari. Kolkata Food Bloggers were exclusively invited to sample the re- launch of the Durbari Sunday Brunch Menu on last Sunday. My soul always does happy dances and taps its feet when it comes to Swissotel. Yes, I love visiting the place (with Friends/Fellow Bloggers & Family) for its elegance and the quality food they serve. Did I mention about their courteous hospitality which makes you feel like home!! This time visiting Durbari was not new for me, but what was new, was the delectable brunch spread on offer.
Durbari itself is famous for offering the North Indian speciality food where you will get the Kashmiri influences as well as the Awadhi. Recently keeping in mind about the Bengali culture and food, Durbari offers some famous Bengali dishes like: Malaikari, Shorshe Machh, Kosha Mangsho. It made us more surprised when Ashish (Restaurant Manager) informed that Durbari is the only one restaurant in Kolkata which serves the famous PANTA BHAT. And the icing on the cake is the Chef’s own touch that incorporates some brilliant fusion dishes to serve. For example picking some from the Brunch menu: Naaza (Na of Naan & Za of Pizza), it's a fusion of Naan and Pizza. The chef deftly made an indianized Pizza, making the base out of  Khameeri roti and topped it with Murgh Tikka, amul cheese and some colourful bell peppers. A smoky flavor steaming out of it would give one a taste of heaven. Or take Murgh Balai Kabab. The name itself  made us all curious what could be the meaning of Balai. On asking Chef Aditya casually shared “Malai kabab tha, to maine iska naam Balai kabab rakh diya” (there is already Malai Kabab, so I kept it Balai Kabab). And  yea you guessed right we all almost rolled over the floor. And this Murgh Balai Kabab was a stuffed chicken breast with onions and
pomegranate. Taste wise I was not able to do much justice to it. Ok let me talk about the menu later on. Coming to the characteristic of the Brunch menu- it is not constant but keeps on changing every week. That means every week there will be uniqueness on the menu and a new taste to lure. Soon after we reached Durbaari, we were greeted by Enakshi Kundu (assistant marketing and communication manager) and Aashish Shaw (restaurant manager) and made us comfortably sit in their private dining area. The culinary journey started then – clicking, tasting, gathering information, giggling on intervals and all we shutter bugs kept on playing the music of our shutters to freeze the beauty of each food in our cameras.
Now let us peep in the Brunch Spread: 
Starters
The special starters will be served on the table. One will get more starter options on the buffet counter too: i.e.Zafrani Paneer Tikka, Dalcha Kebab (Veg) and Achari Tikka, Sarson Mahi Tikka (Non-Veg ).
Dahi Ke Kabab
 This starter was served first. The speciality of this starter is, it is always served cold. Hung curd with some spices got coated with semolina and then got fried was divine. It will tickle one's taste bud with a kind of not so tangy but too tasty paired with the aroma of the fried spices.The perfectly shaped and fried patty could be easily grab for a second serving.
Naaza..I have already talked about it. One of the star dishes for which one can go back again and again.
Murgh Balai Kabab
Gondhoraj Mahi Tikka
Now this one was the star of the day. Tender pieces of  Bhetki Fish delicately marinated with Gondhoraj lime and Kaffir lime, grilled and served to us to so the justice to it.and no need to say each bite made to say only YAM, nothing else.The balanced flavour totally camouflaged the Fishy smell for which Bhetki is famous for. 
The main course/ Buffet Spread
Sarson Mahi Tikka

Achari Tikka
Palak Paneer 
Methi Murgh
2.      The sumptuous  buffet spread will lure you with almost 15 -16 dishes to devour. Starting right from the Soups/Shorbas, Salads, Starters, Main Course and Desserts were all on offer. The main course comprises of  Dal Durbari, Palak paneer, Diwani Handi and Aloo Dhaniawala from the Vegetarian section. Ajwaini Fish Curry and Methi Murgh were from the Non Veg section. Green Peas Pulao was there to compliment the side dishes. I enjoyed thoroughly each of bite of all the dishes. But to be specified Dal Durbari was out of the world. Mainly when we were served the famous Swiss Cheese Naan, both conjugated like made for each other in heaven. Off the Brunch menu Murgh Makhni Andaz and Kumbh Do pyaza were also served to sample the taste. Again they won my heart.
3.       
The dessert counter had a mixture of Indian traditional sweets and pastries along with fresh fruits. Mango Rasmalai, Mihidana and Rabdi were enjoyed unanimously by my fellow bloggers. For me I was so full I had console my appetite with bite size Tiramisu. 
The overall food experience was out of the world and when you have host like Swiss team who would take the utmost care to make you comfortable with their cordial politeness. And don't miss the price on offer. Yes it is just 1000/- plus tax (yes you hear me right!!!!) for the Brunch which is available only on Sunday. 


Durbaari is opened from Tuesday to Sunday between 1900 hrs to 2300 hrs,the restaurant is open for lunch from 12:30 hrs to 15:00 hrs on weekends as well. Mondays are closed.


June 25, 2014

The taste of Royal cuisine with Chef Imtiaz Qureshi at ITC Sonar, Kolkata

 My impatient soul was feeling like tapping the table to settle down the heart beat and let the rhythm soothe the soul till the exact moment jingles. Being a food addict from my childhood the Chefs are like the Food Gods to me. As much I read about them, I watch them on TV, I get so much inspired to follow their footsteps and to create some magic in my kitchen. And when one gets an opportunity to meet some iconic figure whom you have just thought to meet in your dreams, does life want anything more!!! An invitation to the Kolkata Food Bloggers from ITC Sonar to meet the legendary Chef Imtiaz Qureshi and witness his magical culinary journey with his creations made a dream come true.  I have heard so much about him. The iconic grand master who can transform a veg kabab to taste like a meat, who has magic in his hand, the king of Dum Pukht cuisine and a legend that carries all the anecdotes right from the Mughals' Royal darbar to the recent days. He cooks and weaves stories with each of his creations...He creates royal dishes and spiced it up with the royal lore. 


Then he entered in the double breasted chef's suit, neatly combed silvery lines streaming down with ignorable curls. A heart melting smile was continuously peeping from the masculine aged mustache and a fashionably done beard. He was joined shortly by Chef Zuber Qureshi  and the moment stopped there and took us back to the Nawab’s darbaari kitchen from where his journey with the Dum Pukht cuisine started. In his chaste
Luckhnawi urdu he continued that 'Dum' means 'to breathe in' and 'Pukht' means 'to cook'. The main Dum Pukht cuisine defines as cooking a dish in a clean kitchen where in a deep bottom vessel the dish will be cooked while choking all the steam inside and its own aroma will spice up the whole taste. He kept on picking up each dish from the menu and went on explaining how it got cooked with the anecdotes behind each dish. One such anecdote: “In Arab there was once no water. So people survived only on Dates. And from there I got the idea to use date in my dishes. I used dates in Raan-e-huzoor which nobody can think.”   He also explained that people has become more prone towards healthy and nutritious food;so keeping in mind the modern scenario all the dishes were cooked with very less oil and ghee. And we all became surprised to hear that the Biriyani was cooked with Olive oil. When it comes to meat, there are almost 50 types of different kind of cuts for each meat dish and at the same time the taste depends on choosing the fresh soft meat. We also came to know the sectect about the melt in mouth meat flesh is nothing but slow cooking for at least 7-8 long hours. The food went on filling our plates and the legendary father like man in his 80s kept on moving table to table asking about the dishes and did we figure out what ingredients he had used. He also added that Usage of Sea food is very rare in Mughlai cuisine but he has added since keeping in mind the choices of the present taste buds.



Soon after we were joined by the whiskey connoisseur Mr Sandeep Arora who educated us that whiskey could be very well get paired with food. He talked about the famous brand of scotch whiskey Royal Salute 21YO which is 21 years old. He called it ‘Royal Challenge’ as it is a marriage between royal cuisine and royal whiskey.

Let us now have some glimpses on royal dishes crafted in the menu:

My take of the day were- Raan-e-huzoor, Jhinga Qureshi, Dudhiya Biryani and Desi murgh ishtew.
KABABS:
Raan- e- huzoor: Baby Lamb Legs cooked on the dum with a thick Date sauce, embellished with walnut and almonds.
Jhinga Qureshi: Named after the legnedary Chef it is a puff pastry covered Jumbo Prawn, stuffed with dried apricot and cheese.
QORMA, QALIYA,SALAN

Samundari Ratan: Soft Marbles of fresh crabmeat, simmered in a delicate fenugreek flavoured gravy. 
Koh- E- Avadh: Chef's recipe of qorma of elegantly exposed lamb shanks, dum cooked in their own cardamom tinged juices and marrow, finished with saffron
Desi Murgh ishtew is also served under this head. This ishtew is totally difffernt what we ussually make at home. Country chicken braised over slow burning fire, with onions, black pepper, yoghurt and other spices.
Dal Badami was served too..
NAAN

Naan-e Bah Khummach, Mugtha Paratha and Roomali Roti was served to relish with the qormas.

BIRYANI
Dudhiya Biryani: tender lamb morsels, cooked on Dun with Aromatic Basmati rice. To enhance the taste and to keep it healthy Milk and Olive oil are used.
MEETHA
Sahi Tukda (a dessert of saffrom rabri, spread on a slice of syrup soaked homemade bread) and Lab-e Mashooq (Frozen dessert of reduced milk scented with orange)
And last but not the least the Sahi Paan was served to draw an ending line to the royal treat.
Apart from all the Non-veg dishes a royal Veg spread is also available on the menu.

The Signature Collection can be enjoyed at the Eden Pavilion from 22nd June to 30th June as a part of the dinner buffet (7.30-11.45 pm) at INR 1850 plus taxes.

And a set menu of five courses paired with Roysl Salute, one can go for Royal Repast at Dum Pukht that is only available for dinner from 22nd June onwards at the price of INR 6500 plus tax.
For more photographs please visit HERE.

June 19, 2014

Mango Haat at ITC Sonar,Kolkata

“In keep with ITC Hotels philosophy of being ‘rooted to the soil’, we celebrate the unique diversity of flavours through which Murshidabad mangoes delight connoisseurs of the fruit. This is in keeping with our commitment to sustainability and Responsible Luxury.” – Atul Bhalla (General Manager, ITC Sonar)

Have you heard of Bimli, which carries a classic legend direct from the enchanting history from the Nawabs’ era. During the rule of Mir Jafar, a maid called Bimli worked hard in the leisure garden of the Nawab. While being pleased with her work the Nawab named a new verity of mango that was being cultivating in his garden “Bimli’. Yes Bimli is the name of one of the sweetest and fleshy Mangoes that Murshidabad takes the pride of cultivating it.  Or what about Kohitoor the most legendary Nawabi Mango from Hakim Aga Mohammadi Bagh which would only pluck by hands and would be kept wrapped in cotton wool to keep it fresh. After every 12 hours, the mango has to change its position to ripe uniformly and should be cut with a sharp bamboo wedge but not by a knife. 

Bhavani, Bira, Anaras, Kalapahar Saranga, Molamjam, Ranipasand so and so forth- what do you think they are!!!!They are nothing but all the name of the varieties of Mangoes that leave the trail of the legends of the Nawab’s era again. Moorshidabad, not Murshidabad then used be the Heart of Bengal, the torch bearer of the Indian culture and architecture – The Nawab’s land of luxury.  In the pages of History Murshidabad It was the place where once 200 varieties of mangoes grown alone in the orchards of Murshidabad.

To start with - Thanks to Murshidabad Heritage Development Society (MHDS), iLEAD and ITC Sonar whose joint effort presented ‘Mango Haat’ to introduce the exquisite verities of mangoes where many got extinct but still there are many to bear the pride of the heritage land Murshidabad through the trail of history, the land once famous for its highly nurtured exotic mangoes. Being a part of Kolkata Food Bloggers the invitation to experience the journey with the legendary Mangoes from Murshidabad along with the history was a stupendous experience that last Sunday evening gifted us.

Along with the varieties of Mangoes on display a delectable high tea table enriched the taste buds of the guests. All the delicacies very creatively and sumptuously presented and the common ingredient of all was nothing but Mango. Even it really won the heart to see Sushi made out of Mango. The event became more interesting when Mr. Pradip Chopra the president of Murshidabad Heritage Development Society (MDHS)and the Chairman of iLEAD, enlightened our knowledge with a short documentary mainly based on
the  book – Mangoes From Murshidabad”, written by him.  It not only travelled us several years back to get the glimpses of how Mango used to get cultivated but also introduced to the Sheherwali cusines like Aam ka launi, Aam Chana ka Kutti, Kachhe aam ka kheer etc and there famous mango cutting techniques. If we literally define ‘Sheherwali ’, it means ‘City (sheher)’ dwellers. History says that the Jain Community who settled down in Murshidabad (Jiaganj, Azimgang) was called Sheherwali. Most of them came from Rajasthan with a connection of some business purpose and then settled down here. Apart from their delicious cuisine the most captivating part was their mango cutting technique. It is like a ceremony that has to go through five phases to get the perfect slices of the fleshy mango pieces without having wasting the juice or any finger prints on the flesh.

#The Mangoes has to be soaked in water for 4-5 hours and washed carefully.
#Then the skin has to be cut with two kinds of techniques.u
#Again the mango has to be washed.
#Then the pieces should be cut with utmost care.
#And then serve carefully.
The event was very encouraging to see the effort to bring back one of the glories of the Heritage place like Murshidabad and exhibiting the exquisite collection of mangoes that is not only a rare experience but also an eye opener to take the pride of the treasures that Bengal own.
(All the sources of information was found from the book: Mangoes From Murshidabad, Compiled & Designed by Pradip Chopra and Team iLead)

April 30, 2014

Chatpata Nimbu Pani (Spicy Lemon Juice)

 Today I am going to draw a short line and writing a very small post. Last few months were quite hectic for me. We got semi-shifted to our new nest in Rajarhaat. Semi-shifted, yes I used the term as we are only visiting here during my daughter's holidays. Till now it is quite difficult for us to commute to her school from here. Therefore staying here means a complete leisure busy time for me. I had to do all the household work here, though have a maid who comes and makes the house neat and clean by swiping and wiping it. I had to cook the four meals, didn't get a single time to sit with my second love, my lappy. Had to give my sole hours to the lil one who would never leave her mamma for a single second as for her this was the vacation time where we would only play and play and play. I also cherish this time where I can take a complete break from my personal professional work. And completely enjoy a homemaker's duty and a mom's duty (Ah, which I do always but at the same time I proudly enjoy the free spirit of a working lady too on the other days). Here we have just arranged the minimum requirements that make a life happy and perfect. A Washing Machine, a Micro-oven, a refrigerator and a mattress and we three are madly happy to enjoy the holidays here without all those extra gadgets that now a day have taken the pleasure of simple living. We enjoy in the pool, we run on the green and live a life totally unaware of the humdrum of the polluted, populated city life. I don't know how long this place will be so peaceful but at least few years can be a boon to have some time escaped from the city life. Ooopps.. I said that it would be a small post and see how much I pulled so far… Ok now let us cheers to the glasses of the Chatpata Nimbu Pani (Spicy Lemon Juice) to make life little bit cooler in this unbearable summer season. My daughter is very fond of Lemon juice. So every day she wants a glass of lemon juice to beat the heat. So this time I made a little variation to give it nice tasty twist. And no need to say she enjoyed it till the bottom and demanded for a next glass. Happy me here sharing the recipe.
Chatpata Nimbu Pani (Spicy Lemon Juice)
 Ingredients:
 (Measurement given for 1  tall normal drinking Glass)
Lemon Juice: Out of 2 medium size Lemon
Chat Masala -  1/2 tspn (I used MDH)
Sugar - 2 & 1/2 tspn (More or less)
Salt/ Black Salt- 1/4 tspn
Mint Leaves - 2-3 sprigs
Chilled Water: 1 tall normal drinking Glass
 Method:
  1. Squeeze the lemon juice out of the lemons. Add sugar and rest it for few minutes till the sugar granules get dissolved.
  2. Add all the other ingredients except the mint leaves. Stir nicely. Taste if more sugar or salt is needed.
  3. Crushed the mint leaves in-between  your palms  and add in the juice.  Add some ice (Optional) and serve to soothe your quenched throat in this unbearable summer season.

Sending this to the ongoing event of the Kolkata Food Bloggers:
http://kolkatafoodbloggers.blogspot.in/2014/04/online-event-beat-heat.html

INDEX

100TH POST 50th POST Amereekandesi American-Chinese ANANDAMELA Andrenalize 2014 APPLE APRICOT ARBORIO ASIAN PALM FRUIT Atulya Mahajan AWARDS BAKED Baking Palooza2013 BANANA BLOSSOM BANANA BLOSSOM HEART Bangaldeshi BASA BENGALI DISH Bengali new year BENGALI SWEET Best Indian Wine BHETKI BIRIYANI Black Forest Cupcake black pepper BOHEMIAN BONGOAN BOOK LAUNCH REVIEW BOOK REVIEW BOOKMARKED RECIPES BREAD BREAKFAST Breakfast at Kolkata BROWNIE BUNDT CAKE BUTTER CHICKEN CAKE Caramel Sauce cauliflower Chawlas 2 CHEESE CAKE CHEF AT LARGE BLOGGER'S TABLE CHERRY CHICKEN CHICKEN CHAANP CHICKEN QUICHE CHILD EDUCATION Chilli Fish Chilli Mutton CHINESE CHOCOLATE CHOCOLATE CAKE Chop Suey CHOPS/CROQUETTES coconut CONDENSE MILK COOKIES CORIANDER LEAVES corn Cottage Cheese/ Chhana CRAFTS/CREATION CREAM CHEESE CRISPY CROCHET CUCUMBER CUISINE RESTAURANT DEVAPRIYA ROY DHONE PATA FISH DIARY DRINK DULCE DE LECHE DULCE DE LECHE BROWNIE DUMPUKHT EGG EGG LESS CAKE EGGPLANT ENCHOR CHINGRI English Bites ENHOR EVENT REVIEW FIRE AND ICE RESTAURANT FISH FLOWER FONDANT Food Bloggers Association of India (FBAI) Award Ceremony 2013 FOOD INFO FOOD PHOTOGRAPHY FOOD REVIEW FOOD/RECIPES FOUR SEASONS WINE French Weekend at Cafe Swiss FRUIT SAUCE FRUITS FUDGE GIFTS GRILL GUEST POST HAKA RESTAURANT KOLKATA Herb HILSHA HUNAN STYLE ICE CREAM Imtiaz Qureshi ITALIAN ITALIAN CUISINE ITC Sonar JACKFRUIT Juice/drinks JUST EAT WEBSITE REVIEW JW MARRIOTT KFB BIrthday Party KFB Bloggers Table KID'S MEAL KITCHEN TIPS KNOW YOUR KOLKATA BLOGGER FRIEND Kolkata Kolkata Blog Kolkata Food Blog KOLKATA FOOD BLOGGERS KOLKATA RESTAURANTS KOLKATA STYLE CHICKEN CHAANP LITERARY WORKS LUNCH BOX MAHALAYA Maharashtrian dish MANGO Manish Gupta MARSHMALLOW Mexican MOCHA MOCHA CHINGRI MOCHAR PHUL Mousse MULTI- MUSHROOM MUTTON NATURE NONVEG North Indian One pot meal ORANGE OTG OTHERS PAN FRIED PARATHA/BREAD/ROTI PASTA PASTA SAUCE PATURI PHOTOGRAPHY PIE Pinwheel Cookies PIZZERIA PLAGIARISM PLUM Poila Boiskash POSTO/POPPY SEEDS POTATO Potluck POTOL/ PONTED GOURD POUSH SANKRANTI PRAWN PREETI SHENOY PRODUCT REVIEW PUBLICATIONS PUMPKIN Quest Mall QUICHE RASPBERRY red wine REFRESHMENT RESTAURANT REVIEW RICE RISOTTO ROHU ROTESSERIE RUI DUMPUKHT RUI MACHH SALMON SANDWICH SANGEETA KICHLU SCALLOP Scavenger Hunt Sunday SEAFOOD Shawkat Osman SIDE DISH/MAINCOURSE Singapore Peranakan Food Festival Smoke House Deli SNACKS Souk SOUPS/SALAD SPAGHETTI SPINACH SPROUTS STARTER STORY STRAWBERRY Stromboli summer coolers SWEETS/DESSERT Swissotel Taj Bengal TAL TAL KHEER TALER BORA TANGERINE TEA PARTY SNACK TEA TASTING THAI The Corner Courtyard the GateWay THE SECRET WISH LIST THE WEIGHT LOSS CLUB TIFFIN Tikka TILAPIA TRAVEL VEG WHOLE CHICKEN WILD LIFE WINE WINE VINEGAR yeast YOGHURT