Ca Va, Defence Colony ~ A Delightful Sunday Afternoon

This place is a must-visit!

Bijoy Majhi, Bhupesh Jain and Rajnish Taneja, have created a space to provide exquisite Med- European dining and bar experience to the food lovers after Angels in My Kitchen.
You'll cross the bakery on your way up to the first floor outlet of Ca Va. We were the only ones when we walked in and got pampered and were still pampered after more patrons came in.

You'll find Ca Va listed on Zomato.com

We started with Virgin Mary and Mango Passion Martini.... Well made drinks which were followed by some lovely dishes selected by my friend.....


Chunks of chicken, peanuts and garlic in paper thin shells of fillo pastry with hand-ground pesto..... This my readers, was just f-a-n-t-a-s-t-i-c... and had me going at it like a bear to honey.... The Chicken was tender n well cooked, the pastry crispy and sauce yummy..... the peanuts added to the bite....

The Pan seared Prawns with Spicy Barbecue Sauce was delicious... succulent, flavourful and brilliantly done. The bread basket which had an Olive Focaccia, Wheat n Bran Bread and Garlic bread served with Herb Butter was nice but not great enough to rave about or poke holes about.

The Home smoked Breast of Chicken with sliced Mexican Jalapenos Pizza was well done.... just that the crust was slightly like a quesadilla, would have preferred it slightly more crisp base (just a personal preference) and the Chicken Leg Steak with Red Wine Sauce was also nice. However my friend found the mashed potato insipid .....
We devoured all the food on our tables n left nothing but a few crumbs n mashed potatoes....

For dessert I wanted Tiramisu..... I ordered it only after checking if it'll be served in a glass and not a plastic cup or something.... When the plastic cup came, I was very disappointed.... Since it was from the bakery below, we weren't charged for it.....
The taste was nice but the fingers were absolutely soggy n not crisp.... only good(read bad!) enough to feed the pigeons outside the window....

Now for some nit-picking..... The toothpicks arrived in different heights.... My friend had this bright idea of taking it in perspective to show the variance in height.... ;) Now thats what 2 people do on a well spent Sunday afternoon with tummies full and pampering... They are spoilt and will nitpick and want a perfect experience.....

That's me enjoying the Tiramisu..... and since modesty doesn't feature in my middlename.... The Tiramisu from my kitchen is much nicer..... but this one's not bad either considering I can enjoy it without having to slave in the kitchen myself and then waiting overnight for it to develop flavour....

Just a word of caution... The place is slightly on the expensive side but the experience was nice overall including Food, Service and Decor. Would give it a 3/5.

PS - The place also has discount for Amex card holders

Mango Cheesecake and Chocolate Cherry Cupcakes for Mother's Day

Your arms were always open when I needed a hug. Your heart understood when I needed a friend. Your gentle eyes were stern when I needed a lesson. Your strength and love has guided me and gave me wings to fly. ~Anon

Mother's day needed to be something very special..... What can be better than a special dessert made with her favourite fruit Mango n beautiful glasses.... I visited a special shop Tatsat, A Socially Conscious Store . It has all merchandise made by NGO's and a whole range of recycled products, bought mom a wallet, made of a Nestle milk tetra pack.

How can Mother's day celebrations be complete without all the mommies Nani, Mom, Perveez aunty, Mala Chachi and Geeta Chachi.

My yummy nani :)

Making Mango Cheese cake didn't complete the picture..... Daksayani came over to make Chocolate Cherry cupcakes for her mom....

She made this really sweet card and was prancing all around the kitchen and wanted to do everything herself and kept saying... I'm a big girl now... I can do it myself... This is for My Mummy... I will make it... :) How sweet is that.... :)))

While we were taking pictures... The excitement brimming and little imp dancing all aver and something just had to happen... The card was knocked over and headed straight for the chocolate icing ;)

Daksayani with her mommy n me... :)

Cherry Chocolate Cupcakes
Adapted from Nani-Nami

Ingredients
6 large Egg Whites
250 g caster sugar
160 g plain/all-purpose Flour
1 heaped Tbsp Cornflour
1 tsp Baking powder
100 g melted Butter (just under a stick), slightly cooled
2 tbsp Cocoa
2 tbsp Coffee powder
12-15 Cherries Chopped (optionally, soaked in brandy)
2 tbsp Cherry preserve

Method:
1. Whisk the egg whites with 2 Tbsp of sugar until thick and pale and very foamy.
2. Mix the rest of the sugar with Flour, Coffee, Cocoa, Cornflour and Baking powder, then sift into the egg mixture and fold in gently.
3. Finally fold in cool melted butter and Cherry preserve.
4. Pour the batter into cupcakes, sprinkle chopped Cherries and bake in a pre-heated 180 C oven for 30-40 minutes. Test for doneness with a wooden toothpick.
5. Cool slightly before turning out of the cake tin.
Mango Cheesecake
variation from my earlier Mango Cherry Cheesecake

Ingredients:
250 ml Cream[whipped]
50gm Hung Curd
100gm Mascarpone creamcheese
100gm Fruit Pulp [I used mango, you can use orange, strawberries or any other fruit you fancy, taste the pulp for tartness and adjust taste with powdered sugar]
40 gms Gelatin [in winter 1 reduce it by 2-3 pinches as it sets just fine]
Few Chocolate chips for sprinkling at the base
Few drops of Mango essence
Few mint leaves for garnishing

Method:
1. Whip the Cream to soft peaks.
2. Mix in the hung Curd, Mascarpone and whip to a silky consistency and add a few drops of Mango essence.
3. Bloom half the Gelatin in cold water first and then heat on a double boiler.
4. After it's completely dissolved, pour into the above mixture and mix well, whisking continuously.
5. Sprinkle Chocolate chips at the glass's base and pour the above mixture into the glass evenly.
6. Refrigerate for about an hour.[more in summers till it sets]
7. Bloom rest of the gelatin in cold water first and then heat on a double boiler.
8. Add the gelatin to fruit pulp and mix well.
9. Make a layer of this fruit pulp over the set cheesecake layer in the glasses working quickly else the gelatin begins setting.
10. Garnish with Fresh Fruit / Chocochips/ Mint leaves.


We've had some really crazy times with mom... festivals together, see the crazy side in us, partying and having loads of fun together.... Missed having Chetan and Nivritti around... Would have been even more fun...

Making this Mango cheesecake was such a delight for mom... She loved it and even the card and gift :)

Happy Mother's Day to all you lovely mom's...

Sushi brunch with Amitabh at Ai, MGF Metropolitan Mall

A wonderful afternoon spent with Amitabh at Ai, MGF Metropolitan Mall, Saket, Delhi. Have been there by night, by day, it's a different world. They have beautiful terrace and dine in restaurant. We sat outside to enjoy the Sunday afternoon sun.

This was one brunch which had me smitten n shy both to bring out my camera...... The prawns just did it and tipped the scales over... I whipped out my camera and wouldn't let Amitabh touch it till I was done with the pictures... :)

Since this was a Sunday, we took up the brunch offer of about Rs2300+taxes.... The host discussed with is what we were looking for and what each of us prefers.... Poor guy had 2 different preferences to remember on the table. This seemed somewhat similar to the Omakase way of serving. The expression is used at sushi restaurants to leave the selection to the chef. It differs from ordering à la carte. The chef will generally present a series of plates, beginning with the lightest fare and proceeding to heaviest, richest dishes. The phrase is not exclusive to service of raw fish with rice, and can incorporate grilling and simmering as well. Customers ordering omakase style expect the chef to be innovative and surprising in the selection of dishes, and the meal can be likened to an artistic performance by the chef. Ordering omakase can be a gamble; however, the customer typically receives the highest quality fish the restaurant currently has in stock at a price cheaper than if it was ordered à la carte. From the restaurant's perspective, a large number of customers ordering omakase can help in planning for food costs.

Quickly we had hot sake on the table..... The brunch started with a platter of soups..... I liked Amitabh's idea of mixing Sake into the soup ;)

Next we got some starters on the table with chicken n mushrooms... at this point I looked up and said 'I-came-for-Sushi, I-want-Sushi'.... n there we have it, a gentleman sets up a table stand next to out table and folds up sushi of our choice in the form of Sushi Hand Rolls (Temaki-zushi) are paper thin sheets of nori (a special type of seaweed) wrapped in a cone shape around sticky vinegared rice and various seafood and vegetable fillings.The nori wasn't at it's thinnest which resulted the roll in being a bit chewey. Then we were plied with loads of sushi rolls.....
The pork belly terriyaki and gyoza was very nice. I stirred totally clear of all tempura...
Since I'm writing this a bit late... am not able to recollect the other starters. We could ask for extra portions of any dish we liked and would want more of.... :)

Then came the main course, we choose prawns in a butter sauce with Soba noodles...... The prawns we done very well, the sauce was a flavourful, buttery bubbly self....


After stuffing myself on all that yummy food, I was wondering where I'd put the dessert......
A new compartment opened up when I saw the gentleman bring out a stand full of fresh fruits, sugar and the blow torch to caramelize them on a skewer, at our table with drizzled chocolate sauce. The dessert had me from the very start. However the plated dessert was a bit of the disappointment in the form of an-attempted-chocolava-cake, icecream and dry-chocolate-cake. The fruits made up for the plated dessert. They were finger licking good.... :)
Thank you for the lovely lunch and fabulous company Amitabh.....
Cheers to many more Sushi meals :)

Zesty Orange Brownies for Christmas ~ Mamu's Testimony to Sin

The best of all gifts around any Christmas tree: the presence of a happy family all wrapped up in each other. ~Burton Hillis

The orange flavour came thru very well and the chocolate made it sinful..... The mamu's loved them... Finger licking good :) am so glad.....

On Demand Chocolate Tiramisu ~ Walk Down Memory Lane

Chocolate Tiramisu, the dessert of Decadence was the post which set my naniji[Grandmother] ticking and she asked me to make this when I visit her. So on this trip to Hyderabad for mom's birthday, I made Chocolate Tiramisu especially for naniji and nanaji. I just had to use the cute glasses they had, didn't I :)

Shared some of the Tiramisu with the Vir's (special family friends... nah... Family )... Sudha aunty, Ashok uncle, Aarti didi, Diwakar, Gautam and Madhavi. This little bundle is Meher... Aarti didi and Diwakar's daughter.... such a sweetheart she is..... pl don't miss the cupcakes in her top ;)

The Hyderabad home is full of memories from our childhood.... forgotten bit n bobs which have a way of popping up and filling us with nostalgia. This is one of the 2 embroidery designs I've ever made..... Strange but true... have done embroidery for very few special people...

For the recipe you can ready any of these posts, You Know.... It's For YOU, Tiramisu..., Chocolate Tiramisu ~ Amrita's Birthday, Cappuccino Tiramisu Cheesecake for Baking Queen ~ Deeba's Birthday, Flying Tiramisu Cupcakes.

These coasters were Jenny mami's idea for naniji n nanaji's 50th wedding anniversary, where all the grandchildren made their own designs and a set was given to all the guests at the party... and now very proudly displayed at their bar.

Tell me readers, which are your most cherished memories with your grandparents?

Zesty Orange Sugarfree Brownies for Abhimanyu's Birthday Parshad

It was my brother Abhimanyu's birthday and also a Durbar day..... So.... So obviously I made the parshad... Most of the people who give up Sugar due to myriad reasons, crave chocolate cause most of the Sugarfree desserts available commercially are fruity, custardy or creamy....
Step in Nachiketa[pl allow me some immodesty :) ], after my success with Sugarfree Cherry Brownies... I made Sugarfree Orange Brownies :) I used Fresh orange juice and zest along with Splenda...

He's the quintessential Shy-Guy, who has young women swooning around him ;)
That's his mom, my chachi...the evergreen young lady of our house :)


Happy Birthday, Bro :)

Flying Tiramisu Cupcakes

Coffee...... The world's love affair with the divine brew has spanned centuries. Its rich aroma and fine flavor have inspired musicians and captivated kings, influenced a pope, and helped to liberate prisoners of war. So who am I to resist it's charms???

Tiramisu has me dancing to the pied pipers tune.... It plays, I follow.....
Traditional Tiramisu is a pudding-like dessert that normally consists of sponge cake or ladyfingers dipped in liqueur, then layered with grated chocolate and rich custard.

But, then again... me being me.... how can I follow any orders.... I want Strong coffee, Soaked cupcakes, Luxurious pastry cream and Rich chocolate.... My craving grow by the minute..... Off I go to make the aaahhhh so very feathery light, blissfully dreamy and huge explosion of chocolate on my tongue that disappears in a flash cause I gobble up the cupcake.....
My poor baby sis says "You eat the chocolate didi and give me the cake"....... I gladly share it with her.....

Hmmmmm...... We are floating....... Mmmmmmm....... The White winged angel is flying with us........ The cupcake is over...POP.... Thud.... Land back in the garden.......

Ingredients
Make the plain vanilla cupcakes.
Make the luscious pastry using any of these recipes You Know.... It's For YOU, Tiramisu..., Chocolate Tiramisu ~ Amrita's Birthday, Cappuccino Tiramisu Cheesecake for Baking Queen ~ Deeba's Birthday.
Make Chocolate Ganache.


Assembly:
1. Remove the centers of the cupcakes, like you could core and apple but not all the way down, saving the tops. Cut the tops off of the cores and set them aside. You'll need them in a minute.

2. Splash a little of the coffee mixture (about 1/2 tsp-1 tsp) in the hole, i used a brush as i wanted an even coating n didn't want to drip the liquid with a teaspoon.[Call me finicky if you want, but I won't have a leaky tiramisu cupcake to deal with in my kitchen, well mom's kitchen really ;) ]

3. Fill the hole with the whipped cream filling (I used a good old piping bag)

4. Put the "cap" back over the hole and press down a bit for the cake to get soaked with the pastry.

5. Refrigerate [This is the most difficult step...... I just couldn't wait for the time to go by... semed like a lifetime]

Tip 1: Tiramisu has to be damp and moist... So ensure you're generous with the soaking syrup, yet careful to not make it Squishy, else it'll fall apart as a mush.
Tip 2: Use aluminum cupcake holders if you can find them, paper ones may get soggy if left for too long.
Tip 3: Let these refrigerate atleast overnight or even upto 2-3 days before consumption in an air tight box or use cling wrap so that they don't lose their moisture in the refrigerator ..... They taste amazing after giving it a longer resting time for the the flavours to marry.
Tip 4: Frost shorty before consumption with the Pastry Cream or Chocolate Ganache.....


These Tiramisu Cupcakes are a cool, refreshing Italian dessert/cake that once tasted, leaves an incredible, indelible impression on you.

It’s sweet and creamy, yet it doesn't taste too sugary, and it doesn't stay in your mouth long enough and just make you crave for another bite. It tastes just absolutely delicious.

Sending these Flying Tiramisu Cupcakes to 'The Chocolate Fest' Hosted by Madhuri at Cook Curry Nook.

‘The Chocolate Fest’ – Celebrating CCN’s 1st Anniversary

Be a part of 'The Chocolate Fest'. Let's levitate together in Chocolate Nirvana!

Chocolate Tiramisu, the dessert of Decadence

Ahhhhhh..... these glasses of G-O-O-D-N-E-S-S..... The heady Coffee, gooey Chocolate, creamy Mascarpone, soaked Sponge........ Drooolllllll.... Get the drift.......

Tiramisu (tih-ruh-mee-SOO)-The Italian translation for tiramisu is "Pick me up." Also known by names such as Tuscan Trifle and Zuppa Inglese, this heavenly dessert was initially created in Siena, in the northwestern Italian province of Tuscany.
Traditional tiramisu is a pudding-like dessert that normally consists of sponge cake or ladyfingers dipped in liqueur, then layered with grated chocolate and rich custard.

In fact, "pick-me-up", is bit of an understatement. Tiramisu is a desert worthy of a special occasion: neither making nor eating it may be rushed, which is why.... This has been Tiramisu month for me.... served everyone who came home for Diwali..... Took then to Vibha n Vivekji's party, Pushpanjali and Vivek sir's card party..... and loads more......

The feeling while eating these glasses of goodness....... You've spouted delicate white wings and are sitting on a fluffy cloud, with these glasses of G-O-O-D-N-E-S-S. You are in Heaven, and Heaven is in your mouth!

My earlier trysts with this dessert..... You Know.... It's For YOU, Tiramisu..., Chocolate Tiramisu ~ Amrita's Birthday, Cappuccino Tiramisu Cheesecake for Baking Queen ~ Deeba's Birthday. You can use any of these recipes.... they all worked like magic for me..... :) *really smug grin*

There are some more Tiramisu posts coming up too... How can 1 post to justice to the month of Tiramisu..... coming up is Chocolate Tiramisu Cupcakes......

Go on Dig in.....

Sending this Chocolate Tiramisu, Dessert of Decadence to 'The Chocolate Fest' Hosted by Madhuri at Cook Curry Nook.

‘The Chocolate Fest’ – Celebrating CCN’s 1st Anniversary

Be a part of 'The Chocolate Fest'. Let's levitate together in Chocolate Nirvana!

Daring Bakers Doughnuts for Halloween

With Halloween round the corner, October's DB had to have the colour of the festival.....

The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.


Making these doughnuts was reliving childhood memories... we made doughnuts in school, 8th standard, in a meal planning class with Mrs Punia... I burnt my hand a bit as the hot oil spluttered while we dropped the doughnuts were fried. I never fried anything after that till the time this challenge came about. Deeba encouraged me on....

Way back then, I had come home n tried them again with my nani... we did really well.... I could never find that particular recipe again... anyone has it... pl send it accross....
Daksayani was over painting Diyas in preperation for Diwali..... We made lollipops with the doughnut centers.....

Simran loved her special pink heart doughnut which I had to try very hard to save from the boys....

Yeast Doughnuts

Preparation time:
Hands on prep time - 25 minutes
Rising time - 1.5 hours total
Cooking time - 12 minutes

Yield: 20 to 25 doughnuts & 20 to 25 doughnut holes, depending on size [I made half this quantity]
Ingredients:
Milk 1.5 cup / 360 ml
Vegetable Shortening 1/3 cup / 80 ml / 70 gm / 2.5 oz (can substitute butter, margarine or lard)
Active Dry Yeast 4.5 teaspoon (2 pkgs.) / 22.5 ml / 14 gm / ½ oz
Warm Water 1/3 cup / 80 ml (95°F to 105°F / 35°C to 41°C)
Eggs, Large, beaten 2
White Granulated Sugar ¼ cup / 60 ml / 55 gm / 2 oz
Table Salt 1.5 teaspoon / 7.5 ml / 9 gm / 1/3 oz
Nutmeg, grated 1 tsp. / 5 ml / 6 gm / ¼ oz
All Purpose Flour 4 2/3 cup / 1,120 ml / 650 gm / 23 oz + extra for dusting surface
Canola Oil DEPENDS on size of vessel you are frying in – you want THREE (3) inches of oil (can substitute any flavorless oil used for frying)
Directions
1. Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening. (Make sure the shortening is melted so that it incorporates well into the batter.)
2. Place the shortening in a bowl and pour warmed milk over. Set aside.
3. In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. It should get foamy. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm.
4. Add the eggs, sugar, salt, nutmeg, and half of the flour. Using the paddle attachment of your mixer (if you have one), combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined.
5. Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well.
6. Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes (for me this only took about two minutes). If you do not have a dough hook/stand mixer – knead until the dough is smooth and not sticky.
7. Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.
8. On a well-floured surface, roll out dough to 3/8-inch (9 mm)thick. (Make sure the surface really is well-floured otherwise your doughnuts will stick to the counter).
9. Cut out dough using a 2 1/2-inch (65 mm) doughnut cutter or pastry ring or drinking glass and using a 7/8-inch (22 mm) ring for the center whole. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.
10. Preheat the oil in a deep fryer or Dutch oven to 365 °F/185°C.
11. Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side or until golden brown (my doughnuts only took about 30 seconds on each side at this temperature).
12. Transfer to a cooling rack placed in baking pan. Allow to cool for 15 to 20 minutes prior to glazing, if desired.

Old Fashioned Donuts
Adapted from Twisted Kitchen
Ingredients:
1 cup sugar
2 eggs
1/2 cup buttermilk
1 t. baking soda
2 T. butter
1 t. baking powder
1/2 cup milk
1 t. vanilla
1/4 t. nutmeg
3 cups all purpose flour

Directions:
In a bowl, combine sugar, eggs, buttermilk, butter, vanilla, milk, and nutmeg. Mix until well combined.
Add baking soda and baking powder and 2 cups flour.
Continue adding flour, 1/4 cup at a time, until mixture is a stiff dough, and no longer sticky.
Roll out on a floured board to 1/2" thick.
Cut into a donut shape, and let rest for 10 minutes.
Fry in 350 oil for 3 minutes on each side until golden brown.


Why is it that i can't conform to form??????? Instead of rolling the doughnuts in cinnamon sugar after frying... I put the cinnamon n coffee into the batter....... results were amazing..... I loved the flavour they had....... n lesser work of rolling... from the frying pan to my mouth.... They were yummy....

Dunking the doughnuts in chocolate ganache, poking to fill jam in some n pouring sugar syrup on some for Daksayani....... She went bananas.... calling half a doughnut, an elephant's trunk n playing elephant across the lawn......
I baked some of the old fashioned dough..... came out like a wonderful bread... the coffee n cinnamon flavour were much deeper in the baked doughnut compared to the ones on fry....


That's my neighbour Armaan with his friends Arjun n Aman along with Armaan's sweet sister Simran..... The boys loved the though of Halloween treats a week in advance n Simrans such a sweet doll..... :)


The boys played music n just had a great time n were cracking in the usual way boys create a ruckus... Arjun's the cutest... took my heart away..... became conscious in a bit n totally refused to be photographed.....

Aman's happiness was the chocolate.... :) n mine too :) :) :)

Verdict
The doughnuts were fun to make and would definately try them again after I can deal with my Yeast Ghost.... till then, it's the old fashioned doughtnuts for me...