Breakfast with Jackfruit

               Health nowadays is not just a much clichéd, but also much abused term, as is 'Diet'. There is so much more to a "healthy lifestyle" than just food.  To quote Chef Ranveer Brar, "Food unfortunately bears the brunt for our health issues & lifestyle, of which diet is only a small part." 
             It's encouraging, however to find the ever-growing food fraternity experimenting with healthy alternatives and fusing them to suit different palates. So when I received an invite to the #FunWithJackfruit365 event at Hotel Grand Mercure, Bangalore, I was intrigued by what I could expect. (I say intrigued not only because I wasn't yet aware of the culinary possibilities with Jackfruit, but also because the fruit is not exactly on top of my 'fav-food' list!) 

                The intro given by Mr James Joseph, the founder & brand ambassador of Jackfruit365 was quite an eye-opener. Jackfruit, that some tend to either shy away from due to the messy cutting process, or (as I found out while talking to co-foodies) use in cooking but hadn't consumed as a fruit, has immense health qualities. Its low Glycemic index, coupled with high fibre & protein content make it a dream supplement for many.

               While the fruit, also known as 'Kathal' by many, has been included in cooking in its ripe and/or semi-ripe forms, the use of dried Jackfruit flour was something new to me. The Jackfruit365 product in focus that day, Freeze-dried Raw Jackfruit is versatile in that, it can be used in many forms, soaked and used in your dishes of choice, ground and used as flour supplements or simply as chips if you are looking for a quick afternoon munch!  
              The breakfast delicacies that were prepared for the event, with Jackfruit as one of the key ingredients made for a sumptuous spread. Special mention for the Galouti Kebab here. So long I have heard & read about these famed kebabs being made with Kidney beans or soya to appeal to the vegetarians. But here, these were made primarily with soaked raw Jackfruit365, blended with the other ingredients. The result, truly melt-in-the-mouth kebabs that almost made me a permanent fixture at the Galouti Kebab counter! 

                     Another element that intrigued me was the smoky flavour. Now the kebabs were being shallow-fried and I couldn't see a 'Dhungar' step at any point. So where was that flavour coming from? A conversation with the chef in question answered my curiosity. The 'Dhungar' effect had already been given at the kebab mixture preparation stage; also that the mix was best prepared well in advance to let the flavours set in properly. Well, I stop here with the narrative and will let you visually savour the goodies...you can find more about the products and recipes at Jackfruit365's website ... 
And yes, the product is available to order from Amazon.in

JACKFRUIT SMOOTHIE

 JACKFRUIT UPMA, CURRY AND IDLI

 JACKFRUIT IDLIS, STEAM-COOKED IN JACKFRUIT LEAVES

JACKFRUIT APPE OR KUZHI PANIYAARAM

JACKFRUIT-POTATO BONDAS

 JACKFRUIT WAFFLES

Mexican Style Pizza

                 Pizzas, like the Indian paratha, are versatile and full of possibilities. Be it the flour, crust, stuffing/toppings, we can keep on experimenting with them. Here's a pizza experiment with a Mexican-style topping. 
It's interesting to read how the Mexican style of  cooking uses spices from different regions, for eg, Cilantro brought in by the Spanish and the cumin seed, that is Eastern Mediterranean....I have personally seen Mexican food find many lovers in the lovers of Indian cuisine, and of course, needless to say that we adapt it to suit our palate further!!
This recipe is also part of our #FoodieMonday theme of #PizzaMania...

MEXICAN STYLE PIZZA

Ingredients :

Pizza base - readymade or homemade using this method

Mexican-Style Topping :
Cooked kidney beans (Rajma) - 2 cups
Tomato purée - 1 cup
Colored Bell Peppers - 1 cup, finely chopped
Paneer - 1 cup, cubed
Cajun spice - 2 tsps
Salt to taste
Chili flakes - 1 tsp (optional)
Shredded cheese as required
Cumin seeds - 1 tsp
Oil - 2 tbsps

Method :
1. Heat oil in a pan, add cumin seeds and let crackle.
2. Add chopped bell peppers and sauté. for about 5 minutes. Add the tomato purée, salt to taste and let simmer.
3. After about 7-8 minutes, tip in the cooked Rajma and paneer cubes and mix well. Add the cajun spice (homemade or readymade Mexican seasoning available in the market) and optionally, chili flakes if you like it extra hot. 
4. Mix again, check for salt and let simmer for about 5 minutes more or till almost all the gravy is absorbed. Remove and keep aside.
5. If making your own pizza base, half-cook the base in the oven on high for 2 minutes. Remove, brush a little oil on the surface. Spread the Mexican stuffing on top, onion slices and sprinkle shredded cheese. Also optional to top up with sliced bell peppers.
6. Bake in a microwave oven at 170 deg C for 5 minutes, followed by 3 more minutes at 200 Deg C or till the cheese melts and becomes golden brown.
Serve hot as desired.

Mixed Fruit Lemonade

With a riot of seasonal fruits around us, 'tis the time for Summer-special drinks..The more, the healthier! Here's a simple healthy drink to put together that can be had on its own or fizzed up with some soda! 

MIXED FRUIT LEMONADE

Ingredients : (Makes 3-4 glasses)
Apples - 2 (cubed)
Blueberries (optional) - 4-5
Ginger - 1 inch piece
Juice of 1 lemon
Brown sugar - 2 tbsps (If using white sugar, make it 1.5 tbsps)
Apple Juice - 1/2 cup
Juice masala/ Black salt or pepper powder (optional) - 1/4 tsp
Plain soda - as required
For garnish :
Mint leaves
Lemon wedges
Method : 
1. In a blender jar, add the apple cubes, chopped ginger, blueberries, lemon juice, brown sugar, apple juice, juice masala or black salt and ice cubes and blend. 
2. Sieve through a slightly wide-eyed sieve (if you like it pulpy) into a jar. Refrigerate. 
3. Pour equal portions into the serving glasses and dilute if need be or top off with some soda for the extra fizz!! Garnish with lemon wedges and mint leaves.

Banana Flower Usuli (Paruppu Usuli/Usili)

        BANANA FLOWER is filled with innumerable goodness factors. In fact words aren't enough to describe the uses and benefits of the Banana Tree as a whole!!
The flower is rich in proteins, vitamins and flavanoids. They are also said to have anti-oxidant properties. In one of my earlier recipes in this blog I used French Beans with lentils in a dish called 'Usuli'. Here the base recipe is the same, except we use Banana flower instead of the beans. 

One of my mum's specialities, here's an attempt to recreate it as a Mother's Day special :)       BANANA FLOWER (VAAZHAIPOO) USULI

Ingredients :

Banana Flower - 1 medium
Buttermilk - enough to soak the banana flower
Toor Dal (split pigeon peas) - 1 cup
Chana Dal (Bengal gram) - 1 tbsp
Dry red chilies - 2
Hing (Asafoetida) powder - 1/2 tsp
Salt to taste
Oil - 4 to 5 tbsps
Rai (Mustard seeds) - 1 tsp
Urad dal (split black gram)  - 1 tsp

Method : 
1. Separate the florets from the main banana flower and remove the stem from the middle. Chop the florets and soak them overnight in buttermilk.

2. Wash the chopped florets in clean water and drain. Cook using a pinch haldi and little salt till soft.
3. Wash and soak the Toor dal and Chana dal for about 30 minutes. Drain and leave in a colander or sieve.
4. In a mixer, blend the drained dals, red chilies, salt and hing. Use very little water, say about 1-2 tbsps and grind to a coarse paste (fine semolina/rawa consistency)
5. Spread this mixture on a steamer/Idli plate, make little gaps in between to allow even cooking and steam cook for about 15-20 minutes.

6. Remove the cooked dal, spread it on to a wide plate and let cool. Once down to room temperature, lightly crumble using hands to prevent any lump formation. A neat trick is to give it a very quick run in the mixer, just 2 quick turns, which will help break down the dal clusters formed during the steaming.

7. Heat oil in a pan and add the urad dal, followed by rai. Once rai splutters, add the cooked dal and mix well to let the oil coat the lentils all through and cook evenly, for 5 to 7 minutes. Again, make sure no lumps are visible.

8. Now add the cooked banana flowers and mix well. Check for salt, and let cook for about 4 to 5 minutes more. Remove and serve hot.

Spicy Kofta Kadhi

When we speak of pulses, there's never a dearth of recipes in the Indian culinary repository. From savouries to the main course, the use of pulses is versatile.
Kadhi is a popular dish, more popular with the pakodas version in the north, and more with vegetables or mini vadas (paruppu urundai) in the South.
Here's a spicy Kofta Kadhi preparation that will be a striking combination for rice and Indian breads..
And yes...it's the theme for our Bloghop #DalDelights as well...

SPICY KOFTA KADHI

Ingredients :
For the Koftas:
Masoor Dal/Red Lentil - 1/4 cup
Moong Dal/Green gram - 1/4 cup
Green chilies - 2, slit
Salt to taste
For the Kadhi:
Whisked curds - 2 cups
Besan/ Gram flour - 2 tbsps
Haldi/Turmeric powder - 1/2 tsp
Salt to taste
Tempering:
Oil - 2 tbsps
Dry red chilies - 2
Sabut Dhaniya/Coriander seeds - 1/2 tsp
Jeers/Cumin seeds - 1/2 tsp
Methi/Fenugreek seeds - 1/4 tsp
Grated ginger - 2 tsps
Curry leaves
Method :
1. For the koftas, soak both the dals for about 1 hour. Drain water and blend to a paste along with salt and green chilies using just enough water to get a thick batter. Keep aside.
2. For the kadhi, in a saucepan, whisk the curds, besan, haldi and salt with 2 cups water, leave no lumps. Let simmer on low heat and bring to a boil.
3. Prepare the tempering by heating oil in a small pan, add the ingredients one by one and remove. Remember to add methi seeds in the end and roast for just a minute to avoid it blackening.
4. Pour the tempering over the kadhi, stir once and remove the kadhi from the flame.
5. Prepare the koftas as the last step so they remain crisp. Fry them till golden brown and drain excess oil on an absorbent paper.
6. Simmer kadhi and add the koftas just before serving. Serve with rice or rotis....

Avakkai(Mango) Pickle

A typical South Indian Avakkai Pickle

AVAKKAI PICKLE (South Indian Mango Pickle)

Ingredients : 
12 Mangoes
2 cups - Fresh ground Red Chili powder
2 cups - Rock salt, coarsely ground
1 cup - Sarson powder
1/2 cup - Fresh turmeric powder
1 tbsp - Fenugreek seeds
1/4 cup - Chickpeas
2 cups - Sesame Oil 

Method : 
1. Wash and dry the mangoes. They should be completely moisture free. Cut them into quarters along with the seed. 
2. In a large bowl, mix together all other dry ingredients (including the chickpeas) along with a little oil, just enough to moisten the spices. 
3. Keep a clean dry jar (Glass or ceramic preferred) ready. Drop in the mango pieces a handful at a time into the spice mix, gently toss and transfer to the pickle jar. 
4. Top off with the remaining spice mix and add the sesame oil till the mangoes are submerged. Cover with the jar lid. Tie a muslin cloth over the jar's mouth and leave to marinate. 
5. For the next 2 weeks, stir the pickle every alternate day using a wooden ladle. Even after the pickle is ready, stir it once a while to prevent fungus formation. Remember to cover properly each time.

Mixed Veg Spicy Manchurian Rolls

               Indians adapt well to almost any cuisine. With a twist of course!! We love our spices, and this spicy twist we give to any cuisine is what makes them 'Indo'. This week we had the theme of experimenting with Indo-Chinese, and here's my spicy and 'Indo' take on the ubiquitous and versatile Manchurian..

SPICY MIXED VEG MANCHURIAN ROLLS

Ingredients :
Finely chopped Capsicum - 1/4 cup
Finely chopped spring onion greens - 2 tbsps
Finely chopped spinach - 1/4 cup
Shredded Paneer - 1/4 cup
Grated Carrot - 1/4 cup
Salt to taste
Red Chili powder - 2 tsps
Bajra (Pearl millet) flour - 2 tbsps
Cornflour (Corn starch) - 1 tbsp
Oil for shallow frying
Dry maida or powdered Oats for coating

Method :
1. Drain the max moisture from the vegetables and paneer.
2. Add to a bowl along with salt, chili powder, bajra flour and corn starch. Mix well, the moisture from the veggies should be enough for binding, else add very little water just so the mixture holds together when you make a roll. Divide into equal round portions and keep aside.
3. Heat oil for shallow frying. Roll the portions in dry maida or powdered oats and gently add them to the oil. (Test with one, if it starts to disintegrate, wet the mix a little more and retest) Fry till golden brown all over. Remove and drain excess oil. 
This basic roll can be used with any sauce base you wish, for eg, Manchurian Sauce or its dryer version too...

Multi-Grain Veg Wraps

              What would you typically do on a holiday when the weather's too good to be indoors?? You go on a picnic!! :) Little else gets one going than the idea of spending a day out with family and/or friends and come back energized. Now... that's the fun part. The concerning part? Food!! 
              If the place we are headed to has good food options, problem solved, pack your bags!! But if it doesn't? Or if the family has young kids or elders who cannot risk it with outside food? That's when the challenge of an ideal picnic basket emerges. But trust me, a little planning and creativity can still keep the fun alive in all of this. 
Here's a healthy suggestion that would be a hit with young and old alike. Also ties in with the #PicnicTheme for our 36th #FoodieMonday #Bloghop

MULTI-GRAIN VEG WRAPS

Ingredients : 
For the Roti:
Whole wheat flour - 1/2 cup
Flax seeds meal - 1/4 cup
Soya flour - 2-3 tbsps
Salt to taste
Water

Filling :
Diced Bell peppers - 1 cup
Broccoli and/or cauliflower florets (wash and blanch them with turmeric powder and drain before use)
Paneer cubes - 1/2 cup
Salt to taste
Chili powder - 1 tsp
Cumin seeds - 1 tsp
Olive oil - 1 tbsp
Garam masala - 1 tsp

Mayo spread :
Mayonnaise -  4 tbsps (you can use the Eggless and flavoured varieties too, now available in markets. If using a pre-flavoured one, skip the following ingredients)
Chili flakes - 1/2 tsp
Garam masala or any masala of choice - 1/4 tsp

To serve :
Fresh cabbage, julienne
Onion, sliced
Tomato ketchup

Method : 
1. Prepare a soft dough using the ingredients and sufficient water. Keep aside covered for about 5-7 minutes.

2. Heat oil in a non-stick pan, add cumin seeds and let splutter. Tip in the bell peppers, sprinkle salt and saute. After about 5 minutes, add the blanched Broccoli, cauliflower, paneer cubes, garam masala, mix and let cook for 5 minutes more. We need the veggies only half-done.

3. Meanwhile, prepare the rotis and keep aside. Do not apply any butter or ghee on them. Mix together the ingredients for the Mayo spread and keep aside. If using a pre-flavoured Mayo or Cheese spread, use as is.

4. When ready to assemble, warm the rotis one at a time. Transfer to a plate, apply the Mayo or cheese spread. Apply a moderate quantity so that the roti doesn't become soggy. Place the vegetables along side one corner, add some fresh cabbage and sliced onions and roll. 

5. Wrap in butter paper or foil sheet and pack as desired. Serve with tomato ketcup or chutney of choice. 

Note : If serving at home, brush the wraps with very little butter or oil and grill before serving.

Strawberry Amaranth Halwa

                Nine days of Navratri, nine days of fasting or abstaining from certain foods. And not without a scientific reason! Seasonal changes require our body to adjust and for us to adapt lifestyle practices which are best for us. Most importantly food; where we are advised to give our stomach a rest and detox, by either fasting or abstaining from heavy foods that are difficult to digest. 
As a balance, instead of wheat, lentils and millets, people use wholesome substitutes like Amaranth(Rajgira) and Buckwheat (Kuttu) which provide all the health benefits that our body needs at this time, plus they are easy to digest as well. For the Chaitra Navratri vrat preparation (theme of our 35th #BlogHop), here's a popular Halwa, with a twist of course!!

STRAWBERRY RAJGIRA HALWA

Ingredients :
Amaranth/Rajgira flour - 1 cup
Clarified butter/Ghee - 1/2 cup + 1 tbsp
Sugar - 1 cup
Water - 2.5 cups
Chopped Strawberries - 1/4 cup
Chopped dry-fruits of choice - 1/4 cup
Green Cardamom (choti elaichi) powder - 1/4 tsp

Method : 
1. In a saucepan, add sugar, chopped strawberries and water, and let simmer on medium heat till sugar dissolves and strawberries become semi-soft.

2. Heat 1 tbsp ghee in a non-stick kadhai/wok (Use a large one as we'll use the same for the halwa as well) and add the dry nuts. Toast them till golden brown. Drain excess ghee and keep aside.

3. Heat the 1/2 cup ghee in the same pan and add the rajgira flour, stirring simultaneously so that it absorbs all the ghee. Roast for 2-3 mintues till you get the aroma. Turn off flame and keep aside.

4. Once the sugar has melted, place the kadhai with the rajgira flour back on low flame, and gradually add the sugar syrup to it, remember to keep stirring to avoid lumps. Let cook for 4-5 minutes. 
Finally add the toasted nuts and cardamom powder and give it a final stir. Remove and serve hot.

Strawberry-Mint Cheesecake (NoBake)

         It's always the right season for desserts. And right now, it's the right season for chilled desserts. I've always wanted to try a No-Bake cheesecake recipe with an alternative for Cream cheese as well, as not everyone might have access to it.
Trying this combination after quite some research and very happy with the results :) For the 34th Bloghop theme of #NoCookNoBake, I tried this dessert...

NO BAKE STRAWBERRY-MINT CHEESECAKE

Ingredients : (For a 6 inch Cheesecake, serves 4)
For the crumbs base:
Digestive biscuits - 8-10
Softened butter - 100 gms
For cheesecake filling :
Chopped Strawberries - 1 cup
Mint leaves - 6-7
Clove powder -  1 pinch
Whipped cream - 200ml
Paneer - 200 gms
Powdered sugar - 200 gms
Vanilla essence - 1 tsp
Lemon juice - 2 tsps
Milk - few tablespoons
Method :
1. Put digestive biscuits into a ziplock bag and crush lightly using a rolling pin. Transfer to a bowl. Add the softened butter and mix well. Spread in an aluminium cake tin and press using the back of a flat spoon to even it out. Refrigerate for about 30 minutes.

2. Coarsely puree strawberries, mint leaves and clove powder. Keep aside.

3. Whip together paneer, powdered sugar along with few tablespoons milk to aid blending. Now add vanilla essence and lemon juice and whip again. Transfer to a bowl. Fold in the whipped cream and mix gently. 

4. Take out the biscuit base and pour the whipped cream mix over it to coat evenly. I layered the cream mix and strawberry puree alternately to make it more colourful. Decorate with strawberry slices and mint leaves. 
Leave it to set in the fridge undisturbed for a good 6 hours, or better overnight. Do not freeze.
Remove, cut into wedges and serve. 

Mirch-Cauliflower Kolhapuri

A famous dish from the Kolhapur district of Maharashtra, the Veg Kolhapuri is made with a unique spice mix and vegetables cooked in an equally spicy gravy. Here's a slightly cut-down version using the 'Bajji' green chilies and Cauliflower.

MIRCH CAULIFLOWER KOLHAPURI

Ingredients:
Kolhapuri Masala : Cinnamon 1" stick
Cumin seeds 1/2 tsp
Fennel seed(saunf) powder 1/2 tsp
Star Anise (Chakri phool) 1
Bay leaves 2
Black Cardamoms 2
Black peppercorns 7-8
Other Ingredients :
Ginger -garlic paste - 1 tsp
Mixed boiled vegetables - 1.5 cups
Oil 4 tbsps 1/2
Dry coconut (khopra) grated
Cloves 8
Black peppercorns 8
Poppy seeds (khuskhus/posto) 1 tsp
Coriander seeds 1 tsp
Whole dry red chillies 6
Onions chopped 2 large
Tomatoes chopped 2 large
Red chilli powder 1 1/2 tsps
Turmeric powder 1 tsp
Salt to taste Fresh coriander leaves chopped

Method : 
1. Grind all the ingredients of the Kolhapuri garam masala to an almost fine powder and keep aside.

2. Heat two tbsps oil in a kadai. Add grated kopra, cloves, peppercorns, khus-khus, coriander seeds, red chillies and lightly fry.

3. Keep aside 1/4th of the chopped onions aside and add remaining to the pan. Cook till it turns slightly brown. Cool & grind these ingredients to a paste with a little water.
4. Heat remaining 2 tbsps oil in another pan. Add the remaining chopped onions and sauté till brown. Add the ginger-garlic paste and continue to sauté.
5. Now add chopped tomatoes, haldi, red chilli powder, ground masala paste, half cup water and cook for two minutes.
6. Add the boiled vegetables, simmer for four to five minutes. Add the Kolhapuri masala powder, check for salt and mix well. Garnish with coriander leaves and serve hot.

Coriander Pulao

         If you are running out of ideas and time for cooking rice but looking to make something spicy, this Pulao is for you!! 

CORIANDER PULAO

Ingredients : 
Long grain Basmati rice - 1 cup (washed)
Mixed vegetables, chopped into long pieces - 1.5 cups
Fresh coriander (dhaniya) leaves, chopped - 1/2 cup
Green Chili - 1 medium
Cloves - 3-4
Bay leaf - 1 medium
Cumin (Jeera) seeds - 1 tsp
Salt to taste
Ghee - 1 tbsp
Ghee-roasted Peanuts or Cashews (optional)

Method : 
1. Grind together the coriander leaves and green chili to a paste. Keep aside.
2. Heat ghee in a pan. Add cumin seeds, cloves and bay leaf. Saute a bit. Add the chopped vegetables, salt and the coriander paste and mix well. Let cook for about 2 to 3 minutes.
3. Add to a pressure pan/cooker along with the washed rice and 1.5 cups water and pressure cook up to 2-3 whistles. Reduce heat and let it be for about 7-8 minutes more. Remove from flame and let the pressure release naturally.
4. Give the pulao a stir and check for salt. Garnish with the ghee-roasted nuts if desired. Serve hot with raita and papads.

Strawberry Thandai Lassi

           Indian food is amazingly well-designed and balanced to suit the changing seasons, and seasonal availability of vegetables as well. With the Spring equinox, when days become longer and warmer (hotter, even!) the focus shifts to foods that provide the body much needed energy and keep it cool at the same time. Thandai is one such power drink. Inspired by my co-bloggers who came up with wonderful Thandai-based recipes for the 31st Bloghop (that I missed!!), I tried my own fusion. (Thandai recipe courtesy :Alka Jena. Link mentioned below)

STRAWBERRY THANDAI LASSI

Ingredients :
Fresh Curds - 2 cups
Diced Strawberries - 1 cup
Powdered sugar - 1/ 2 cup
Thandai masala powder - 2 tbsps (recipe here)
Whole medium-sized strawberries  - a few
Method :
1. Add the curds, diced strawberries and sugar in a mixer jar and blend well. Alternately, use a hand blender if you do not want the strawberries too finely ground.
2. Add the thandai masala and blend again. Check for taste and add more if you need it spicier.
3. Transfer to a bowl and carefully pour into serving glasses. Cut small wedges into the whole strawberries and garnish the glass rims with it.
Refrigerate and serve chilled.

Mixed Vegetable Tikka

              For a nation that takes its food and colours very seriously...Holi is one such festival; where there is a perfect combination of both, colours and colourful food!! Here's a spicy 'Holi'day snack idea that you can relish with your family and friends after all the fun. 

MIXED VEGETABLE TIKKA

Ingredients :
Vegetables of choice (diced into large pieces) - Cauliflower, Red, Green and Yellow bell peppers, Broccoli, Onion, Zucchini
Paneer (large cubes) 
Tofu (optional) - cut into large cubes
Marination :
Curd (as drained as possible)- 1/2 cup (Increase quantity according to amount of vegetables you will marinate in one batch)
Roasted gram flour (Besan) - 1 tbsp
Garam masala powder - 1.5 tsps
Salt to taste
Turmeric powder - 1/4 tsp
Ginger-garlic paste - 1 tsp
Red chili powder - 1 tsp
Fresh coriander leaves - 1 few

Method :
1. Blanch cauliflower and broccoli florets in boiled water along with turmeric. Drain and wash with cold water. Keep aside. 
2. Blend together ginger-garlic, 1 tbsp curd, gram flour and coriander leaves. Add half the remaining curds, salt to taste, chili powder, turmeric powder and whisk well.  Divide this mixture into 2 bowls - one for the vegetables and one for paneer/tofu. 
3. Drop in the veggies and gently mix to coat them evenly with the marination. Leave aside for 20-30 mins. Do the same with the paneer/tofu cubes.

4. Heat a grill pan and pour a little oil. Using long skewer sticks, pierce and arrange the vegetables and paneer/tofu pieces alternately as desired. Place gently on the grill pan and let cook on medium flame till golden brown on all sides. 
Another option is to arrange them on a baking tray, brush with oil & grill at 180 deg C till done.

5. Remove and drain excess oil. Using a fork, carefully transfer the tikka on to the serving plate, or serve with the skewers intact too! 

Serve sizzling hot Tikka with green chutney and ketchup with some sliced onion on the side.

Cozy Den @Jerry's Den

              Some people have dreams, and some dreamers have visions. Sometimes in one magical moment, dreams and visions are met by opportunity, and then everything starts falling into place!! That's precisely what happened with Neelima Sriram that resulted in Jerry's Den. This MasterChef India Season4 contestant, who has spent many years abroad, finally found her calling and roots in Chennai. After conducting many successful cooking sessions in the city, and also braving the rains of 2015, Neelima had her patience and perseverance rewarded in the form of this swanky, cozy café on Eldams Road. Like they say, When it's right-it's right...
              The dream child of Neelima Sriram and Kala Pillai, and proudly supported by their equal halves, Jerry's Den is located strategically on the arterial Eldams road, that connects the ever bustling T.T.K Road with Anna Salai, the Salon-cum-Café is pretty hard to miss. If you still need help, ask anyone for Toni and Guy Essensuals or better, the salon/Café that a famous South Indian actor inaugurated (:)) and you'll be happily guided to it.

               We entered the café and were greeted by an excited and ever-cheerful Neelima. It was so great to meet her for the first time in person; with some people you just tend to make that connect!! She guided us upstairs where the café is housed, above the salon....the primary concept being - offering clients a quick and healthy bite while, before or after getting their salon treatments done. Oh, and did I mention that Jerry's Den is 100% Vegetarian??

               One look at the menu, and you know you are going to be spoilt for choice, in a healthy way though. The offerings are sorted between : Sandwiches, Pasta, Coolers, Tea and Dessert. After having drooled at the menu pages the time came to make my choice :) I chose the Broccoli and Cheese Grilled Panini, Pasta di Pomodoro and the Laal Maat Alfredo Fettucine for me and my parents. In the interim I couldn't help sneak a peak into the chef's kitchen and was not at all surprised to see a proud and excited Chef Neelima at work :) She works with a small team that matches her zeal.

               I began with a bite into the soft Panini. With just the right amount of veggies, cooked just right and cheese the way I like it (lots!!), I was in DND mode already!! It was served with a warm Garden salad that again, you would want to wolf down without waiting for courtesies!! 

           Once done, it was time to attack the Penne. Both the pasta dishes were a delight. There was a bite to them, literally 'Al dente' and were generously doused in rich sauces. The Laal maat Alfredo Fettucine was quite a revelation. Using the humble and healthy Amaranth/Rajgira leaves in the Alfredo sauce lent it a lovely colour. Being a pasta lover myself, this is one idea I am going to use as much as I can. 
Thanks for the inspiration Neelima :)

               The sauces for both the dishes were mildly spiced and I could actually relish the flavours of the individual ingredients. One humble suggestion here...though it's more a fine dining requirement, I love having bread on the side with my pasta, plus it helps clean up the leftover sauce! It would be criminal to have such lovely sauce wasted, so it might be an idea to serve some warm bread on the side.

               Main course wiped off, it was time for dessert. I requested Neelima to help me out here and she right away suggested the much in demand Lemon Tea cake with Lemon flavoured Crémeux and Honey-comb. 

               The cake & crémeux were absolutely melt-in-the-mouth, warm, mildly flavoured; this is another dish you would want to clean off on your own. They also have exotic teas and coolers on the menu. Wish I could have tasted the other dishes on offer as well, I was so tempted, but sadly was already so well-fed that I mentally shelved that desire for my next visit! 
Jerry's Den, you are here to stay and I am already looking forward to its expansion in the city :) When it's right..it's right!!
Address : New No.107, Old No.47, Eldams Road, Teynampet, Chennai (Near actor SSR's home, yep, that's another good to know landmark!!)