Passionate Foodie.....

I love food and love eating it, who doesn’t? When I am enjoying a meal I am thinking about the next one. I don’t know why but one of my favorite things to do is eating . I have a passion for food and wanted to have a restaurant or a cafe for like-minded poeple. My inspiration is definitely my grandma taking me out to eat and letting me help her cook on holidays. When I am cooking food over the stove I love the smell of it rising into my nose. Fortunately there have been no incidents yet while I cook, because I am an amateur cook. I wasn’t really thinking about becoming a cook until one night I knew I had a passion for it. My family and I went to a restaurant in South Mumbai called China Village. It was my first time going there and now it’s my favorite restaurant. I had two giant chicken breasts stuffed with spinach and sundried tomatoes on top of their signature pink sauce, it was indescribable. My mom and I tried to re-create the dish and I think it turned out even better. We also stuffed mozzarella cheese into it. Some of the real chefs that inspired me would be Sanjeev Kapoor, Mario Batali, Rakesh Sethi and many more. I watch cooking shows all the time. They usually cook dishes that they make up or compete with other chefs to see who the better chef is. I have a couple of their cook books too. I don’t know how to explain it but my world, revolves around food.

So I decided to open a Chinese restaurant.

Ingredients:
1 Tbsp oil
5 garlic cloves, finely chopped
1 inch ginger piece, finely chopped
1 to 2 green chilies, finely chopped
1 cup finely chopped vegetables:- green bell pepper, carrot, mushrooms, white part of spring oion
3 cups vegetable stock - Click here for the recipe
1 tbsp soy sauce
1/2 tsp vinegar
1/2 tbsp tomato ketchup
1/2 tbsp maggi chili masala sauce
1 tbsp corn starch or corn flour
2 pinches white pepper powder
salt to taste
For garnishing - green part of spring onion, finely chopped
1/2 cup Noodles (optional)

Method:
Noodles: Boil the noodles in salt water and cook until 80 to 90 % done. Deep fry half of the noodles until crispy. Keep the remaining noodles to add in the soup.

1) Heat a tbsp of oil in a wok. Add finely chopped ginger and garlic to it. Saute for 4 to 5 seconds. Add green chili and chopped vegetables. Cook the vegetables until half done. Add salt.
2) Add 3 cups vegetable stock. Once it starts boiling add 1 tbsp soy sauce (Light soy sauce), tomato ketchup and Maggi chili sauce. Let it boil for a minute. Taste the soup and adjust salt. Also sprinkle white pepper powder.
3) In a small bowl, mix corn starch and 1/4 cup water. Blend well and add to soup. Boil for 2 to 3 minutes. Add vinegar. If you are going to add noodles, add cooked noodles.
Serve into a soup bowl. Garnish with finely chopped green part of green onion and fried noodles.

Black Bean Sauce

Ingredients
•    Black beans     3 tablespoons
•    Cornflour/ corn starch     2 teaspoons
•    Vegetable stock     3/4 cup
•    Ginger,roughly chopped     1/2 inch piece
•    Garlic,roughly chopped     1 clove
•    Vinegar     2 tablespoons
•    Soy sauce     1 tablespoon
•    Salt     to taste
•    Black pepper powder     to taste
•    Sugar     2 teaspoon
Method
Mix cornflour in a little vegetable stock and set aside. Mix black beans, ginger, garlic, vinegar, soy sauce, salt, pepper powder, sugar and remaining stock and blend in a mixer. Transfer into a pan, add the cornflour mixture and mix well. Simmer until thick.

Chicken Fried Rice

Ingredients
•    Boneless chicken,cut into thin strips     100 grams
•    Rice,soaked     1 cup
•    Oil     4 tablespoons
•    Spring onions,finely chopped     2
•    Garlic,finely chopped     3-4 cloves
•    Eggs,whisked lightly    2
•    Salt     to taste
•    Soy sauce     1 tablespoon
•    MSG     1/4 teaspoon
•    White pepper powder     1/2 teaspoon
•    Vinegar     1/2 tablespoon
Method
Cook rice in three cups of water until just cooked. Drain well and cool. Heat oil in a wok, add spring onions and garlic and stir-fry for a minute. Add chicken pieces and stir-fry for two minutes. Add eggs and cook for half a minute, stirring continuously. Add rice and salt and cook for a minute, stirring and tossing continuously. Add soy sauce, MSG, white pepper powder and mix thoroughly. Add vinegar, mix well and serve hot.

Date Pan Cake with Ice-Cream

Serves 8

350g fresh Medjool dates, pitted and roughly chopped

300ml milk

600ml double cream

1 vanilla pod, split  and scraped

7 egg yolks

Place the dates, milk, cream and vanilla in a saucepan and bring to a gentle simmer. Whisk the egg yolks in a bowl. Remove the pan from the heat, and purée the mixture with a stick blender. Stir slowly and add the egg yolks, still stirring. Return the pan to the stove and stir over a low heat for about five minutes, until the mixture is thick enough to coat the back of a wooden spoon. Do not let it boil.

Pour the mixture into a container to cool. If you have an ice-cream maker, it can go straight in. Alternatively, put it in the freezer for two hours then stir. Repeat this twice more.

Grub Corner Menu Card & Sitting Arrangement

Please let us know if you are allergic to any ingredient. Recipes may contain monosodium glutamate unless otherwise requested.
We even take party order & outdoor catering.

To know more about our services, sample menus, pricing, and other terms, go through our menu or get in touch with us at 9833369638 or ksavardekar@gmail.com

 

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Address : Ground floor, Sea View , Pali Hill,

Mumbai - 400052

 

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