GRILLING their way to success!

"We wanted to create a place that felt like home. Someplace you would want to be around always" says PRASHANT MENON, owner, THE GRILL LAB with undisguised enthusiasm. And I had to agree! When I heard the name Grill Lab, my mind conjured up images of a sterile, stark, unwelcoming blank white walls and steel furniture but the moment I stepped over the threshold, I felt I had arrived back home! The place immediately set me at ease. All I wanted to do was sink into a bean bag and just chill! There was good music playing in the background but only just to fill in the vacuum if any…I doubt there would be, because it looked like the perfect setting to start a conversation that would last for hours!

L to R: Rohit, Laxmi and Prashant

By the time I was done admiring the eclectic mix of books and the music paraphernalia adorning all four corners of the room, Prashant had rushed over with a big smile and a menu done up in the same soothing terracotta shade as the walls. I wasn’t the exception here with the owner taking my order, Prashant, his wife, LAXMI HARI PANICKER and chef ROHIT KRISHNAN (All partners in the venture) take turns playing all possible roles that need to be played in a restaurant set up. I kid you not! So whilst Prashant made a rather large selection of goodies for me to try (I literally begged for tasting portions!) I started chatting about how the very idea of getting into the food industry came about.

The Hell Thy Burger

Prashant and Laxmi were both born and raised in Dubai. Prashant was a sales professional with 7 years of experience and Laxmi was involved in the social media industry for about 2 years. Rohit was based out of Auckland and he has worked as sous chef for 6 years. Come to think of it (and I’m sure you would have noticed it as well) three individuals with perfectly puzzle pieced backgrounds that when together, formed the complete picture! The three of them had a life changing experience during the quake in Nepal and decided to do away with their cushy, comfortable jobs and follow their passion in life. So they met up one day in April 2015 with a whole bunch of plans and ideas about what to do next. Of course the aim was to tie things up with food as all three of them love cooking and are die hard foodies and after a series of long discussions, The Grill Lab was born in Nov 2015!

“The basic concept is to cultivate a good mix of food, music and art” says Prashant. And that is the general vibe that the eatery gives out. I kept wondering why I felt so at home when Prashant added that each piece before me was something that the three of them had brought from their own homes! He points to a gorgeous vintage table and says that it belonged to his grandmother. A few customers walk in and Prashant leaves me with a tall glass of GREEN MANGO AND GINGERADE and a bowl of CHILLI CHEESE FRIES. I took a sip of the drink. It was sweet and refreshing but it left me a little unsatisfied. I expected a twang of lip puckering sourness teamed with a polite hello from the ginger. But I got nothing. I moved on to the fries and people! People! Please pay attention to this part! The fries served to me were crisp and well-seasoned topped with slices of jalapenos, a layer of flavourful beef chilli and a lovely helping of ooey gooey cheddar cheese. The best way to enjoy this dish is to mix everything together so that you get a bite of all the flavours in every mouthful. 

Scooping up all the layers, I gave it a go. The crispness of the fries, the juiciness of the meat, the tart bite of the jalapeno, soothed by the creaminess of the cheese…it was absolutely delicious! So remember the magic formula…MIX IT UP! So I casually take another sip of my drink and go HELLO! I was smacked with a sourness flowing into sweet and I had the ginger reciprocate my hello rather beautifully! I just loved the way the food and drink worked in tandem there! The drink soon became my favourite! I must mention that all the concentrates used for various drinks are all home made by Rohit’s mother. Good food sense runs in the family yes?

Prashant came over after taking the orders and explains to me how their customers enjoy the interaction they have with the owners. He tells me that they all enjoy having conversations with their patrons because “The little things do matter!” he says. There are other reasons why conversation with patrons plays such a crucial role. One, to educate. The food served by The Grill Lab needs to be eaten in a specific way to elicit the full enjoyment of the meal. So Prasanth, Laxmi and Rohit ensure that each dish ordered is described to the customer so that he or she gets a complete idea about what her meal comprises. With customer delight being of utmost importance, the menu changes every six months so that new and unique dishes can find their place in the mix. They also have yum specials that change every two weeks, with the best sellers ending up on the menu permanently.

The second reason for conversation is the invaluable flow of information. “Cochin is a totally different market. What we serve is a play on perceptions and tastes. We might serve someone up the best of what we have on offer but just get an ‘it tastes OK’ in return. We can expect just about anything when it comes to reactions of people. So we do our best to talk to our patrons and understand their likes and dislikes when it comes to the food we serve” shares Prashant “Interaction is also a major crowd puller and people love the concept of personal communication”

My SPICY BEEF BURGER makes me take a pause and take in the deliciousness in front of me. Two well-buttered and grilled buns, two layers of ground beef patty, two layers of cheddar cheese, a crumbling of blue cheese at the centre and a final layer of coleslaw at the bottom. Nice! I take the 1^st bite and beefy juices squirt onto my diary but I am too busy savouring the burger to notice! It is after a long time that I tasted a beef patty cooked so perfectly!

It was crisp on the outside and melt in the mouth on the inside. The cheddar flows in all its unctuousness with the blue cheese giving off hints of its signature flavour. The slaw was delightful and I got a taste of the house made sauce separately. It was sweet and spicy with a gentle hum of chilli at the back of my mouth. And you must take a bite of every layer to get a lovely flavour circus in your mouth!

Nothing comes easy. It was a total struggle in the beginning. The three of them used to stay back at the restaurant for hours on end ensuring everything was running at its best. Since they cover everything on their own, HANDS ON, is always the watchword. Prasant tells me how they did everything themselves, from taking orders to clearing the tables and washing the dishes…it wasn’t an easy ride. But luck favours the hardworking and now they have almost an 80% of fixed regulars who just can’t enough of TGL! Apart from being a regular eatery, TGL also doubles up as the perfect location for a small party or gathering. “The deviating focus of the crowd is what we look at. That’s what keeps us going!”

The Jawbreaker

To keep up with their customers, Prashant, Laxmi and Rohit are constantly on quality control. They use ingredients of the finest quality, keep coming up with new and innovative dishes and always test the product themselves before including it in the menu. “Consistency is key. And we are going to keep at it. TGL does not serve carbonated drinks and though one might not relate to their menu as being of the I-can-include-this-in-my-diet variety, one can always be ensured that the dish served is fresh and honest!

A slice of MEAT LOVERS PIZZA swoops in and I am delighted to see that it is thin crust. Thin crust always lets you enjoy the toppings a lot more without the feel of gagging on too much of the bread base! The pizza was loaded rather generously with pieces of chicken, minced beef, lamb pepperoni and cheddar cheese topping a tomato base sprinkled with tiny flakes of oregano. 

Oh good lord! It was the perfect marriage of flavours and I say with complete surety that it trumps every pizza I have tasted in Cochin! Undoubtedly pizza is a fast mover and they quickly run out of fresh made pizza dough! I am not surprised!

Just before I start on dessert, I get a chance to speak with Laxmi. I pull her away for a few minutes from the mountain of orders and sit her down. I personally feel so proud seeing women shine in the food industry and I ask her how she feels as a business woman. “It has been tough. There are times when everything gets to you. At times we feel we are drained inside and out. But with all the hardwork, comes success and at the end of the day, we give it up to each other.” She says.

I think Prashant and Laxmi have shattered the myth of couples not being able to work together! When asked about what working with his spouse feels like, Prashant had this to say “With our routine jobs, we used to see each other when we got home from work. Here, we see each other 24/7. It has been crazy because every emotion we go through is shared but it has also been nourishing as we work so much more in tandem”

I am served an enormous slice of WHITE CHOCOLATE AND BUTTERSOTCH BLONDIE. Incidentally, I am told that they have over 100, yes 100 recipes of brownies and blondies in their dessert repertoire! Every dessert that leaves the kitchen is homemade and though they keep rotating flavours, they have people waiting for days on end to get a slice of their favourite flavour! Apart from desserts, TGL also takes cake orders for which you will need to call up much in advance and check for openings. I dig into my blondie and surprise! Surprise! It is not crumbly at all but is a pleasant cross between a custard and a soufflé with a buttery biscuit base. The white chocolate dotted with pearls of butterscotch was the perfect end to a lovely tasting session! I would suggest having this slightly chilled. The butterscotch flavour is enhanced so much more!

The future holds umpteen possibilities and opportunities for The Grill Lab. “We’re still juggling options” says Prashant. With a big thanks to the amazing Chef Rohit and my gracious hosts, Prashant and Laxmi, I walk out with my future clear. Many, many more visits to The Grill Lab lay ahead for me!

Twice cooked chicken with jus

Love roasted chicken but hate the dryness of overcooked flesh? This twice cooked recipe will change the way you see, taste, touch and smell an oven roasted chicken! Gobble it up on it's own or with some soft bread for company to mop up that luscious jus!
Big hugs to Jaya aunty for this fantabulous recipe!

Ingredients:

Chicken- 6 pieces (thighs and drumsticks are the choicest pieces for this recipe)

Marinade mix:
Soy sauce - 1 tsp
Ginger garlic paste- 1 tsp
Pepper powder- 1/2 tsp
Garam masala- 1/4 tsp
Tomato sauce- 1 tsp
Lime- juice of 1/2
Salt- to taste

Water- a little

For the jus: 
Butter- 1 tsp
Corn flour- 1 tsp
Water- 4 tbsp

To prepare the chicken

- Score the chicken to allow the marinade to penerate into the flesh
- Marinate the chicken pieces in the marinade mix for upto one hour
- In a non stick pan, place the chicken pieces with a little water, cover and let boil over low heat. Do make sure the masala does not burn.
- Wait until the juices run out of the chicken
- Over time, the juices and water will form a thick, sticky coating over the chicken. The 1st cook is done.
- Remove the chicken from the pan (reserve the sticky bits and remaining liquid to make the jus) and place into the oven at 180 degrees for about 10-15 mins or until the chicken turns golden brown. The second cook is complete.
- Remove from the oven and let it rest for a few minutes.

To prepare the jus:

- Add the butter, cornflour and water into the pan and stir until all the sticky bits come off the pan and the liquid looks even.
- On a low flame, stir until thick. Please ensure that the jus is not too runny and can be spread NOT poured on the chicken. (In case the jus doesn't thicken as much just add in a little more cornflour mixed with warm water).

- Serve the chicken with jus spread top and get a mountain of compliments over how soft, delicious and tender your roast chicken is! Enjoy!

Easy Peasy Mango Pudding

Do you like mangoes? Do you like pudding? Then what are you waiting for? You need this easy peasy mango pudding in your life! It's unbelievable how just a handful of ingredients can taste so fresh and yum! Serve it chilled with chopped up pieces of mango, some passion fruit preserve and just a smattering of chopped mint. When the sun comes shining down, scoop your own brand of sunshine out of a bowl and feast away!

Ingredients:

Mango Pulp: of 2 large mangoes
Condensed milk: 1/2 tin

Set curd: 200ml
(Tip: incase there is water in the curd, hang it in a sieve or a muslin cloth)

Gelatin (optional): 1 tbsp
(Tip: if you want a properly set pudding, gelatin's the way to go)

To garnish: 

Cut mangoes: 1 cup
(Tip: You can layer the bottom of the tray,  spread it on the top or serve it alongside the pudding)
Passion fruit preserve
Chopped mint

To prepare the pudding:

- Pour the mango pulp and condensed milk into a blender.
- Blend until smooth and well combined
- Fold in the curd into the mix (Tip: add gelatin if required)
- Pour into a tray and place it to set in a fridge.

(Tip: Serve chilled with the chopped up mangoes, passion fruit preserve (I used the PLANTERS TREASURE passion fruit preserve) and some chopped mint)

A TREASURE trove that keeps on giving

"My product, like my name is both unique and uncommon" laughs JOPPU SEBASTIAN, Founder, PLANTER'S TREASURE.

In this day and age when everyone listens to the beck and call of processed products, this food entrepreneur has gone back to his roots. His forte? "Picked off trees" fresh passion fruit products. 
When asked about why he entered into the food industry, Joppu had this to say "Any idea that serves our basic need has a demand. People always want to be a part of it". 
Planter's Treasure has a big history behind it. What began as a small farm in 1776 later progressed into acres of plantations with a plethora of fruits and flora. Joppu tells me that 6 generations have been involved in the thriving plantation. It is thus no surprise that Joppu gave up his cushy corporate job at Mckinsey and company to embrace his love for nature and all it has to offer.

But this is not your usual plantation mind you; nestled in the quaint town of Nellimattom, on the foothills of Munnar, Planter's Treasure has carried forward the legacy of extending chaste and natural products derived from its own orchards and farms.
"For us, it was an easy equation. Gravity pulls them down and we pick them up. It is as simple as that. Every product from our treasure is as natural as you can ever wish!" Joppu may be modest but I can assure you that a massive amount of work went in behind the scenes of his now successful products.

Passion fruit is an uncommon fruit in the Kochi market and Planter's Treasure has made full use of that gap. Passion fruit is actually not as hyped up as it should be. Besides begin absolutely delicious, it is highly nutritious as well. Besides being an excellent source of antioxidants, vitamins A and C and minerals, it also helps regulate cholesterol and acts as a mood enhancer! It is however, a rather temperamental crop and requires high maintenance, which is probably why it is not cultivated as much in India.

"We want to make Planter's Treasure an experience" and thus to achieve this, months of market research went in, with almost a month taken on packaging style designs. Each product is almost completely handcrafted, with less than 10% mechanization involved. The star behind the delicious preserves, juice and concentrate is Joppu's mother, whose special secret recipes have brought in several ardent fans and recurring customers. 
"We believe in giving life to our products, which is why we make only handcrafted ones. Mechanized products have no life" says Joppu. And I rightly agree! Every single bottle that leaves the farm has its own identity. Don't believe me? Then you need to examine their bottle of concentrate a little closer. On the side you would notice a red fingerprint. This is the print of the person who made and bottled the product. If that not unique and personalized, I don't know what is. Also, only 5000 bottles of concentrate are made in one batch. The sample bottle Joppu provided me, made me one of the elite patrons to indulge in some passion fruit goodness!

Planter's Treasure has the niche segment as their target audience. A sampling was done amongst 50 people from the premium segment along with an online presence. But overall, word of mouth has been their best friend. "Kochiites are ready for an exposure to gourmet products" says Joppu "Kochi is an unexplored, virgin market. Here, you can create your own market."
The price of the product was initially a sore spot for some consumers but one taste and they were hooked! And for good!

Planter's Treasure has been in the market for over one and a half years and the going was pretty tough in the beginning. "I started the business with just Rs.40,000 in hand" shares Joppu "Making a business work requires 100% of your time and effort. You need to get out of your comfort zone and push to reach your goal. Most importantly, don't depend on another person achieve success.” Joppu does not believe in a vast array of offerings. He believes in a small selection of products that are of the highest quality. And this mantra seems to have worked. Pandal and Gourmet House are two places where you can enjoy Planter’s Treasure products but you’ll have to hurry because most of the time stocks run out! Such is the climbing popularity of the brand.

Planter’s Treasure believes in a strong give and take policy. What they take from nature, they return in abundance. Joppu wants to turn his village in Nellimattom into a Passion fruit village. Therefore, anyone who visits the farm is given 3 passion fruit plants to adorn their garden. To give a sense of means and purpose to the aged folks in his village, Joppu has them actively involved in the processing of the products.

I was given all three of this Passion Fruit products to sample. The first was the “Jus De Passion” which is pure Passion Fruit juice. Probably the first of its kind of bottled fresh juice in Kochin. These bottles have a shelf life of 24 hours and have to be refrigerated at all times. Once opened, it is best enjoyed in one go. And enjoy it I did, the bottle I was given was still cool and totally hit the spot! It was light and refreshing and I did understand why the crowd clamoured for this bottle of delight! Incidentally, the bottles are all recycled, so once you have your drink, you can return the bottle and receive Rs.80 off! The second product I tried was the Passion fruit preserve. Joppu suggested having it with some cheese and crackers and even spreading it in puddings and ice creams. I had it atop some mango pudding and it was fantastic! The preserve complimented the mango beautifully and took the pudding to a completely new level! The final product I tried was the “Fruit de la Passion”, Passion fruit concentrate. I served it to some guests who had come home and they asked me if the concentrate was made at home. I tried a glass (ok fine! Several glasses) myself and I have to admit that I haven’t tasted something as delightful and pure in a long time! I can’t go any further without mentioning the gorgeous packaging of each of the products! Obviously, my utmost favourite was the packaging of the concentrate. 

The wax seal with the Planter’s Treasure logo was such a lovely touch, I did mention the fingerprint earlier on. One has to break through the seal in order to open the bottle. I didn’t want to spoil the packaging and almost cried when I broke through the seal! The juice bottle was like pure sunshine! The colour of the juice went perfectly with the screw on top and it was like visiting a tropical paradise!

Planter’s Treasure certainly creates an experience of itself! With plans to get into Mulberry next Joppu signs off saying “This is where I belong!”

Skinny Russian Salad

Russian salad and healthy? Unusual combination you think? Well surprise surprise! A healthy Russian salad does exist! This is also a surprisingly adaptable recipe with lots of room for fruits, veges and nuts! This salad is sure to become a party staple!

Ingredients:

For the mayo:

Sunflower oil- 3/4th cup
Mustard powder- 1 tsp
Vinegar - 1 tbs
Sugar- 1 tbs
Salt- 1 tsp
Egg- 1
Pepper powder- 1/2 tsp
Maida- 1 cup
Water- 2 cups

Method:

- In a saucepan, add 1 cup of water,  maida, mustard powder, vinegar, sugar, salt, pepper powder and mix well to remove lumps.
- Bring to a boil until it becomes a lump
-In a mixie, add the egg; then add the hot maida lump onto the egg. The heat from the maida lump ensures that the egg is cooked. This keeps the mayo fresh for a longer period.
-Switch on the mixie and slowly drip the cup of oil drop by drop into the maida and egg mixture. Mayo sauce done!
(Tip: this mayo doubles as a delicious bread spread)

The veges (all boiled):

Potatoes- 2 large
Carrots- 2 large ( Make sure the carrots still have a bite to them and can be cut into cubes)
Butter Beans- 5
Green peas- A handful
Apple- 1 large

Pour the mayo over the veges and mix well to combine. Serve the salad cold or stuff into pita bread and snack away! Enjoy!

Tip: Guess what else you can add!?

Pineapple: adds a lovely sweetness and juiciness
Pomegranate: super healthy and such a pretty pink!
Chicken: boiled and cubed for non veg lovers
Pista: the perfect garnish for a yum crunch

PLINGified!

Chat with ANDRINE MENDEZ for five minutes and you are bound to sit with your ears glued to his words. Articulate, well-informed, sagacious and above all passionate, his latest venture PLING encompasses everything he believes in.

From Advertising to inspirational speaker, Andrine has been there, done that! 
We catch up for coffee to discuss his first step into the food industry with PLING; crisps (NOT chips) with a difference! Though the brand has a universally appealing range of delightful flavours, Pling has both its feet planted firmly in our good old Kerala soil. The crisps in question are made from banana and that ladies and gentlemen is the twist!
"I have always been pro Kerala" states Andrine as simple as can be. Getting into the food industry was a no brainer as Andrine was always interested in food and inspired by friends who have their very own food brands. The only condition he set himself was that the products would echo the natural richness of his home state. Settling for ethnic snacks with its origins in Kerala, he settled for bananas in the form of chips and peanuts both flavoured and caramel coated.

"I've always had a comfortable corporate job" says Andrine “there was no risk factor, I was all too settled and nothing came out of it. For me, the hardest thing was letting go." And let go, he did. Successful start-ups are not novel to Andrine. He is the man behind SALT MANGO TREE, an advertising business based in Cochin, now taken to an International level; to KITCHEN, a purely business networking fuelled platform. And did I mention, he is also a speaker at TEDx? Such a multifaceted personality must definitely have a positive mantra behind his creativity and success. “Doing, conquering and moving on” came the answer. Three simple words…such a tremendous amount of insight!

We saunter back to his newest brainchild. Of course I had to ask him about the thought behind the unique and catchy name! “I wanted it to be a generic name. One that can break into international markets as well”. Andrine positions his product for the young and the young at heart. Pling talks to that naughty little mischief maker that hides inside all of us. Somewhere along the lines of growing up and bearing the weight of a ton of responsibilities, we have forgotten to chill and have a little fun. When you bite into a Pling crisp, our minds need to rewind the clock to childlike moments of absolute zing and non-stop fun! But the product positioning does not stop at fun. It also pushes the concept of health. The bananas are sourced from Wayanad and are processed in Malampuram. The crisps are given their ridges and then fried in rice bran oil. Andrine himself does mixing in of the flavours. In fact, he has plans of introducing vacuum frying in order to increase the health quotient.

The crisps have real interesting flavours. “Sour Cream and Onion was added by default as everyone seems to enjoy that particular flavour” he shares. After a lot of testing and tasting, the flavours finalized were: Peri Peri, Pani Puri, Spanish Tomato and Barbecue. Andrine wanted to generically introduce flavours that are internationally popular and he specifically adds that Pling does NOT target the traditional malayali.

“Cochin is the perfect pilot market” says Andrine. And it is true. It is a relatively unexplored market and consumers are thirsty for new and innovative ideas. Like most people, I absolutely adored the packaging and branding of Pling products. Perfecting the design was the main reason the product has not hit the shelves yet. The cover has a matt finish, which albeit being costlier, adds a premium touch to the product.

Apart from the crisps and peanut treats, Andrine has plans in store for marketing honey, organic spices, chocolates and even a play on mocktails using the fruit trinity of Kerala: mango, coconut and pineapple. “I must always have a certain uniqueness to each product I launch” he states “I thoroughly believe in the natural progression of the brand. One must push the BRAND at all times”

Andrine brought me two samples to taste. One is the all famous Pani Puri banana crisps and jeera peanuts. The moment I opened the sealed cover, it was like a chaat store materialized in front of me! I could smell pani puri right away. Just looking at the ridged crisps one could not immediately guess that they were banana. Surprisingly, even the first crunchy chew did not suggest banana. You get a mouthful of peppy pani puri zing with all of the sweet, salt, sour and spicy in one flavoursome punch! Towards the end, right

before the masticated crisp slid down my throat is when the signature slipperiness of the banana turned up and made me go ooooh! There it is! I love banana chips, so that texture and feel was expected. Some consumers could however, see that as an after taste.
The next in line were the jeera peanuts. The nuts were real fresh and crunchy. I loved the balance of the flavouring to the nut. There was enough to get a nice swab of pungent perfectly in tune with the rich nuttiness of the peanuts. I did close my eyes and envision a rainy evening, a cup of chai and a bowlful of nuts.

Many of us are still stuck in a rut. Happy with being in our secure little cocoons. But it’s time we all understand that big things happen only when we work toward it. Andrine proves to be the perfect example. It’s like he says “It’s not about what you become tomorrow, it’s about what you are ready to give up today”. Amen!

Spicy Egg Sambar

Yes you read right! But of course it's not sambar in its true spirit but a rather flavorful, spicy and yummy medley of masala, egg and gravy that makes ones tastebuds say "thank you!" For the meal!

Recipe courtesy: my uncle Antony (after all, some of the best chefs in the world are men!)

Ingredients:

Egg- 1
Onion (chopped)- 2 large
Tomato (chopped)- 2 large
Ginger (chopped)- 1/4th tsp
Garlic (chopped)- 1/4th tsp
Green chilli (sliced)- 1
Coconut (grated)- half
Chilli powder- 1/2 tsp
Coriander powder- 1/4 tsp
Turmeric powder- 1/4 tsp
Garam masala- 1/4th
Pepper powder- 1/4th
Cornflour-1/2 tsp
Oil- for sautéeing
Salt- as per taste
Coriander leaves- a bunch
Curry leaves- a fewp

Method:

- Prepare the 1st and 2nd milk of the coconut and keep aside.

- In a pan, add oil, sauté the ginger, garlic, green chilli and onions till the onions caramalize.

- Add the tomatoes and cook until the tomato softens and melts.

- Add in the masalas and cook thoroughly.

- Add in the cornflour mixed with a little warm water

(Tip: for thicker sauces and gravies, cornflour is the way to go!)

-Once this mixture is cooked evenly, add the 1st milk of the coconut and wait for the oil to appear on the surface.

- Once the oil makes its appearance, add the second milk and bring to a boil.

- Once the gravy begins to boil, crack the egg into it and turn off the stove.

(Tip: egg albumin is extremely heat sensitive. A continuous supply of heat would overcook the egg. The gravy on its own has enough heat to cook the egg to perfection)

(Tip: craking the egg into the gravy rather than adding in a beaten mixture ensures that the threads of the egg are long and thick while stirring)

- Using a wooden spatula slowly stir the egg into the gravy. Slow stirring should result in long and thick threads of egg white and yolk through the gravy.

- Garnish with a handful of chopped coriander leaves and some curry leaves.

- Give the curry one final stir and serve hot with fresh chapatis, bread or rice. Enjoy!

Beef with onion (Nadan style)

Tired of the usual beef ularthiyathu? Tired of the chinesey flavors of beef with onion? Then you need to try this recipe. You have beef, you have onion, you have the masalas but aaah there is a scrumptious twist that takes this dish to a whole new level! Yum!

Ingredients:

For the beef:

Beef- 1 kg: after washing the beef drain water completely before adding into the pressure cooker; else you'll end up drowning the beef and won't get a lovely dry fry)

Garam Masala- 1/2 tsp
Pepper powder- 1/4th tsp
Turmeric Powder- 1/4th tsp
Coriander Powder- 1 tsp
Chilli powder- 1 tsp
Onion- 1 large
Garlic- 4 large pods
Ginger- 1 tsp
Green chillies- 2 large
Salt- to taste
Oil- 1 tsp

For the masala:

Garam masala- 1/2 tsp
Pepper- 1 tsp
Turmeric- 1/4th tsp
Chilli powder- 1 tsp
Salt- to taste
Curry leaves- a hanful
Garlic- 8 pods (crushed)
Ginger- 1/2 tsp
Onion- 1 small to sauté
Onion- 2 large (sliced lengthwise) to spread atop the beef (Tip: the super duper twist!)
Oil- 2 tsp

Method:

To prepare the beef:

- Into the pressure cooker, add onion, ginger, garlic, green chillies and salt.

- Add 1 tsp oil and gently knead with fingers (Tip: gently crushing the ingredients leads to release of their essential oils and adds to better flavorful and fragrant dish)

- Add the beef and knead again. Add no extra water, cover the pressure cooker and cook on high flame.

- Once the pressure builds on the stopper, then reduce to low flame and cook for 12 minutes.

To prepare the masala:

- In a skillet, add oil, add the ginger, garlic, onion and sauté until the onions caramelize

- And all the masalas and sauté until the masalas cook well.

- Add a little beef stock from the pressure cooker into the skillet and cook till it reduces. (Tip: if there is too much stock, save to add in soups and curries and use only a very little in the masala)

- Add the beef only after the stock reduces completely

-  Add salt as per taste after tasting the meat.

- Once the beef has caramelized, add the curry leaves and the onions and sauté until the onions yellow and are par cooked still retaining a delicious crunch.

- Add a final dusting of pepper powder atop the beef (if need be) for an extra punch.

- Serve hot with rice, chapathies or porottas. Enjoy!

MINE Juice Bottle!

I can’t tell you enough about the cooking talent Cochin holds. I personally know of so many home cooks and bakers who make the most delicious food. Many of them sell their products to friends and family. Many of them want to take the next step and expand their business and its output. And It pains me to see how many of them hold back their dream and consider being stuck in a rut adequate enough.

Enter SUJA JACOB, home cook and now entrepreneur and her brand MY JUICE BOTTLE to instill some confidence and give all those talented food artists at home that much needed push! The very idea for her business came about in the simplest manner. Suja, a post graduate in Home Science, has always been interested in food and nutrition. It came to her notice that her children tended to consume quite a bit unhealthy canned juices and fizzy drinks. With the idea of replacing these sugar ridden preservative factories, she brought about the concept of including fresh fruit juices in their diet. Initially it was all freshly squeezed juices and blended juice mixes. Her children loved them!

The thought spread and with encouragement from her family and friends, “My Juice Bottle” was brought to life! “My Juice Bottle was started with the idea of including fresh fruit juices in a person’s diet, thereby replacing the commonly available artificial juices of today” says Suja.

The core product that “My Juice Bottle” has on offer are fruit concentrates made with manually extracted fresh fruit juice and a minimal amount of sugar syrup. The USP of the product is that it completely avoids preservatives and other additives. “Because I don’t add any preservatives, the shelf life of the product is about 40 days. My bottles are all 500 ml and they serve up to 10 people. They need to be kept refrigerated at all times!” The absence of additives also helps avoid the issue of allergic reactions. The flavour of the fruit is also retained in all its purity, thus making the drink a rather refreshing one.

“My juice Bottle” might be the simplest way to introduce fruits to children and get them to enjoy the flavours. Packed with energy, vitamins and minerals (and absolutely delicious) no child would say no to a glass of chilled juice right after a game or for a little boost while studying.

And let me tell you about the bottle! It is aesthetically pleasing, easily manageable and portable! Suja credits her son with the branding, bottling and labelling aspects. The catchy name, the smart bottle and the fanastic product, all make up for a mix that is a sure fire success.

“For a good end product, the raw material needs to be the best!” and we agree with Suja 100%. “My Juice Bottle” features juice concentrates of grapes, pineapple, mango, passion fruit and Chinese orange. Most of the fruits are bought from the high range region. 

Chinese Orange

The passion fruit and Chinese orange are sourced from their personal estates. Despite being sourced from their own farms, Suja makes sure that each fruit is soaked well in pure water and cleaned thoroughly to ensure utmost quality, cleanliness and hygiene.

She tells me an interesting story revolving around mangoes. Once she’d made mango juice concentrate from mangoes she had personally chosen from the high range. That batch turned out the most amazing, refreshing juice, so refreshing in fact that she received several orders from friends. Once this batch was completely sold out, she visited a good outlet in Cochin and with the same scrutiny picked out the choicest mangoes. The result did not turn out as expected. “Constant learning always happens. After many experiments, errors and triumphs, you start to understand what type of fruit works best in juices. The variety and place of purchase plays an unbelievably important role as well!”

Suja says that her concentrates are extremely versatile. From flavouring ice creams and milkshakes, to creating fruit smoothies and spreading atop pudding layers, this concentrate is as adaptable as they come. We move to the kitchen where she whips up a decadent GRAPE SMOOTHIE for me. She even shared the recipe with me:

Grape Smoothie

GRAPE SMOOTHIE

INGREDIENTS:

-         - Cold Milk: ½ glass

-         - Vanilla Ice cream: 1 scoop

-         - “My Juice bottle” Grape concentrate: 15 ml

-        -  Black Grapes: Chopped to be used as garnish

METHOD:

-          -Add the milk and the grape concentrate into the blender and blend well to combine

-          -Add in the ice cream to this mix and blend for the shortest time so that the ice cream does not melt completely

-          -Add the chopped grapes on top and pour a little more of the concentrate atop the smoothie

-         - Serve chilled in tall glasses 

      Creamy and frothy, I could not get enough of this drink! You could also blend in some nuts and raisins along with some black currant ice cream to get a true grapey twist! The second drink I tasted was the PASSION FRUIT . I am not a fan of passion fruit let me say. I am now an official convert! The drink smelt like a field of passion fruit and served chilled, totally hit the spot! 

Passion Fruit 

The piece de resistance however, was the CHINESE ORANGE drink that was sampled last. It was so fragrant! It smelt like the ripest oranges, fresh cut flowers and had a lovely citrusy twang that was accented beautifully by the marginal amount of sugar added.

“My Juice Bottle” has big plans in store! Talks are in place for a tie up with WOW:Homemade. The products will be featured on their website ready for purchase shortly. Suja plans to increase her market segment by adding new fruit flavours into her kitty. She also plans to appeal to the health conscious crowd with a range of delightful detox waters. Good going Suja! We can’t wait to see you hit greater heights!

To contact Suja and place orders, please call: 9746893444

Meen Peera/ Meen Thoran

Bring this dish out onto the dinner table and us malayalis literally swoon! But let's not get generic here! It would appeal to most tastebuds i am sure! There is salt, tart, some bite, some crunch, some sweet and some sour.
This is a dish you can make in a jiffy with the simplest of ingredients that when together pack a delicious punch! Thanks amma for being the amazing cook that you are!

Ingredients:

Anchovy- 1/2 kilo
Coconut (grated)- 1/2
Kudam puli- 5 pieces
Green Chilli- 5 large
Jeera (small)- 1/4 tsp
Turmeric powder- 1/4 tsp
Scallions- 4- 5
Curry leaves- Handful
Ginger- a small piece
Garlic- 2 cloves
Mustard seeds- 1 tsp
Dried red chillies- 3-4
Salt to taste
Coconut Oil

Method

- Put the grated coconut, green chilli (3 nos), ginger, garlic, jeera, curry leaves (10 leaves) into a chopper and make a coursely ground.

- Into water, add the anchovies, salt, puli, 2 chillies for a little spice and boil till the fish is cooked.

- Add coarsely ground mixture to the fish and mix to combine.

- Close and cook for 2 mins

- In a small bowl, pour in a little coconut oil, add into it some of the curry leaves and rub together the leaves, gently bruising it using your fingertips.

- When steam starts rising, open the pot and add the bruised curry leaves to it. Mix well.

- Close the pot, switch off the stove and take it off the heat.

- Temper mustard seeds, the remaining curry leaves,scallions, dried red chillies in a little coconut oil.

- Pour the tempered mixture over the fish and coconut.

- Serve piping hot with fresh rice. Enjoy!

How i diet

6:00 am: (Facing the mirror whilst doing sit ups...ok ok TRYING to do sit ups) Now look here missy! Today is the day! TODAY IS THE DAY! Teenu, you have been wrecking your body with utter crap. You look like a blimp and feel like a wimp. TODAY you make a change. TODAY you are going to cleanse your body, mind and soul

6:10 am: That's it. Stir that hot water honey and lime good. One spoon of honey? This is a huge glass and it's your first day. You can have two spoons or maybe three. It's ok. Honey good.

7:00 am: Must. Crawl. Must. Find. Chair. Ok so the first day of aerobics bombed royally! Why didn't i just start at the beginners level. It's ok. It's fine. I'm sure i have lost atleast a 1000 calories! For sure!

7:15 am: Oats. Oats.OATS. Note to self: Repeating the word 30 times does not inprove taste. Maybe i'll just splash a bit of caramel sauce on top. I have to take it easy on my 1st day. Plus i lost a 1000 calories and all, so...

7:30 am: I swear i did not mean to finish half the bottle of caramel sauce. The stupid nozzle is too big and it was too runny. An idiotic crow somewhere outisde screeched to kingdom come and scared me so i accidentally poured more in...fine, fine i had oats flavoured caramel sauce for breakfast. I will compensate by having only a vegetable salad for brunch.

8:00 am: I told her a millions times about my diet. TODAY is the day i told her. I'm going to diet i told her. Good got you mole says my mum and then she goes and makes Puri and aloo curry for breakfast. I must resist. I will not be defeated by a puffed up Indian bread and some chopped up tubers. Just because the puris are fresh and crispy and the aloo is spicy and delicious i will not weaken! Ha! Iron will Teenu they call me.

9:30 am: So maybe my iron will has become a little rusty. Sure i had 3 puris and enough aloo to fill a field but ACTUALLY, i just compensated for the 1000 calories i lost so TECHNICALLY, i haven't lost calories and haven't gained any either! Ha!

9:45 am: I'm hungry

10:00 am: I totally chucked the left over pizza in the fridge and ate an apple. Pat on the back for me!

10:15 am: *Google Search* Does left over pizza have the same calories as fresh pizza? DAMN! Ok no problem. I did walk up and down the stairs THRICE while deciding whether to eat the pizza so there you go...calories lost! Yay *silently sobbing inside*

11:00 am: I'm hungry

11:30 am:  Why does time move slowly when I'm dieting. I'm going to close my eyes and calm myself down and when i open them it's going to be 12:00.

11:30 am: Bloody hell!

12:00 pm: I'm so stressed out from all this dieting, i think i'll have an early and light lunch

12:01 pm: Pork! Mum made pork for lunch! Pork! Excuse me a moment. I need to go smash my head against a wall

1:00 pm: If you look at pork as a villan, it will be a villan. I always see pork as a friend. Friends are nice to you. So all that pork i ate will be nice to me too. And i had to take that second helping of rice! I hate eating curry without any rice! I did have a vegetable salad though so you can't fault me completely so there!

2:00 pm: There is a box of limited exition Godiva in the frige. Limited. Edition. Godiva

2:30 pm: Limited edition no longer available

2:31pm: Ok in my defense, i was feeling low on sugar and so damn giddy! Plus i like having fruits after meals and these truffles had fruit fillings in them! So that's my daily dose of fruits done. And some were dark chocolate. I was helping my diet really! *cringe*

3:00 pm: *Google Search* why am i constantly hungry?

4:00 pm: I think i'll exercise for a bit. I need some peppy music

5:00 pm: *with headphones on and feet up* Everyone's watching her...but she's looking at youuuu. Perfect! This song is just...oh! Is it 5:00 already? Darn! Time for my green tea. I'll do my pre dinner work out to compensate.

6:00 pm: I hate my neighbour aunty! Just when i was gagging down my green tea she walks in with Pazham pori and chilli bajji. "Aiyo mole! You must eat" she says "i made these just for you" Just to please her i was FORCED to eat 3 of each!! But i had that cup of green tea so alls well. I hate that woman!

6:05 pm: Amma, are there any more bajjis left?

7:00 pm: Time for my pre dinner work out! I'm going to melt you away bajjis and pazham pori! You're not going to know what hit you! I can't wait to start burning off all that excess fat...I...OMG! 2 hours of Back to back F.R.I.E.N.D.S rerun! I'll watch and work out.

9:00 pm: *Google Search* how many calories does sitting on the couch and laughing like crazy burn?

9:10 pm: Why is the world against me dieting? Dad came home with a KFC bucket! He made them put my favorite pieces in he says! Thanks dad! Thanks to you i will gain back all the weight i lost with this one day of dieting. I was doing so well till now! No no! You can't take it away now! You have enticed me with it too much! Amma, where is the bottle of sauce?

10:00 pm: I will do butt and stomach clenches as i fall sleep to make up for all the KFC i ate

12:00 pm: *starts awake* Eh? what? who? Damn!

2:00 am: I'm hungry

6:00 am: Now look here missy! TODAY is the day!

Teenu Terrence

It's better BLEND!T

Ever since my taste buds fell in love with a rather delicious pumpkin shake at the WOW: Women of the world event (Please read: http://letsstalkfood.blogspot.in/2016/06/wow-what-evening.html), I have so been looking forward to catching up NIDHI BHALLA, the woman behind the vision turned successful reality BLEND!T.

Now I’ll have made this clear right in the beginning. BLEND!T-Juice Bar, is no ordinary juice bar. We’re leaving behind the same old juices and moving on to a totally new concept of fruit and vegetable concoctions. Good for your health and happy time for your taste buds! I kid you not!

To most people healthy eating means an immediate compromise on taste. This is where Blendit throws in a rather interesting twist! You get loads of nutrients power packed with a punch of yum! Take me for instance…even when I diet I do not want to give my taste buds on a one way ticket to snoresville. I want variety. I want good taste. At Blend!it you get an array of slurpalicious juices, smoothies, shakes, energy bars and shots that have you wishing every day was diet day! Their motto is “Health on the go” so even if you are a busy individual, you can make a little time to pick up your daily dose of vitamins, minerals and antioxidants to go!

So we chat up right next to their colourful outlet in Carnival food court near Infopark. 

There is an eye catching display of fresh fruits, veges and of course a couple of trays of the latest addition to their menu. "That's wheatgrass" explains Nidhi "We have introduced Health shots or shooter shots as we like to call it, as part of our menu. We have wheat grass, bittergourd, turmeric and others; each with their own special benefits. In fact, 30 ml of freshly squeezed wheatgrass juice gives you the health benefits of 1 kg of green leafy vegetables!" I vow to try out the shot asap! 

To those of you who have their doubts about what wheatgrass is, it is nothing but the young grass of a wheat plant. It is extremely difficult to grow as it is quite prone to fungus attacks but in controlled temperature and moisture conditions, it can thrive very well. Blend!t has 100% home grown wheatgrass. “It was tough growing them in the beginning. We had to throw away five to six trays of spoilt crop initially. But now, we have got the hang of it” says Nidhi.

My favorite Pumpkin aka Ladoo shake

A two month break from her hectic work schedule resulted in plans for this unique concept finally coming to brick and mortar. A post graduate in Tourism and Travel Management in IITM, work meant quite a lot of travel. Both Nidhi and her husband love to travel and explore new places, delve into their culture and experiment with their cooking concepts.

“Cooking is a passion and creativity is in my blood. The idea of a juice bar with unique concept was born a long time ago when my husband and I were travelling. We ‘ve always had a passion towards bringing a new concept offering to Kochi and try something interesting” she shares. 

Scores of analysis came to point out that for the kind of idea they had in mind, proximity to a large working crowd with busy schedules and disposable income would be their best choice of location. And thus, Carnival Food Court saw the launch of Blend!t’s first outlet on 11^th May 2016. Nidhi and her husband made sure that the interiors of the outlet were done up in bright colours and they have done justice to their project. When I entered the food court, that neon green just stole my attention!

Nidhi is an all in all Travel and Tourism professional. “Blend!t” she says “is my passion. It was an exciting process, setting up the outlet. There was a lot of experimentation. A lot of learning. Sometimes, my husband and I would skip dinner after trying out 6 or 7 large glasses of juice concoction experiments!”

With all this talk of health, of course the topic turns to how I can never get myself to diet and Nidhi offers a simple, yet effective solution. This is another brand new product offering added to their health bouquet: Detox Water.

Blend!t offers a weekly and monthly subscription of ready to drink detox water with whole fruits, veges and herbs in a green tea and/or water base prepared as per the needs of the customer. From weight loss to boosting immunity and increasing metabolism, each detox water comprises of unique ingredients, each with their own special nourishment to offer. “This does not mean you skip out on your meals” advices Nidhi “You need to have your detox water for a week at least and without pigging out on junk food replace it with healthy, nutritious foods that compliment the healing process of the detox water”.

What I liked the best however was the “Blend your own” concept. Well, it means exactly what is says. If for some reason, you have something different in mind from all the products on the menu, just say it and it will be done! Your choice of fruits, veges and bases, all blitzed together to form a drink that screams “YOU”!

All the chit chat parched our throats and the ever wonderful host that Nidhi is springs into action. She orders up a number of special drinks. I make a special request. You guessed it…the pumpkin shake! I had to wait for my magic drink though because Nidhi approaches me with a shot glass filled to the brim with a drink that looks like it might turn me into the Incredible Hulk. 

Wheatgrass shot

It is bright green with a light foam on top in the palest green and I squirm with nervousness. “Freshly squeezed wheatgrass juice! Just chug it. Most people take it in sips but I would suggest you chug it like a shot” says Nidhi with a smile. I force myself to think of the power of 1 kg of green leafy vegetables and chug it. Now if you were a fan of eating grass as a child…you are going to love this. Yes, I did enjoy eating grass as a child and yes I loved the wheatgrass shot. It was light and sweet and had a pleasant grassy smell and taste without a bitter aftershock! It totally reminded me of my grass chewing days and of how Remy from Ratatouille squeezed juice from a blade of sweet grass onto his special mushroom! All that anxiety for nothing! I do recommend this shot!

We move onto the “Carrot Sin”. For such a name, the drink looked innocently orange! Thick and luscious too I might add! The first slurp hits you square in the tongue with fresh carrot and then the carrot slowly dissipates into the smallest of nibbles from Cinnamon. 

Carrot Sin

This was quite an enjoyable drink. I wouldn’t say no to it chilled or warm. On a rainy day, a steaming bowl of sin would work out fine for me!

And then I see my favourite drink approaching! The Pumpkin Shake. I just don’t understand how a modest vegetable like the Pumpkin could taste like an ethnic DJ night! One sip and I get a mouthful of what surprisingly tastes just like BOONDI LADOO! I am telling you I close my eyes and it feels like I am sipping a glass of blitzed ladoo! This drink is undoubtedly my utmost favourite from the lot! Pat on the back Nidhi!

We taste an energy bar in between and I must say, the fantastic dance of flavours made me focus on the fun more than the actual tasting! I tasted a post work out energy bar. Nidhi suggests energy bars with oats and wheat base for pre work 

Post work out energy bar

out. This helps boost metabolism. Nuts are best post work out. The energy bar was nutilicious! I took a sip of carrot sin and then a bite of the bar and it tasted like brinjal!! A sip of ladoo…erm…I mean pumpkin and it tasted like bananas! The wonders of the human tongue I tell you! So much fun when it’s confused!

We ended the evening on a light note with a Strawberry Mojito. I have to say pink is a weakness for me and this drink was so pretty! Candy pink strawberry syrup comprised the bottom layer and the sparkling soda the top. There were wedges of lime and a smattering of mint leaves. It was a refreshing sip of happy pink (yes, I can go on and on about that colour!). The only suggestion I had was to add in a few more lime wedges because I love the acidity of the lime cutting the sweetness of the syrup and more mint leaves that bruised rather than chopped. This releases the aromatic oils better and a fresh hit of mint of at the end leaves the mojito lover completely refreshed!

Pretty in Pink Strawberry Mojito

I see a big future in store for Nidhi and Blend!t. Apart from expansion, she plans on introducing a medley of unique items ranging from fruit ice pops to fruit based snacks and several more blended juice concoctions. With Nidhi’s ever active taste for unique concepts, there is a tea boutique in the pipeline. We can’t wait for more from you Nidhi…in the meantime, I’ll have another blitzed ladoo!

Contact Blend!t at: 09645360114 

Check out their Facebook page: https://www.facebook.com/blenditbar/

.

5