Chicken biryani

This is one eternal recipe for those who love biryani and for those who love chicken. Here goes the recipe...


Ingredients:

For the marinade:
Curd - 4 tbsp
Ginger- garlic paste - 1 tbsp
Chilly powder - 1 tbsp
Coriander powder - 1 tbsp
Garam masala - 1 tsp

Chicken - 1 kilo

Grind to smooth paste to get the masala paste:
Tomatoes - 3 nos
Mint - 1/4 cup
Coriander leaves - 1/4 cup
Green chillies - 3 nos


Other ingredients:
Basmati rice - 5 cups
Onions - 4-5 nos
Ginger - garlic paste - 2 tbsp
Chilly powder - 3 tbsp
Coriander powder - 1 tbsp
Garam masala powder - 1 tbsp
Black pepper powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Cloves - 6 nos
Cardamom - 4 nos
Cinnamon - 1 stick
Bay leaves - 2 nos
Mace - 2 nos
Aniseed - 1/2 tsp
Dried plums with pits - 2 nos
Screw pines or Kewra/ketaki flower (optional ) - just for flavour
Chicken stock cube- 1 nos
Food colors (optional) or saffron strands - 1 pinch
Salt for taste
Ghee - 1 cup

Method:
Marinate Chicken overnight. Soak basmati rice for 30 min then cook it in hot boiling water along with salt until its almost done (not fully cooked), strain water using a colander and keep the rice aside. In a wok, Add 1/2 cup ghee, when hot add all the whole spices like cloves, cardamom, Cinnamon, bay leaves, mace, aniseed, kewra and stir till the aroma is released. Now add finely sliced onions and fry till golden brown. Add ginger-garlic paste and fry for a min. Add turmeric powder, and chilly powder and stir for 1/2 min. Now add coriander powder, pepper powder, garam masala powder, dried plums with pits and chicken stock cube and cook till oil separates. Now add chicken pieces, enough salt, water and cook till it done (till water is completely evaporated ). Just see that the masala is dry and the ghee is floating on top. Now this is done. Take a baking try, grease it with ghee and spread a layer of rice, top it with a layer of masala, then again a layer of rice, then masala, then finally cover with rice and pour the remaining ghee all over it. Pour some colored water if you wish your biryani to be colorful. Cover with aluminium foil and bake at 200 degrees Celsius/400 degree Fahrenheit for 15 min and its done. Garnish with fried onions, cashews, saffron etc.

Note:
Looking for some other Biryani recipe? The masala paste may smell too strong, nothing to worry, the final taste will be good.

Scavino Barolo Bric del Fiasc 2004

Scavino Barolo Bric del Fiasc 2004

Paolo Scavino Barolo Bric del Fiasc is the finest wine from the Scavino vineyards seemingly year on year, but the 2004 vintage is a masterclass in balance. It appears as though the true potential of Bric del Fiasc has now been realised, a project of over 30 years, and I'm looking forward to seeing if the Scavinos can raise the Barolo bar once more - vintage permitting.

Paolo Scavino has long been a favourite producer for Piedmont fans in the know, not simply for this top cru Barolo but for all his Barolo wines including the award winning Rocche dell'Annunziata. Scavino is currently producing 14 different wines that beautifully showcase the Piedmont with Langhe, Barbera, Dolcetto as well as making use of Cabernet Sauvignon in a couple of Nebbiolo dominated blends.

The Bric del Fiasc doesn't get close in price to the Barolo superstar prices of Gaja, Giacosa, Voerzio et al. As these wines are highly sought after and praised in Italy they sometimes struggle to reach our shores and those that do are snapped up quickly. The Bric del Fiasc 2004 had Antonio Galloni of the Wine Advocate in raptures. The producers top wine in a heralded vintage is still, in relative terms, a QPR hotshot. What other 96 point WA 2004 Barolo can still be found for under €60 a bottle?

So why is this wine so special? This cru Barolo wine was first produced in 1978 when Paolo's son Enrico convinced him that the grapes from this particular area should be vinified separately as they are the best of the bunch and the wine should be sold under its own cru label. Since then the wine has grown in stature. Currently a supporter of French Oak it will be interesting if the amount of oak and period in barrel remains constant for future vintages. However, it was, as always, the combination of grape, vinification and vintage that brought the 2004 vintage to new heights; this combination is also likely to produce a terrific result with age though that remains to be seen as I killed this bottle already.

Paolo Scavino Barolo Bric del Fiasc 2004 - BUY - €58
Wound tighter than a Woods backswing this wine had to be left 12 hours before coming out to play. A lovely deep and bold red to the rim with no signs of age to speak of, on the nose the wine offered up measured notes of blackberry, chocolate, blueberries, cedarwood and, for my nose at least, that classic touch of marzipan. Smooth on the palate a great balance of tannins and acidity already, fruit forward with blueberries coming forth on the 45 second finish. A wonderful wine regardless of the price. 95 Points

Unfortunately I don't have a time machine, I would love to see how this vintage performs 10 years from now.

Where can I buy this wine?
Americans - Kahns Fine Wines - $89
Europeans - Mahatma Wine - €58
Brits - Fine and Rare- £62

Leave a Comment
Committed wine infanticide recently?

Top Read Blog Posts - May 2011
Tignanello 2006
Italian Wines 2011
Verdicchio di Matelica

Scavino Barolo Bric del Fiasc 2004

Scavino Barolo Bric del Fiasc 2004

Paolo Scavino Barolo Bric del Fiasc is the finest wine from the Scavino vineyards seemingly year on year, but the 2004 vintage is a masterclass in balance. It appears as though the true potential of Bric del Fiasc has now been realised, a project of over 30 years, and I'm looking forward to seeing if the Scavinos can raise the Barolo bar once more - vintage permitting.

Paolo Scavino has long been a favourite producer for Piedmont fans in the know, not simply for this top cru Barolo but for all his Barolo wines including the award winning Rocche dell'Annunziata. Scavino is currently producing 14 different wines that beautifully showcase the Piedmont with Langhe, Barbera, Dolcetto as well as making use of Cabernet Sauvignon in a couple of Nebbiolo dominated blends.

The Bric del Fiasc doesn't get close in price to the Barolo superstar prices of Gaja, Giacosa, Voerzio et al. As these wines are highly sought after and praised in Italy they sometimes struggle to reach our shores and those that do are snapped up quickly. The Bric del Fiasc 2004 had Antonio Galloni of the Wine Advocate in raptures. The producers top wine in a heralded vintage is still, in relative terms, a QPR hotshot. What other 96 point WA 2004 Barolo can still be found for under €60 a bottle?

So why is this wine so special? This cru Barolo wine was first produced in 1978 when Paolo's son Enrico convinced him that the grapes from this particular area should be vinified separately as they are the best of the bunch and the wine should be sold under its own cru label. Since then the wine has grown in stature. Currently a supporter of French Oak it will be interesting if the amount of oak and period in barrel remains constant for future vintages. However, it was, as always, the combination of grape, vinification and vintage that brought the 2004 vintage to new heights; this combination is also likely to produce a terrific result with age though that remains to be seen as I killed this bottle already.

Paolo Scavino Barolo Bric del Fiasc 2004 - BUY - €58
Wound tighter than a Woods backswing this wine had to be left 12 hours before coming out to play. A lovely deep and bold red to the rim with no signs of age to speak of, on the nose the wine offered up measured notes of blackberry, chocolate, blueberries, cedarwood and, for my nose at least, that classic touch of marzipan. Smooth on the palate a great balance of tannins and acidity already, fruit forward with blueberries coming forth on the 45 second finish. A wonderful wine regardless of the price. 95 Points

Unfortunately I don't have a time machine, I would love to see how this vintage performs 10 years from now.

Where can I buy this wine?
Americans - Kahns Fine Wines - $89
Europeans - Mahatma Wine - €58
Brits - Fine and Rare- £62

Leave a Comment
Committed wine infanticide recently?

Top Read Blog Posts - May 2011
Tignanello 2006
Italian Wines 2011
Verdicchio di Matelica

Fish and asparagus soup

Soups are always so healthy, comforting, and filling. I love to try various varieties of them. This one is inspired by Vietnamese style crab and asparagus soup. Here goes the recipe...

Ingredients:
Asparagus - 4 nos
Fish fillets - 200 grams
Onion paste - 1 tsp
Garlic paste - 1 tsp
Prawn stock cube - 1 nos
Corn starch - 1 tbsp
Water - 2 litres
Salt and pepper for taste
Olive oil - 2 tbsp

Dried herbs like
Sage, chives, parsley, thyme,
basil etc.. (use as per choice)

Method:
Heat oil in a stew pot, add onion and garlic paste and saute for 2-3 min. Add fish fillets broken into chunks and stir well. Add enough water, prawn stock cube, dried herbs and cook for 45 min. Now add asparagus and continue to cook till its done. Finally add the corn starch with constant stirring and turn off the flame when the required consistency is obtained. Add salt for taste. Garnish with some fresh parsley, add a dash of pepper and serve.

Note:
Can add some fresh herbs instead of dried herbs. Can add some chilly sauce, soya sauce etc and serve.

Dover Street Restaurant London

Dover Street Restaurant London

I'm rarely moved to write restaurant reviews. My hesitancy stems partly from my fervid fear of foodies but mostly because neither texture, colour nor presentation put me off my grub. I eat everything. Aside from fish bones and egg shells there isn't a whole lot that would make me push my plate to one side. However, my experience at the Dover Street Restaurant may be about to change all that.

Before we get onto that, I have to say, the wine list here was truly dreadful, as was the music at this "jazz bar" (Blame it on the Boogie and Like a Prayer do not a relaxed dining experience make). There was one shining star in the dismal haze that passed for a wine list - a Serge Dagueneau Pouilly-Fumé. I ordered two bottles, one for the food, the other to numb the pain.

OK OK I'll be fair, apart from the dated disco numbers, dire wine lists and being forced to sit in the corner behind a pillar experience; the food was delivered with a smile and the inevitable pepper mill mime artistry and all was well. More than well. For the pound in your pocket and considering we're in a Green Park location this has to be one of the best meals I've had for under £30 per head.

Though I've been told that all the dishes here are excellent and my dining partner was lavishing praise upon her Roast lamb, I found myself enjoying my first course more than my main. Maybe because I was ridiculously hungry or maybe because Dover Street gravadlax, wonderfully fresh Salmon, seasoned to perfection with dill, brandy and mustard, was quite simply, one of the best salmon dishes I've ever had. The main course, Pot Roast Duck, was also excellent with a sweet and strong orange sauce as well as beautifully braised parsnips and sauteed potatoes.

Food aside, the Dover Street Restaurant is a strange place. Not strange bad. Not strange good. Just strange. Squatting in one of wealthiest areas in London, you descend these elegant surroundings (of the street!) into an art deco style cavern which would be cozy were it not gargantuan. Where old timers play jazz classics while you relax and enjoy your cocktails or first sips of Pouilly Fume and then, serene and peaceful with the last strains of the sax in the air, they blast out disco classics over your main course while you and your date take up your own mime artistry and get a good look at one anothers main courses... in situ.

My favourite peculiarity of the evening though was arriving at my table to find that the Italian commission for sliced meats (or so I presume!) had placed an 8 page information leaflet about mortadella, prosciutto, speck and all the other hams... and believe me, there are many, on my table. Stranger still, none of these were on the menu!

I get the feeling the Dover Street Restaurant and Jazz Bar doesn't quite know what it wants to be when it grows up. It oscillates between the sublime and the ridiculous several times throughout the evening. What this place really is though, is great fun. Who says restaurants shouldn't keep you on your toes? So what if only one bottle of wine on the list is any good... at least there is one right? If the food is great and the price is fair who cares if people are grabbing their crotches and moonwalking past your table? Not I.

Serge Dagueneau Pouilly Fume 2008 - BUY - £10
A zippy little wine, fresh and more fruity than flinty on the nose and a real nice cut through that mustard and salmon. The palate gave great acidity, with some pear notes with melon and lime on the back end. Strong finish too. A real QPR top ranking wine. 90 Points.

Leave a Comment
Favourites from the Loire? Ever eaten at the Dover Street Restaurant and Jazz Bar?

Top Read Blog Posts - May 2011
Tignanello 2006
Italian Wines 2011
Verdicchio di Matelica

Dover Street Restaurant London

Dover Street Restaurant London

I'm rarely moved to write restaurant reviews. My hesitancy stems partly from my fervid fear of foodies but mostly because neither texture, colour nor presentation put me off my grub. I eat everything. Aside from fish bones and egg shells there isn't a whole lot that would make me push my plate to one side. However, my experience at the Dover Street Restaurant may be about to change all that.

Before we get onto that, I have to say, the wine list here was truly dreadful, as was the music at this "jazz bar" (Blame it on the Boogie and Like a Prayer do not a relaxed dining experience make). There was one shining star in the dismal haze that passed for a wine list - a Serge Dagueneau Pouilly-Fumé. I ordered two bottles, one for the food, the other to numb the pain.

OK OK I'll be fair, apart from the dated disco numbers, dire wine lists and being forced to sit in the corner behind a pillar experience; the food was delivered with a smile and the inevitable pepper mill mime artistry and all was well. More than well. For the pound in your pocket and considering we're in a Green Park location this has to be one of the best meals I've had for under £30 per head.

Though I've been told that all the dishes here are excellent and my dining partner was lavishing praise upon her Roast lamb, I found myself enjoying my first course more than my main. Maybe because I was ridiculously hungry or maybe because Dover Street gravadlax, wonderfully fresh Salmon, seasoned to perfection with dill, brandy and mustard, was quite simply, one of the best salmon dishes I've ever had. The main course, Pot Roast Duck, was also excellent with a sweet and strong orange sauce as well as beautifully braised parsnips and sauteed potatoes.

Food aside, the Dover Street Restaurant is a strange place. Not strange bad. Not strange good. Just strange. Squatting in one of wealthiest areas in London, you descend these elegant surroundings (of the street!) into an art deco style cavern which would be cozy were it not gargantuan. Where old timers play jazz classics while you relax and enjoy your cocktails or first sips of Pouilly Fume and then, serene and peaceful with the last strains of the sax in the air, they blast out disco classics over your main course while you and your date take up your own mime artistry and get a good look at one anothers main courses... in situ.

My favourite peculiarity of the evening though was arriving at my table to find that the Italian commission for sliced meats (or so I presume!) had placed an 8 page information leaflet about mortadella, prosciutto, speck and all the other hams... and believe me, there are many, on my table. Stranger still, none of these were on the menu!

I get the feeling the Dover Street Restaurant and Jazz Bar doesn't quite know what it wants to be when it grows up. It oscillates between the sublime and the ridiculous several times throughout the evening. What this place really is though, is great fun. Who says restaurants shouldn't keep you on your toes? So what if only one bottle of wine on the list is any good... at least there is one right? If the food is great and the price is fair who cares if people are grabbing their crotches and moonwalking past your table? Not I.

Serge Dagueneau Pouilly Fume 2008 - BUY - £10
A zippy little wine, fresh and more fruity than flinty on the nose and a real nice cut through that mustard and salmon. The palate gave great acidity, with some pear notes with melon and lime on the back end. Strong finish too. A real QPR top ranking wine. 90 Points.

Leave a Comment
Favourites from the Loire? Ever eaten at the Dover Street Restaurant and Jazz Bar?

Top Read Blog Posts - May 2011
Tignanello 2006
Italian Wines 2011
Verdicchio di Matelica

Yukata Fair at Jusco Mid Valley

Just a quick post ^_^

There's a yukata fair at Jusco Mid Valley (Ground Floor - just enter from the Center Court entrance and walk straight, and you'll bump into it). I went there yesterday to check it out, and they have quite a large selection!

Prices are quite decent - a yukata and obi set are RM129 for men and women, and RM89 for children's sets. You can also get an assortment of accessories - RM10 for an uchiwa fan, RM39 for parasols, RM20 for geta... There are also some bags, obijime, obi kazari and hair accessories, which really completes each set. I noticed some decorative lace for obi too.

If anyone wants to check it out, please do it soon, because it's only there till this Sunday, 4th July 2010. This is really a great opportunity to get some cheap yukata for Bon Odori or anime/cosplay conventions :)

I've bought two sets for myself and one for my brother already! I also got one for my niece, but it's a little big for her age, so I'm going to have to go back and look for another one her size XP And I got 3 pairs of geta, a fan, one obi kazari and two parasols. I'm in love! I'm planning to go back to buy more ehhehehe~ XP

On a side note, I've been pretty dead coz I was in Singapore for a Summer Wealth Management Program by Merrill Lynch for two weeks. It was really fun! Made loads of new friends XD Didn't really learn so much new stuff, but got to see another aspect of the wealth management industry hehehe. Will post on it sometime soon, if I remember!

Toodles~