Go Cheesy over samosas this weekend !

22 02 2014

Who doesn’t like to get cheesy sometimes? For those unending desire and the hard-to-let-go-of craving of the melting cheese with the spicy Indian touch, Forresta has introduced especially for all you chatoras, Cheese Samosas !!

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Since You all have always seen samosas as that spicy fried potato filled dish often filled with peas, lentils, onions, we thought of doing this little snack a little hatke ! So have your own favorite dish samosas a little Italian way i.e. filled with lots of pleasurable cheese that will scintillate your taste buds as soon as they touch your lips 😉

So come over and give it a bite 😀

 

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Aloo Bukhara Kofta on World Vegetarian day

1 10 2013

Are you a kofta lover?? A dish that always does wonders to your taste buds. How about having the delicious dish of Aloo Bukhara kofta for dinner tonight?? Just keep reading and find out how to make this perfectly heavenly dish in some simple steps 🙂

Aloo Bukhara Kofta

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Ingredients

•Apricots,soaked and stoned – 8
•Potatoes,boiled, peeled and mashed – 3 medium
•Green cardamom powder – a pinch
•Cornflour/ corn starch – 1 1/2 tablespoons + for dusting
•Salt – to taste
•Tamarind paste – 2 tablespoons
•Oil – to deep fry
For gravy
•Oil – 2-3 tablespoons
•Onions, sliced – 2 medium
•Tomatoes, roughly chopped – 3 medium
•Cashewnuts – 10-12
•Ginger-garlic paste – 1 tablespoon
•Turmeric powder – 1/2 teaspoon
•Coriander powder – 1 tablespoon
•Red chilli powder – 1 teaspoon
•Salt – to taste
•Cream – 1/2 cup + for garnishing
•Garam masala powder – a pinch
•Green cardamom powder – a pinch
•Fresh coriander leaves – for garnish

Instructions

1. Mix together potatoes, green cardamom powder, cornflour and salt in a bowl. Stuff each aloo bukhara with ¼ tbsp tamarind paste.
2. Divide the potato mixture into 8 portions and roll into balls. Dust each ball with cornflour and shape it like a katori, place an aloo bukhara in the centre, gather the edges and seal. Shape them into koftas.
3. Heat sufficient oil in a kadai. Deep fry the koftas in hot oil till golden. Drain on absorbent paper.
4. To make gravy, heat oil in a non stick pan, add onions and sauté till golden. Add tomatoes and sauté till they turn pulpy.
5. Add cashewnuts, ginger-garlic paste, turmeric powder, coriander powder, red chilli powder and sauté. Add salt and mix well.
6. Transfer this mixture into a mixer jar and grind into a paste with sufficient water.
7. Transfer this paste into the pan and cook for 3-4 minutes. Add cream, garam masala powder, cardamom powder and mix well.
8. Place koftas in a serving bowl and pour the gravy over them. Garnish with some cream and coriander leaves and serve hot.

Cook and treat yourself and family with this yummy dish tonight or come over to Forresta Kitchen and Bar and let us serve you 😀





Delight in Do Pyaza

17 05 2013

Chicken do pyaza , Mutton do pyaza, bhindi do pyaza, egg do pyaza, Paneer do pyaza… Are all these dishes sounding very familiar? Have you noticed what’s that one thing common in all these piquant dishes? Yes, you are absolutely right – it is the word ‘Do Pyaza’. But do you know what does this mean and from where did it come into existence or why it is used post some of the dishes? We got to tell you the logic behind it.

Do pyaza is a Persian word meaning (having) two onions. The term is generally used for South Asian curry dishes. Such dishes are prepared with large quantities of onions, added twice in a single preparation. One at the time of preparing curry paste and other for garnishing.

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Do Pyaza has a very interesting history of its origin. According to a legend, once the courtier of Mughal emperor Akbar Mullah Do Piaza accidently added a large quantity of onions to a dish. The dish further evolved in Hyderabad, India and became a necessity of Hyderabadi cuisines. Since too much of onions make dish very sweet so, they are accompanied by adding something sour to the dish. Generally, raw mangoes, tomatoes, gooseberries are added but people often use lemon juice – the best and an all time available souring agent. Simplest of recipes of Do Pyaza are made up onions, garlic, ginger and whole hot ‘Indian’ spices such as black cardamom, cloves and peppercorns, salt and chili powder.

Paneer do pyaza  is a unique paneer recipe and the recipe calls for more onions and less tomatoes unlike the usual tomato based paneer recipes.

Try the delicious and yummy Paneer Do Pyaza at Forresta Kitchen and Bar and taste the magic of onions in this summer !!





Cheese and Wine-Let’s dine Honey!

2 05 2013

Now that’s a bit cheesy affair as the way we love cheese is applauding. The craziness goes in leaps and bounds as we have several days dedicated to showcase our love for cheese.

To name some we have National Cheese Day(June 4), National Cheese Lovers’ Day(January 20), National Cheese Doodle Day (March 5), National Cheese Ball Day (April 17), National Cheese Pizza Day (September 5). Be that as it may, there’s a lot of cheese in the world – hundreds of different kinds, made from the milk of everything, from buffaloes to yaks and every last bit of it, to my mind, tastes even better with wine!! Well, except for Casu Marzu Sardinian cheese with live cheese-fly larvae in it.

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So that goes for talking about the lovely wine as well and perhaps the fairer sex would be more amused to acknowledge the fact that woman, in general, tend to absorb alcohol quicker than men due to their lower  body water content and difference in levels of stomach enzyme. And so their moderate levels of consumption tend to be lower than a male of equal age and weight.

But come what may! Wine and cheese have gone hand in hand for centuries; however, with today’s ever-increasing options for both wines and cheese the pairing decisions can be staggering.So here are few tips to keep in mind:

Pairing wines and cheeses from the same region is a good, “safe” place to start wine and cheese combinations. For example, a good Italian Chianti and potent Parmesan will provide a fascinating mix. Also, remember that the harder types of cheese (i.e. Cheddar or Parmesan) can handle more tannic wines (used to describe Red Wine). While creamy cheeses, such as Brie,typically pair better with wines that have more acidity, like a Chardonnay and remember to give salty cheeses a sweet wine partner (i.e. Blue Cheese and Port)!!

Back in the old days, red wine and cheese were thought to belong together as surely as pomp and circumstance. It was customary to serve the cheese course after the meal; to be consumed with the red that remained in the bottle after the roast had finished. The custom of drinking red wine with cheese grew from the natural order of long, involved feasts.

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As a matter of fact, most of the creamy and delicate cheese works better with white wine. For example, the slightly grassy character of Sauvignon Blanc makes a perfect match for goat’s cheese and in fact the fresh acidity of most white wine cuts through cheese and this aids whites to be a better partner.

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Also, sweet white wines, such as Sauternes, make terrific partners for cheese especially salty, blue cheeses.

Words of warning: Avoid oaky whites as they can clash with many cheeses! In conclusion, you can find great partners of red and white wine and cheese, but they are quite specific and it is not true that ‘all reds and whites go with all cheeses’ at all!

But you can always say cheese, with your dear wine 🙂





Kingfisher beer up in Jaipur !!

15 04 2013

Live screening of IPL, lots of beer games, delicious food, awesome music which will get you rolling on the dance floor, what else would you want from life??

The magic of this combination was felt and enjoyed thoroughly at the Kingfisher Beer Up event yesterday, 14th April, at Forresta Kitchen and bar, Jaipur.

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Kingfisher Beer, a very popular brand known nationwide organized this event for the twitter community. A tweetup for beer lovers on Sunday that limited to “Twitter Users” only! Kingfisher promises #KFBeerup in a city one month in advance and if you have registered you can drink as much Kingfisher Premium Beer as you can. No conditions apply 😉

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This time #KFBeerup was organized for the first time in Jaipur. The event was captured live and live tweets were done from the venue itself. The entire craze and daze of the event revolved around the four beer games viz Chug Sprint, Beer relay, Beer pong and Beer sucker. The word started spreading and twitter world buzzed with hash tag “#Kfbeerup” as people tagged their friends on twitter to inform them about the #Kfbeerup.

This is how the live tweeting was done !!

All set for the first #kfbeerup at #jaipur

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And the #KFBeerup starts at The Forresta Kitchen & Bar

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The #KFChugSprint at #kfbeerup and the Hyderabad record still stands. Well tried #jaipur

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Well done #jaipur at #KFBeerSucker #kfbeerup

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And the lady in Pink from Korea wins the #KFBeerSipper in 13 Sec #kfbeerup

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And #jaipur beats Hyderabad with 41.88 secs at #KFBeerRelay #KFBeerUp held at The Forresta Kitchen & Bar . #clapping

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And with that #KXIP is bowled out at 124. Loud cheers for Rajasthan Royals #RR #IPL #KFBeerUp

And DJ Chico takes over the console #KFBeerUp #jaipur

And the winner of #KFBeerPong is team of Anoop and Shobit with a score of 5 Dunks 2mins #KFBeerUp

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The event was a huge success in terms of fun, food and frolic !! The event saw a new and fresh face of social and digital media marketing where an event infused brand enthusiasm among the twitter users and gave a kingly feel to the beer lovers 😀





Pepper up the veggies

22 02 2013

Vegetable Salt and Pepper

Assorted veggies dipped into a creamy batter and a fried crisp will brighten up your table and day 🙂

Recipe Serving: 4

Recipe cook time: 25 min

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Ingredients

  • 1 cup vegetables (cabbage, cauliflower, capsicum, carrot, etc.) – cut thinly
  • 1 tbsp flour (maida)
  • 6 tbsp Cornflour
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp garlic paste
  • Water
  • Oil to deep fry

Preparation

  1. Wipe the vegetables dry with a cloth and dust with flour, shake off excess and keep aside.
  2. Mix the cornflour, salt, pepper, garlic paste and add enough water to make into a pouring consistency – when you drop it from a spoon it should pour in a continuous line.
  3. Heat the oil, dip vegetables into the batter and place into the hot oil.
  4. Turn, fry for a few seconds and remove from oil and keep aside on an absorbent paper.
  5. Just before serving, fry once again over high heat, drain on absorbent paper and serve.




Winter Warmers

29 11 2012

As the days get shorter and the cold nights get longer, we are constantly looking out for ways to warm our bodies and comfort our souls.

There are certain winter foods that keep your body and spirit warm. Let’s talk about what you should eat this winter !!

Adding certain foods to your diet on a daily basis can make a difference in your body temperature. Some of these items may not come as a surprise to you, but others may have you asking yourself if they really do make a difference?

Nuts & Seeds

Peanuts and almonds are easy to incorporate into a diet. 10 soaked almonds or a handful of peanuts can give the body deep warmth that lasts.

Seeds such as sesame, pumpkin and fennel are great body warmers. Sesame seeds can be incorporated into many dishes, such as green beans or chicken. Pumpkin and fennel seeds are also great for the digestive system and help to warm the body no matter how you choose to use them.

Spices & More

Cinnamon, cloves, ginger and pepper are warming spices. Ground cinnamon can be added to add flavor to many of the baked foods. Cinnamon sticks give a wonderful taste to many warm beverages, such as tea.

Cloves are not only warming but they are a great mouth freshener. Because they have antiseptic properties, they not only help with bad breath, but can also keep other parts of your body healthy. Ginger can be added to soups or vegetables to help incorporate this spice into our daily diets.

Pepper just yells out warmth. Sprinkle a little pepper onto your foods in place of the extra salt.

Onions and garlic are easy to incorporate into most meals. These little gems not only help in keeping the body warm but can also be helpful in keeping the body healthy. Have a cold? Try a little garlic to open up those stuffy noses. Lowering cholesterol is also one of the benefits of garlic and onions.

Honey in lieu of sugar

Honey is effective when it comes to warming the body. Honey is a natural sweetener that can be added to just about anything sugar is used in. Honey is also great for the complexion.

Fruits & Veggies

Fruits and vegetables will also give the body the warmth it needs. Add a serving of fruits and vegetables to each of your meals every single day. We all know fruits and vegetables are healthy, but when added to your daily diet in the winter time, they help to warm your entire body by boosting your immune system, blood flow and much more.

Forresta wishes you  a spicy healthy winter 🙂








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