4 Easy To Make Cocktails- recipe

Cool Cucumber cocktail

Cool Cucumber

Cool Cucumber

Ingredients:

1 1/2 oz. gin
1 oz. apple cider (I prefer Scrumpy’s)
1 oz. organic cranberry juice
1/4 cup diced cucumber
3 mint leaves
cucumber wheel

Preparation:

Muddle the diced cucumber and mint in the bottom of a shaker glass. Add ice, gin, cider and cranberry juice. Shake and strain in a tall glass filed with crushed ice. Garnish with a cucumber wheel

Sneaky Tequila

Sneaky Tequila

Sneaky Tequila

Ingredients:

tequila
coconut rum
peach schnapps
pineapple juice
cranberry juice

Preparation:

Add 4 parts tequila, 4 parts coconut rum, 1 part peach schnapps, a splash of pineapple juice, a splash of cranberry juice and ice into a shaker. Shake all ingredients and serve in a high ball glass.

Hop Skip and Go Naked Punch

Hop Skip and Go naked punch

Hop Skip and Go naked punch

Ingredients:

Six 12-oz. cans of beer
1 pint of Canadian whiskey
One 12-oz. can of frozen lemonade concentrate
2 liters of lemon-lime soda

Preparation:

  1. In a gallon container add beer, whiskey and frozen lemonade (and optional lemon-lime soda).
  2. Stir and serve over ice.

Weng Weng

weng weng

weng weng

Ingredients

3/4 oz Vodka

3/4 oz Tequila

3/4 oz Scotch

3/4 oz Brandy

3/4 oz Rum

3/4 oz Bouron

2 oz Orange Juice

2 oz Pineapple Juice

1 Dash Grenadine

Method

1. Fill a tall glass (Hurrican or Collins) with ice.

2. Pour Alcohols.

3. Top wih half orange and half pineapple juices.

Happy eating & Happy reading!!!

Note: All the recipes and images used in the blog are taken from different sources.

Cranberry and Cilantro Quinoa Salad

Ingredients
1 1/2 cups water
1 cup uncooked quinoa, rinsed
1/4 cup red bell pepper, chopped
1/4 cup yellow bell pepper, chopped
1 small red onion, finely chopped
1 1/2 teaspoons curry powder
1/4 cup chopped fresh cilantro
1 lime, juiced
1/4 cup toasted sliced almonds
1/2 cup minced carrots
1/2 cup dried cranberries salt and ground black pepper to

Method
● Pour the water into a saucepan, and cover with a lid. Bring to a boil over high heat, then pour in the quinoa, recover, and continue to simmer over low heat until the water has been absorbed, 15 to 20 minutes. Scrape into a mixing bowl, and chill in the refrigerator until cold.
● Once cold, stir in the red bell pepper, yellow bell pepper, red onion, curry powder, cilantro, lime juice, sliced almonds, carrots, and cranberries. Season to taste with salt and pepper. Chill before serving.

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Cranberry and Cilantra Quinoa Salad

        Happy eating & Happy reading!!!

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Kapi Cho Potatoes- recipe

Ingredients
Large peeled potatoes- 4
Chopped garlic- 1tsp
Chopped ginger- 1/2 tsp
Chopped green chillies- 1 tsp
Tomato ketchup- 1 tsp
Soya sauce- 2 tsp
Chilli sauce- 1/2 tsp
Cornflour mixed with 1/2 cup water- 2tsp
Oil & Salt- accordingly

For Garnishing
1/2  chopped cup green spring onion

Method
1. Cut the potatoes into fingers using a serrated knife ( Scallop cutter) to get the crinkled shape.
2. Pet boil the potatoes in the salted water till they are almost done.
3. Heat the oil in a work of frying pan on a high flame.
4. Add the potato fingers and cook on a high flame for a few min till the potatoes are cooked.
5. Remive and keep aside.
6. In the same oil, add the garlic, ginger and greem chillies and stir fry for a few seconds.
7. Add the potato fingers, tomato ketchup, soya sauce, chilli sauce and salt to taste and mix well.
8. Add the cornflour paste to the mixture and cook for 1-2min.
9. Serve hot, garnish with spring onion.

Note: the recipe is originally from late Tarla Dalal.

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Kapi cho potatoes

         Happy eating & Happy reading!!

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Coconut Barfi- recipe

Ingredients

1. Grated cocunut – 1 cup
2. Khoya (ricotta cheese with low moisture) -1 cup
3. Milk – 1 cup
4. Ghee – 2 tbs
5. Sugar – 2 cup
6. Kewara essence -1 to 2 drops
7. Yellow color – few drops

Method
• Mix all the ingredients in a heavy bottom vessel and cook over a medium flame stirring constantly till the mixture leaves the pan.

• Transfer in a greased plate/tray and when it cools to room temperature, cut them into pieces.

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Coconut barfi

        Happy eating and Happy reading!!!

Posted from WordPress for Android

Monkey Bar Is In The Heart of Delhi Now!!

Where: Monkey Bar Delhi, Connaught Place

Price: Rs 1200++ without alcohol

Rs 1800++ with alcohol

 

Inspired by New York, Yet Unabashedly Indian.  It’s fun, it’s quirky, it’s inspired by New York, yet unabashedly Indian and it now checks into Delhi’s heart – Connaught Place! ! While its the second one, for Delhi, after it took Vasant Kunj by storm, last year, Monkey Bar CP, brings the essence of a pub backed by excellent food and service – all at accessible prices. As the iconic centre of the City gets revamped with swanky restaurants, bars and shops, Monkey Bar leads the trend to bring the mojo back into the pulsating heart of Delhi. Take in a ringside view of the centre of the City with the flag flying high, from Monkey’s perch, or simply chill out over a lazy lunch, while you watch the world and traffic go by in Connaught Circus.While the space evokes the relaxed Monkey vibe, it is the food and drinks that offer a twist in the tale or, shall we say, circle? Expect Monkey Bar, CP to serve up the Indian version of a gastro-pub, offering an awesome food and drinks menu.

Monkey Bar Delhi

Monkey Bar Delhi

Interiors

Interiors

.  From a fabulous selection of small plates, soul satisfying main courses and refreshingly different cocktails served in jars and copper tumblers, to decadent desserts, the emphasis is on fresh, innovative and affordable, in a cool laid back vibe. And our menu at CP will surprise you, yet again! A special section of the Monkey Bar CP menu is inspired by Delhi’s iconic dishes, from the flavors of street food, to the streets of Delhi 6; there are a whole lot of reasons to drop in.

Bar menu

Bar menu

Taking the ubiquitous and giving it an element of fun and surprise is a Monkey Bar speciality, which has created fans from Bangalore to Delhi. Monkey Bar, Connaught Place, ups the level of Monkey’s love for Delhi with a special menu section inspired by iconic dishes of city. The special section begins with street food inspired Mr. Paneer Sharma (spiced paneer roll with capsicum tomato and chilli pickle), to the Butter Chicken Khichdi, (delicious blend of soul satisfying khichdi and Delhi’s love for the rich creamy butter chicken gravy). The Post Colonial Chicken A La Kiev served with potato rosti and mustard sauce, as well as the Mobar Gymkhana Sandwich (buttered bread layered with chicken ham, bacon, fried tomato and masala omelette) evokes memories of the lush lawns and menu staples of Delhi’s clubs. A few dishes bring together other regional flavors which have inspired Delhi to tickle its taste buds from time to time, like the Reddy’s Fried Chicken or the Thukpa, as well as the Malabari Kheema Samosa. The Delhi 6 Roll is inspired by forays into the oldest part of the city for the traditional flavors of mutton seekh kebab tossed with spices, green capsicum and fresh coriander. This delicious ode to Delhi is incomplete without the Mobar Sundae Cup, inspired by Hot Chocolate Fudge that has kept many of us warm on a cool Delhi night, while the Old Monk(ey) Chocolate Cake, is a signature specialty to appeal to a wide palette. Expect the regular favorites to be there as well. From pub signatures like Bangers and Mash to the delicious blend of the flavors of Mumbai’s streets with the Bombay Vada Pav as well as the fiery fusion of flavors in the Devilled Fish, it’s all there at Monkey Bar, CP.

Butter Chicken Khichdi

Butter Chicken Khichdi

MoBar Burger

MoBar Burger

Monkey Bar set a benchmark for its innovative food and unconventional take on traditional cuisines. However, it is at the bar where Monkey’s heart lies. The focal point of every Monkey Bar, the bar serves up signature drinks with a smile and gives you delicious concoctions of flavours that get the fun started! Monkey Bar, CP has got some new cocktails on the menu that are again a delicious blend of all that is sweet and all that is spicy about Saddi Dilli! The Incredible Sulk, inspired by the sweet syrupy golas of the city, is a combination of rum, kala khatta, lime and soda, while the CP Cocktail is inspired by fruity flavours as well as the perfect garnish of the ‘cherry on top’. This is a heady concoction of homemade cherry syrup, vodka, lime juice, ginger ale, triple sec and of course a topping of luscious cherries. Also available are the Monkey Bar Signature cocktails Mangaa, Dublin Dram, Copper Monkey and Shazia Imli, a spicy, tangy, sweet blend of Absolute Citron and Spicy Tamarind.

There is no monkeying around the circles of Delhi to find your favourite spot. Monkey Bar is perched high aloft P Block, opposite PVR Rivoli. The interiors invoke the feeling of being in a fun New York-esque space: exposed brick walls, soft wood floors and large comfortable booths in deep tones, offset by mismatched, yet, warm lights and fixtures. Split across two levels, the space is welcoming and intimate with its own brand of charm. While the facade retains the heritage of the colonial white building, the interiors reflect the industrial and quirky overtones, which have become Monkey Bar signatures. Allow yourself to be drawn to the giant imposing bar, a large slab of slate, which forms the central focal point of the first floor. Colourful graffiti lines the bar, while the bar bottle display, put together using a combination of old world metal plumbing pipes and accessories along with wooden planks, creates a cool space to hang out. The upper level offers a charming terrace with a breath-taking view of Connaught Circus, as well as a space to enjoy a game of pool. Like with every Monkey Bar, the quirky artwork and posters on the walls – many of which are original to Monkey Bar – promises hours of rumination over a Mangaa or a Chocolatini. The light fixtures are used to add drama as well as additional elements to the decor. The system of lights at the bar is yet another cool offering with a multitude of Edison bulbs strung on thin wires creating a simple feature which fills up the voluminous space as lightly as possible. Little elements bring in Monkey’s fun take on life, from the flying pigs that greet you at the elevator or the giant keyboard wall art on the upper floor. Everything comes together to create a cohesive whole – whether it is the embedded rotary fans in the walls that form a part of the decor, or the dark green window panes that show the world going by.

Monkey Bar is the perfect neighbourhood bar, with soul-satisfying grub that blends familiar and traditional flavours with its own dose of quirk. The crockery is cheerfully mismatched and, somehow, perfectly complements the honest wholesomeness of the food. Wooden trays with an assortment of hot sauces will keep the most hardened chilli-freaks satisfied.It’s the place you go, where the service is warm, but not over familiar, and the bartender knows your name and your favourite poison. The music is buzzy, but still lets you have a conversation. Plates are shared between friends and strangers bond over a game of pool. At the heart of it all, Monkey lets you be yourself. There is no reservation at Monkey Bar – you just amble in and have a good time.  It’s the perfect place to hang out, grab a drink, indulge in hearty meal, or just monkey around.

Monkey bar

Monkey bar

ABOUT MONKEY BAR
Monkey Bar, India’s first gastropub brand was first launched in Bangalore in 2012 and subsequently opened in Delhi in 2013 with its promise to offer you anything but the usual! Located in the heart of south Delhi’s VasantKunj, Monkey Bar, the Indian avatar of the Gastropub, puts its own unique spin on the internationally popular concept. It has the essence of a pub and is backed by excellent food and service, at accessible prices. Fresh, innovative and affordable cool. In a short span of two years, the brand has been recognized both nationally and globally as a unique F&B destination that is set to revolutionize the concept of dining out in India. The Conde Nast International Gold Standard 2013, Time Out London and Singapore, have listed the brand among the must visit places in the world. The Times Food Guide awarded Monkey Bar, Bangalore the Best Bar 2012 and 2013 and Time Out Food Awards 2014 –the Trendiest Restaurant. Currently, Monkey Bar has two outlets in Bangalore (Wood Street and Indiranagar) and one in Delhi. The fourth Monkey Bar in the Country opens in Connaught Place, Delhi.ABOUT MONKEY BAR
Monkey Bar, India’s first gastropub brand was first launched in Bangalore in 2012 and subsequently opened in Delhi in 2013 with its promise to offer you anything but the usual! Located in the heart of south Delhi’s VasantKunj, Monkey Bar, the Indian avatar of the Gastropub, puts its own unique spin on the internationally popular concept. It has the essence of a pub and is backed by excellent food and service, at accessible prices. Fresh, innovative and affordable cool. In a short span of two years, the brand has been recognized both nationally and globally as a unique F&B destination that is set to revolutionize the concept of dining out in India. The Conde Nast International Gold Standard 2013, Time Out London and Singapore, have listed the brand among the must visit places in the world. The Times Food Guide awarded Monkey Bar, Bangalore the Best Bar 2012 and 2013 and Time Out Food Awards 2014 –the Trendiest Restaurant. Currently, Monkey Bar has two outlets in Bangalore (Wood Street and Indiranagar) and one in Delhi. The fourth Monkey Bar in the Country opens in Connaught Place, Delhi.

Food & Drinks

Food & Drinks

My Experience and rendezvous with Food & Drinks

When I got call for reviewing Monkey Bar, CP I was nothing less than excited, what could be a better way to kill your Monday blues than visit a place which has so much in-store for everyone. So I reached before time and got a very warm welcome by the staff. After spending a good time looking around the place I decided to order my first drink for the night, Incredible Sulk, a concoction of Kala Khatta, Rum, Lime & Soda. This drink will remind you of your childhood Kala Khatta gola (Popsicle) and then slowly the rum will give you a punch inside. Presentation is one aspect which commendable, each drink is served in different glassware or copperware (Only Copper Monkey is served in a Copper glass) with interesting toppings.

Next on my list was Copper Monkey and Cherry Pop aka CP. Both of these mobar specialities are a “must have” made with whiskey, orange juice, passion fruit, mint & bitter Copper Monkey is for all the whiskey lovers as it tickles all your senses while making its way down your throat and at the same time Cherry Pop is deceiving,it looks all sweet and sugary but the vodka in it will definitely kick in you once you’re done with the drink.

Mangaa

Mangaa

Butterfly chicken

Butterfly chicken

Coming onto food my first dish was Keema bao, a recommendation from a friend. This will remind you of the keema pao you get on the streets of Mumbai. Served with Mutton broth and spicy sauce the bao is stuffed with minced mutton and it is one of favourites from Monkey Bar. Reddy’s fried chicken popcorn and Butterfly chicken are “must have” from the food section. RD’s fried chicken popcorn has south Indian touch and will leave you wanting for more. These are served with curry leaf mayo and coconut chutney. Butterfly chicken is sweet, spicy and crispy bits of chicken tossed with sesame, chilli, honey and pepper; stuffed in the signature butterfly shells. Meen Gasi, Mobar caramelised Ribs and many more such dishes are there on the menu which will instantly become your favourite. The list is long!

I did try the desserts this time as the names were so intriguing and I couldn’t stop myself from try something new and interesting. So I ordered a Filter coffee Panna cotta, a cardamom & milk cake crumble, topped with salted caramel sauce & coffee ice cream. I could just eat this one after the other, it was that amazing. Do visit this place if you want to experience the goodness of food & drinks that will leave you craving for more.

Filter Coffe Panna Cotta

Filter Coffe Panna Cotta

Meen Gasi

Meen Gasi

MoBar Caramalised Ribs

MoBar Caramalised Ribs

Quick Facts

Drop in at:

Monkey Bar

P-3/90, Connaught Circus (Opposite PVR Rivoli)

New Delhi 110001

Call us on: 011 41500170

Wallet Factor:

Meal for two without alcohol excluding taxes: Rs. 1200++

Meal for two with alcohol excluding taxes: Rs. 1800++

Email us at: info@mobar.in

Twitter: @Monkeybardel

Facebook Page: https://www.facebook.com/monkeybardel

 Open from: 12:00 noon to 12:00 midnight (Guests below the age of 25 years, permitted till 6:00 pm only)

                             Happy eating & Happy reading!!!

When Raasta turned 2

Nestled in the heritage soaked green environment of The Hauz Khas Village, this spacious lounge brings alive the free spirit of the Rastafarian culture that has over one million dedicated followers across the globe. The funky Caribbean lounge is a warm space which interplays with the greenery to create a place that transports you to the easy, lazy charm of the Caribbean islands.

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Raasta, as the name suggests, encourages the simple tenets of simplicity, love and freedom. The lounge pays tribute to the legendary talents of Bob Marley who made mainstream music scene and has left an incredible impression with their brilliance. Bob Dylan, Jimmy Hendrix and Jimmy Cliff are among the others who have inspired the musical mix. The main genre of music played at the lounge is Reggae with a smattering of Dubstep and promises a welcome new scene to the vibrant nightlife of Hauz Khas Village.

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About the anniversary celebration:
With fabulous arrangements food & drinks this do had Delhi’s full social circle in attendance. It was a Monday evening but anyone who was present at the party couldn’t feel the Monday blues at all and the credit goes to the lively atmosphere, music and people present.

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Each guest was given a token of love and thank you from the host which was a very yummilicious chocolate at the time of entrance and a goody bag at the time when someone left. Each guest was taken care of at the party, no one could feel that this place is just 2 years old since everything was class apart, from cocktails to food everything seemed near perfect.

We wish Raasta many more years of success!!

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DISCLAIMER

Being a blogger I know how important it is to give due credits to everyone involved with you in some or the other way, hence I hereby notify that all the recipes are tried and tested by me in my kitchen but the originality remains with the chef and various websites I’ve been inspired by.

Also the images used are taken from various sources like Pinterest, Google and other websites. Some of them are my own and from my kitchen.

I understand how bad it feels when you copy someone’s hard work without giving due credits. I appreciate the hard work and originality of each source. Although I haven’t given the links of the websites,blogs or other sources but I wouldn’t want to claim them as my own when and if they’re not mine.

   Thank you 🙂

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