“Stir Fried Jheenga Salad” is one of the delicious recipes by the cooking diva.
Preparation Time: -15min.
Cooking Time: -10min.
Ingredients: – 250gms. Medium sized prawns de veined and with tails intact, ½ cup chopped (capsicum, spring onions, tomatoes) each.1tbs oil.
Marinade: – ¼ tsp garlic paste, ¼ tsp salt, juice of 1 lemon, ¼ tsp black pepper.
Seasoning: – ½ tsp (red chilly flakes, chat masala) each, 1tbs tomato sauce, ½ tbs Thai chilly dip.
For Garnishing: -1 cup shredded leaves.
- Marinate the prawn with the marinade for 5 minutes.
- Heat oil in non-stick pan and sauté prawns for 3 minutes till cooked. Remove from fire and let it cool.
- Take a salad-mixing bowl, put the corns into it, add spring onions, tomato and capsicum. Toss it gently.
- Season with seasoning and sauces given above.
- Serve on a bed of shredded cabbage leaves.
Fusion Tip: – Here we can use shredded lamb in place of prawns and diced boiled potatoes to enjoy a new taste.
Komal Taneja is a well-known culinary author with 31 cookery books and three coffee table books under her name. Recipes for the Kama sutra, 365 Days of Diet with Honey by Dabur Honey and Big Bee’s Secret Honey Recipes are some of her best works.
Indulge in Bengaluru’s finest fare of Christmas Delicacy at LUSH
Renaissance Bengaluru Race Course Hotel is all set to make your Christmas celebration the most cherished one with a lavish spread of culinary delicacy combined with Live band, Christmas lights, and loads of festive cheer to bring in the true festive spirit this season.
Executive Sous Chef Nitish is showcasing his culinary prowess as he has curated an exquisite feast like no other. The highlights of the menu include Live Grill, Roasted Turkey stuffed with leek bread and cranberry sauce, Maple glazed ham, Mezze bar and much more.
To hit your sweet spot, finish off with Plum pudding, Minced pie, Ginger cookies, Dresender stollen!!
A festive celebration at this five-star destination is sure to give you an unforgettable experience.
What: Christmas Eve Dinner & Christmas Brunch
Where: LUSH, Renaissance Bengaluru Race Course Hotel
When: Christmas Eve Dinner, 24th December (7:00 PM to 11:30 PM)
Christmas Brunch, 25th December (12:30 PM to 4:00 PM)
Dinner without Alcohol INR 1600 plus taxes
Dinner with unlimited Alcohol INR 2800 plus taxes
Beer Bucket 4 INR 799 plus taxes
Brunch without Alcohol INR 1850 plus taxes
Brunch with unlimited Alcohol INR 3150 plus taxes
Beer Bucket 4 INR 799 plus taxes
Fresh Mango delights at Gokulam Grand Hotel
Monsoon is right around the corner and what better way to celebrate it than with some sweet and tangy mango desserts and drinks. Head to Gokulam Grand Hotel and Spa and enjoy an array of Mango delicacies before the season is over.
Choose from a variety of sweet dishes like Mango Cinnamon Macaron, Mango Kulfi, Mango Phirni, Mango Mastani, Aam Ka Panna, Mango Shrikhand, Mango Falooda, Fresh Mango Pastry, Fresh Mango Firangipani Tart, Mangoes with Ice-cream, Aam Ras Puri, Mango Mousse, Mango Pannacotta and much more.
Date: Till 30th June
Venue: My Place, Gokulam Grand Hotel & Spa, 115, Gokula Extension, Mathikere, Bangalore 560054
Call to action: 080-4300-1000
Coconut Desserts at Jeon
If you’re nutty for the sweet taste of coconut, you’ll want to check out some of the most popular coconut desserts at Jeon. From the aroma of toasted coconut on top of a doughnut to the sweet bite of a creamy pannacotta, these are desserts you’ll never flake out on.
Address: Jeon Eatery, Sea Princess Hotel,Ground Floor, Juhu Tara Road, Mumbai 49
Aloft Bengaluru brings Mango Mania
Welcome the King of fruits mango!What better way to embrace the season by painting your palate with all things Mango. Moreover, it’s that time of the year again to get messy with your favourite summer fruit.
Right from Barfis to Sorbets, Muffins to Tarts, Flans to Rasgullas, Re: fuel at Aloft Bengaluru Cessna Business Park has something for everyone. Treat your taste buds to Mango goodness all through May!
Venue: Re:fuel, Lobby Level at Aloft Bengaluru Cessna Business Park
Date: May 2019 – Throughout the month
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