Mixology - Shake Shake Cocktail @DrinksOnMG!!!

Usual day started with a mix of emotions and had no clue how the rest of the day is going to shape up. After finishing work, checked my FB messages and there was a message from blogger friend 'VidyaLakshmi' who was kind enough to remember me to invite for Cocktail Masterclass hosted at #Drinks On MG by 'Nicholas Ord' & 'Alphonso Del Portillo' - winner of the 'India bartender of the year at Diago Reserve World Class 2015. It was a very good experience for me because I had been away from such events for a very long time. It felt like ages!!! Diago Reserve World Class was the perfect event to unwind myself.

Diago Reserve aims to transform fine drinking experience and cocktail culture around the world and in the home. It also offer platform for inspiring bartending talent who wants to make difference in mixology trend.

This event was hosted in celebration Alphonso incredible journey towards winning the 'India Bartender of the year'. #Drinks On MG was the perfect setting for the special masterclass where Alphonso showcased his winning concoctions - Atlantic Martini, & Botanical Heritage.

We reached there by early evening and it was good to meet few other bloggers friend over there. After a quick round of introduction, we all settled down eagerly waiting for event to start.It was quite an interactive session and lot of tips and tricks for making a cocktail. Alphonso set the mood for the evening with Atlantic Martini made with the Talisker, Tanqueray, No Ten, Orange, grapefruit powder and served in an elegant coupette.

Atlantic Martini was followed with another wonderful CIROC vodka cocktail- Botanical Heritage which was presented in chai tea clay pot. It was infused with green apples, tomatoes, basil, chardonnay syrup and a dash of Licorice syrup. I was very much impressed with the taste and flavours of this mixture. Definitely a winner to me.

The evening concluded with Golden Flip by Nicholas Ord. It was a delectably creamy and sweet creation, the rich mixture of Greek wildflower honey, tahini infused Johnnie Walker Gold Label Reseve, dash of apricot brandy and spritiz of orange zest.

Alphonso will now represent India and compete with the World's best bartenders at the Diago Reserve World Class Global Finals, to be held in Cape Town, South Africa, in September, 2015

#Drinks on MG is a good place to hangout with friends and enjoy the delicious food and awesome cocktails. I would definitely recommend this place!!!

Cheese & Chicken Quesadillas.

Cheese And Chicken Quesadillas is a great recipe for parties or picnic. The succulent chicken and cooked peppers are a delight when mixed with the melted cheeses. This recipe can be made even with leftover chicken or even mix vegetables and it can be pre prepared and freeze for a later use and they reheat quite well. Quesadilla taste better with sour cream and salsa.

Ingredient's.

4 flour tortillas

1 cup of boneless chicken, diced

1 packet fajita seasoning

1 cup of chopped, green and red bell peppers

1/2 cup button mushroom, chopped

1 small onion, chopped

1 cup of shredded Cheddar cheese

Salt and Oil as per requires.

Cooking Method.

Heat the oil in a large frying pan over medium heat. add chicken and cook for 8 to 10 minutes. Then add mushroom, fajita seasoning and stirfry for 2 minutes. Now stir in the green bell peppers, red bell peppers, onion. Cook and until the vegetables have softened, about 6 to 7 minutes. and set it aside.

Mean time heat a non-stick tava or frying pan onto medium heat with little oil. Then layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese. Fold the tortillas in half and Place onto a hot tava and cook both the side untill the cheese have melted.

Serve with sour cream and salsa.

Pasta Arrabiata.

Pasta Arrabiata is a spicy sauce for pasta made from garlic, tomatoes, and red chilli peppers cooked in olive oil. "Arrabbiata" means "angry" in Italian. Arrabiata sauce is usually accompanied with penne pasta and serve hot with Parmigiano cheese, but I have not added the cheese as I'm not a fan of cheese and I think it tasted better without cheese.. Try out the quick and easy dish and enjoy.

Ingredient's.

2tbsp extra-virgin olive oil

5 garlic clove, crushed

1tbsp red chilli flakes 

1 can of chopped tomato or 250gram chopped tomatos

1tsp dried oregano

Salt to taste

200g penne pasta.

Cooking Method.

Heat oil in a large saucepan over medium heat. Add garlic and chillies. cook for a minute. Then add tomatoes, oregano and salt. Bring to a gentle boil. Reduce heat to low and cook till all the tomatoes are nicely cooked. that would take about 15 to 20 minutes.

Meanwhile, cook pasta in a large saucepan of boiling, salted water following packet directions, until tender. Drain pasta and set it aside. Now add the pasta to sauce, toss to combine. Cover and set aside for 5 minutes (this allows pasta to absorb sauce).

Spoon into serving bowls and serve hot with some cheese.

Coconut and Dry Red Chilli Chutney.

Coconut chutney is a very easy and common side dish made in every South Indian households and served with idli, dosa, vadai and even with upma etc. The recipe is so simple and so easy and can be made in no time, there are many variation that can be made in a basic ingredients. Almost every chutney need tempering with mustard and curry leaves, but this recipe no need of any tempering it taste very good without even tempering and this chutney can be served with hot plain rice topped with ghee. Do try out this recipe and enjoy.

Ingredient's.

1 cup chopped coconut

10 dry red chilli

3 garlic cloves

5 to 6 curry leaves

1tsp tamarind paste

Salt to taste.

Method.

Dry roast all the above ingredients.

Then blend everything together with little water to a smooth paste.

Serve with idli, dosa.

Mix Vegetable Korma/ Coconut Base Vegetable Stew.

Mixed vegetable korma is a coconut based vegetable stew that is served as a side dish along with roti not only that, it goes well with one pot meals such as pulaos, biryanis and dosas as well. You can find this korma in almost all the vegetarian restaurants in India. There are several version of making veg or non-veg korma, but I find this is easy to cook as this requires no grinding of any masala. I have used coconut milk into this curry, you can even use freshly grated coconut to enhance the flavour. Do try this korma and enjoy with Paratha, Roti or Dosa.

Ingredients:

2 cups of chopped mix veggie's (carrot, cauliflower, potato, green peas, beans)

1 onion, 3 green chillies, thinly sliced

2tbsp tomato paste

1/2tsp turmeric, 1tsp coriander powder, 1/2tsp garam masala

1tsp ginger garlic paste

1/2tsp mustard seeds

1cup coconut milk

1 green cardomom

1 cinnamon stick

1 star anise

1 spring of curry leaves

2tbsp oil

Salt to taste.

Cooking Method.

Boil the veggies with bit of salt and set it aside. Heat a deep frying pan with oil. Add star anise, cinnamon, cardamom and sauté till the aroma arises. Now add mustard seeds, curry leaves and let it splutter.

Add onions, green chillies and sauté till the onions turns translucent. Now add tomato paste, ginger garlic paste, turmeric, coriander powder, garam masala, salt and mix well and fry for another 2 to 3 minutes.

Now add the coconut milk and enough water to the consistency you prefer the korma to be and mix well and cook over low flame. Let it come to a boil.

Add the par boiled vegetables, give it a quick stir, check the consistency of the korma now and add more water if necessary. Close the pan with a lid and cook over medium low flame for 7-10 mins.

Serve hot with Rice, chapathi, poori or parotta.