Friday, August 31, 2012

Jenneys Club - Dynasty (Coimbatore) - Restaurant Review


Jenneys Club - Night View
We attended mittus best friends brothers 1st birthday party at Jenney's Club few months back . It was the first time I visited the place, so was awed at the ambience, loved the food too. It was a buffet dinner and I should admit that all the dishes were so yummy. Unfortunately hubby couldnt join us for the party so when I was telling about the place with 'woos and aahs'  he promised to take us there for a family dining . The above pic was the one I clicked when I attended the party and its one of my favs among the huge collection of pics I clicked for SharmiClicks.

To add on, only later realised that the wedding scene in Nanban was shot there so I was waiting for a chance to visit the place again.I always had the desire in me to do restaurant reviews especially for the photography that excited me more than to explore new places to dine in :) But one thing that always made me held back was making the family wait to dig in even when we are dining outside ;) I love doing restaurant reviews for the main reason that you dont need to cook but can click without worrying about the dish to perfect and food style it to look more professional :)

NOTE : This is an unpaid review and the review is based on the food I tasted when we lunched there and it totally depends on my taste and preferences. 


Jenneys Club - Dynasty Restaurant
I didnt ask any reviews from my friends, with the experience at the party we set out to the place for lunch on Independence day. We reached the place around 01:00PM, first when we enquired in the reception they said the restaurant inside the main entrance was only for members of the club and the one outside is for all. Hubby had second thoughts if we should opt there, but I was confident enough and also with the hunger in me for eating and ofcourse for clicking pics, I was not prepared to go all the way to another restaurant.


The ambience was decent enough though not very posh. The place was very calm and less crowded inspite of it being a holiday. Our order started with chicken 65 followed by Egg Biriyani,Rumali Roti, Kulcha and Paneer Pasanda.


Jenneys Club - Dynasty Restaurant Menu
We started with chicken 65, I couldnt take more than a piece, it had a different flavour of oil which was totally not suiting our taste. To me any deep fried item cant go wrong but still this totally disappointed us.

Chicken 65
Then came egg dum biriyani , the flavour was mild and the taste was ok too but was very oily. 

Egg Dum Biryani
I ordered Rumali roti  - It was soft and too good even the lil one had few bites of it. I cudnt complain anything about it.
Rumali Roti
Kulcha was at its best too, soft and flavourful with sesame seeds and coriander leaves.

Kulcha
When I went through the menu card for the side dish, I wanted to go in for Paneer Pasanda as I wanted to taste something different from the usual paneer dishes we order. The look of the gravy was very creamy but tastewise the cream was a overdose....but the best part of this was the paneer pieces had nuts and raisins stuffed into it - rich and yumm. I reminded myself to try this and post it here soon....yes thats a promise :)

Paneer Pasanda
The menu card had a long list in each category...if you name it they have it but not sure how far they taste good so we had a quick lunch and hurried home :)

Menu Card
    Then finally for the desserts we didnt want to take risk anymore ;) Also the lil one had cold so we didnt go in for cold desserts. I ordered gulab jamun and it was...yummmm. It definitely made me long for more and compensated for the disappointment we had that day..:)

    Gulab Jamun
    We asked for plain fruits salad so it was served with no custard and icecream. Though it had only less variety of fruits, it was perfect to end the lunch.

    I am sure to come back with more reviews of restaurants around the city. Coimbatorians if you have any suggestion for a restaurant, please leave  a comment.

    Fruit Salad
    Over all  I can conclude that  the food at the restaurant for the members and that is served for parties/ weddings at Jenneys is totally different from the food served at dynasty restaurant and cannot be compared at all. 

    It costed us around 600 bucks for the lunch which is actually ok to go.

    For a much popular club like Jenneys I feel the restaurant needs to consider to serve more tasty food. If you want to have a family time peacefully with a mild dining then the restaurant is for you but sure not the best for a complete foodie like me.But if you get a chance to visit the 'members only' restaurant am sure you will give a thumps up to it.

    Jenneys Club - Day View
    Jenneys Club - Day View

    Overall my rating is : 

    Food - 6/10
    Ambience - 7/10
    Service - 8/10


    Written by: SHARMILEE J
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    Wednesday, August 29, 2012

    Curd Rice Recipe - Thayir Sadam Recipe

    Curd Rice Recipe
    Curd rice is a comforting south indian rice recipe...Curd rice preparation is very easy..It always makes me wonder how with the simple and humble ingredients it makes a flavourful and complete meal.It is actually not much of a recipe the measures and ingredients can be adjusted as per our reference. I love the buttery creamy curd rice served in grand sweets so tried to replicate it at home and here is my version of it.With all the fruits and nuts it is also called as Bagala Bath.
    Curd Rice Recipe

    Curd Rice Recipe - Ingredients

    Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 1
    Recipe Category: Main | Recipe Cuisine: South Indian
    Raw Rice - 1/2 cup
    Thick curd - 1 cup
    Milk - 1/4 cup
    Butter - 2 tsp
    Carrot - 1.5 tbsp (chopped finely)
    Coriander leaves - 1/2 tbsp (chopped finely)
    Ginger - 1 tsp (chopped finely)
    Salt - to taste

    To temper:

    Mustard seeds - 1 tsp
    Urad dal - 3/4 tsp
    Green chilli - 1 chopped finely
    Hing - a generous pinch
    Curry leaves - a sprig

    Method:

    1. Rinse rice twice and pressure cook rice with 2 cups of water for 4 whistles. Once pressure releases, allow the rice to cool a bit, Then mash the rice along with butter and curd. Mix well then add milk, mix to form a creamy mixture. Sprinkle little water if you prefer. Then heat oil in a kadai then add the ingredients listed under 'to temper' let it splutter.
      How to make curd rice - Step2
    2. Then add the tempered items to the curd rice mixture. Add carrot, coriander leaves, ginger, required salt and give a quick stir.
      How to make curd rice - Step3
    Serve warm or chilled as per your preference.
    Curd Rice Recipe

    My Notes:

    • Make sure to cool down the rice before you add curd.
    • If you prefer to add any seasonal fruits then add pomegranate and grapes which are apt for curd rice.
    • You can also add raisins and cashews along with the tempering.
    • Milk is added to avoid sourness when prepared in advance like while we pack it for lunch.I love it cold so used chilled curd.
    • For a creamy version of curd rice, use thick curd.
    Curd Rice Recipe
    Written by: SHARMILEE J
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    Monday, August 27, 2012

    Chakka Pradhaman Recipe - Kerala Style Jackfruit Payasam Recipe

    Chakka Pradhaman
    Chakka Pradhaman is a traditional payasam or pudding of Kerala made with jackfruit. Usually this chakka pradhaman is prepared using chakka varatti (jack fruit jam) but I've done this with fresh jackfruit as I didnt get chakka varatti here. Pradhaman basically is payasam prepared with coconut milk, except pradhamans like Palada Pradhaman which is made with dairy milk.
    Chakka Pradhaman
    My sis kept pushing me to try this during the jackfruit season for making the post ready for Onam and here is the recipe from my kitchen :)

    Aishwaryavum, Samriddiyum Niranja nalla nalukal ennum undavatte oppam manassil snehathinte oru onam. Happy Onam to All! :)
    Jackfruit Payasam

    Chakka Pradhaman Recipe - Ingredients

    Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2
    Recipe Category: Dessert | Recipe Cuisine: Kerala

    Ripe Jack fruit pieces - 12
    Jaggery - 1/2 cup
    Water - 1/4 cup
    Thick Coconut milk - 3/4 cup
    Ghee - 3 tsp
    Cashewnuts - 3 tsp broken
    Coconut bits - 1 tbsp
    Cardamom powder - a pinch

    Method:

    1. Pressure cook jackfruit with immersing level water(keep it less say 2 tbsp) upto 2 whistles in medium flame or until soft. Cool down, drain water then grind to a fine paste, set aside. Heat 1 tsp ghee in a pan and add coconut bits and cashews , fry till golden brown, set aside.
      How to make chakka pradhaman - Step1
    2. Mix jaggery with 1/4 cup water and break the lumps formed, strain(to remove impurities)and heat it up for 5mins until it bubbles(syrup consistency need not be checked). Add the jackfruit paste and mix until is evenly coated with jaggery.
      How to make chakka pradhaman - Step2
    3. Let it become little thick, add remaining ghee then add coconut milk and give a quick stir. Dont let it boil for long after coconut milk is added as it will start to separate. So when it is about to boil switch if off and then add fried cashews, coconut bits, cardamom powder and give a stir. I reserved few cashews and coconut bits for garnishing while serving.
      How to make chakka pradhaman - Step3
    Serve it warm or cold with nuts and coconut bits. I love it cold!
    Chakka Pradhaman Recipe

    My Notes:

    • You can substitute coconut milk with dairy milk or use half and half too but coconut milk gives a unique flavour to this pradhaman.
    • Coconut bits gives a nice crunchness to the pradhaman.
    • Take care not to boil after coconut milk is added as the pradhaman will start to separate.
    • Add more ghee(say 1 tbsp) if you prefer a rich pradhaman.
    Chakka Pradhaman Recipe
    Written by: SHARMILEE J
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    Thursday, August 23, 2012

    Kalan Recipe - Kerala Style Kalan - Kurukku Kalan Recipe

    Kalan Recipe
    Kalan Recipe is a part of Onam Sadya Menu , a traditional , popular and a must in sadya menu.Kalan is nothing but plaintain and yam cooked and added to a yogurt coconut based sauce which is a thick and creamy curry.As onam is nearing, this time I wanted to try Kalan curry which is one of the dishes in Sadhya menu.

    There are two  types of kalan namely rasa kalan prepared using variety of vegetables like pumpkin, elephant yam, ash gourd, raw banana, yellow cucumber etc and kurukku kalan which is prepared with plantain and yam it has a semi solid thick creamy consistency. I love any yogurt based curry so this easily becomes one of my favs now :)
    Kalan Recipe

    Kalan Recipe - Ingredients

    Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2
    Recipe Category: Sidedish | Recipe Cuisine: Kerala | Recipe Reference : YummyOYummy

    Raw green plantain - 1/4 cup chopped
    Elephant yam - 1/4 cup chopped
    Turmeric powder - 1/2 tsp
    Chilly powder - 1/2 tsp 
    Pepper powder - 1/4 tsp
    Curry leaves - 1 sprig
    Salt - to taste
    Sour yoghurt - 2 cups
    Fenugreek powder - 1/4 tsp (Dry roast 1/2 tsp of fenugreek and grind it to a fine powder)

    To grind:

    Grated coconut - 3/4 cup
    Cumin seeds - 1/2 tsp
    Green chilies - 1

    To temper:

    Coconut oil - 2 tsp
    Mustard seeds - 1/2 tsp
    Dry red chilli - 1
    Curry Leaves - a small sprig

    Method:

    1. Remove the skin of the veggies and chop it into bite sized pieces, Keep immersed in water and rinse it well.Cook the vegetables in required water with pepper,red chilli and turmeric powder till soft and is slightly mushy. Drain water.
      How to make kalan recipe - Step1
    2. Grind the ingredients listed under 'to grind' to a semi fine paste.Transfer the cooked veggies to a pan and add the coconut paste along with spice powders,fenugreek powder and required salt.
      How to make kalan recipe - Step2
    3. Saute until raw smell leaves.Beat curd and keep aside.Then finally add yogurt.
      How to make kalan recipe - Step3
    4. Keep stirring in between to avoid curdling. When it reaches a semi thick consistency switch off. Heat oil in a pan and temper the items under 'to temper', add it to the curry and give a quick stir.
      How to make kalan recipe - Step4
    Serve with rice!

    My Notes:

    • The curry gets to thicken faster so switch it off accordingly may be a bit runny so that once it cools down it gets to the right constiency.
    • You can even mash up veggies before adding it to the curry.
    • Take care to keep stirring after curd is added to avoid curd from curdling.
    • You can even pressure cook the vegetables. Yam takes time to cook so while it is half cooked I added raw banana.
     Kurukku Kalan Recipe
    Written by: SHARMILEE J
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    Wednesday, August 22, 2012

    Unniyappam Recipe - Kerala Unniappam - Neyyappam

    Unniyappam Recipe
    Unniyapam is a popular snak in Kerala. I had few readers asking for unniyappam recipe so thought not wait for vishu so I tried it last week to post it here for onam itself :). The traditional way of making unniyappams is deep frying them but I just toasted them as we make for paniyaram to cut down oil.....Also I deep fried the neiappams o wanted to try a low fat version here. Unniyappam (literally means small ricecake) is a popular snack in Kerala and is usually made using rice flour, jaggery and banana.
    Unniyappam Recipe
    I have already tried neiappam by grinding the rice from the scratch method so opted to go in for the instant rice flour method for making uniyappam but have given measures and method for both ways. You can deep fry them too as per your preference.
    Unniyappam Recipe

    UniyappamRecipe - Ingredients

    Preparation Time : 1hr 15mins | Cooking Time : 20 mins | Serves : 2
    Recipe Category: Snack | Recipe Cuisine: Kerala

    Rice flour (Idiyappam flour) - 1 cup
    Banana - 1/2 medium sized
    Rava - 1.5 tbsp
    Jaggery - 3/4 cup
    Sesame seeds - 1/2 tsp
    Ghee - 1 tbsp
    Coconut pieces - 2 tbsp(I used grated coconut)
    Cardamom powder - 3/4 tsp
    Water - 3/4 cup
    Oil - for frying

    Using ground rice method:

    Idli Rice - 3/4 cup
    Banana - 1 mashed
    Jaggery - 1/2 cup
    Sesame seeds - 1/2 tsp
    Ghee - 2 tbsp
    Coconut pieces 2 tbsp
    Cardamom powder - 3/4 tsp
    Oil - for frying

    Method:

    1. Roast coconut in a tsp of ghee till golden brown, set aside.(The tradition way used coconut pieces you can do that too). Next in a pan heat jaggery with water till it is fully dissolved. Switch off and strain to remove impurities.Allow it to cool.
      How to make unniyappam - Step1
    2. In a mixing bowl, add rice flour, rava,cardamom powder,roasted coconut,sesame seeds(you can roast that too for few seconds) and banana. Then add the jaggery syrup to form a semi thick batter more like idli batter consistency. If its runny add little more rice flour to bring it to the desired consistency.Allow it to rest for atleast for 1 hr.
      How to make unniyappam - Step2
    3. Heat paniyaram pan, add remaining ghee + oil in each hole and spoon the batter and fill ip up in each hole. Drizzle oil around the sides in each hole. Allow it cook - When you see the sides getting browned, then carefully flip over to other side with the help od a spoon and cook till golden brown on both sides.
      How to make unniyappam - Step3

    Using the ground rice method - Check here for stepwise

    1. Rinse and soak rice in water for 4-5 hours.Meanwhile boil about 3/4 cup of water in a bowl and add the jaggery to it.Melt and strain the impurities.Allow it to cool.
    2. Add half of the strained jaggery and soaked rice in a grinder/mixer.Grind it to a semi coarse batter...if we touch the batter and rub it between fingers we should feel the small bits in it and yes that is the right consistency.
    3. Then add all other ingredients - cardamom powder,roasted coconut, sesame seeds(you can roast that too for few seconds) , banana and mix well to form a semi thick batter. Allow it to ferment for atleast 4 hours - leaving overnight is best too.
    4. Then repeat the last step for roasting/frying the uniyappams.

    Serve as teatime snack!
    Neyyappam

    My Notes:

    • As I've mentioned, I have not deep fried it. You can even deep fry them by pouring oil to 3/4 of each hole then adding the batter.
    • Fermenting time is sure required for the appams to puff up well and to be soft. The fermentation happens quicker during summer but in winters it is best to keep overnight for fermentation if you follow the 2nd method.
    • If you dont want to wait for fermenting, then add 4 to 5 tbsp of idli batter to quicken the process and make a instant version :)
    • You can also roast the rice flour for 2mins then use it.
    • You can deep deep fry them fully in ghee for a more richer version.
    Unniyappam Recipe
    Written by: SHARMILEE J
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    Sunday, August 19, 2012

    Chicken Biryani Recipe - How to make chicken biryani

    Chicken Biryani!! Yes you read it right finally here I'm with the recipe.Sundays are special not because it creates a relaxing holiday mood but during the lunch time the corridor is filled with the aroma of biryani coming from each house which kicks the hunger in me :) Check out hotel style mutton biryani recipe.

    Last year, a reader had asked me why I did not post for bakrid and ramzan - Trust me it did not strike me and also I did not have the courage to cook nonveg that time...Many readers asked for the chicken biryani recipe and finally here I am with it for Ramzan Special.I got the recipe from my perimma and tried it out....Dont hesitate seeing the long list of ingredients, the taste is worth the try :)

    Happy Ramzan to all the readers who celebrate the festival!!
    Chicken Biryani Recipe

    Chicken Biryani Recipe - Ingredients

    Preparation Time : 20 mins | Cooking Time : 20 mins | Serves : 2
    Recipe Category: Main | Recipe Cuisine: South Indian

    Basmati Rice - 1 cup
    Chicken - 300 gms
    Onion - 1 big chopped lengthwise
    Tomato 1 small sized chopped roughly
    Ginger-Garlic paste - 2 tsp
    Garam Masala powder - 1.5 tsp
    Red Chilli powder - 1/2 tsp
    Turmeric powder - 1/2 tsp
    Coriander powder - 2 tsp
    Curd - 1 tbsp
    Thin Coconut milk -1/2 cup
    Water - 1 cup
    Oil - 2 tbsp
    Ghee - 1 tbsp
    Salt - to taste

    To grind to a paste:

    Coriander leaves - 1/4 cup
    Mint leaves - 1/4 cup loosely packed
    Green Chillies - 1
    Tomato - 1 big sized

    To temper:

    Cloves - 3
    Cardamom -1
    Cinnamon - 1/4 inch piece
    Bayleaf -1
    Chicken Biryani Recipe

    Method:

    1. Soak basmati rice in water for atleast 20mins, set aside.Grind the ingredients under 'to grind' with little water to a fine paste. Set aside. Clean chicken and rinse it thrice , add turmeric powder and set aside.Chicken Biryani Recipe - Step1
    2. Heat oil+ghee in a pressure cooker and add the items under 'to temper' then add ginger garlic paste and saute for a minute.Then add onion and saute till its golden brown. Then add tomato, saute till raw smell leaves.Chicken Biryani Recipe - Step2
    3. Then add coriander mint paste and saute for 2mins. Then add curd, chicken along with turmeric, red chilli,coriander,garam masala powders and required salt.Chicken Biryani Recipe - Step3
    4. Saute till it forms a thick gravy and chicken changes color.Add 1 cups of water and pressure cook for 4 whistles.Once pressure releases, open and give a quick stir.Chicken Biryani Recipe - Step4
    5. Drain water from rice and add it to the gravy, stir once. Then add coconut milk.Chicken Biryani Recipe - Step5
    6. Pressure cook for 3 whistles(After first whistle simmer it). Once pressure releases fluff it with a fork carefully without breaking the rice. Serve hot with onion raita.Chicken Biryani Recipe - Step6
    Thalicha and onion raita are the best combination for non veg biriyani. I will post the thalicha recipe later.
    Chicken Biryani Recipe

    My Notes:

    • If you like the lemon flavour, squeeze lemon juice once the biryani is done.
    • I usually use 1:1.5 cups for rice:water ratio so have given the measures accordingly. But you can use the measurement according to the variety of basmati rice you use. I use India Gate Basmati rice.
    • Measure water and coconut milk accordingly.
    • This is less spicy so adjust spice level according to your taste.

    Chicken Biryani Recipe
    Written by: SHARMILEE J
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