Archive for the ‘continental’ Tag

Mango & Grape Juice Sangria   2 comments

Sangria is one of the best punches you can make with Wine. Traditionally consisting of chopped fruits, sweeteners, red wine and based with Brandy or Sprite, these cocktail punches are a delight in Summer months. Wine quantity can be moderated based on how strong you want the drink to be as even a teaspoon of wine will leave its trademark aroma and flavor. I like my Sangria with Watermelon or Grape juice as the flavors combine beautifully. As for the matter of fruits, what better than the king of fruits itself, Mango, on a hot & lazy Indian Summer 🙂

¼ medium Ripe Mango (chopped)
¼ cup Grape Juice Crush
¼ cup Red Wine (Cabernet Shiraz)
1 glass Chilled Club Soda

-: Recipe :-

  1. Put chopped mangoes in a large Wine Glass (or a large glass with handle).
  2. Add the Grape Juice crush and stir in to mix with mangoes.
  3. Pour cool Red Wine slowly in the glass and stir well.
  4. Top the Glass with Chilled Club Soda and Enjoy the Ultimate Experience 🙂

-: Tips :-

  • Use hard mangoes which are sweet and give a good bite when eaten as soft mangoes would ruin the texture of the cocktail.
  • Use a glass with stem/handle else hands’ warmth will alter the temperature of the glass.

Mango & Grape Juice Sangria


Posted June 17, 2012 by Rahul in Continental, Recipes

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Three Course Continental Treat for Microsoft Colleagues   3 comments

A treat to my office colleagues was pending for a long time, so last month I finally got myself to prepare some elaborate 3 course meal on a lovely Sunday afternoon for Lunch and invited them over. One of the much asked item was the appetizer preparation ‘Cheesy Funghi-e-Pomodoro’ which I had invented and was published in BBC Good Food India Magazine (May’2012).

Spending time in the morning on choosing the main course to accompany the Italian appetizer was a fun exercise. I did not want to make it a wholly Italian fare and decided to pair up with another continental item ‘Hungarian Veg Goulash’, which I had experimented with some time before, and served with crusty garlic breads.

I finished the menu with ‘Sprited Mango & Strawberry Iced Tea’, an interesting drink to begin the conversation, which I had been making for me as a fruity ice tea at times when I feel particularly peppy. Overall it was a fun afternoon with jokes and jibes and some delicious food after which I was introduced to an awesome TV Series (Coupling) which I got addicted to 🙂

Posted June 17, 2012 by Rahul in Meals & Experiences

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Sautéed Mushroom & Sage Sandwich   1 comment

Sage is a very delicate spice from the Mediterranean region with a flavor which is slightly peppery with a musty mint characteristic. I tried to use it in combination with sautéed mushrooms and it came out really well. The story is that my cook was unaware of how to use mushrooms for breakfast, so I got my chance to create something new and this sandwich was actually wonderfully tasty and when had with a good English Breakfast Tea gave a feel good throughout the day!


1 Tbsp Butter
1 Tbsp Olive Oil
1 Tbsp Cheddar Cheese (shredded)
1 tsp Tomato Ketchup
1 tsp Dried Sage
½ tsp Garam Masala
½ tsp Chilli Powder
½ tsp Pepper
Salt to taste
½ medium Onion (finely chopped)
1 tsp Green Chillies (finely chopped)
6-8 medium Mushrooms (cleaned, stemmed & chopped)
4 slices Wheat/Multi-Grain/Semolina Bread

-: Recipe :-

  1. Clean mushrooms thoroughly and soak after chopping in normal water for 2-3 minutes
  2. In a nonstick pan heat butter, add the Mushrooms and saute until water is evaporated.
  3. Take the mushrooms aside and heat olive oil in the pan. Add the onions & green chillies and saute till translucent.
  4. Add the sauteed mushrooms and cook for a minute till it mixes well.
  5. Add salt, pepper, sage, garam masala and chilli powder. Turn heat on medium and stir regularly for 2-4 minutes till properly cooked.
  6. Add tomato ketchup and mix well. Take the mixture of the heat.
  7. Toast Bread Slices a little and stuff the filling for 2 sandwiches with Cheddar garnishing.
  8. Toast further according to preference or grill in sandwich maker.
  9. Serve with tomato ketchup and Enjoy the Ultimate Experience 🙂

-: Tips :-

  • Always saute Mushrooms in butter as it lets it retain its natural flavour and enhance it. Olive oil or other oils might destroy the distinctive woody/foresty flavour of mushrooms.
  • Substitute Salt with Rock Salt for a more zangy taste as well as a healthier alternative.
  • Cheddar cheese is recommended for the distinctive aroma and flavour it imparts as well as the ease with which it melts and mingles with rest of the ingredients!
  • Multi-Grain/Semolina Bread is preferred for this dish for the extra crispiness and earthy flavour it provides which gels well with the foresty flavour of mushrooms.

-: Picture :-

Sautéed Mushroom & Sage Sandwich

Sautéed Mushroom & Sage Sandwich

Posted March 26, 2012 by Rahul in Continental, Recipes

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Hungarian Veg Goulash   6 comments

Goulash is one of the most famous Hungarian dishes and a staple one at that. Traditionally made with Beef Chunks and Beef Stock, I have tried to substitute it with Potatoes, Soya Chunks & Veg Stock to suit the Indian palate and values and enable us to enjoy its delicate flavors with similar textures! The aroma comes out to be dominantly continental with Italian and French touches on fringes. Unlike the omnipresent Indian Alu ki Sabzi, this delicious stew is to be had with Crusty European breads to enjoy it as they do in Hungary 🙂

½ Tbsp Olive Oil
1 Tbsp Tomato Ketchup
4 Tbsp Fresh Set Curd
600ml Vegetable Stock
½ tsp Dried Basil
1 tsp Dried Oregano
2 tsp Dried Parsley (or 4 tsp Fresh Coriander, finely chopped)
2 tsp Paprika (Chilli Flakes)
½ tsp Pepper
1 tsp Sugar
Salt to taste
1-2 cloves Garlic (minced)
1 medium Onion (finely chopped)
7-8 medium Tomatos (peeled and pureed)
1 small Capsicum (cut in half and thinly sliced)
100 gms Mushrooms (quartered along with stem)
500 gms Potatos (peeled and coarsely chopped)
300 gms Soya Chunks (Soaked in water for couple of minutes, drained and squeezed)

-: Recipe :-

  1. Clean mushrooms thouroughly and soak when sliced in normal water for 2-3 minutes
  2. In a nonstick pan add olive oil. Saute garlic and dried basil. After  few seconds, add onion and saute till translucent. Add capcisum and saute for a minute.
  3. Add the mushrooms and fry while stirring till they start to color.
  4. Sprinkle Paprika over the mushrooms and fry briefly.
  5. Add Vegetable Stock and bring to a boil. Add potatoes, soya chunks and pureed tomatoes.
  6. Add salt, pepper, sugar, oregano and tomato ketchup and give a good stir.
  7. Cover and Simmer for 20-25 minutes with occasional stirring, till the gravy thickens and potatoes are tender. Check seasonings and keep for a few minutes to let the steam off.
  8. While serving, top with a swirl of fresh curd and garnish with parsely (coriander)
  9. Serve with Crusty Breads and Enjoy the Ultimate Experience 🙂

-: Tips :-

  • Substitute some Salt with Rock Salt for a more zangy taste as well as a healthier alternative.
  • Vegetable Stock is recommended as base to give a proper thick consistency and deeper flavour, otherwise plain water can also be used with extra salt.
  • A small quantity of Red Wine can also be added while adding Stock to give a nice Reddish Brown colour and a distinguished texture.
  • To easily peel off tomatoes and boil them quickly, first heat water to boiling levels. Take tomatoes and slit them in a cross hair fashion for about 1-2 cms from the bottom and add to the boiling water. Take out after about 12-15 secs and wash with cold water. Peel off and chop or puree it accordingly.
-: Pictures :-
Hungarian Veg Goulash
Hungarian Veg Goulash

Posted November 7, 2011 by Rahul in Continental, Recipes

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