She coaxes food from the earth. Digging for roots and tubers, picking berries and catching fish. Wizened, old and highly skilled she places the pot, made with her own hands from the clay surrounding her village, close to the fire near the hottest coals. Adding water she waits. When the water is hot she drops in the bounty from her days gathering along with some dried salmon from previous hunts. She stirs it all with a large thick twig she cleaned and whittled for just such a purpose. She pauses in her cooking to gaze upstream toward the mountains where the salmon and bear make their home. She believes that the Bear have a body and soul. The Ainu have a body and soul. The bear eat fish and eat berries. The Ainu eat fish and eat berries. For the old woman…
A nutritious green mix of Spinach, Peas and Potatoes with a cashew on top makes this Kebab delicious as well as very healthy.
Perfect party starter, these can be made into small flat discs and then thread into toothpicks. Perfect finger food.
Loaded with veggies, this kebab is a very good way to feed your kids greens.
I serve it with Dahi ki Chutney.
Ingredients:
Garlic : 2 cloves, grated
Ginger: 1/4th tsp grated
Green chilies: 2, finely chopped
Potato : 1, Boiled and mashed
Spinach : ½ bunch, blanched, drained and chopped
Boiled green peas : ¼ cup
Grated cottage cheese (Optional) : 1/4 cup
Coriander leaves: 2 tsp
Gram flour : 2 tsp roasted
Chaat masala : ½ tsp
Salt to taste
Oil for Shallow frying
Cashews: Split (for garnishing)
Directions:
Blanch the spinach in hot water, drain and squeeze to remove all water. Chop or blend coarsely.
Boil Peas and potato, drain and mash.
Mix Spinach, Potato, Peas, chopped green chilies, garlic, ginger, chopped coriander leaves, chaat masala, salt and grated cottage cheese.
Add roasted gram flour (Besan), and make dough.
Now divide this into 12 equal portions and shape each portion into 2” flat kebabs. Stick half a cashew on one side.
Cook/Shallow fry the kebabs on a greased tava (griddle) until golden brown in color on both the sides.
Serve with Dahi ki chutney or green chutney or Ketchup.
Note: 1. In case the mixture is very sticky, add more roasted besan but it may not taste good if you add too much.
2. For crispy kebabs that do not break while cooking, make sure no water is retained in spinach, potato and peas. No need to grind it finely as well.
3. Better to blanch the spinach to lower the oxalate content.
4. Potatoes can be replaced with sweet potatoes for more health benefits.
5. Some Chaat masala can be sprinkled over for added tang.
For Serving: Serve and consume the kebabs immediately as the kebabs go soft after sometime because they are shallow fried and not deep fried. Tastes delicious with hummus and mayo as well 😀
This is a variation of the white warm and gooey cheese sauce, the mexican Queso dip that comes with Nachos. It is very simple to make at home. Just grab a packet of Nachos or tortillas and savour it with your homemade dip.
Ingredients:
Cheese Spread : 2 tbsp (Garlic cheese spread tastes awesome in this dip)
Fresh thick Cream : 2 tbsp
Chili flakes : 1/2 tsp
Jalapenos : 1 chopped finely
Directions:
Mix the cheese spread with the cream and warm it in the microwave for 10-15 seconds.
Mix in finely chopped jalapenos and sprinkle some chili flakes and Serve with Nachos.
So many benefits of eating Spinach : The calcium helps strengthen your bones to fight against injury, and vitamins A and C, fiber, folic acid, and other nutrients fight against colon and breast cancers. Also helps to lower damaging protein levels in the blood and can protect against high blood pressure and heart disease.
Growing : Sow the spinach seeds thinly in rows spaced about one to 1 1/2 feet apart or simply scatter the seeds in blocks. Cover lightly with soil, firm in place and water well. Keep the soil moist until germination.
I make Corn Palak, palak paneer, palak parathas and spinach ravioli. What all recipes you guys make out of Spinach? Do comment and let me know.
This chutney or dip is an essential accompaniment to idli or dosa. It can also be had with cheela (chickpea crepes or savoury rice crepes). Coconut peanut chutney is very healthy, the coconut supports gut health, peanuts are rich in proteins, essential fats and fat soluble vitamins. So just a teaspoonful is actually beneficial along with being tasty as well.
Mop up with Medu wada, Idli and Dosa. I devour it with fritters and kebabs as well.
Ingredients:
Grated Coconut: 1/2 Cup
Peanuts: 1/2 Cup (Roasted and skinned, better to use salted)
Green Chilies: 3-4
Garlic cloves: 2(optional)
Grated Ginger: 1 tsp
Salt: To Taste
Red chili powder: 1/2 tsp
Tamarind: 1/2 tsp
For Tempering/Tadka
Oil: 1/2 tsp
Mustard Seeds: 1/2 tsp
Curry Leaves: 4 to 5
Directions:
In a blender add roasted peanuts (Note: If using raw peanuts, Dry roast peanuts and allow to cool, remove the skin), coconut, salt, ginger, green chilies, chili powder, garlic and tamarind with some water and grind into a smooth paste and transfer to a bowl.
Heat oil in a small pan, add mustard seeds and allow to crackle. Add curry leaves. Pour tempering over chutney, give a quick mix.
I had bookmarked this restaurant and after reading some 1200+ reviews and a 4/5 rating, we had to go check this place out. So we decided to have breakfast here and i think it was a bad choice because the mood and the vibes were not very welcoming. Very slow service, also, some items were not available. The reason for so many mixed reviews might be because Cabaret is open from 9 am on weekends for breakfast but the major action may be happening in the evenings only. For breakfast, only a few items are available and that also comes on the table after quiet a lot of waiting.
Address
Very easy to locate, this restautrant is on the main road.
Ground Floor, Aspirations, Baner Road, Baner, Pune
Dining Type : Casual
Cuisines : Asian, Steak, Korean, Continental, North Indian
Parking : Small Parking in Front. I have heard they provide valet parking as well.
Ambience : Good Ambience. They even had some game stations to play for an amount and darts to play for free.
Staff : Okay, Service very slow.
Cleanliness : Okay.
What we ordered: Went there for breakfast and the restaurant was empty.
Hash Brown Omelette (Crescent omelette stuffed with boiled potatoes and chicken salami, topped with shredded cheese and gratinated under salamander served with hash brown and garlic bread)
Hash Brown Omelette : Rating 3/5 – Hash brown omelettes didn’t have hash browns, they served some wedges of potatoes, and garlic bread was just some brown bread slathered with garlicky butter. Omelette tasted good though. We asked for some Tabasco sauce and they generously gave us some, the bottle was filled 10% though 😛
African Omelette (Minced spicy chicken filled in sunny side up egg preparation, served with hash brown potato, garlic bread and grilled tomatoes)
African Omelette : Rating 3/5 This one was a good choice. It had spicy chicken keema/mince with a well cooked yolk. Again, no hash browns, just very oily and browned potato wedges. No garlic bread and grilled tomatoes, just some canned beans that i don’t eat and 2 triangles of brown bread with some butter.
Japanese Omurice (Veg and chicken fried rice served inside an egg omelette topped with tangy sauce)
Japanese Omurice : Rating 4/5 Good choice. Small sized rice boiled and sauteed with some spices. Sauce on top was also good.
Baked Western Omelette (Crescent folded omelette stuffed with chicken salami, bell pepper shredded cheese gratinated under salamander served with salad and baked beans)
Baked Western Omelette : Rating 4/5 No complaints.
Chicken Sausage Omelette (Omelette with mushroom, chicken filling served with garlic bread and chips):Rating 4/5 No complaints
French fries : Rating 5/5
SR Rating : 3/5
Will we go back? Probably Not. So many new places to try 😀
It seems this place is happening majorly in evenings and that too on weekends with live music and amazing food. We chose a Bad day and a bad time i guess.
UnCooked Creations in AnUnPlugged Kitchen
Recent Comments