Rivaayat, Traditional flavours of Awadh, Amritsar, Hyderabad and Delhi at The Oberoi, New Delhi

January 26, 2015 § 1 Comment

Rivaayat, this Persian word means the revival of tradition. As the name suggests, this is about the revival of traditional recipes which have been mastered by the “Khaansamas” {the master chefs } of India. The Oberoi, New Delhi has taken up this initiative to bring that family owned preserved knowledge and expertise onto their menu through the recipes of the legendary Khaansamas of rustic bylanes of Old Delhi. And they have very beautifully and aptly named it as Rivaayat. It’s a celebration of food which brings back the nostalgia of flavors from the regions of Awadh, Amritsar, Hyderabad and New Delhi. The seasoned chefs Rohit Gambhir and Arun Mathur got trained themselves and honed their skills with these Khaansamas over several months and curated a royal experience for their patrons at The Oberoi. As part of this unique culinary initiative of The Oberoi group, I had the pleasure of experiencing it at the The Oberoi New Delhi. I set my evening at with the ever so gracious Deepica {Manager Comm, The Oberoi, New Delhi}, Sangeeta {Banaras Ka Khana} and Ruchira {The Great Cookaroo} .

rivaayat the oberoi new delhi

We were served Amritsari Macchli {Punjab}, Talli Murghi {Old Delhi} and Chonk Ki Tikki {Old Delhi} in first course. I loved all three, especially the Amritsari Machhli. It was perfectly done, without being excessively oily or floury and sure reminded me of my trip to Amritsar few years ago.

rivaayat the oberoi new delhi

rivaayat the oberoi new delhi

In the main course we were served Maa Cholley ki daal, Rarha Meat, Nihari Gosht and Saag Kofta and Sheer Maal and Khamiri Roti in breads. Maa Cholley ki daal, a traditional lentil preparation tempered with onion, garlic and tomatoes was just right the way my mother cooks at home. I really felt nostalgic as soon as I dunked my bread into the humble daal and went for the second helping. Next dish which caught my attention was Saag Kofta, a chicken mince dumpling preparation with mustard greens and spinach base. The koftas were to die for. They were amazingly huge yet so delicate, both in flavors and texture. To get those big sized koftas in shape can only be mastered over years and that was clearly shining through them. Rarha Meat and Nihari Gosht were finger-licking good and I wiped them clean off my plate with the Khamiri roti and sheer maal. The dessert was quite unique and delightful to the tastebuds. Gullathi, a milk based preparation which is a cross between Kheer and Phirni {the camera was off by this time as the food had done it’s magic, so I couldn’t capture the dessert}. I just loved it to the last bits, slightly over sweet but I loved it and it summed up this royal affair with traditional flavors so luxuriously. Thank you Deepica for having us over for this royal experience! 

This food festival is on till 28th of January, 2015 at The Oberoi, New Delhi. 

 

 

Whole Orange Semolina Cake With Rosemary Syrup

January 20, 2015 § 2 Comments

whole orange and semolina cake with rosemary syrup

I am back with yet another cake recipe this time. In my first post this year I mentioned (although, I have said this umpteen number of times  previously as well) that I love to bake cakes. Simple cakes with no fuss recipes are the kind of desserts which I am always ready to whip up. It brings happiness to me more than anything else.

whole orange and semolina cake with rosemary syrup

And being a food blogger, I feel imperative to bring together the seasonal fresh produce into my cakes and bakes. Whenever I go to market for buying the groceries, my eyes keep looking for the fresh produce which is available right there in season for the reasons a) seasonal fresh produce have the power to transform a good recipe into a remarkable one without much of an effort needed and b) they are economical on the pocket too.

whole orange and semolina cake with rosemary syrup

whole orange and semolina cake with rosemary syrup

T’is the season of oranges! We get loads and loads of them in winter, and of different varieties too. They are vibrantly colorful and deliciously juicy, which are definitely needed to perk your mood up on a cold mauve day of winter. A dear friend of mine has a beautiful crop of these tiny little kumquats every year during winters. And she is gracious enough to offer me these beauties almost every year now.

whole orange and semolina cake with rosemary syrup whole orange and semolina cake with rosemary syrup

They are hellishly pucker-y yet amazingly fragrant. I candy them, make marmalade with them and add them to the cakes too. This time I combined them with other sweet variety of oranges and made a whole orange cake with them. This is not the first time I am making a whole orange cake. I have tried the Nigella lawson’s recipe a couple of years ago and that was just amazing. That one was gluten free too.

whole orange and semolina cake with rosemary syrup

But this has got semolina in it and is sweetened using orange and rosemary syrup. This being a syrup cake, I believe has got the Turkish influence. It’s a cross between an pudding and a cake. And did I mention that it has got no butter or oil. Probably, it gets the natural fat from the orange skin which goes into making this. And that makes it quite lighter in texture. Taste wise it is very similar to the orange and kamquat gluten free cake, which I had made previously. This has got marmalade like bitter aftertaste, which gets mellowed down by the sweet orange and rosemary syrup which is soaked into. 

whole orange and semolina cake with rosemary syrup

Whole Orange Semolina Cake With Rosemary Syrup
Whole Orange Semolina Cake With Rosemary Syrup
Write a review
Print
For the cake
  1. 600 gm oranges (mix variety)
  2. 1 tsp baking powder
  3. 6 eggs
  4. 200 gm caster sugar
  5. 150 gm fine semolina
  6. 150 gm ground almonds
  7. 1 1/2 tsp finely chopped fresh rosemary leaves
For the syrup
  1. 600 gm sweet oranges
  2. 100 gm caster sugar
  3. 125 ml water
  4. 1 1/2 tbsp lemon juice
  5. 2 tbsp orange flavored liqueur (optional)
  6. 2 sprigs fresh rosemary
For the cake
  1. Place unpeeled oranges in a saucepan and cover with cold water. Bring to the boil. Boil covered, 1 1/2 hours or until oranges are tender; drain. Cool.
  2. Preheat oven to 180 degree C. Grease a 9 inch springform pan line with parchment paper.
  3. Trim and discard the ends from the oranges. Half the oranges and discard the seeds. Process oranges into a smooth puree, including rind.
  4. Beat the eggs and sugar in a bowl for 5 minutes or until thick and creamy. Stir egg mixture into orange mixture. Mix in the baking powder.
  5. Fold in the ground almonds, semolina and rosemary. Spread mixture into a pan.
  6. Bake cake for 1 hour or until a skewer inserted into the center of the cake comes out clean. Stand cake in pan for 45 minutes before turning onto a cake plate.
  7. Make rosemary syrup (instructions follows).
  8. Spoon hot syrup over warm cake. Serve cake warm or at room temperature.
For the syrup
  1. Remove rind from one orange with a zester into thin strips and remove rind from the other orange using a vegetable peeler into long broad strip. Juice the oranges.
  2. Place sugar, water and juice in a small saucepan over low heat; stir, without boiling until sugar dissolves.
  3. Add the orange rind and rosemary sprigs and bring to the boil. Boil for 5 minutes, until syrup thickens. Remove from heat, add liqueur if using.
The White Ramekins http://thewhiteramekins.com/

Pumpkin Maple Nut Granola

January 12, 2015 § 3 Comments

pumpkin maple nut granola

Pumpkin maple nut granola, this might sound a little late and off placed for this season. Fall has been long forgotten and we are almost mid way through the winters, gorging onto hearty comforting meals and hot soups. But what would you do if you have loads of frozen pumpkin lying in the freezer for almost over 2 months now.

roasted pumpkin & apple soup

I got this big stash of leftover roasted pumpkin from the giant pumpkin I got for making this wonderful roasted pumpkin and apple soup last year during autumn {and you know what, there is still some left even after making this granola, so expect some more off season leftover pumpkin recipes to come by here}.

pumpkin maple nut granola

And I think winters are the perfect time to bake some granola too, when you get super lazy all wrapped up in the blanket and find it immensely hard to get up on time early in the morning and make yourself a good breakfast. My body just goes to hibernate and I am almost everyday running for the office in the morning, that is when I think this granola kind of breakfast comes in super handy.

pumpkin maple nut granola

And it is good enough to save you off the inflicted laziness of the winters. It’s full of fiber, nutrients, loads of dried fruits and nuts, which are really essential to keep your body warm too. I sweetened this granola using maple syrup and some demerara brown sugar. It’s recipe which I kind of developed myself adapting from some of my previously tried out granola recipes.

pumpkin maple nut granola

This one is amazing and keeps good for a very long time. The granola is crispier and gets some natural sweetness from the pumpkin too. You can add any mix of nuts and dried fruits to it, almonds, walnuts, pistachios, coconut, dried berries, or even summer fruits like dried apricots too, basically whichever you fancy and whatever you have at hand. 

pumpkin maple nut granola

Pumpkin Maple Nut Granola
Pumpkin Maple Nut Granola
Write a review
Print
Ingredients
  1. 3 cups rolled oats
  2. 1 1/4 cups whole almonds
  3. 1/2 cup raw pumpkin seeds
  4. 1/3 cup pumpkin puree
  5. 1/4 cup light olive oil
  6. 1/3 cup maple syrup
  7. 3 tbsp demerara sugar
  8. 1/4 tsp of sea salt
  9. 3/4 tsp pumpkin pie spice
  10. 1 cup mixed dried fruit (raisins, berries, apricots)
  11. 1/3 cup coconut chips
Instructions
  1. Preheat oven to 170 degree C. Line two baking sheet with either parchment paper or silicon mat and set aside.
  2. Mix the oats, almonds, pumpkin seeds, spices, sugar, and salt together in a bowl.
  3. Mix in olive oil, maple syrup and pumpkin puree and mix with a wooden spoon.
  4. Spread the mixture evenly onto prepared baking sheets and bake for 25-30 minutes.
  5. Rotate the pans at the halfway point of baking time, to ensure even cooking.
  6. Once the granola is golden brown, remove from oven and let cool completely {It will crisp up as it cools}.
  7. Once cooled, mix in the dried fruits and coconut chips.
  8. Transfer to an airtight container.
The White Ramekins http://thewhiteramekins.com/
pumpkin maple nut granola

 

 

Related Posts Plugin for WordPress, Blogger...
  • Follow Us on Pinterest
  • Follow on Bloglovin
  • Archives

  • my foodgawker gallery
  • my photos on tastespotting
  • Categories

  • Permissions

    Creative Commons License
    All recipes, text and photographs on this site are the creations and property of by The White Ramekins is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
  • About The Author

    is a computer programmer by profession and an avid baker, food blogger and a food photographer.
  • Top food blogs