Friday, August 8, 2014

DRAB vs. FAB #MyBeautifulFood #Borosil

We only bring out the crockery when the guest arrive
- typical Indian mentality.


  On regular days, this is what our dinner table looks like…


If only we too could treat ourselves to a little dash of glamor everyday…
This would surely lighten up the dinner mood..
Same food but with better presentation.... 
We owe it to our selves..

For once they might even look up from their TV’S and Smartphone’s and notice the effort you have put in..
At the end of the day it’s your call ,

In association with Indiblogger and Borosil.
*All the glassware featured in the post are curtsey Borosil. 

The MillionDollar Food Chronicles #Borosil

  "Start with desserts and end with desserts,
Everything unimportant can fall in between"

#1 Dessert in a jar. 

A base of brownie crumble, topped with some warm chocolate sauce. And generous squirt of soft pillowy whipped crème. Build these layers in a loop till you reach the brim. Finish off by sprinkling some Oreo dust on top. 
Instructions: Just before you dig in , heat the whole bowl for 30 seconds. Indulge in a chocolate haven.Strictly not for sharing!  

#2 KandaBhajiya.
I have discussed all bout them in my last post, LINK.
         So it’s time to shout up and just devour …

#3 Dahi Wadas.

Wikipedia defines them as, The hot deep fried vadas are first put in water and then transferred to thick beaten yogurt. For best results, the vadas are soaked for at least a couple of hours before serving. To add more flavor, they may be topped with coriander or mint leaves, chili powder, crushed black pepper, cumin, shredded coconut, green chills or boondi. Sweeter curd is preferred in some places in India, especially in Maharashtra and Gujarat, although the garnishing remains the same. A combination of coriander and tamarind chutneys are often used as garnishments in addition to those mentioned above. Bla bla bla…..

I like to define them as, soft succulent flavorful  balls of haven.
Best served chilled!

#4 Drumstick soup with a side of garlic toasts. 
It looks disgusting, imagine a goop of green gram, drumsticks, coriander, curry leaves , chili, ginger and tomato. But once you cook and sieve this wholesome concoction, man it tastes like amazing! Warm fuzzy comfort runs down your esophagus and hits you right in your cortex…   

The side of parsley and garlic oil infused twice baked toasts is the perfect accompaniment with the soup. 
P.s. remember to top it off with some grated parmesan  Amul processed cheese. Stop being pretentious I know you love it.

#5 DalKhichdi. 
They say it’s a sick mans food, but with saffron infused rice, scrumptious tempering of gingerNgarlic, I say it’s a meal fit for a king. 
          P.s. add that dash of fiery tadka on top, It’ll sure get them salivating.

                  Gulabjamun with Vanilla. 
This combination has been around for ages hence I think it should be credited for inspiring  the Sizzling brownie. Works on the same principle. Sweet hot GulabJamuns served with a side of good ol’ vanilla. The palette goes onto a pleasure ride with different textures, flavors’ and temperatures. Dig in .. and make sure you go for seconds. 

A meal at a five start wedding  will surely fail you, but when you have GulabJamun as a backup, who cares about the mains….
My neighbors surely seem to agree..

Indiblogger and Borosil , I loved cooking for this prompt. The topic was nothing like i have ever done before. Am thankful for the lovely hamper that you guys sent across, it helped me inspire to cook beautiful food.

p.s. my family and neighbors send their love. They are happily fed, thanks to you. 

 *All the glassware featured in the post are curtsey Borosil.