Thai Basil Chicken Pizza Crackers Recipe


I named these thai basil pizza crackers. For months this recipe thai style pizza crackers has been hovering around in my mind, ultimately when I had all the ingredients in place I had to give this recipe a shot. These pizza crackers were awesome my family loved it and they are quite a filling snack.

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Ingredients:
150 Grams Chicken Breast (Washed cut into cubes)
2 to 3 Sprigs Thai Basil 
5  Baby Shallots
1/2 Inch Ginger
4 Pods Garlic
2 Green Chilies
1 Cup Grated Cheddar Cheese
1 Tbsp Oil
1 Tbsp Crushed Peanuts (Dry roasted and Crushed)
1 Tbsp Store bought Thai Red or Green Curry Paste
2 Tbsp Ketchup
Salt as per taste...

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Method: In a mixer jar add the shallots, chilies, basil, ginger, garlic and chicken pulse and grind to form and mince. Once the chicken is minced and combined with rest of the ingredients heat a wok with 1 tbsp oil and transfer the mince break the mince and fry on low until the mince has cooked add salt and mix. Once the chicken has cooked reserve in a bowl. 

Heat a pan on low add ketchup, thai paste, crushed peanuts and a splash of water stir to form a sauce. we can adjust the seasoning in the sauce as per our preference. I personally felt the sauce needed 1 tsp sugar. 

Once the sauce starts to boil remove from flame. Arrange the cracker on a microwave safe plate spread the pizza sauce top with chicken and grated cheese and microwave until the cheese melts serve hot...Enjoy...:)


Chef Nimish Bhatia's Aspect Cuisine at Nimisserie - Bengaluru


I was hosted by Nimisserie to taste one of a kind aspect cuisine. Chef Bhatia has curated a modern come seasonal tasting menu with a touch of innovation where guests get to choose from a 5 to 8 course menu designed with clean, simple, innovative, dishes packed with full of flavors.  


What is Aspect cuisine? Aspect cuisine is a composition of stylish Indian food, fused with modern culinary. The dishes consist of flavors and taste that are created with fresh, dehydrated, or frozen fruits, flowers, vegetables and meats which are meticulously combined to create the ultimate tasting experience.

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Ambiance at Nimisserie is posh with glass-clad wine cellar entrance, following three emblematic open-viewing stations: The Kebaberie – a rotator tandoor suspended horizontally, The Naanerie – a wood fired oven, dishing out breads, The Tawakerie – an open aspect-inspired take on the flat grill. 

In addition to open seating, Nimisserie also offers three secluded private dining spaces that can accommodate from 8 - 12 guests.  

Papri Chaat Amuse Bouche

We started our tasting session with nostalgic Indian starters served with a twist.  first starter was crispy corn chip topped with blue cheese, garnished with granada juice and olive oil caviar.

Fresh watermelon and orange juice

Chilled Melon Samosa

Chilled Melon Samosa was second starter it was very unique in terms of presentation and the entire dish which was constructed thin sheets of melon was filled with avocado, chilies and cheese sprinkled with hibiscus seasoning and served with 2 different chutneys...


Nakhalawi Galauti

Third starter was puff pastry filled with spiced lamb mince. The spicy lamb mince was perfectly cooked inside surprisingly the pastry was not soggy. This kabab was baked to perfection.

Chicken Breasts, Apples, Argula, with Marigold, dehydrated pineapple and Basil Salad

After wonderful starters we tasted a rather colorful, fresh and smoky salad served in a unique martini glass..shredded chicken, with fresh herbs, apples topped with toasted flax seeds, melon seeds and pine nuts it was certainly a work of art in a salad form...apart from being delicious i was intrigued with different ingredients used to create a healthy flavorful salad... 



Herb Chicken Broth


Chicken Confit 

Jellified tomato soup topped with shredded chicken and marigold looked ultramodern the chicken broth was served in a french press once the soup was poured over the assortments the flavors was awesome quite refreshing and tasty...


Dhokla Prawns

Traditional Gujarati Chickpea cake topped with prawns was very unusual I liked the prawn and dhokla separately not combined this was not my dish it was two very different flavors and taste that never combined...
Hajmola Chuski

Hajmola chuski was a palate cleanser prepared from mango, tamarind and black salt a very sour Popsicle...

Truffle Oil Chicken Tikka stuffed into a Deele Aate Ki Paratha and served with a Makhani Sauce.

Pork Ribs with Crispy Sweet Potatoes, Keema Biryani and Salana

The mains were good I  liked the pork ribs, keema biryani and salana over all it was a very unique experience for me loved the combination of different ingredients cooked  and plated to create wonderful work of art. Chef Bhatia has truly created one of a kind experience for his guests...

Mishti Doi Creme Brulee
 120, Off Wood Street, Ashok Nagar, Brigade Road, Bangalore
PHONE NUMBER
080 49652770
    

Nimisserie Menu, Reviews, Photos, Location and Info - Zomato 

CULINARY ADVENTURE WITH CHEF JOLLY #NH48 PART 6 COORG


 Our final stop was coorg. We boarded our cabs around 5 am in Mangalore and headed towards coorg...


Kodagu (Coorg) Lies on the Western Ghats of southwestern Karnataka. The district is bordered by Dakshina Kannada district to the northwest,Kasargod district to the west, Hassan district to the north, Mysore district to the east, Kannur district of Kerala to the southwest, and the Wayanad district of Kerala to the south. 

Agriculture is the most important factor that upholds the economy of Kodagu and the main crops cultivated in this region are rice, coffee and spices. 

Kodagu is known for its coffee and Pandi curry (pork curry). The  indigenous community in coorg are Kodavas and other ethnic groups (Arabasha and Kodava subgroups).

The chief languages presently spoken in Kodagu are Kodava, Kannada, Kasaragod Malayalam, Yerava, Kuruba, Konkani, Urdu, Tulu and English. 


The drive to coorg was amazing surrounded by greenery and scenic views. We spotted a highway hotel and had to stop there for breakfast. 

The highway hotel was started by a chef from Kasaragod. Chef Syed had worked for Intercontinental for almost 12 years. He chose a simple life and wanted to be with family...with his brothers and family support they started a small restaurant on highway and also named it as highway which serves home style food for travelers.

We enjoyed our breakfast they served us sanna's, parotta, chicken curry, neer dosa and kalathappam with chutney. We also had wonderful coffee from this region.

Sanna...

Neer Dosa...

Kalathappam...

My Plate...

Coffee...


 We were back on the road and reached coorg around 10 am. At coorg chef's wanted to cook and have an authentic home cooked meal Chef Jolly took us to his very close acquaintance house here we met Mr and Mrs.Ponnappa.

The Ponnappa's were such a sweet family however they did not want any of their pics to be published on social media I've maintained the promise and not posted their pics here...






Ponnappa's are well traveled folks and truly love collecting a lot of art their entire house was decorated with art and antiques which they've collected over the years. Chef Jolly and team wanted to cook some authentic coorgi dishes all of us headed to the market to purchase some produce for our cookout...

Glimpse of Ponnappas's House...


Ponnappa's Suggested we should purchase all the spices from food banq while the chefs were busy with their purchase...I did some shopping too...

I purchased some chocolates, kachampulli, dried birds-eye chilly and star-anise from this shop...


After shopping we reached home,  chef's got busy cooking. The family and chefs  were so busy cooking in the kitchen. I managed to get some food pics with out disturbing the chefs. 

While the team was cooking up a storm myself and my fellow blogger strolled around the property and clicked some pics...


Once we returned the family and chefs had a feast ready for us...They cooked some Akki otti which are rice rotti, Kumbala curry which is pumpkin curry, Pork vindaloo, Kadamputtus  which are rice dumplings, Chicken fry and Ghee rice...

Kumbala Curry...

Akki Otti...

Kozhi Fry...

Kadamputtus...

Ghee Rice...

Pork Vindaloo...

Beer


My Plate...

Coffee...


We thoroughly enjoyed home cooked meal. It was nearing 3 pm we had to get back to Bangalore before midnight we boarded our car and headed back to Bangalore. 

Here is my recipe for Rice Dumplings...

Coorgi Chicken Curry Recipe...

Life is so different in Mangalore, Udupi and Coorg. Our trip was slowly coming to an end I was sad and excited at the same time. People were so friendly with us they have also maintained their environment so well be it Hassan, Udupi, Mangalore or Coorg where ever we visited it was clean garbage free. 

This Culinary Journey taught me a lot...I saw and learnt  many things from a chefs point of view, I must thank JW Marriott Team and Chef Jolly for the wonderful opportunity.

Few clicks taken around Ponnapp's Property.







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Southindian Mango Pachadi

I love to pair this mango pachadi with many dishes its sweet, sour and spicy, a perfect condiment for southindian meals, biryani or chap...