Guilt free snack - Mathries

   Come monsoon and we all feel like eating 'Besan ke pakode' or 'Mathries with pickle'. Everyone has   
   become so health conscious. So we thought of baking the mathries and do some experiment with our   
   traditional food. To our surprise, it turned out to be so good. At least one can be sure and not feel     
   guilty after consuming three or four baked mathries as they are not deep fried. The mathries with   
   lemon or mango pickle or imly chutney taste heavenly and can be enjoyed completely.

      Ingredients:

      1.     ½  kg  rava (suji)

      2.     ½ cup oil

      3.     salt to taste

      4.     2 teaspoons ajwain

      5.     ¼ tea spoon Asafetida

      6.     ½ teaspoon red chilly powder

      7.     Kadhai and oil to fry

      8.     milk or water

      Method:

      1.     Mix oil, salt, asafetida, ajwain and red chilly powder in rava. Add water to bind rava into dough  
            using milk (preferably) or water so that it can be rolled without flour.

      2.     Cover the dough and keep it for an hour.

      3.     Make small balls out of it and roll small poories 0.4 cm thick and 4 cm in diameter 
           approximately.

      4.     Heat the oven to 200 degree celcius and bake the mathries for 5-7 minutes.

      5.     Alternatively, heat oil in a kadhai. Deep fry the poories on low flame till golden brown.

      6.     Serve when cooled.  Matharies can be stored for seven days.

An evening in The Barking Deer Brewpub & Restaurant

This truly amazing restaurant - The Barking Deer Brewpub and Restaurant, is situated in Todi Complex, Opposite Phoenix Mills, Lower Parel, Mumbai. The Founder and Managing Director Mr. Greg Kroitzsh invited the Mumbai food bloggers for tasting beer on a Friday evening. We reached there at 7:30 pm. As soon as we reached there, we were given a warm welcome. The interiors of the restaurant caught our eyes – low ceiling and soothingly dim lit restaurant provides a warm and inviting ambience. By 8’oclock, the beer pub was completely occupied by the guests. The waiters were well trained to take care of each and every person. The Managing Director, the Master Brewer and the Master Chef were introduced to all. A good host is the one who gives personal attention to the guests. All three of them came to each table, interacted with people and showed their hospitality.

We were served five-course meal.  The first course was the Cheddar cheese sticks and the Buffalo wings paired with the Heineken beer. Heineken beer is a Lager beer and it leaves a little dryness in the mouth due to the European Hops. The beer helps in dissolving the fatty richness of the food served.

The Potato skins and the fried calamari paired with the Amstel beer were served as the second course. Amstel is also a Lager but slightly sweet as it is brewed with caramel malt. It compliments very well the fried food as it also helps in cleaning the fatty palate of the food items paired.

The third course of meal included veg stew and chicken waterzooi along with Hoegaarden beer. This beer is brewed with coriander and orange peel. It goes very well with the rosemary flavour of the veg stew and the spring vegetables in the chicken waterzooi. The beer also helps in balancing the rich flavours of the food items served.

The fourth and the main course of the meal was of cottage cheese steak with orange reduction and the Lamb shanks. The beer that was served with it was Leffe Blond Abby Ale.

Talking about Leffe, it is a Belgian Ale, which leaves a peppery aroma when one drinks. The reason for this peppery taste is the high temperature at which it is fermented. The peppery taste of the beer goes really well with the food. In fact, since Leffe has high alcohol content, it should be consumed with the main course which has a strong flavour by itself.

The last course of meal was the dessert Creme Brulee. To compliment its coffee and chocolate, London Porter brewed with black malt and chocolate malt. These malts are the varieties of malts and go very well with any dessert which is cooked in coffee and chocolate. London Porter is a low carbonated beer and helps in regenerating the chocolate flavour in Creme Brulee.

Overall, we had a fantastic evening. Interaction with the Managing Director, Mr. Greg Kroitzsh and the Brew Master was great. Far from their homeland, the twosome are doing their best in spreading awareness  among people about the taste of different kinds of beer. It was a nice gesture to present a hamper with of  a beautiful beer-glass to all guests present.