Tucked inside a quiet Ballygunge Place lane is Alla Bella Mozzarella, the newest Italian restaurant in town. My friends Poorna and Shikha were speaking very highly of this new restaurant so on Mother’s Day, I dropped in with my parents. It’s only been a couple of months since Alla Bella Mozzarella opened but the restaurant has already become really popular. We went in around 1 pm and only a few tables were available. Within 15 mins those got booked too and then, there were people standing outside waiting to get a free table. Queues in front of a restaurant can only mean one thing. Good food and yes, Alla Bella Mozzarella serves really good Italian food!
Hiya everyone! I had asked on my Facebook page if you would be interested to know about recipes and you guys said yes, so here is the post. These recipes are very interesting because they all have a common ingredient – beer and they are very easy to make! Beer contains barley and hops so it imparts a subtle sweetness that accentuates the flavor of meat, vegetables, fish and even desserts. If you have never used beer in your food before, do experiment and let me know how they turn out 🙂
Thank you Molson Coors Cobra India for sharing the recipes.
Beer Batter for Onion Rings
- ¼ Cup. flour
- ¼ Cup. cornstarch
- ¼ Cup. beer
- ¼ tsp. pepper
- ½ tsp. seasoning salt
- ¼ tsp. paprika
- 2 egg whites, beaten
- Onions, sliced as rings
Combine first six ingredients in a small bowl. Fold in beaten egg whites into batter. Dip onion rings into batter and then deep fry until golden.
Beer Battered Fish
- ¾ Cup. beer
- 2 eggs, separated
- ¾ Cup. flour
- ¾ tsp. salt
- 1 ½ tsp. vegetable oil
- ¼ tsp. garlic powder
- 25 to 30 pan fish
Let beer stand at room temperature until it goes flat (approximately 45 minutes). Beat egg whites until stiff. In a separate bowl, beat the beer, flour, salt, oil and egg yolks together until smooth. Fold in egg whites. Dip each fillet in the batter separately and then fry in melted shortening, about 5 to 7 minutes until brown. Turn and brown other side.
Beer Battered Fried Vegetables
- 2 Cup. all-purpose flour
- 1 ½ Cup. beer
- 2 eggs
- 1 Cup. milk
- Salt and pepper to taste
- 2 Cup. vegetable oil for frying
- 1 carrot, cut into thick strips
- 1 onion, sliced into rings
- 6 fresh mushrooms, stems removed
- 1 green bell pepper, sliced in rings
In a medium bowl, mix together 1 ½ cups flour and beer with a wooden spoon; let stand for at least 3 hours at room temperature. Mix eggs and milk in a small bowl. In a separate bowl, mix together ½ cup flour, salt and pepper. Heat oil to 375°. Dip each vegetable in the egg and milk mixture. Next, dip the vegetable into the flour and seasoning mixture; finally dip the vegetable in the beer and flour mixture. Place the vegetables into the oil and fry until golden brown.
Deep Fried Beer Chicken
- 1 ½ Cup. flour
- 1 T. margarine, melted
- 1 egg, beaten
- 1 Cup. flat beer, room temp.
- 2 lbs. chicken, cut, washed and patted dry
- Oil for deep frying
At least 4 hours before cooking (can be done night before), mix flour, margarine, egg and sufficient beer to make a thick paste. Spread over chicken parts; cover and refrigerate. Heat 2” to 3” oil in deep fryer to 365°. Fry chicken pieces, a few at a time, for 15-20 minutes or until golden brown. Be sure to move the pieces around in the oil so they do not stick, but turn them carefully so the coating does not break off. Drain on paper towel before serving.
Easy Beer and Ketchup Meatballs
- 1-28 oz. bottle ketchup
- 24 oz. beer
- 1 ½ lbs. ground beef
- 2 tsp. garlic powder
- 1 onion, chopped
Preheat oven to 400°. Place the beer and ketchup in a slow cooker on high setting and allow to simmer. Meanwhile, in a large bowl, combine the ground beef, garlic powder and onion, mixing well. Form mixture into meatballs about ¾” in diameter. Place meatballs in a 9 x 13” baking dish. Bake at 400° for 20 minutes. Transfer meatballs to the slow cooker with the beer and ketchup and simmer for 3 hours; sauce will thicken.
When a hardcore non-vegetarian girl received an invite from ITC Sonar for a tasting of pure vegetarian Sheherwali cuisine, her first reaction was “Sounds interesting but how do I have a whole meal without fish, meat, potato, garlic and onion??”. It was the first time she heard about the Sheherwalis, the Jain community from the havelis of Murshidabad and she spent some time researching on their history and their food. She got really interested and eagerly looked forward to her meal at the ITC Sonar Eden Pavilion.
The Sheherwalis have been living in Bengal for almost 300 years. The Jain families who came to Murshidabad became a close knit community with their distinct culture, demeanor, style, food and way of living. They adapted to their new environs, and migrated to a new lifestyle in empathy with local customs, practices and values. The love of food, especially all things sweet, is an accurate label for any Sheherwali. Food features prominently in this community, evolving passionately through their 300 year history in Bengal. Sheherwali cuisine is a vegetarian’s paradise, in which Bengali meets Rajasthani, Afghan, Mughal, Awadhi and several European culinary practices making it a unique mix of ingredients and flavors that tantalizes the palate.
I first had the Burmese delicacy, Khauk Suey (Burmese Chicken Soup) nearly six years back at Chanda Dutt’s Beniapukur residence. She had still not started her extremely popular one day food festival Authentic Taste of Myanmar and we were a group of around seven very hungry men and women waiting to be initiated into the delightful world of Burmese cuisine. The Khauk Suey that day was lip smacking. I’ve had the privilege of tasting Chanda di’s food many times after that and I can say only one thing, when it comes to Burmese cuisine in Kolkata, she is ‘the boss’.
When i got an invite from The Orient to attend a Burmese Cooking Workshop to be conducted by ‘the boss’ herself, my joy knew no bounds. Why? Because it’s been quite some time since I had that Khauk Suey and I was also hoping she would make her signature red and golden pork with fish sauce (she did not but I’m waiting for the winter edition of Authentic Taste of Myanmar to gorge on it). I was also excited because till date, I’ve only eaten her food but now I would actually get to see her in action and learn how to cook these dishes.
Whenever we want to go for a team lunch or dinner from office, the choice is unanimous. It is always Barbeque Nation at Sector V. I’ve been going there since the time the restaurant opened up in Kolkata nearly seven years back and I absolutely love the place. People who stay in central or south Kolkata have been complaining that they have to come to Salt Lake to enjoy the food. Good news guys. Barbeque Nation is now open at Park Street and it is much bigger than its Sector V counterpart.