Wonderful taste of being healthy

Nestled in a quiet little lane in Jayanagar, Bangalore is Enerjuvate, perhaps the only space in the city which wonderfully combines health activities and healthy tasty food. 

I am naturally resistant to anything offered to me as 'good for health' because usually 'good for health' often turns out to be tiring, bland, tasteless and uninteresting. 

I am happy that Enerjuvate proved my previous trends wrong. Here's a photo tour of my visit to Enerjuvate...

The cafe at Enerjuvate is named as Aasan - Payasam. Aasan indicating the curated set of energy infusing physical activities like yoga, kalari, pilates,dance and Payasam indicating the tasty food you get as a reward for the workout...

I was impressed by the sleek setting and creative decor with multi level seating area offering private hangout zones...

As I enter, I was offered the very refreshing Rose Chia seed Lemon Spritser...

Sunayna Hiran, the co-founder is a true believer & follower of a healthy lifestyle. She has been practicing yoga for many years and wanted to share the positive impact with everyone around her...

Abhay, her better half has successfully battled with weight for years...

You would want to start with a completely nutritious and tasty Mezze platter. Carrot, basil and sesame hummus with vegetable sticks and crackers...

We headed to Euphoria for some rejuvenating Yoga...

The experienced instructor who is a former wrestler pushed us to do more than we believed we could...

Darshana Nahata, the other co-founder has a passion for design. We can see her imprint in the incredibly creative decor...

Antioxidant smoothie with goodness of green tea and fresh greens calms your senses after the yoga session...

The orange and chili juice provides you with the Vitamin C and tingles the taste bud with that hint of chili...

In the end the seasonal Strawberry Mojito will cleanse your palate and make it ready for the delicious meal ahead...

The menu is curated by Monika Manchanda, the forever smiling baker, blogger and food consultant...

Thai Guava Salad - When seasonal sweet guavas pair with a sour & spicy Thai style dressing, magic is created...

Watermelon delight - Dressed in a creamy vegan sauce with crunch of pumpkin seeds and hint of chili will leave you pleasantly surprised...

Avocado, Corn & Black Rice - Warm grilled corn, creamy Avacado and the wonder Indian grain black rice come together in this jar salad to create a fabulous symphony...

Tandoori Tofu with naan crisp - Warm Tandoori tofu & lentils with crisp naan bits is the salad which screams comfort meal. Who said salads need to be bland and boring...

Carrot ginger soup with millets & house salad - Sweetness of carrot balanced with sharpness of ginger together create a perfect winter solace...

Tomato Rasam with cold red rice salad - Move over tomato soup, we have a much flavorful tomato rasam to add to the spice quotient. The cold red rice salad further enhances the flavor...

Scrambled Tofu Wrap - A spiced tofu bhurji wrapped in whole wheat & jowar beetroot wrap served with red bell pepper dip...

Ragi Vegetable Pancakes - Ragi pancakes with vegetables for added crunch, served with a podi spiced vegan sauce, spicy mint chutney and house salad. This will change your mind about pancakes for good...

Pumpkin & Potato Roesti - A refreshing take on the roesti with slight sweetness of the vitamin rich pumpkin, topped with beet & carrot salad and basil flavored creamy vegan dip...

Saffron drink to wash down the food...

The pizzas are completely redefined with amaranth flour and ragi flour bases. The toppings are nutritious with vegan & no cheese options available for many of them,

Salad on a pizza is the ideal holiday-healthy combination of oranges, rocket leaves and fresh feta cheese on a ragi base to create a delicious burst of flavors...

House pesto with grilled baby corns, broccoli and garlic topped with cheese...

Honey roasted apple wedges, rosemary twigs, roasted garlic, chilies topped with feta and walnuts...

Enerjuvate offers gluten free, vegan and processed sugar free desserts that you can enjoy guiltlessly. 

A tricolor orange, kiwi, and vanilla chia seeds cake to mark India's Republic Day. This gluten free cake is the perfect dessert for that fresh citrus feel. One that leaves your sugar craving satisfied yet leaves your body happy as well...

Strawberry, banana & basil nice cream - Relish the flavor in this one...

The key to end any happy meal is a nice warm drink. Enerjuvate's infusions are based on the principle of cleansing and detox with healing and nutritious properties of herbs and spices. With options like rose & betel leaves, thyme & lemon, rosemary & orange they are fitting end to the delicious and wholesome meal or a quick recharge for people on the go... 

One can always expect to walk in at their boutique called #HEP and find some new products that stand out in design, craftsmanship and utility, carefully curated by the founders from across India...

Overall, the experience was both energy infusing and rejuvenating. I can say with absolute certainty that a visit to Enerjuvate can make the most snooty 'health regimen' haters sit up and take notice.

Leaving you with some smiles...

Chef Workshop with Shazia Khan

Shazia Khan rose to fame when she became the 2nd runner up of the Master Chef India Season 2. 

I was invited to Shazia Khan's Celebrity Chef Workshop at Phoenix Market City, Bangalore. Here's a photo tour and recipes... 

Venue was the very elegant Copper Chimney restaurant at Phoenix Market City...

Shazia's first dish was Grilled Cottage cheese, peppers with pineapple, cherry tomato relish...

Pineapple and cherry tomato relish...

Here's the recipe for pineapple and cherry tomato relish

Ingredients
4 pineapple slices (grilled and diced)
12-15 cherry tomatoes (cut into halves)
2 tbsp vegetable oil
3 dried red chilies (broken into halves)
1 tsp Cumin Seed
2 stick of cinnamon
2 tbsp brown sugar
1/2 tsp salt

Method

1. Heat the oil in a saucepan and when it is hot put in the chili, Cumin and cinnamon and fry for 30 seconds.

2. Add pineapple, sugar and salt and cook for about 5 minutes, now add the cherry tomatoes and cook for a minute till they are soft.

Grilling Paneer and Peppers...

Here's the recipe for the grilling and marinating part...

Ingredients
500 gms Cottage cheese/ paneer (Cut into round shape)

1 each Red, green, yellow peppers ( diced)

1 tbsp butter

Marinade

1 tsp garlic paste
1 tsp coriander powder
1 tsp yellow chilly powder
1 tsp kasoori methi powder
 2 tsp chat masala
11/2 tsp cumin powder
2 tsp honey
15 ml mustard oil
15 ml oil
Salt

Method

1. In a large bowl combine the ingredients for the marinade.

2. Add the paneer and peppers. Allow to marinate for 1/2 hour.

3. Heat butter in a grill pan, and grill the paneer and peppers.

Garnish with Green chutney, micro greens...

Up next is Smoked Subz Kabab(veg) with Lavash. Let's start with Lavash...

Here's the recipe for Lavash (Crispy pita bread)

Ingredients

1 tsp sugar

7 gms yeast(dry instant yeast)

1/2 cup warm water

3 cups flour (maida)

1 tsp salt

1 tbsp olive oil

1 cup warm Water

3 tbsp sesame seeds (mix of black and white)

Method

1. In a bowl add yeast, sugar, warm water, mix and keep aside for 10 minutes.

2. In a bowl combine flour and salt, make a well in the centre add the yeast mixture, start mixing, adding some warm water till the dough comes together.

3. Knead till you get smooth dough.

4. Apply olive oil to the dough, cover and keep in a warm place till it doubles in size.

5. Press the dough lightly to remove air and knead again

6. Divide the dough into small portions, roll into small circles. With the help of a fork make holes, sprinkle some sesame seeds. Place them on a greased baking tray.

7. Preheat the oven at 220C, bake the pita till crisp. (halfway through, remove from oven cut into triangles and bake again till crisp)

8.    Remove from the Oven.

9.    Place the subz kabab on lavash and serve.

Sabz Kabab is made of vegetables like raw banana, yam etc...

Here's the recipe for Sabz Kabab...

Ingredients

300 gms Yam
1 raw banana
75 gms Split Bengal gram/channa dal
2 Cinnamon Sticks
3 pods cardamom
3 green chilies
25gms onion (deep fried)
25 gms Cashewnuts (fried till golden brown)
 2 tbsp Gram flour/ besan
 Salt
3 tbsp oil
4 Cloves
1 tsp ghee/clarified butter

Method

1. Pressure Cook yam, banana with skin, channa dal, cinnamon, cardamom, green chilies with enough water until it's done. (There should be no water present after it's cooked, if present reduce it

2. Allow it to Cool down, remove the banana skin and mash into a smooth mixture

3. Blend the onion and cashew nuts into a smooth paste, add it to the yam and banana mixture
Add salt and give it a good mix.

4. Place the mixture in a large bowl, make a well in the centre, place a live coal

5. Put the cloves on the coal, spoon the ghee over it and immediately cover, set aside for 15 minutes

6. Add the besan, mix well, make small patties and shallow fry till done.

Garnish with pickled radish, micro greens and cucumber strips

 Up next is Lebanese Chicken Skewers...

Here's the recipe...

Ingredients

600 gms chicken (boneless thigh pieces Cut into cubes)

15 bamboo skewers

2 tbsp oil for frying

Marinade

2 tbsp hung curd

4 Kashmiri dry red chilies (boiled in a little water)

1 tsp ginger paste

1 tsp garlic paste

1 tbsp tomato paste

1 lemon juice

1 tsp Spice mix

1 tbsp olive oil

Salt

Method

1. Blend hung curd and chilies in a mixer.

2. Remove in bowl and add all the remaining marinade ingredients

3. Add the chicken pieces cover and refrigerate for 4-5 hours

4. Thread the pieces marinated Chicken on the skewers.

5. Heat 2 tbsp oil in a grill pan and fry the chicken on both sides, till done

6. Serve hot with yogurt garlic dip.

For yogurt garlic dip

Ingredients

1/2 cup hung curds

3 tbsp mayonnaise

1/2 tsp garlic paste

1/2 tsp lemon juice

Salt

Method

Whisk all the ingredients in a bowl until smooth.

For spice mix

Ingredients

2tbsp black pepper

2tbsp chili flakes

2 tbsp cumin

1 tbsp coriander seeds

1 tbsp cardamom

1 tbsp cloves

4-5 cinnamon sticks

½ tbsp all spice(kabab chini)

1/2 tsp nutmeg

Method

1.    Dry roast all the ingredients, keep aside to Cool.

2.    Blend in a mixer to a fine powder and store in a air tight container, and use as required.

Garnish with, cucumber strips, purple cabbage, micro greens, pomegranate seeds. Labanese Chicken Skewers is also known as Shish Tawook. It is the marinating with the spice mix that makes the chicken soft and juicy...

The audience...

Some interactions with food bloggers...

Let's move on to dessert. We have Molten Lava Cake Almond Crumble with Strawberry Basil Coulis...

Strawberry basil coulis is easy to make. Here's the recipe...

Ingredients

2 Cup strawberries (chopped)

50 ml mixed fruit juice

2 tbsp Sugar

4-5 basil leaves

Method

1. In a pan put chopped strawberries, fruit juice and sugar and cook till you get a thick jam add the basil leaves, blend and keep aside.

2. To Serve - Vanilla ice cream, cocoa powder, strawberries, basil leaves.

And here's the recipe for Chocolate Lava and Almond Crumble...

Ingredients

120gms semi-sweet dark chocolate

120 gms Butter

2 Whole eggs

70 gms sugar

70 gms all purpose flour/maida ( sieved)

Butter - for greasing ramekins

Method

1. Melt chocolate on a double boiler or in a microwave

2. In a separate bowl, whisk eggs and sugar until light and fluffy

3. Once chocolate is melted, remove from heat and add in butter. Mix until the butter melts.

4. Add chocolate butter mixture into the eggs, slowly and mix.

5. Add flour and fold until well incorporated.

6. Butter bottom and sides of ramekins, and pour in mixture about 3/4 way full 5- Place ramekins on a baking tray in pre-heated oven 180 C for 15 minutes.

7. De-mould and serve immediately with ice cream.

Almond Crumble

Ingredients

100 gms butter(cold cut into cubes)

100 gms sugar

100 gms flour

120 gms almond powder

100 gms chopped almond

Salt a pinch

Method

1. In a large bowl mix all the dry ingredients.

2. Add the butter and mix till you get a crumble.

3. Add the chopped almonds.

4. Place the mixture on a baking tray lined with butter paper, and bake in pre-heated oven at 160 C till light golden brown.

There was a minor set back here. The chocolate lava cake didn't come out gooey...

Shazia baked another one and this time, to everyone's joy there was the gooey molten center...

A happy ending...

Leaving you with my picture with Shazia...