Chia seed Cookies

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Finally the cake is done, cut and eaten and I can pack up my cake fears and store it away until next year. I was worried the entire day about what the husband would think about the cake, if he would like it or not. The problem is that if he likes the cake, he would say, ‘you bake so well. You should do it more often’ and if he doesn’t he would say, ‘you had to bake just one cake in the entire year and you could still not get it right?’ It is like being between the devil and the ….well, devil. I was so frightened of frosting that I finished innumerable long pending activities in a bid to postpone the frosting. Finally I started frosting just an hour before the husband was due to arrive and finished it in time. 

He was so surprised seeing the cake that he couldn’t say a word. I like that!

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I am terrified of eggless cakes. It is either a jinx or I am doing some humongous error each time because they never ever turn out good. When I told my parents about my annual cake baking adventure, they suddenly professed a desire to taste some of it. Since I am off to visit them tomorrow, I figured I had to take some over for them. But they don’t eat eggs and the only thing I am more scared of than baking eggless cakes is offering them to my perfectionist mom. Then when I baked my usual egg version of the cake, it turned out to be a disaster. It tasted really good but surprisingly the structure was off. Then I luckily landed on a eggless cake recipe which to my absolute shock, turned out really good. So yay for me! I got to eat a lot of cake because of this entire chaos and I got a decent enough cake for the husband to cut and celebrate his birthday. 

Now on to the real dish of this post -these a,axing lemon flavoured chia seed cookies. I made them quite big and eating one was quite a task and the daughter finished half with significant effort. So if you want, you could make smaller ones for it to be more manageable. But otherwise this is an amazing cookie recipe. It was a vegan recipe which I adapted to my requirements. I used yogurt instead of applesauce and buckwheat flour instead of almond flour to keep it protein rich. I absolutely loved the coconut oil flavour and fragrance from the cookies. This is a one bowl recipe and so it is as easy as it is chewy and flavorful.

I have been telling you too many stories today. Off to the recipe now –
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Protein – Chia seeds, Buckwheat flour

Recipe adapted from here

Makes 10 large cookies

WHAT WE NEED

Lemon zest                      1 tbsp

Lemon juice                     2 tbsp

Yogurt                                3 tbsp

Chia seeds                         2 tbsp

Semi solid coconut oil    3 tbsp

Sugar                                  1/3 cup

Buckwheat flour               1/4 cup

All purpose flour               1 cup

Baking powder                   1 tsp

Salt                                         1/8 tsp

Sugar & salt for coating
WHAT TO DO

  • Mix the lemon zest, lemon juice, yogurt, coconut oil, chia seeds and sugar in a bowl till the sugar dissolves
  • Set it aside for 2 minutes
  • Add the buckwheat flour, all purpose flour, baking powder and salt and mix well to form a dough
  • The dough needs to be soft. If it is too sticky, add 1 tbsp of flour. If it is too dry then add few drops of oil or water and mix
  • Chill the dough in the refrigerator for 15 minutes
  • Preheat the oven to 175C
  • Line a baking tray with parchment paper
  • Mix 1 tbsp of sugar and a generous pinch of salt in a plate
  • Take out the dough from the refrigerator
  • Take a small pinch of dough and roll it into a smooth ball
  • Roll the ball in the plate mixed with sugar and salt
  • Place it on the baking tray and press it down so that it is flat
  • These cookies don’t spread much and so you don’t need to leave too much space between 2 cookies on the baking tray
  • Bake for 10-11 minutes and cool for 10 minutes
  • Store at room temperature for 2 days
  • Enjoy them with some milk!

NOTES

  1. The buckwheat flour can be replaced with almond flour, wholewheat flour or all purpose flour
  2. Buckwheat flour tends to absorb more moisture making the dough a little dry. If you are not using buckwheat then reduce the yogurt to 2 tbsp
  3. You can add a pinch of turmeric to get the yellow colour
  4. Semi solid coconut oil is when the coconut oil starts solidifying during cooler weather and is not easy flowing liquid

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This is my post for the Mega Marathon under the theme, ‘Protein Rich Dishes’.
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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

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Grissini

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When you have a kid, you assume certain things, things like you can influence the kid’s behavior. The practical side of you points out that the influence may be significant in the first few years and less so as the years go by. But you expect to have some control on your kid. Then the Gods and your mother laugh at you when the dear kiddo turns out to be a person of her own as early as a year old and you are staring dumbstruck. I always thought I could influence my daughter’s food habits. I figured I would provide her with a good variety right from the beginning helping her to have a diverse palette and score one over genetics. But that was not to be. She inherited her palette from her father and my mother and so loves the typical traditional south Indian food of sambhar and rice and pickle. I tried hard to get her to like bread and cheese. Okay, okay, it was pizza. But how can a kid not like pizza? She can if she has a father who stoically takes his wife for an Italian dinner and a grandmother who grumbles when she crosses a pizza parlor. The daughter, being polite, would take a single bite, declare it wonderful and then, much to my dismay, refuse to touch it again. Finally, during this mega marathon, she has liked quite a few of my preparations with today’s dish being her favorite. She actually came for seconds, thirds and many after. Hurrah!

Today’s dish has a rather interesting history. It originated in Torino in Piemonte, a region of northwest Italy. The most popular origin story is linked to the health problems of Duke Vittorio Amedeo II of Savoy.  It was invented around the end of the 17th century by  a baker, Antonio Brunero who was commissioned to create something that the young duke could digest. Antonio decided to take a part of the dough use to make ghersa, a typical bread of Torino, and stretch it out into long, thin strips. Once baked, the thin bread sticks were crisp and easy to digest. In the France of Louis XIV someone attempted an imitation, by getting to Paris two craftsmen from Turin, but the air and water of the Seine were not so good and the results were modest. Napoleon sent regularly imperial couriers in Turin to stock the grissini because they seem to relieve his ulcer and called them ‘little sticks of Turin’.

They were initially the length of a pencil but nowadays they are popularly used as table center pieces during dinner and each stick is sometimes a foot long.  They are crisp all the way through and can be flavored with various herbs, seeds, and spices. They are most commonly wrapped with paper-thin slices of prosciutto for a classic presentation, but they’re equally delicious served just as they are.

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Country – Italy

Makes 15-16 breadsticks

Recipe adapted from here

WHAT WE NEED

Whole wheat flour                              1/4 cup

Warm water                                          6 tbsp

Honey                                                     1/2 tsp

Instant yeast                                          1 scant tbsp

All purpose flour                                  3/4 cup

Extra virgin olive oil                            1 1/2 tbsp

Salt                                                           3/4 tsp

Flavoring of your choice – dried rosemary, thyme, oregano, cumin seeds, caraway seeds, sesame seeds, etc.

  • Mix all the ingredients together till combined together
  • Knead for 5-7 minutes in a mixer or till smooth and shiny
  • Shape the dough into a ball and keep it in a greased bowl and cover with cling wrap until doubled in volume
  • Line the baking sheet with parchment or grease it well with olive oil
  •  If you are making more than one variety of breadsticks then divide the dough into as many equal parts. I divided the dough into 2 parts for 2 different flavors
  • Mix your chosen flavoring into the dough and knead for a couple of minutes. If you are mixing any seeds like sesame, etc then don’t mix into the dough
  • Roll out each part into a rectangle. The length of the rectangle is decided on how thin you can roll and the size of your baking tray
  • Cut the dough into finger width straight lines and roll each one into a rope ensuring they do not tear away in the middle
  • If you are adding seeds, then spread it as a straight line upto the length of your bread sticks
  • Roll over each rope on the seeds which will stick on
  • Place the ropes on the baking tray 1/2″ apart and let them rest for 15-20 minutes
  • Preheat the oven to 220C
  • Bake for 5 minutes and then rotate the pan once and bake again for 4-5 minutes or till it is golden brown in colour
  • They can easily blacken because the sticks are thin. So keep watching the oven once the pan has been rotated
  • Cool on a wire rack and store in an airtight container upto 3 days
  • Enjoy!

These sticks can be served with soup or a dip of your choice. They are also perfectly tasty when you just bite into one of them.

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This is my post for the Mega Marathon under the letter ‘G’.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75

Ragi Idli

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The name of this dish is simply Ragi Idli but in my opinion it should be renamed to ‘Life saver’. The other day, I woke up later than usual and had to get the breakfast ready for the husband while simultaneously managing the daughter and our domestic help so that he could catch his office bus which is the only mode of transport to his office situated in the middle of nowhere. (That is a story for another day.) I had this recipe on hand since I had to make another dish for this month’s BM and it totally saved me. It does not take too long and is nutritious cum filling which are the exact criteria needed to get into my regular recipe roll. So here goes –

Makes 12-14 medium sized idlis

Recipe from here

WHAT WE NEED

Ragi flour                             1 cup

Rava / Sooji                          1 cup

Curds / Yogurt                    1 cup

Oil                                           5 tsp

Mustard seeds                    1/2 tsp

Curry leaves                        1 sprig

Ginger, grated                    1″

Eno fruit salt                       1 tsp

Salt

Water

 

WHAT TO DO

  • Mix the ragi flour, rava and curds in a bowl
  • Add salt and around 1/2 cup water to make a thick idli batter
  • Let it rest for 10-12 minutes
  • Heat 2 tsp oil in a small pan and once it is hot, add mustard seeds and curry leaves
  • Add these to the idli batter and mix well
  • Add some more water if the batter is too thick. The batter should fall smoothly and not in blobs
  • Add the balance 3 tsp oil, ginger and eno fruit salt and mix well. The Eno fruit salt can be replaced with 1/2 tsp baking soda
  • Pour the batter in the idli moulds and steam for 12 minutes
  • Let it rest for around 5 minutes before opening.
  • Dip the tail end of a spoon in some water and use it to unmould the idli from the mould
  • Serve hot with chutney or sambhar or molaga podi (gunpowder / chilly powder)
  • Enjoy!

 

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This is my post for the Blogging Marathon under the theme – Ingredient by Mail.

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Check out the Blogging Marathon page for other marathoners doing this BM.

Ragi Muffins

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This is my second recipe with ragi as the main ingredient per our theme of ‘Ingredient through mail’ where a pair of bloggers exchanged ingredients and had to cook with it. Padma of Plantain Leaf gave me ragi as the ingredient with which this is my second recipe after the chewy Ragi Bread I posted yesterday.

I found some interesting facts about Ragi from this new book that has me totally fascinated – A Historical Dictionary of Indian Food by K T Acharya.

  • Ragi, also called finger millets, derives from Uganda in East Africa.
  • Ragi grains have been found in western and southern India since 2000 BC and it is called ‘nrtta-kondaka’ in Sanskrit which means the dancing grain.
  • That could also be why it is called ‘nachni’ in Maharashtra, also a reference to dancing.
  • In the days gone by, kings used to honour poets with food made with ragi, milk and honey.

Isn’t that interesting?

To make these muffins, I modified the recipe of Banana Honey Muffins which I made in December to include ragi. The results were good enough for the daughter to agree to eat them as a snack.Mission accomplished!

Makes 12 mini muffins

WHAT WE NEED

All purpose flour                        3/4 cup

Ragi flour                                      1/4 cup

Brown sugar                                 1/4 cup

Salt                                                  1/4 tsp

Egg                                                   1

Milk                                                 3/4 cup

Banana, medium overripe        1

Honey                                              3 tbsp

Oil                                                     3 tbsp

WHAT TO DO

  • Preheat the oven to 200 C
  • Mix the flours, sugar and salt in a bowl
  • Mix the egg, milk, honey and oil in another bowl
  • Mash the banana well and add to the egg mixture
  • Add the wet ingredients to the dry ingredients and combine
  • Line a muffin tray with muffin cups or grease the muffin tray well
  • Pour the batter in the muffin cups to little over 3/4 full
  • Bake for 12-15 minutes or the toothpick comes out clean
  • Cool for 5 minutes
  • Serve warm
  • Enjoy!

Top the muffin with a smear of Nutella or other chocolate spread to tempt your little one to finish it in one go!

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This is my post for the Blogging Marathon under the theme – Ingredient by Mail.

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Check out the Blogging Marathon page for other marathoners doing this BM.

Rosemary Cornbread

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When people move between countries, they take the best of what is available in the country of origin that would not be available in the country of destination. eg people who move from Malaysia to India would ideally buy furniture or electronics because the former is seen to be of better quality and the latter available at a lower price. But there are still others, like me, who stuff their suitcases with cornmeal, spelt flour and rye flour because they are not available in India.

My original plan was to use these and make some fabulous breads this month. But so many things got out of hand that I couldn’t manage any of that.I thought I should make at least one such loaf and thankfully I managed it for the last post of this year.

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I made some cornbread last year and absolutely loved it. This is my second cornbread and it is of the sweeter variety but with the amazing fragrance of rosemary to go with it. Do try.

Recipe from here

Makes one 9″ loaf

WHAT WE NEED

Yellow cornmeal                                   1 cup

All purpose flour                                   1 cup

Baking powder                                       1 tsp

Baking soda                                             1/2 tsp

Salt                                                             1/2 tsp

Dried rosemary                                       2 tbsp

Eggs, large                                                2

Sugar                                                          5 tbsp

Buttermilk                                                2/3 cup

Extra virgin olive oil                              2/3 cup

 

WHAT TO DO

  • Preheat the oven to 220C
  • Grease the loaf pan and line with parchment paper
  • Take cornmeal in a large bowl
  • Sift the flour, baking powder, baking soda and salt into the bowl
  • Add rosemary and mix all of them together
  • Take eggs, sugar, buttermilk and oil in another bowl
  • Mix them with a hand blender on medium speed until combined
  • Then lower the speed and add the flour in 2 batches
  • Mix the first batch well before adding the second one and mix until just combined
  • Transfer the batter to the loaf pan and bake for 20-22 minutes or till the tester comes out clean
  • Cool it in the mould on a wire rack till it cools completely
  • Serve with honey and butter or salsa
  • Enjoy!

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This is part of the Bake-a-thon 2016


Sweet Potato Bread

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Sweet potato bread has been on my to-do list for over a year now. We got amazing sweet potatoes in abundance in Malaysia which made me try and include it more in our diet. I tried quite a few recipes with it and the daughter was too pleased with most results. But somehow I missed making the bread even though I read a lot about it. We used to get a different variety of sweet potatoes in Malaysia which was dark pink outside and a pretty orange colour inside which is different from a much lighter shade of those we get here in Bangalore.

So finally I ticked off this item and made the sweet potato bread and can now understand why so many people rave so much about it. It is definitely a must try and since it is sweet potato, it is a total guilt free indulgence not to mention its popularity with kids. Don’t know why I waited this long. So here goes –

Recipe from here

Makes one 7″ loaf

WHAT WE NEED

Sweet potato purée                   1/2 cup

Canola / sunflower oil              1/4 cup

Light brown sugar                      1/4 cup

Water                                              3 tbsp

Egg                                                   1

Vanilla essence                             1/2 tsp

All purpose flour                          1 cup plus 2 tbsp

Granulated sugar                          6 tbsp

Baking powder                               1 tsp

Salt                                                     1/4 tsp

Walnuts, chopped                         15-18

Ground cinnamon                         1/2 tsp
WHAT TO DO                           

  • To make sweet potato purée, steam a medium sized sweet potato for 15 minutes till it is of mashable consistency. Peel it and mash with a fork and mix it with 1 tbsp water in a blender for a smooth purée.
  • Preheat the oven to 180C
  • In a large bowl, mix together the purée, oil, light brown sugar, water, egg and vanilla
  • In another bowl mix the flour, baking powder, granulated sugar, cinnamon and salt
  • Combine the wet ingredients with the dry ingredients
  • Coat the walnuts with a little flour and stir it into the mixture
  • Grease the loaf pan and line it with parchment paper
  • Pour the batter into the loaf pan and bake for 60 minutes or till the tester comes out clean
  • Take it out of the oven and let it cool in the pan for 10 minutes
  • Unmould it and let it cool completely on a wire rack
  • Enjoy!

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This is part of the Bake-a-thon 2016


Bread Au Gratin

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Shakespeare asked ‘what’s in a name?’ I am sure he would change his mind if he saw today’s world. The name makes so much of a difference. Even regular simple things are enhanced by a fancy name. Our curiosity is piqued, our temptations increase and we get that impulse to buy the fancy stuff just to see what the fuss is all about. Similarly when I heard the name of this dish on Venkatesh Baht’s show, I conjured up very droolworthy images in my head and wanted to try it immediately. Fortunately for me, the recipe is simple and I could rustle it up quickly.

On the show, he went on to make white sauce and sauté veggies and mix them and stuff them in the bread. I was lucky that I had some leftover pasta that I made for my daughter the previous day. I used that as the stuffing and finished the entire dish in a flash. So here goes –

Serves 2-3

WHAT WE NEED

Bread slices                                      6

Leftover pasta                                 1/2- 3/4 cup

Cheddar cheese, grated               5 tbsp

 

WHAT TO DO

  • Preheat the oven to 250C
  • Cut off the edges of all the bread slices
  • Use a cookie cutter or small cup and cut a round shape at the centre of 3 of the bread slices such that it has a hole in the middle
  • Place one such slice on top of a regular bread slice and make 3 such pairs of bread slices
  • Fill each pair with the pasta till the hole in the top slice of the bread is full
  • Top generously with grated cheese
  • Bake for 6-7 minutes and broil for 3-4 minutes till the cheese starts to turn golden brown
  • Slice them into two and serve warm with ketchup
  • Enjoy!

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This is part of the Bake-a-thon 2016


Burger Buns

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I have been planning to make burgers from scratch forever now. Finally I achieved this grand ambition last month when we had the Burger theme for the Blogging Marathon. Smart girl that I am, I immediately saved up the burger bun recipe for Bake-a-thon. So here it is.

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Recipe from here.

Makes 4 buns

WHAT WE NEED

Lukewarm water                          1/4 – 1/2 cup

Butter, room temp                       1 tbsp

Egg, small                                       1

All purpose flour                          1  3/4 cup

Sugar                                                2 tbsp

Salt                                                    3/4 tsp

Instant yeast                                  1 1/2 tsp

Melted butter                                 2 tbsp

WHAT TO DO

  • Mix all the ingredients in a large bowl to form a dough
  • Set aside in a greased bowl for an hour or till the dough doubles in bulk
  • Punch down the dough and divide it into 4 parts
  • Roll each part into a round bun and place them on a greased baking tray
  • Set aside for an hour or till the buns appear puffy
  • Preheat the oven to 190 C
  • Brush the buns with half of the melted butter
  • Bake in the oven for 12-15 minutes till the top of the buns are golden brown
  • Remove from the oven and brush with the balance melted butter
  • Cool the buns on a wire rack
  • Enjoy with a patty of your choice!

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This is part of the Bake-a-thon 2016


Banana Honey Muffins

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Life is full of wonderful little surprises. One such is this banana honey muffin I made. I needed to have muffins for my continental breakfast spread I made for the Thali theme last month. I was in a tearing hurry because I need to finish cooking and clicking by 10 in the morning else the sun is gone and my pictures look worse than ever. I did not even have any fruit to whip a muffin with and so I searched for a simple vanilla muffin. One thing led to another till I came across this recipe which had honey in it. I have been wanting to bake with honey for a while and so I picked it. Then I remembered I had a couple of small sad looking bananas which my daughter refused to eat and the husband wanted to throw away. But the baker in me would allow no such thing and they also found their way happily into this muffin batter.

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To cut a long story short, these are very easily made and turn out soft and delicious. So do try them when you are at the mercy of your sweet tooth. The recipe can easily be doubled. Actually, I have halved all ingredients except for the egg. Here goes –

Adapted from here

Makes 8 mini muffins

WHAT WE NEED

All purpose flour                              1 cup

Sugar, white or brown                    1/4 cup

Baking powder                                  1 1/2 tsp

Salt                                                        1/4 tsp

Egg                                                         1

Milk                                                       1/2 cup

Bananas, small overripe                 2

Honey                                                   2 tbsp

Oil                                                          2 tbsp

 

WHAT TO DO

  • Mix all the dry ingredients, ie flour, sugar, baking powder and salt in a large bowl
  • Mix all the wet ingredients i.e. oil, egg, honey and milk in another bowl
  • Mash the bananas thoroughly and add to the wet ingredients
  • Add the wet ingredients to the dry ingredients till they are completely mixed
  • Preheat the oven to 200C
  • Line a mini muffin tray with muffin cups or grease the muffin tray well
  • Fill the muffin cups to three fourths full
  • Bake for 10-12 minutes or till the toothpick inserted comes out clean
  • Cool for 5 minutes
  • Serve warm
  • Enjoy!

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This is part of the Bake-a-thon 2016


Via Milano – brunch review

This weekend, the husband, daughter and I were to head to Mysore for a long awaited weekend trip. But due to various reasons, we did not. The husband, in his brief guilty conscience, promised me a delicious lunch of my choice. Poor guy! He spoke to soon.

After spending extensive time on the internet, particularly the various restaurant review sites, we were undecided. Suddenly, the husband had a flash. He remembered that his colleague has suggested an Italian place which had a good buffet and the name of the restaurant began with a ‘L’ or an ‘M’. He did not remember anything else, not even the location. Me, the genius, ‘Googled’ and ‘Googled’ till Google almost gave up. Finally I discovered Via Milano and the husband’s memory agreed it to be the one. We made reservations for the Sunday brunch.

Via Milano is in Koramangala, near Sony Centre on the third floor. One of my must haves in a restaurant is good parking space. You would laugh if you are not a resident of Bangalore. Else, you would completely understand. Well, this one has valet parking. Good beginnings! Thanks to the traffic, we reached more than 20 minutes late but they were nice to keep our reservation.

Once, they saw my little girl and her pram, they showed us to a corner where we could keep her comfortable and also not be in the way of the other patrons. That was a relief. I feel mighty uncomfortable if I need to keep adjusting the pram for others to move about. The large glass walls gave us a good view of the street and we settled down comfortably.

God! I have written more than a page and still not a word about the food. Damn me!

Anyways, we had the option of choosing between the brunch with or without alcohol. Driving plus daughter does not bode well for a meal with alcohol. So the husband and I settled for the mocktail meal. Between the two of us, we tried 4-5 mocktails, all of which were good. But, it was kind of surprising that every one of them had pineapple in them which set me wondering about people who don’t like pineapple. I did, so no worries there. The appetizers were plenty and visually very appealing.  They had bruschetta, baked and stuffed mushrooms, eggs, hummus and pita bread and a large variety for toppings including dry fruits, fried garlic, etc. I was wondering why was hummus and pita bread a part of an Italian spread. But then, I love both of them and hence decided to eat without getting into too much detail. The non-veg section had prawns, chicken, fish, etc. I don’t eat them but they did look delicious.

The next on the menu was the pasta. They only had three varieties which were the more common ones – spaghetti, penne and fussili. I was looking for more variety. The vegetarian toppings were totally yummy. I had broccoli, corn, olives, mushrooms with the white sauce. I am kinda proud about my white sauce but this one was simply out of this world. The husband, though was loyal to say mine was better.

The pizza was a thin crust one with cheese and tomatoes. It was also very delicious  and I had over three slices. Guilty pleasures! The main course consisted of khus-khus rice with mixed vegetables, lasagna and eggplant broccoli roll. I did not like the rice dish too much. Not that it was bad but the others were much better. The lasagna was succulent and well cooked. The eggplant broccoli roll was outstanding. It was a simple dish with fantastic results. I plan to try making something similar at home. Fingers crossed.

We could hardly eat anything after this heavy a meal but it also seemed like a sin to miss out on the desserts. So we called for those as well. The dessert platter had vanilla panacotta, chocolate mousse and tiramisu. The vanilla panacotta was nice but not exceptional and seemed a little bland or it could just be my anti-vanilla bias talking. The mousse was light, airy and melted in my mouth. It was not too sweet and one did not feel like one had actually had the dessert. The tiramisu was fresh and soft and a dream finish to an awesome meal.

A quick word about the service – The people at Via Milano were extremely friendly and informative. Despite it being a buffet, they took pains to actually walk me through the dishes enquiring about my preferences and making smart recommendations. The service was quick for the made-to-order items as it was for the bill. They were even nice enough to enquire if I needed a juice or something else to give my daughter. Haven’t seen this kind of attention in a long time now. Definitely a kid friendly place!!!

Another fun aside was that coincidentally most of the other tables also had at least one kid. So, it was fun mingling around with other patrons.

All in all, it is definitely recommended to visit Via Milano for a happy Sunday Brunch!

Via Milano