Archive for July, 2013

Learn Master Chef Sanjeeve Kapoors Cooking Recipee

July 16, 2013

Hey Sanjeev Kapoor is in Bangalore on 20th July. You can Buy Passes for Cooking with Sanjeev Kapoor Celebrity Master Chef of India happening at Vivanta By Taj – MG Road Bangalore. And learn Sanjeeve Kapoors special cooking Recipe. If you are thinking to build your carrier as a chef or if you want to become a successful chef then you should not miss this opportunity. Meet up all foodies at one place in Bangalore and show your presence in field of cooking. Here you can see the details of cooking with Sanjeeve Kapoor event.

Cooking with Master Chef Sanjeeve Kapoor

Event Date: Jul 20 2013

Event Venue: Vivanta by Taj – MG Road

Event Time: 11:00 AM

Event duration: 4:00 hrs

Cardia Olive Oil presents Sanjeev Kapoor Celebrity Chef, powered by TTK Prestige and brought to you by Pooja Malhotra and Fourth Dimensions, event coordinated by Ayamara where the master chef cooks up famous ‘Sanjeev Kapoor recipes.’

The unparalleled richness of India ‘s food history deserves a brand ambassador with equally unparalleled mastery over cookery. Only one chef deserves such an accolade – he is none other than Chef Sanjeev Kapoor – The Original Master Chef of India . His original concoctions, pleasing demeanor and simplicity in cooking instructions have the entire subcontinent hooked. His gastronomic achievements have put him alongside Heston Blumenthal, Gordon Ramsay, Jamie Oliver and Wolfgang Puck as one of the top five celebrity chefs in the world.

See how to prepare Chinese Bhel: Recipee Of Sanjeeve Kapoors


• Noodles , eggless 200 grams

• Oil to deep fry

• Spring onions,sliced 2-3

• Bean sprouts 1/2 cup

• Peanuts,roasted and crushed 1/4 cup

• Sichuan sauce 1 tablespoon

• Tomato ketchup 1 tablespoon

• Spring onion greens,sliced for garnish


Boil noodles in six to eight cups of salted water to which one tablespoon of oil has been added and cook till almost done. Drain, refresh in cold water, drain again and spread on a large plate to cool. Heat sufficient oil in a wok and deep-fry noodles till crisp and golden brown in colour. Drain and place on absorbent paper. When cool lightly crush the fried noodles and set aside. In a large bowl combine fried noodles, spring onions, bean sprouts and peanuts and toss to mix well. Add Sichuan sauce and tomato ketchup and toss the mixture again. Transfer this mixture into individual plates and serve garnished with spring onion greens.

Alu Ke Roll:


• Potatoes,grated 4 medium

• Carrot,grated 1 medium

• Onion ,chopped 1 medium

• Fresh coriander leaves,chopped 2 tablespoons

• Salt to taste

• Green chutney 3 tablespoons

• Cheddar cheese,grated 1/2 cup

• Milk 2 cups

• Brown bread slices 8

• Olive oil 1/2 cup


Preheat oven to 200°C. Mix together potatoes, carrot and onion well. Add coriander leaves and salt and mix well. Add green chutney and grated cheese and mix again. Divide the mixture into eight portions. Take milk in a bowl. Remove the crusts from the brown bread slices and dip each slice in milk. Gently squeeze to remove excess milk. Place a portion of the potato mixture in the centre of each slice and fold the edges of the slice to cover the potato mixture completely. Further shape it into a croquette. Grease a baking tray with a little olive oil and place these rolls on it. Brush some oil on the rolls. Place the tray in the preheated oven and bake at 200°C for about fifteen minutes. Brush with a little more olive oil and continue to bake till the rolls are crisp. Serve hot.

Palak Paneer:


• Spinach 2 large bunches

• Paneer (cottage cheese) 200 grams

• Green chillies 2-3

• Garlic 8-10 cloves

• Oil 3 tablespoons

• Cumin seeds 1/2 teaspoon

• Salt to taste

• Lemon juice 1 tablespoon

• Fresh cream 4 tablespoons


Remove stems, wash spinach thoroughly in running water. Blanch in salted boiling water for two minutes. Refresh in chilled water. Squeeze out excess water. Remove stems, wash and roughly chop green chillies. Grind spinach into a fine paste along with green chillies. Dice paneer into one inch by one inch by half inch pieces. Peel, wash and chop garlic. Heat oil in a pan. Add cumin seeds. When they begin to change colour, add chopped garlic and sauté for half a minute. Add the spinach puree and stir. Check seasoning. Add water if required. When the gravy comes to a boil, add the paneer and mix well. Stir in lemon juice. Finally add fresh cream. Serve hot.

Bombay Pavbhaji:


• Potatoes,boiled and mashed 4 medium

• Tomatoes,chopped 4 medium

• Onions,chopped 2 medium

• Green capsicum,chopped deseeded 1 medium

• Cauliflower,grated 1/4 small

• Green peas,shelled 1/4 cup

• Ginger,chopped 1 inch piece

• Garlic 8-10 cloves

• Oil 3 tablespoons

• Green chillies,chopped 3-4

• Pav bhaji masala 1 1/2 tablespoons

• Salt to taste

• Butter 3 tablespoons

• Pav 8

• Fresh coriander leaves,chopped 1/4 cup

• Lemons,cut into wedges 2


Boil green peas in salted water till soft, drain, mash lightly and set aside. Grind ginger and garlic to a fine paste. Heat oil in a pan and add three fourth quantity of onions. Sauté till light brown. Add green chillies and ginger-garlic paste. Stir-fry for half a minute. Add half the quantity of tomatoes and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala. Add capsicum, mashed peas, cauliflower, potatoes and one and half cups of water. Bring it to a boil and simmer for ten minutes, pressing with back of the spoon a few times, till all the vegetables are completely mashed. Add Pavbhaji Masala, salt and remaining tomatoes. Cook on medium heat for two minutes, stirring continuously. Heat half of the butter in a thick-bottomed pan or a tawa. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown. Garnish the bhaji with chopped coriander leaves, remaining butter and serve hot with pav accompanied with remaining chopped onion and lemon wedges.

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Welcome Ramadan | Ramzan Festival 2013

July 8, 2013

Welcome Ramzan 2013. In the entire world millions of people waiting for this special month. According to Islam, the thawab (rewards) of fasting are many, but in this month they are believed to be multiplied. Fasting for Muslims during Ramadan typically includes the increased offering of salat (prayers) and recitation of the Quran.

Welcome Ramzan 2013

Ramadan will start on Tuesday, the 9th of July and will continue for 30 days until Wednesday, the 7th of August. It’s the time for fasting but also for feasting, and not just for devout Muslims observing the 30-day roza. For foodies all over, Ramzan is the time to soak in the Eid spirit and what better place than the majestic Jama Masjid looming in the backdrop.

Ramadan 2013 Mubarak

In Ramzan it is important not to let a morsel of food or a drop of liquid pass through one’s lips. It is also equally important to have a nutritious and healthy diet before and after the fast.

The crowds gather at iftar and continue right up till dawn, when the sehri meal is eaten. While iftar marks the end of the meal at nightfall, sehri is the early morning meal before the dawn of another fasting day.

Ramzan food feasting

The fast is traditionally broken with a small meal of dates, fruits and pakodas. And sehri usually constitutes specialties like khajla (round bread), pheni (spiral crusty cakes) and sheermaal (sweet buns, usually served with butter and jam), providing the required energy without wreaking havoc on the digestive system. After all, this is also the time to stock up on new clothes. “Everyone wants to look their best on Eid.

Ramzan special food

Buzzintown welcomes Ramzan with true heart and giving lot of best wishes for all Muslim community on this auspicious month. Enjoy it, celebrate it. We share a lot of information which is definitely make you happy.  Keep visiting us to know about Ramzan special food and dining events in your city.

Happy Ramzan.

Bangalore Open Air 2013 – India’s biggest Pure Metal Festival

July 3, 2013

Enjoy very exciting Asia’s biggest Metal Festival in Bangalore. Bangalore Open Air 2013 bring you the finest International and local metal bands around. In 2012, the Bangalore Open Air metal festival powered by Wacken Open Air festival, to be headlined by Iced Earth and Kreator, and to be held on 16 June was announced. Bangalore was the first city in India where internationally popular rock groups Metallica, Iron Maiden, The Rolling Stones, Bryan Adams, Scorpions, Sting, Aerosmith, Elton John, Deep Purple among various other heavy metal groups performed live for the first time in India. And now you can enjoy again on 06 July 2013 at Jayamahal Palace Hotel Bangalore.

Bangalore Open Air 2013

If you’re tired of the pretentious nature of rock festivals in India then look no further than BANGALORE OPEN AIR. BOA is primed to be India’s biggest pure metal festival and is going to be an event for all true headbangers. Leave your trends and your core at the door because BOA is bringing a massive dose of face melting heavy metal to crush the unbelievers.



Ihsahn is a Norwegian composer, multi-instrumentalist and vocalist. He is best known for his work with Norwegian black metal band Emperor. He has appeared in Thou Shalt Suffer, up until March 4, 2006, played in Peccatum with his wife Ihriel (real name Heidi S. Tveitan), and now devotes himself to his solo albums.


Sodom Bangalore open air

Sodom is a German thrash metal trio from Gelsenkirchen, formed in 1981. Along with the bands Kreator and Destruction, Sodom is considered one of the “big three” of Teutonic thrash metal. While all three bands created a sound that would influence death metal, Sodom’s music style would greatly influence many late-1980s and early-1990s black metal bands, among others.

Dark Tranquillity

Dark Tranquillity bangalore

Dark Tranquillity is a Swedish melodic death metal band from Gothenburg. They are one of the longest-standing bands from the original Gothenburg metal scene, and are one of the most integral pioneers of the melodic death metal genre of music.

Iced Earth

Iced Earth is an American heavy metal band from Tampa, Florida, formed in 1985, by guitarist and main songwriter Jon Schaffer and original drummer Greg Seymour. Originally founded under the name “Purgatory”, Iced Earth released their debut album in 1990. Since then, the band have released a total of ten studio albums, four EPs, three compilations, three box sets, one live album and one covers album.

Animals as Leaders

Animals as Leaders is an American instrumental progressive metal band that guitarist Tosin Abasi formed in 2007. It currently features guitarist Javier Reyes and drummer Matt Garstka. Prosthetic Records released the band’s self-titled debut album in April 2009. Abasi and Reyes are also members of the supergroup T.R.A.M, alongside former The Mars Volta wind instrumentalist Adrián Terrazas-González and Suicidal Tendencies drummer Eric Moore.


Bangalore Open Show

Leprous is a Norwegian progressive metal band formed in 2001 in the metal town of Notodden, Norway, home of other bands such as Emperor, Ihsahn, Peccatum.The band went through some changes since their beginning, but current

ly their lineup consistes of Einar Solberg (synth/vocals), Tor Oddmund Suhrke (guitar), Rein Blomquist (bass), Øystein Landsverk (guitar) and Tobias Orne.
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