Friday, October 9, 2015

A Taste of Brittany in Pondicherry-La Creperie

This September marked the opening of La Creperie with its varied menu consisting of crepes and galettes (Savoury crepes) , healthy juices, salads and more. The repertoire of galettes has been influenced from Brittany region in France e.g Cheese and ham, galette chevre (goat cheese) etc apart from traditional sweet crepes like suzette, apple and salted caramel as well juices like the much loved watermelon cucumber and mint mix. 
Go strong and spinachy like Popeye or traditional French with the goat cheese galette "Chevre" .For the chicken lovers there is Supreme with Chicken, spinach, Onion, Cream and Cheese where as the fish lovers can go for "Nordique" with Smoked Fish, Fresh cream and Lime.Veg lovers can be happy as there are plenty of offers apart from Popeye...Italienne , Forestiere, Greek. There is also the traditional "Complete" or "Duo" with Ham.
There is also the arrays of sweet crepes like Apple, Banana Compote, Cinnamon, Apple Caramel beurre Sale (Salted Caramel), Nutella, Banana , Coconut. Traditionalist can go for the Suzette, Nutella or simple butter/Sugar & Sugar/Lemon.
La Creperie is the latest hot spot in Pondicherry. French, Indians and others love the Crepes on the offer.
Conde Nast Traveller Magazine rates it one of the 5 new places in Pondicherry to please your Palate.
Open from 10am–6pm. Ideal for a late lunch, as few places serve lunch past 2pm in the city. Closed on Tuesdays.
Address: La Creperie, ground floor, La Marina Guest House,  56a rue Romain Rolland.pondy -1.
Avg meal for two: 500rs

Friday, February 20, 2015

Mango Hill Test Kitchen 4-Semolina and pesto gnocchi

These gnocchi are easy to cook.they are rounds of semolina paste which are mixed with pesto and butter and garnished with grated cheese. Try not to bake too long as the gnocchi  will then be too crunchy. A home made tomato sauce will enhance the flavour. This recipe was inspired from a favorite book of mine. Tried and tested and they taste wonderful.  It is also easy to make as is also easy on the pocket with a few ingredients.

Serves 4 to 6

You will need:
  1. 3 cups milk
  2. 1 cup semolina
  3. 5 tablespoons pesto sauce .the original recipe calls for 3 tablespoons but hey the more pesto the tastier it is. You can use store bought or make your own. We made our own and there is nothing like making fresh pesto. In a mixie simply blend a packet of basil leaves, grated gruyere or parmesan, 6-7walnuts( pine nuts hard to get in india) with olive oil, salt and pepper and 1 clove of garlic for extra zing . store in a airtight glass bottle in refrigerator.  Will keep best for 2 to 3 weeks.
  4. 50gm butter
  5. 1 cup freshly grated gruyere or parmesan if u can get a good one. In our any good quality hard cheese will do.(try MH cheese)
  6. 2 eggs beaten
  7. Salt and pepper to taste.
  8. For the sauce
  9. 1 onion finely diced
  10. 3 cloves garlic finely diced
  11. 4 tablespoons tomato ketchup
  12. 2 tablespoons fresh cream
  13. 1 tablespoon of pesto sauce
  14. Salt and pepper to taste

  • Heat the milk in a large saucepan. When its about to boil , sprinkle in the semolina. Keep stirring constantly until the mixture is smooth and very thick. Simmer for 2 mins on a very low heat and immediately remove from oven.
  • Don't let it cool and immediately stir in pesto with half the butter and cheese.add the eggs , salt and pepper to taste. 
  • Spoon out in a shallow plate and to a depth of 1 cm and level the surface.(make a rectangular block with even thickness on all sides)
  • Chill this for at least half and hour
  • Take a round cookie cutter and cut out as many rounds as possible. If necessary make a block again to cut out the gnocchi rounds.
  • Preheat oven to 180 degrees C.
  • Place the semolina rounds on a greased tray. We used a lightly greased aluminium foil on a tray for extra protection. Arrange the rounds and brush it with remaining butter.(as shown above)
  • Bake for 30 to 40 mins depending on the heating capacity of your oven. Check after 30mins.

  • Heat a little butter in the pan.add 2 drops of neutral tasting oil to prevent butter from browning.
  • Add the onion and garlic and fry for sometime.
  • Add the tomato ketchup, pesto sauce and salt and pepper to taste.
  • Add 1/3rd cup water and bring to boil .
  • Reduce the sauce to a thick consistency after adding the cream.
  • SERVE the gnocchi with the tomato sauce and / or a salad of your choice

Saturday, February 14, 2015

Valentines Day Special:Coeur à la crème with strawberry coulis

This valentines make something special for your love...This classic french easy dessert requires perforated* heart shaped molds but if have not got any, regular silicon molds or ramekins will do..afterall its the sentiment that counts.

Coeur à la crème

  • 250gm Ricotta cheese
  • 300ml curd or yoghurt (the curd should be drained of water through a muslin cloth for 1 hour)
  • 1teaspoon vanilla Essence
  • 5 tablespoon Icing sugar (we used icing sugar , we found it much easier to blend)

Coulis- Blend together the below mentioned ingredients
  • 200gm Strawberry Fresh
  • 1 teaspoon lemon juice
  • 1 tablespoon sugar to sweeten

  • Beat the cheese, Vanilla essence and yoghurt together with sugar(add the sugar little by little)
  • Place them tightly in Ramekins or Molds by filling them till the brim.
  • Place in fridge for half a day (2 day better)
  • For serving unmold them and serve with coulis and a little more fresh strawberry

*if you have perforated traditional molds, no need to drain water from the yoghurt.


Friday, February 13, 2015

Caesar Salad with Easy Vinaigrette

This salad is easy to make home so much so that even the most noncooks can make it.

Quick and fuss can make it for dinner after a tiring day, a light sunday lunch or anytime when you are hungry... and its less on calories
Healthy , Easy and with minimum requirements...busy people here is recipe for you...

You will need: Directions for 2 people
This recipe is straight from MH kitchen

1. 2 hardboiled egg (for non veg)
2. Bread croutons(you can make your own by cutting bread into small pieces and light fry in olive oil until crispy.
3. Fresh Iceburg lettuce cut into bite  sliced pieces (as many or little as you like)
4. Fresh ripe tomatoes-2 big cut into longslices
5. 4-5 olives pitted cut into halves.
6. Shavings of Parmesan cheese(alternative is gruyere)
7. Long cut pieces of Grilled boneless chicken Breast roasted over a pan (for non veg)

For dressing/  Vinaigrette

  1. 2 small garlic grated or minced
  2. 2 tablespoon Lime juice
  3. 1 teaspoon Mustard paste
  4. 1 teaspoon worcestershire sauce
  5. 2 tablespoon mayonnaise(any store bought Mayo will do, one can also get eggless mayo or for healthier option can avoid altogether)
  6. 1/3 cup olive oil extra virgin
  7. Anchovies (optional- non veg)

  • In a medium bowl whisk the above ingredients mentioned for dressing until combines with Salt and pepper to your tasting.
  • In a salad bowl put the rest of the above ingredients. toss with the salad dressing/ vinaigrette. Adjust salt to your taste.

Thursday, February 5, 2015

Mango Hill Test Kitchen 3...Teriyaki Chicken with Nutty Twist

We tried this recipe a few days..It is very simple to make and the results is WOW!

Friends and family members will think you are a genius even though it takes very less time and
a few ingredients...

For a portion of 4:

You will need:

  • Chicken medium sized pieces- 1kg
  • Store bought good quality Teriyaki Sauce-5-6 tablespoon
  • Store bought good quality Hoisin Sauce:2-3 tablespoon
  • Soya Sauce Dark: 1 teaspoon
  • Garlic- 2 cloves
  • Ginger- 1/2 inch Knob
  • Chilli Flakes-1 teaspoon
  • Roasted peanuts-1/2 cup
  • Salt to taste
  • Sesame oil for marination , if you don't get it Normal refined oil will do: 2 tablespoon
  • Spring onions 1/2 bunch chopped to tiny pieces
  • Garnishing: Coriander, Tomato and Toasted Sesame seeds


  • Preheat the oven to 180 degrees C
  • In a mixer, Blend the roasted peanuts with a little water, pinch of salt, Garlic, Ginger and set aside.
  • Wash chicken pieces thoroughly and pat them dry.
  • Marinate the chicken with the peanut paste,  Teriyaki and hoisin Sauce, Soya Sauce, Chilli Flakes, spring onions, Salt to taste and oil. As the Sauces are already salty, please do check the quantity of salt required before adding. Marinate for atleast 1/2 hr( 2 hours would be best).

  • Cook the chicken in the oven covered with a foil for 40-50mins
  • Uncover the foil and cook for additional 10-15mins on Grill for a crispy topping.
  • Garnish with Coriander, Tomatoes and toasted Sesame seeds. Your Dish is ready.

Wednesday, February 4, 2015

Mango Hill Test Kitchen 2: Valentines day special - CHILLI CHOCOLATE ORANGE CAKE

Valentine's day around the corner and we tried this heavenly chocolate cake from This chocolatecake combines two special ingredients - Orange and chilli...yes you read it right CHILLI. The chilli is added not to make it spicy but to leave a hint in the aftertaste and together with the orange its a winning combination . Try making this at home for Valentines day and we assure you that it will be a scintillating experience for your partner,husband, Boyfriend or girlfriend ... A sure shot way to impress ;)
We made a few changes in the recipe for convenience and availability .....the result was still great...Luscious soft melting cake ....oozing delight in every bite..
Don't be afraid of the taste great and not spicy at all...

You will need:

150gm 70% Dark chocolate(always use 70% or more for  best results,try not to compromise n this)
1/2 tablespoon instant coffee powder
1 n half teaspoon chilli flakes
125gm butter
100gm Sugar
5 eggs
75gm flour or maida
1 pinch of bicarbonate of soda
1 n half teaspoon of baking  powder
2 tablespoon cocoa powder
juice of 1 small orange
Peel(zest) of the orange ,thinly sliced-careful not to take the white bitter part
1 teaspoon vanilla essence

For the icing: we used the cheats version
1 cup cream
1/2 cup icing sugar
3 tablespoon cocoa powder

150 gm chocolate strands

1. Preheat the oven to 160°C 

2. Line greased butterpaper (greased with butter) on a springform or loose base cake tin.

3.Melt chocolate in double bath or Bain marie as is called in French over boiling water..the upper bowl with chocolate shouldnot touch the water. Once melted add the coffee powder and chilli flakes.
 Mix it with a wooden or silicon spatula. Remove the bowl ,set it aside for 10mins to cool.

4. In a separate bowl, Cream butter with sugar(add sugar scoop by scoop else the mix may curdle). You can use a handblender or a wooden spoon untill light white and a little fluffy.

5. Gently stir in warm Chocolate chilly mixture , add the orange zest and 4 egg yolks. Sift in Maida/Flour, baking powder, Cocoa powder, Bicarbonate of soda,orange juice,vanilla essence and mix gently until combined.

6.  Whisk n the remaining egg whites along with another white  of an egg...until stiff. Add  the chocolate flour mixture one large spoon at a time and fold in gently. 

7.Pour the mixture in the cake tin and bake in oven for 45-50mins depending on the heat of your oven. Check after 35mins though. Place a toothpick in the cake and if it comes clean remove it from the oven.

For the icing and decoration.

Whisk Cream ,Icing sugar and cocoa powder together until medium stiff. Cover the top of the cake evenly and Generously sprinkle Chocolate strands. You can also use strawberry for decoration.
Your Chocolate cake is ready.

Try it at home and let us know...

Thursday, January 22, 2015

Chicken 65....

Through a good friend , we came across the actual history of CHICKEN 65. Posting the page.
Most of us have surely come across chicken 65 at some point ....relished it at some roadside dhaba or
at some sublime restaurant....
Did you know its history? Chicken 65 was first introduced at the Buhari Hotel in Chennai in the year 1965 according to this article, Which looks like the most probable answer.See below. 

Mango Hill serves up a delicious make of Chicken 65 Dry.
You can also try at home. Below is the Recipe of Chicken 65  Semi Gravy

1/2 Kg Chicken preferably boneless
2tsp Cornflour
3tablespoon Maida / white flour
1 egg
3 tsps of Ginger Garlic paste
2 tsp Chilli powder or as you like
2 cups yoghurt
1tsp. Garam Masala or Cloves, Cinnamon , Cardomom powder
1/2 tsp Red Food colorant (you can avoid this should you wish)
3tsps Lime Juice
Salt to taste
Oil for Frying

1 onion sliced  for Garnishing
1/2 tsp Chat masala for Garnishing
A pinch of Black salt for Garnish(optional)

1. Make a thick Batter of Cornflour and white flour and egg with some cold water.ginger garlic paste, chilli powder , Red colorant (optional)and salt to taste. Marinate the chicken pieces for atleast half and hour.
2. Dry fry the chicken pieces untill golden brown and place on tissue to absorb extra oil.
3. For the sauce:Heat  oil in a Fry pan and add , yoghurt,cloves, cinnamon, cardamom powder, red color, little salt and the fried chicken pieces. Keep tossing for 5 mins or untill the sauce comes together. Add the lime juice before serving.
4. Serve with wedges of Lime, Sliced Onion. Sprinkle Chat Masala and a pinch of Black salt for added taste.

Try it at Home and let us know.

Friday, January 9, 2015

MangoHill Test Kitchen- Pumpkin‬ ‪Spinach‬ ‪risotto‬ with Basmati Rice‬

This Recipe is a great alternative to Arborio rice which is expensive & difficult to find in India.After receiving your likes we are publishing the recipe.Unfortunately we don't have any original Photos to publish along with this recipe.But Do try it at Home and we assure you a great dish to share with friends , family and loved ones.You can also share the pictures with us,Recipe calls for two servings
You will need.
1) 200gm Pumpkin
2)100gms Spinach
3) Basmati Rice 200gms or 4 Handfuls-soaked in water for atleast 1 hour
4) Parmesan or Gruyere cheese -Cheddar will also do -grated -1 cup
5)Chilli Flakes
6)Fresh Cream -1/2 cup
7)Veg stock
8)Butter or oil (preferably Olive Oil-Extra Virgin)
10)2 bayleaf
11)1/2 cup white wine
12) Fresh basil


-Roast the pumpkin over an oven or tava with little oil and salt/pepper untill cooked.
 Blend the roasted pumpkin in a mixie with water untill smooth paste.
- Fry the spinach until wilted.
- Heat butter or olive oil in a heavy bottomed pan and add two bayleaves and chopped garlic and fry for two minutes.Add the Basmati rice (presoaked) and fry for 1 min.
-add chilli flakes, the blended pumpkin and stir.
-add the veg stock cube untill it mixes. Then add the spinach and white wine.Keep  stirring until the white wine is reduced. Add water 1/2 cup at a time and stir untill water is reduced. Keep adding water untill the rice is cooked.
- Finally add fresh cream,salt to taste and half of the grated cheese and a final dash of water.
(the texture should be like porridge now)
- Serve with the rest of the grated cheese and fresh basil
* you can also use liquid stock instead of water if available. If liquid stock is available refrain from using stock cube in the beginning,