Flip

Flip Burger Boutique is a fashionable burger joint at Howell Mill Road. The tag line simply states "Fine Dining between Two Buns". I couldn't have said it better myself. Flip serves gourmet burgers from Butcher's Cut to Chorizo and Crab. The variety of burgers is unparalled. Every burger is served with a delectable assortment of condiments and sauces. They also have an impressive spread of sides - from the traditional onion rings to the rare tempura okra.

Flip is burger heaven. If you like thick juicy patties, yummalicious spreads and quick lunch service right in the heart of midtown Atlanta, then Flip is the place to be.

High Tea

It's not worth writing down a recipe when all you've done is stuffed pastry sheets with cheese.

But yeah, we had "High Tea" yesterday - Cheese puffs, hummus sandwiches & masala chai.

Kheema Pav

Bombay is famous for every kind and variation of 'pav' dishes. The best known is, of course, the pav bhaji. But you also have usal/misal pav, wada pav, dabeli (a spicy pomegranate mix stuffed in pav) and kheema pav!

True Bombay style Kheema pav will be soaking in oil, tongue-on-fire spicy and oh so delicious! I had to tone my kheema down unfortunately - can't afford to use that much oil! I had left-over buns from the BBQ party last week.

Method:
I tava-warmed the bun bread, stuffed it with kheema and added a ring of tomato and onions to it.

That was our Sunday lunch - talk about quick fixes, huh!

YEAH! Burger

Yeah! Burger is a classy burger joint in Atlanta's art district, somewhere between Northyards & Howell Mill. We discovered it quite by accident, while scrounging for a quick lunch yesterday. So what’s different in Yeah! Burger?

Well, to begin with, you create your own burger. You choose a patty – there’s veggie, turkey breast, grilled chicken, beef and bison meat to choose from. Yes you heard right, they serve a lean, juicy bison meat patty! You then pick a bun – white, wheat and a couple of other options. Once you have the bread out of the way, you proceed to choose toppings (from a smorgasbord of at least 10 different kinds – including caramelized Vidalia onions). Finally, you pick a sauce. I chose a delicious roasted garlic aioli.

So that’s Yeah! Burger for you. They also have an assortment of sides – ranging from the classic French fry to onion rings and more. They have a larger outdoor patio and indoor seating as well – the roominess a necessity for the throng during lunch hours from all the offices nearby.

Go check it out.

Turkey Meatloaf

I made a meatloaf for the first time yesterday. I followed a simple recipe which turned out pretty good.

Ingredients:
. 1 pound ground turkey
• 1 large egg, beaten
• 1/4 cup milk
• 1/2 cup chopped onion & carrots
• 1/2 cup chopped mushrooms
• 1/2 teaspoon dried oregano
• 2 tablespoons chili sauce
. 1/2 cup dry bread crumbs


Directions

Preheat oven to 350 degrees. Combine all ingredients and mix well. Form mixture into a loaf and pat dry.

Bake for 30 minutes or until center is no longer pink. Top with additional chilli sauce or ketchup when serving if desired.

Aamras Puri

Aamras Puri is a wonderful Maharashtrian dish - the humble puri paired with ripe, sweet mango pulp. Mum was here, and to my good fortune, she prepared aamras puri & 'bhaji' one afternoon.

Ingredients:
Alphonso Mangoes- 6
200 gms powdered Sugar
1/2 litre Milk

How to make aamras:
• Wash mangoes.
• Peel and cut into small pieces.
• Keep the seeds aside in a little water.
• Grind the mango pieces in a mixer and strain the juice.
• Mix sugar in the cold milk and add to the mango juice.
• Add water for required consistency.
• Serve chilled with puri.

Lip smacking delicious! Thanks Mom.

Caramel Flan

I tried this Food Network receipe last weekend. It's a slight variation from EMERIL'S Khalua Flan.

Ingredients
3/4 cup sugar
4 large eggs
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 Tbs vanilla
1 Tsp nutmeg

Directions
Preheat oven to 325 degrees F.

In a small saucepan, cook the sugar over medium heat until it starts to melt. Lower the heat and cook until caramelized to a golden brown.

Pour into a baking dish and swirl caramel so it coats the dish evenly.

Place the dish in a larger pan and add hot water to come halfway up the sides of the baking dish. In a large bowl, whisk the eggs. Add the condensed and evaporated milks vanilla, nutmeg and whisk well again. Pour into the dish, over the hardened caramel. Bake until set and just firm in the center, about an hour.

Refrigerate until well chilled, at least 2 hours.

To serve, run a knife around the rim of the dish. Place a serving platter on top of the flan and gently flip over. Lift away the mold. Voila, you have yourself a flan