Sunday, April 19, 2015

Chettinaad Prawn Chukka Recipe


Chettinaad Prawn Chukka is inspired recipe from The Biere Club Resturant in Bengaluru..Chef Murali nailed this dish was so impressed with the flavors and taste had to give this recipe a shot..Unlike mutton and chicken...Prawns has this unique taste in this recipe which will truly tingle your taste buds...

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Chef Murali's Prawn Chettinaad +The Biere Club 



Ingredients:
250 Grams Prawns (shelled, de-veined and washed) 
1 Onion Finely Chopped
2 Sprigs Curry Leaves
1 Tbsp Tamarind
1 Tsp Chilly powder
1/4 Tsp Turmeric Powder
1 Tsp Coriander powder
A pinch Asafoetida

Masala paste:
10 Pods Garlic
1 Inch Ginger
1 Green Chilly
Small Piece Stone flower(Kalpassi)
Small Piece Star Anise
1/4 Tsp Cumin
1/4 Tsp Fennel 
1/2 Inch Cinnamon
1 Dry Chilly
1/2 Tsp Pepper Corns
2 Pods Cardamon
2 Cloves

Salt and pepper powder as per taste
1 Tbsp Ghee
1 Tbsp Oil
Coriander and Lime for Garnish..


Method:
  • In a mixer jar add all the ingredients given to prepare masala paste pulse all the ingredients twice and then add 1/4 Cup water grind to a smooth paste the masala should be watery.
  • Heat a wok on low to medium flame add oil and 1/2 tsp ghee add a pinch of asafoetida once the asafoetida splutters add onion and curry leaves fry onions till light pink in color..
  • Add the masala paste to the onion do not waste the spices paste if any left in the mixerjar add a splash of water and add to the frying onions...
  • Fry the masala and onion on low flame once the moisture evaporates and oil surfaces add chilly powder, coriander powder and turmeric powder fry all the ingredients till raw flavor has gone...
  • Add the prawns and toss to coat the masala add salt and tamarind pulp add 1 tbsp of water and cook on high for 3 to 5 minutes once oil surfaces add 1/2 tsp ghee for flavor toss and serve hot as side dish or starter..Enjoy...:) 


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Please do not copy any content and pics without my written permission if any material needed contact me via vidyascooking@gmail.com...Thank you so much for visiting my blog try this recipe and post your comments...Happy Cooking...

Saturday, April 18, 2015

Crispy Peppered Calamari (Karuveppilai Milagu Squid)


I'm the only person at home who enjoys squid lucky me...:P...I simply love this fish its simple no fuss recipe...this dish is excellent as side dish for southindian meals or can be served as a starter.

Tips: squid is normally skinned and cleaned by the fishmonger but we need to rinse it with water thoroughly atleast 3 to 4 times before rinsing in water use kitchen scissors to cut squid into equal rings then run it in running water...

Do not marinate with lime or vinegar this fish cooks fast with in a minute...it will turn rubbery in a giffy...if there is too much moisture in the fish after adding all purpose flour drench in bread crumbs do not over coat with corn flour and maida the coating will go hard it will not be edible...

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Ingredients:
250 Grams Squid
3 to 4 Tbsp All Purpose Flour
2 Tbsp Corn Flour
1 Tbsp Pepper Corns
1/2 Tsp Cumin
1 Red Chilly
4 Sprigs Curry leaves
1 Small Onion/Shallot Finely Chopped
10 Pods Garlic Chopped
Salt as per taste
Oil for frying

Method:

  • Add the peppercorns, cumin, 2 sprigs curry leaves and dry chilly to a fry pan dry roast on low to medium flame once the cumin splutters remove from flame add to a mortar and pestle roughly grind to a coarse powder format...
  • To the squid add salt and pepper powder eyeball and add all purpose flour and corn flour depending on the moisture content coat the squid well and reserve for 5 minutes on counter top...
  • Heat oil in a wok once the fumes forms add the squid and fry for a minute once the coating turns light brown remove the squid as soon as possible drain the excess oil on tissue paper and reserve...
  • Heat a wok with 2 tbsp of oil add the chopped garlic curry leaves and onion fry till light pink add the prepared masala powder stir and fry a bit add the fried squid and toss a bit add salt and pepper toss to coat and serve hot...Enjoy...:)


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Friday, April 10, 2015

New Menu @TIM TAI Bengaluru



Tim Tai-Asian Deli Bangaloreans favorite destination to savor oriental cuisine. Tim Tai is located in 5th Block Koramangala and easy to locate. A small garden foyer opens up to a rather grand dinning area. Pops of fuchsia and electric green seating is tastefully put togeather placing a kaffir lime tree as a focal point is truly inviting..

Tim Tai is adding new dishes to their amazing menu I along with few friends was invited for blogger table meet...

The new menu consists good selection of Dim sums: Vegetable Cristal Dimsum, Spicy soya and; basil, Shanghai Chicken, Shrimp Hargao..

Starter:Fish in Chilli Pepper, Banana Leave Wrap Fish with Balinese Spice, Stuffed Chicken Wings with, Glass Noodle Water Chestnuts, Crisp Water chestnuts & Bamboo Shoots and Chilli Lemongrass,  Baby Corn with Roasted Chilli Past...

Main Course: Red Jungle Curry, Fiery Sri Lankan Fish Curry with Cheery Tomato, Malaysian Family Style Chicken, Vietnamese Spicy Prawn with Lemongrass. Malaysian Style Spicy Braised Green Beans, Mushroom & Spinach with Soya Chilli...

Rice and noodles:Tim Tai Special Chilli Coriander Noodle/Hakka Noodle, Yang Zhou Fried Rice/ Ginger Capsicum Fried Rice, Garlic & Broccoli Fried Rice Vegetable...

Dessert: Water Chestnut Rubies with Coconut Milk, Apple Fritters with Blue Berry Compot and Ice Cream, Choice of Natural Ice Cream

Ringer...
Once seated and having glanced at the menu I ordered a mojito like drink from the drink menu..A tall tumbler packed with ice mint crush pineapple and sprite was truly refreshing and built my appetite..

Starters..
Spicy Soya and Basil...DimSum

Vegetable Cristal...Dimsum..

Shrimp Hargao...DimSum...

Shanghai Chicken...DimSum..

Spring Onion Chilly Basil Sauce...For Dimsums..

Fish in Chilli Pepper..

Crisp Water Chestnuts and Bamboo Shoots and Chilli Lemongrass..

Stuffed Chicken Wings with Glass Noodle Water Chestnuts...

After a refreshing drink the starters were served...I for sure enjoyed the starters the dimsums and spring onion sauce was bang on. Cripsy fish,  water chestnut and bamboo shoots were classy were perfectly spiced and cooked was very tasty...

I was not a big fan of the wings it was almost like KFC fried chicken..we enjoyed the starters and it was all gone in minutes some of us were going in for second round on dimsums...

My Plate...

Main Course...
Banana leaf wrapped fish with Balinese sauce ...


Malaysian Style Spicy Braised Green Beans...


Yang Zhou Fried Rice..

Vietnamese Spicy Prawn with Lemongrass..

Mushroom and Spinach with Soya Chilli... 

Malaysian Family Style Chicken...

Fiery Sri Lankan Fish Curry with Cheery Tomato...

Hakka Noodles...

Tim Tai Special Chilli Coriander Noodles...

Raw Papaya Salad...Stir Fried Bok Choy..

My Picks from the mains were banana wrapped fish, braised beans, chilly coriander noodles, rice and sir lankan fish curry... 

Banana wrapped fish was like butter with thai curry the basa fish had observed all the flavors from the curry was absolutely divine...buttery plus the banana leaf added its own flavors and taste this is a must try dish here...

I totally loved the chilly coriander noodles it was superb the crunchy veggies and noodles were tossed in a spicy chilly type sauce..this dish was spicy crunch and tangy...

There is a nothing more satisfying than hot steam cooked rice fish curry and stir fried veggies...the sirlankan fish curry and rice combo was truly soul satisfying... the braised beans with fried rice was again prepared to perfection I've never ever tasted beans so good it was simply superb...I was amazed at chefs innovation will surely go back for more...

Desserts..
Water Chestnut Rubies with Coconut Milk...

Blue Berry Compot and Ice Cream..

Water Chestnuts in coconut milk was mild and so soothing after a fiery hot main course the water chestnuts were so crunchy and tasted almost like tender coconut was a good dessert...Blue berry compote with ice cream was served hot it was gooey, crispy and creamy was super all gone in minutes...

What we really liked was the house special Ice creams Chocolate and chilly, Kaffir Lime, Peach and Coconut, Cardamom the intense flavors and taste was truly a hit..

Natural Flavor Ice Cream...House Special...

Chinese Paan..

Finally before leaving we had their signature mini pan..I enjoyed the service and food...Few dishes were rustic...few were fusion...portion size serving was awesome...freshly used ingredients packed with flavors over all we enjoyed the new menu and recommend you to try the same...

For Reservations:
130, 1st Cross, 5th Block, 
Koramangala, Bangalore
080 49653423

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Thursday, April 9, 2015

Easter Brunch 24@43 Crowne Plaza Electronic City Bengaluru


Easter Brunch 24@43 Crown Plaza Electronic City was quite a elaborate spread.  Crown Plaza is strategically located amidst the IT hub of Bengaluru making it a destination for business class. The Brunch consists cuisines from across the globe right from Indian to Continental and dessert selection was amazing.



Ambience : The hotels lobby was just wow inspired and decorated in the Italian style, The elegant atmosphere gives way to a warm relaxing meal that makes you feel like an experience again and again. 




Once I reached the venue at 12 p.m. the brunch service kick started. We started of with a sangria and cheese tasting slowly progressing and started tasting meat platter along with fresh baked breads..


After the cheese wine and meat platter session. We started with grills and Biryani...I was intrigued and amazed at the lamb biryani...Whole goat was baked in spices the dripping is collected and mixed with a fragrant rice and condiments. The Biryani was bang on tasted real good...Its Called as Quzi Bir





Fish Tandoori and Murgh Malai Tikka...

Aloo Paneer Sheeks and Paneer Tikka...

Fish Kabab
We totally enjoyed the grills paneer was soft and perfectly cooked on grills...What we did not like was the fish tandoori it was sweet for some reason...

Live Chaat Station


Meat platters, Salads and breads...

Shawarma Station...

Corn and Beef Patties...

My Choice of meats from the meat platter was prosciutto, smoked salmon and cod, Salami and ham...

Indian Fritter Station...
We could not miss the fritters/Bajji I chose the fish, chicken and egg fritters was spicy and yumm along with some white wine...

Baked Turkey...


We shared the baked turkey along with spicy chilly sauce the turkey was bit dry and was lacking seasoning other than that we loved the spicy sauce...





Dim Sum Counter...

From the dimsum counter we had pork, fish and chicken dimsums along with hot garlic chutney it was simply superb...

Omelet Curry and Vegetable Stew..
The Chef insisted we must try the omelet curry and stew with mangalore buns we truly enjoyed the taste of the curry and stew as fas as the bun in mangalore its not a savory but a lot sweeter version prepared from ripe banana we loved the flaky flatten deep fried bread with the curry and stew...

Pannacotta...


Chocolate mousse..

Strawberry Cheese Cake...

















Finally we were amazed at the dessert selection I chose chocolate mousse, Chocolate mud cake, Chocolate pastry and creme brulee...you guessed it right I love chocolate and enjoyed every bite...



For Reservations:
43, Phase 1, Electronic City, Bangalore
080 49652967


Thank you so much for reading this post if you like this post please comment and share with friends and family..Please do not copy any pics and content from the blog if any material needed contact me via mail vidyascooking@gmail.com Have a wonderful and blessed day ahead...