Sunday, January 22, 2017

Prawn Chilly Recipe

Crispy and juicy prawns tossed in garlic and chilly masala is an excellent side dish served with fried rice or noodles.

Subscribe to me on Youtube English and Tamil for regular updates...πŸ˜‹

500 Grams Prawns
1 Onion
1/2 Bell Pepper
8 Pods Garlic
1 Inch Ginger
5 Green Chilies
1 Tbsp Chilly Powder
1 Tbsp Soya Sauce
1 Tbsp Sweet Chilly Sauce
1/2 Tsp Pepper Powder
1 Chicken Stock Cube
2 Tbsp Corn Flour 
1 Tbsp Maida ( All Purpose Flower)
1/2 Beaten Egg
Salt As per Taste
1 Tbsp Ghee
Oil for Frying

Prep Up:
Prawns need to be cleaned first: Shelled and de-veined, washed thoroughly and chopped into bite size pieces. 

Place the prawns in a colander to drain out excess moisture.

Peel,wash and chop the onion, garlic and ginger into tiny pieces.

Chop the bell pepper and green chilies into tiny pieces.

In a mixing bowl add prawns, beaten eggs, pepper powder, chilly powder, salt as per taste, maida and corn flour mix well cover and allow the prawns to rest for 10 minutes on the kitchen counter.

Heat oil for deep frying the prawns. Once the oil starts to smoke gently drop the prawns one piece at a time and place the flame on medium high.

Fry the prawns until the batter has cooked or until the coating turns light golden in color.

Drain the prawn fritters from oil and place on a paper towel allow the excess oil to drain.

Heat a wok with ghee add onion, green chilies, ginger, garlic, bell peppers and chicken stock cube fry all the ingredients until the raw flavor from ginger and garlic has reduced add 1/2 cup water and cook until the bell peppers soften.

Add soy sauce and chilly sauce to the onion masala fry until moisture evaporates add the fried prawns toss to coat sprinkle salt and pepper...garnish with chopped coriander lime juice...serve hot...EnjoyπŸ˜‹

Thursday, January 12, 2017

Southindian Mixed Vegetable Stir Fry with Coconut/Kaikari Poriyal recipe

Southindians are masters in converting any vegetable into a curry or stir fry. Different regions in southindia as per the dialect have different names for these stir fries its always referred as thoran, poriyal, vepudu or palya. Mixed vegetable stir fry is a perfect side dish which can be served with roti or rice. 
Subscribe to me on my Youtube Channels for regular updates...πŸ˜€

1/2 Cup Fresh Beans (Ends and fibrous strings removed, washed and chopped into tiny pieces)  
2 Carrots (Peeled, washed and chopped into tiny pieces)
1 1/2 Cups Cabbage (Washed and chopped into tiny pieces)
3 Green Chilies Slit
2 Sprigs Curry Leaves
Fist Full Coriander 
1/2 Cup Fresh Grated Coconut
1 Tbsp Mustard Seeds
1 Tbsp Split Black Gram Dhal
1/4 Tsp Asafoetida
2 Tbsp Oil 
Salt as per taste...
Heat a wok with 2 tbsp oil on medium flame. Once the oil starts to smoke add mustard seeds allow to splutter and settle, add split gram dhal, asafoetida, curry leaves and chilies fry for a second.

Add chopped beans and carrots to the mustard seeds stir a bit. Add 2 tbsp water stir and cover allow the veggies to cook for 5 minutes on low flame and soften a bit.

Add cabbage to the cooked veggies along with salt as per taste stir and combine all the veggies add 2 tbsp water and stir and cover allow all the veggies to cook till well done.

If there is any moisture in the veggies place on high flame allow the moisture to evaporate. Check for salt add if needed add freshly grated coconut and chopped coriander stir and serve hot with roti...EnjoyπŸ˜‹

Tuesday, January 10, 2017

PERi-PERi FIX @Nandos, Indiranagar-Bengaluru

Nondo's, Indiranagar which is yet to launch in the next couple weeks, invited me to an exclusive bloggers table-food tasting session last week. The Restaurant is located in 12th main, Indiranagar. 
Subscribe to my Youtube Channel...

Here is what we tasted...
PERi-PERi Nuts 
Fiery almonds, cashews and macadamias baked and tossed in a fiery peri peri spice blend...

Spicy Mixed Olives

Peri Peri French Fries
Hummus with PERi-PERi Drizzle
Pour smoky PERi-PERi oil over creamy hummus and dig in with strips of warm pita...
smoky PERi-PERi oil

Red Pepper Dip 
Roasted red pepper and chilli dip with warm pita strips

Peri Peri Potato Wedges...

Algarve Salad
Has a medley of crispy greens and veggies like lettuce, arugula, mixed bell peppers, cashews, sun dried tomatoes, feta cheese and peri peri chicken... 
Caesar Salad
Crunchy lettuce tossed with croutons, shaved cheese, peri peri grilled chicken and a creamy dressing was so filling and satisfying...

Veg Espetada 
  Tender grilled paneer, mushrooms, broccoli and bell peppers in your choice of PERi-PERi, Served on a skewer with 2 Sides of choice we chose corn on cob and garlic bread...

Espetada Carnival 
Flame-grilled PERi-PERi chicken thighs,stuffed with feta and parsley, skewered with mixed peppers served with 2 sides of choice we chose garlic bread and spicy rice...

Cataplana Algarve 
Served in an authentic copper dish with PERi-PERi paneer, cataplana sauce,spicy rice,grilled peppers and chickpeas.
Grilled Chicken Tenders & Spicy Rice
Grilled juicy chicken tenders basted in PERi-PERi on a bed of spicy rice.
Chicken Wrap
A toasted wrap, generously filled with tender chicken, Bird's Eye Chilli Jam, green leaf lettuce and Tangy Yoghurt Sauce + 1  Side we chose coleslaw..
Peri Peri Butterfly Chicken
Butterfly chicken breast flame grilled with secret spice blend served with 2 sides of choice we chose garlic bread and potato wedges...

Puff Pastry filled with cinnamon flavored custard baked to perfection...
Frozen yogurt 
Out of the entire tasting I enjoyed the...Caesar Salad, which was crunchy the combination of peri peri chicken, fresh lettuce and cheese was unique and quite filling. Second best was the Peri Peri Butterfly Chicken sandwiched with potato wedges in garlic bread. Finally the frozen yogurt was quite refreshing.

Thursday, January 5, 2017

Mawa Subz Bullets (Mixed Vegetable Khoya Croquettes) Recipe

This is a typical northindian version croquettes which sometimes refers as aloo chop. Many street food vendors across India would serve these croquettes with a spicy curry and chutney.These spiced mixed vegetable croquettes literally melt in your mouth, its a prefect winter snack during chai time. 

Subscribe to me on Youtube English and Tamil for regular updates...πŸ˜€

3 Potatoes
100 Grams Paneer Grated
100 Grams Mawa/Khoya (Milk Solids)
2 Carrots 
1/2 Cup Cauliflower 
1/4 Cup Sweet Corn or Steam Cooked Peas
1 Inch Ginger
10 Pods Garlic
8 to 10 Green Chilies 
1 Large Onion
1 Tbsp Cumin Powder
1 Tbsp Pepper Powder
Fist Full Mint and Coriander Finely Chopped
1 Cup Corn Flakes
1 Cup Maida (All Purpose Flour)
1/3 Cup Corn Flour
Salt as per taste 
Oil for Frying 

Prep Up:
In a mixer jar add 1 Inch Ginger+10 Pods Garlic+ 8 to 10 Green Chilies depending on heat pulse and grind into paste reserve.

Wash and peel the carrots cut into large chunks pat dry add to a mixer jar pulse until the carrots are grated reserve.

Please click on the link and follow the step how-to-clean-cauliflower. Once the cauliflower is cleaned pat dry. Add the florets to a mixer jar pulse twice or thrice until the cauliflower is grated completely.

Wash and cut the potatoes in half add to a pressure cooker with 2 cups water place a lid and whistle cook for 2 to 3 whistles. Once the potato has cooked peel and grate  reserve.

Grate the paneer and Khoya Reserve.

Take Corn flakes add to a mixer jar grind to form powder reserve.

Mix all purpose flour and corn flour add 1 tsp salt add water little at a time mix to form a smooth batter reserve.

Clean and wash mint and coriander pat dry finely chop reserve.

Peel finely chop onion reserve.
Heat a wok on medium flame add 2 tbsp oil. Once the oil reaches smoking point add 2 tbsp of chilly paste fry until oil surfaces.

Add onion coriander and mint fry till onion turns transparent add cumin and pepper powder fry all the ingredients till raw flavor has reduce.

Add the grated carrots, cauliflower, sweet corn fry all the veggies till  soften. Place the flame on high dry out the excess moisture before adding other ingredients.

Add the paneer and khoya place on low flame allow the khoya to melt and combine.

Add salt and mix well add the grated potato and mix well. once the vegetable mixture is ready allow to cool.
Take lime size portion of the vegetable mixture form croquettes and reserve on a plate.

Prepare the breading station line up the aloo chop the batter and spread corn flakes on a plate.

Dip each croquette in the batter and roll in corn flakes and reserve back on plate. Cover the croquettes refrigerate until use.

Heat a wok with enough oil for frying. Gently drop each croquette in hot oil, fry for 2 minutes on each side or until light golden in color drain and reserve on tissue paper serve with mint or sweet chutney Enjoy πŸ˜‹

Tips: These croquettes store well if placed in air tight container and refrigerated. 

Use Par boiled potatoes it will evenly get cooked while frying.

Tuesday, January 3, 2017

Dineout @Hunan, Koramangala-Bengaluru

Dineout, India's largest table reservation app has seated more than 100,000+ happy diners across 2000 restaurants in 8 cities per month. Dineout app and online quick reserving, easy dining and smart saving, has collaborated with Hunan and has great deals on their website...I was hosted by Hunan and Dineout for an exquisite new menu food tasting session last week.

About Hunan: 
Hunan's cuisine is known for its flavor, fresh aroma and authenticity. Cuisine ranges from Sichuan to Hunan, Canton to Beijing, it is as diverse as the country itself. And it is also as authentic as it can get. 

They've also won best Chinese Restaurant not once or twice but have won five awards total at TIMES FOOD AWARDS INDIA.

Where are they located??
Hunan at  Koramangala 123, 1st Floor, 1st Main, JNC Road, 5th Block, KHB Colony, Koramangala Land mark ( Above Costa Coffee ).

Hunan at BEL Road Samruddi # 10, 1st Main, New BEL Road , Bangalore Land mark ( Above Reliance Fresh ). 
Subscribe to me on Youtube English and Tamil for regular updates...😁

Dineout Lunch Buffet deals are pocket friendly and one can also opt for smart pay. The spread at Hunan is priced at 455+ from Monday to Friday and 605+ On Saturday and Sunday. Our tasting session started with much needed bowl of warm soup...

 Sweet and Sour Tofu Crab Soup
Fresh crab meat, tofu, bamboo shoots, baby corn and peas in a supreme broth was just perfect...adding a hint of garlic chilly sauce and slurping this soup was comforting and soothing for winter weather.

 Grilled Chicken Salad
Grilled Chicken, Chinese Cabbage, Shredded Carrot Sticks...dressed with ginger sesame dressing. The salad was crunchy with perfect amount of dressing, presentation was unique and appealing.

 Cucumber Sesame Salad
Combination of cucumber, carrots, scallion, onions and coriander with sesame vinaigrette. 

Thai Seafood Salad
Rice vermicelli with Prawns, Fish and Squids in a delicious lime and sweet chilly dressing. I enjoyed this salad its similar to ceviche.

Mint and Cucumber Cooler 
 Asian Style Stuffed Tofu with Chicken
A delicately flavored dish finished with a sweet tamarind chili sauce. A simple dish packed with so many flavors this dish was not only tangy and juicy but literally melted in my mouth.

 Salt and Pepper Tofu
Deep fried chunks of silken tofu tossed in crushed peppers, salt and chilly. This is my all time favorite dish the tofu was crispy literally melts in your mouth. This is perfect side dish with fried rice or as a starter.

 Chilly Prawns in Tamarind Sauce
Crispy batter fried prawns served with  fresh red chilly, garlic, ginger and fish sauce. These prawns were perfectly prepared very juicy and tangy...

 Crispy Lotus Roots
Crispy Lotus in honey ginger sauce was another starter which was excellent with fried rice and noodles. I liked the consistency of sauce in all the dishes it was not dripping or excess sauce as they serve in other Chinese restaurants.

 Hong Kong Style Steam Cooked Seer Fish
Seer fish steam cooked in a ginger coriander broth. The boneless fish slices are perfectly cooked in the spicy broth. They are soft, tender, and flaky. The sichuan peppercorns created a tingly numbing sensation on my tongue, this dish  was packed with citrus and earthy notes. I would say that this is one of the better versions of Water-Boiled Fish that I’ve ever had in Bengaluru.

 Party Cocktail Rolls
Mini crispy rolls stuffed with mixed vegetables and served with honey mustard and mango chilly sauce.
Truffle Scented Edamame Dimsum 
Fresh soya bean mixture stuffed in wheat starch skin. These dimsums are supposed to be eaten steaming hot...they were sticky chewy and mushy with the tangy sauce.
Shredded Pork Beijing Style
Crispy shredded pork in sweet bean dressing this was another classic chinese starter or side dish. The pork was crispy tossed in a tangy chilly sauce. 
Chinese Pickled Cabbage
Sticky Jasmine Rice 
Wok Tossed Five Spice Vegetable Noodles

Cantonese chicken with wood ear mushrooms
A classic Cantonese style stir fry chicken with wood ear mushrooms was served with sticky rice.

Lo Han Jai
Tofu, chinese cabbage, vermicelli noodles, mushrooms, bamboo shoots and leaks sauteed in shaoxing wine sauce. This is a vegetarian dish well known in Chinese and Buddhist cuisine. The combination of vermicelli tofu and mushrooms with crunchy veggies is a meal on its own.

Guangdong Chicken
Morsels of chicken stir fried with a medley of peanuts, cashews, baby corn, water chestnuts and mushroom in a soya and oyster brown sauce was serve with wok tossed noodles and jasmine rice 

Red Velvet Cake

Tres Leches Cake
Both the cakes were not at all connecting with the chinese cuisine but oddly these desserts were comforting and were prepared to perfection I would totally recommend everyone to try their cakes.

Overall the tasting was superb. Three picks from the entire tasting was (Asian Style Stuffed Tofu with Chicken, Shredded Pork Beijing Style, Lo Han Jai). The restaurant also caters gluten free dishes.