Breakfast Series: Bangalore Style Mixed Vegetable Palav Recipe

I have already posted Karnataka style vegetable palav in my previous post here is the link to the recipe . This vegetable palav is inspired and recreated after tasting at Namma SLN located at Basavangudi, Bengaluru. 

I was creating a two part culinary adventure series and happen to visit the area for food tasting, must visit is this hole in a wall place Namma SLN here are the links to culinary adventure series to Basavangudi Part 1 and 2.  

Vegetable palav is an easy fix for many Bengalureans who are always on a rush this one pot palav is prepared for breakfast, lunch and packed for tiffin box. We normally serve the palav with coconut chutney it can be served with raita and boiled or fried eggs.
Subscribe to me on Youtube English and Tamil Channels 😊

3 Cups Rice
3 Cups Mixed Veggies
(Carrots, Beans, Peas, Brinjal and Potato)
1 Tbsp Chilly Powder
1 Tbsp Coriander Powder
1/2 Tsp Turmeric Powder
2 Large Onions
6 Green Chilies
2 Inch Cinnamon Stick
5 Cloves
4 Pods Cardamom
1 Star Anise
2 Bay Leaves
1/2 Tbsp Shahi Jeera (Black Cumin)
1/2 Tbsp Fennel
1/2 Tbsp Cumin
1 Small Piece Stone Flower (Lichen)
1/2 Tbsp Pepper 
2 Inch Ginger
15 Pods Garlic
1 Tbsp Kasoori Methi (Dried Fenugreek Leaves)
2 Tomatoes
2 Sprigs Curry Leaves
2 Tbsp Dalda, 1 Tbsp Oil, 1 Tbsp Ghee
Salt as per taste
Lime Juice, Mint and Coriander for garnish...

Clean, wash and prep all the veggies. 10 minutes before preparing palav wash the rice thrice and soak in water.

In a mixerjar add all the spices, ginger, garlic and chillies leaving out kasoori methi and bayleaf. Grind to form a coarse paste. Add the tomato and onion add small amount of water and grind to form a smooth paste. This is our masala paste base for the palav.

Heat a pressure cooker with 1 tbsp oil, 2 Tbsp dalda and 1 tbsp ghee. Once the oil is hot add 2 Bay Leaves allow to splutter. Add the masala paste and fry till oil surfaces on top. add the chilly powder, coriander powder and turmeric powder along with kasoori methi and curry leaves  fry all the ingredients till oil surfaces on top.

Add chopped veggies fry for a minute in the masala. Add salt as per taste to the veggies and stir. Drain excess water from the rice and add to the veggie masala. For every 1 cup rice, I have added 2 cups water stir all the ingredients till well combined check for salt add if needed close the lid place a whistle and cook for 3 whistles or 5 minutes on high flame.

After 3 whistles remove from flame allow the pressure to release. Once the pressure has reduced open the lid, garnish with lime juice, chopped coriander and mint mix well and serve hot with coconut chutney...Enjoy 😊

Palav Tasted at Namma SLN Basavangudi

Food Tasting @Market Table - Koramangala, Bengaluru

On my recent visit to koramangala I got to taste healthy and budget friendly food at Market Table a casual dine restaurant. The ambience resembles a trendy European market, walls lined with what looks like wooden crates and furniture that seems like perfectly fitting jigsaw pieces with the rest of the theme. 

I was greeted by Mr. Nirmal, a former chef and now director of Market Table.  I asked Chef what is the concept of Market table? Chef and his team are focused on encouraging people to adopt to healthier food consumption while not having them compromise on their budget to get their daily dose of an organic and healthy meal. 

Farm fresh food is served in European and continental flavors using finest and freshest quality ingredients, olive oil and zero refined sugar in their kitchen, one can satisfy all sweet and savory cravings without the guilt of counting calories. Eating healthy doesn't mean skipping meals, eating less or dieting, It's all about the food on your plate.

Chef Nirmal and his team have been curating menus and handling many restaurants across Bengaluru this is my third restaurant food tasting curated by Nirmal, starting from create your own meal bowl to smoothies the work and effort on constructing every single meal at market table seems astounding. 

Subscribe to me on Youtube English and Tamil Channels for regular updates 😉

Surprisingly found many vegan, gluten free options on the menu apart from regular veg and nonveg options. Specially dinners who have diet restrictions and want to try new flavors your surely in for a surprise. Zero sugar desserts and refreshing drinks are very few items I have mentioned Market Table is a must visit at-least for a change of place.


Food Tasting
Golden Vitality
Turmeric, Ginger, Lemon, Cayenne Pepper, Carrots, Orange, Coconut Water

Grilled Whole Wheat Toast Topped with Cajun Spiced Prawns and Wheat Chia Rolls
Cajun Spiced Prawns and Wheat Chia Rolls
Mini wheat chia rolls filled in insalata, jalapenos, sweet corn, cheese and cajun chicken baked and served with spicy salsa.
Oven Roasted Chicken Thigh and Thai Spiced Grilled Chicken 

Thai Spiced Grilled Chicken 
Oven Roasted Chicken Thigh
Omelette Chicken Wrap
Pulled chicken, pepper, tomato, onion, and house herbs

Popeyes Virtue At MT
Watermelon, Cucumber, Apple 

Banana Cream Pie Protein Shake
Almond Milk, Banana, Coconut flakes, Yoghurt

Market Table Signature Lamb
Grilled Lamb served on a bed of Brown Rice and Salad

Grilled Lamb served on a bed of Brown Rice and Salad
Cassava Chips and Batata Harra

Oven baked chips served with a peruvian yellow chilly sauce and lebanese spiced baby potatoes served with jalapenos olive sauce.
Warm Bowl of Stir Fried Noodles with Bokchoy served with Grilled Chicken

Vanilla Yogurt
With Mixed Berry Trifle
Overall I was truly impressed with the pricing and menu. Good quality ingredients used food was packed with flavors. With or without diet restrictions every dish will surely tingle your taste buds. Nice choice of sauces to be paired with the grilled meats or breads. Must try are peruvian sauce, salsa and tzatziki.

My picks from the menu tasting was build your own bowls the market table signature lamb with rice, whole wheat noodles and cajun prawns on whole wheat bread toast.

Price 500/- for Two. Parking available. 



Blooming Greens is a Bangalore based company producing nutritious soil grown microgreens varieties like Wheatgrass, broccoli, pea shoots, sun flower, beetroots, alfalfa etc. 

Currently only delivered in Bangalore as per order. Non GMO Microgreens are harvested twice a week. No pesticides used. Microgreens can be used in Burgers, Rolls, Sandwiches, Salads, Soups or as Garnish...greens remains fresh Upto 8-10 days. 

Bloominggreens packaging is good, stores well refrigerated. Once order is placed greens are harvested and delivered on the same day. 100 grams packs range between 150 to 300/- rupees.

Place order on website -
Facebook - @bloomingreens
Instagram- @bloominggreens
Twitter-  @bloomingreens
Subscribe to me for more recipes and review videos on Youtube English and Tamil Channel 😉

Past three years I've been regularly purchasing microgreens and we consume the greens more in summer. Advantages I found using microgreens 1. No cooking required. 2. Intake of nutrients are more. 3. We can store these greens refrigerated upto a weeks time. 4. Wheatgrass is a good source to detox. My parents are on high medication and have been juicing wheat grass for past five years results are amazing. 5. Regulates bowels...

ALFALFA MICROGREENS NUTRITION: Vitamins A,B,C,E and K. Calcium,Iron, Magnesium, Phosphorus, Potassium, Zinc, Carotenem Chlorophyll, Amino Acids,Trace Elements Protein 35%

HEALTH BENIFITS: Combats High Cholesterol, Lowers Blood Glucose, Minimizes Menopause Symptoms, Excessive Menstruation, Prevents Osteoporosis, Reduces Risk of Breast Cancer.

WHEATGRASS MICROGREENS: Contains 92 of the 102 trace minerals. Source of superoxide dismutase (anti-aging enzyme) complete protein with all the essential amino acids. Rich in enzymes, greatest source of chlorophyll

HEALTH BENIFTIS: Reserves diseases and prevents premature ageing.Protection from free radicals, speeds up detoxification, Helps control blood sugars.

RADISH MICROGREENS: Vitamins A,B,C and K. Calcium,Iron, Magnesium, Phosphorus, Potassium, Zinc, Carotenem Chlorophyll, Amino Acids,Trace Elements, Protein 30 to 35%

HEALTH BENIFITS: Anti Cancer food, Aids Weight Loss, Provides Relief From Constipation and Piles, Relives Symptoms of PMS,Relief from Menopause, Hot Flushes.

BEETROOT MICROGREENS NUTRITION: Vitamins A,B,C and E. Protein 30 to 35%, Calcium,Iron, Magnesium, Phosphorus, Potassium, Zinc, Carotenem Chlorophyll, Amino Acids,Trace Elements

HEALTH BENIFITS: Fights Cancer, prevents inflamation, removes fatigue.

SUNFLOWER MICROGREENS: Vitamins A,B,C and E.Protein 20 to 25%, Minerals, Calcium,Iron, Magnesium, Phosphorus, Potassium, Zinc, Carotenem Chlorophyll and Amino Acids

HEALTH BENIFTIS: The most nutritious of all sprouts. Helps builds skeletal, muscular and neurological systems. Helps build blood, revitalizes tissues and detoxify the body.

 Wheatgrass detox tonic recipe.

100 Grams Wheatgrass
2 Inch Ginger
1 Tbsp Cumin (optional)
1 Tbsp Carom Seeds (optional)
1 Cup Water

Each time we can switch the flavors of the tonic by using cumin or carom with ginger...

Before rinsing microgreens in water always check the greens for gravel.

Rinse the wheatgrass thrice before use.

We like to soak the wheatgrass in water for 10 minutes before grinding.

Chop wheatgrass into tiny pieces add along with ginger in a mixer jar grind to form smooth paste gradually add water while grinding.

Strain the wheatgrass using a sieve this tonic can be chilled and served or consumed right away. 

Consumption of  Microgreens hydrates skin and complexion. wheatgrass juicing is very good detox helps people who are on high medication and regulates system. Try consuming microgreens as much as possible. Use coupon code on website or subscribe for blooming microgreens choose healthy eating.

Microgreens used in my past recipe posts....


Breakfast Series: Bangalore Style Mixed Vegetable Palav Recipe

I have already posted Karnataka style vegetable palav in my previous post here is the link to the recipe . This vegetable palav is insp...