Culinary Adventure Day 2 @The Serai Resorts Chikmagalur


Hi Friends, I'm going to start day-2 blog at Serai, with introduction of our experiential blogger team who traveled along with me, Akanksha DurejaAndrea D’souza, Deena PintoDhruv AshraJayanth DevMansi GuptaMousami KarNameesh N RajamaneNeha RajadhyakshaSwati NaikVikas Badiger and Harsha.

Day 2: Malnad Cuisine @The Serai
My day started with #Mandatoryselfie #Vidyastravel

Coffee Based Drinks...
#Itsallaboutcoffee #Theserai 

I was up and early by 5 am, my blogger buddy sharing the villa was fast asleep without disturbing her, I slowly sneaked into the bathroom had a quick wash and ventured out to explore the surroundings. 

Light drizzles and foggy weather was so beautiful enjoyed my 15 minute stroll around the garden and headed back to my villa. The room service people gave us coffee based drinks it was so refreshing almost like detox drinks.


It was 6.30 am, Gently woke up my blogger buddy, and quickly took the opportunity to finish my bath and was practically ready in 15 minutes, we were asked to assemble at the odyssey by 8 am. After the the breakfast we had cookout, photoshoot and malnad food tasting session...


I would like to recommend, 12 must carry travel gear to chickmagalur while sight seeing this list excludes clothes and toiletry. 1. comfy tennis shoes or sandals, 2. Camera, 3. Mosquito repellent patches, 4. Shawl, 5 Umbrella, 6. Cap, 7. Sunglasses, 8. Hand sanitizer, 9. Wet Wipes, 10. water bottle, 11. cloth napkin, and 12. Backpack to carry all the gear...


Breakfast at the odyssey 
#Filter Kaapi 


Breakfast buffet consisted of dosas, idly sambar, toast, masala omelet, boiled eggs, fluffy doughnuts, creamy corn, coffee and Juice.

I chose hot filter coffee, followed by masala dosa, doughnuts, masala omelet, corn and sausages, thoroughly enjoyed the breakfast. We took a quick stroll around the plantation and were asked to assemble back for the cookout and Malnad cuisine tasting session.


Some Gyaan about Malnad Cuisine:
The Malenadu of Karnataka can be divided (on basis of food culture) as Southern and Northern malnad region.  I will be highlighting, southern Malnadu which consists of Chickamagaluru and Belur taluk. The word Malenaadu means "land of mountain ranges". The cuisine is heavily influenced by the variety of fruits and vegetables available in the rich forests of western ghats. 

The ingredients like tender bamboo shoots, colocassia leaves, turmeric leaves, and raw jackfruit are prepared on a daily basis. Steaming is the favored method of cooking in Malenaadu one can find steam cooked rice dumplings and rice cakes served along with spicy hot chicken saaru.


Pic: Gowda Community Ladies, I must thank them for treating us to traditional cuisine.

The Cuisine of Malnad (hilly Karnataka) region is different and is surely not available in Bengaluru malnad restaurants. The Serai Resorts had organised very traditional food tasting prepared and presented by Gowda Community Women.  The entire food tasting session was so heavenly.

Coconut Chutney Recipe

Ingredients:
1/4 Cup Fresh Grated Coconut
2 to 3 Tbsp Roasted Bengal Gram
3 Green Chilies
1 Tsp Cumin
2 Tbsp Chopped Coriander Leafs
2 Tbsp Chopped Curry Leafs
Salt as per taste
1 Tsp Mustard Seeds
Asafoetida
Salt as per taste...



A post shared by Vidya Lakshmi (@vidyascooking) on

Method: In a mixerjar add grated coconut, roasted bengal gram, green chilies, cumin, coriander, curry leafs and salt, grind to form a smooth paste add salt as per taste.

Reserve the chutney in a bowl. Heat a fry pan add 2 tsp oil, add mustard seeds, asafoetida and curry leafs allow to splutter and temper the coconut chutney... serve with dosa or idly...Enjoy 😋

Benne Kadubbu

Chicken Saaru
Chef Chandrashekar Prepared kozhi saaru for neer dosa do watch the video :)


Ingredients:
500 Grams Chicken Pieces 
(Pre cook the chicken with 1/2 tsp turmeric, 4 green chilies and 1 sliced onion reserve)
1 Medium Chopped Onion
2 Sprigs Curry Leaves
1 Bay Leaf
1 Tsp Coriander Seeds
1 Inch Stick Cinnamon
3 Pods Cardamom
3 to 4 Cloves
1 Tsp Pepper Corns
5 Pearls Garlic
1 Inch Ginger
4 Dried Red Chilies
1 Tsp Chilly Powder
1 Tsp Coriander Powder
1/2 Tsp Turmeric Powder
1/4 Cup Grated Fresh Coconut
1 Tomato
Coconut Oil
Salt as per taste
Lime Juice and Coriander for Garnish...


Method: 
Heat a wok with 2 tbsp coconut oil.

Add curry leaves, onion, while spices bayleaf, pepper corns, cardamom, coriander seeds, 2 dried red chilies, cinnamon and cloves fry all ingredients until the onions turns transparent.

Add grated coconut and tomato to the onion masala fry until tomato softens remove from flame allow to cool before grinding.

Add all fried ingredients to a mixer jar along with a splash of water and grind to form a smooth paste reserve.

Heat a pan or wok on medium flame with 2 tbsp coconut oil.
Add 2 sprigs curry leaves and dried red chilies fry until both ingredients stop spluttering.

Add 1 tsp chilly powder, 1 tsp coriander powder and 1/2 tsp turmeric powder fry until raw flavor has reduced.

Add cooked chicken and the ground masala along with salt as per taste and 1/4 cup water bring to rapid boil on medium flame.
Once the gravy has reduced remove from flame and serve with neer dosas...Enjoy 😋 

I got to prepare some neer dosas 😉

Neer Dosas
These rice crepes are paired with raw rice and coconut the batter is almost like water hence the name neer dosa, these crepes are served with chicken curry.

Mr.Anand Menon 
(Heads Marketing of The Serai, a part of the Coffee Day Group)

Mr.Pruthvi Gowda
(CEO Skreem)

Mr. Anand and Mr. Pruthvi Gowda addressing the bloggers meet before lunch.
Traditional Gowda Lunch


When food is served in a plantain leaf there are few rules Southindians are very particular about, it all starts with salt first, then the pickle followed by starter, dhal, sides, salads, payasam or halwa and mains.




Traditional Gowda Meal 
Holige and thupa, Kadubu, Idiyappam, Gangalada Dosa with meenu masala, Harlikai Gojju, Kosambari, Kalule Palya, Halsinkai,  Bendekai gojju, Hurlisaru, Kaima unde, Eery fry, Kesa, Mavinhanina Gojju, Steam rice with rasam, Mamsa Dry Fry, Curd Rice, Halagana Hittu, Khuskhus payasam...


I had a lovely lunch every single dish was prepared with love it was simple and perfect. Hats off to all the Gowda mom's who treated us to this wonderful feast.

My Favorite was Idiyappam with chicken curry, Mutton Fry, khus Khus Payasam and holige.


After cookout and wonderful tasting session, All bloggers got to relax at oma spa with their signature coffee cure body massage. Coffee bean oil is gently massaged into your back and feet, A famed anti-oxidant which is terrific for your skin, soothing aromas send your senses a tingle. One massage or one scrub - and you’re a coffee addict for life. #itsallaboutcoffee


It was almost 7.30 pm. We were asked to assemble at Bluesky lounge for cocktails followed by karnatic music and dinner.



At BlueSky Lounge
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Espresso Martini has become my favorite cocktail now, I've never tasted a coffee based cocktail before. It's very simple to prepare at home...

2 oz Vodka
2 oz Simple Syrup
2 oz Filter Coffee (freshly brewed)
Splash of club soda...

In a shaker add all the above ingredients with ice cubes shake well, strain and serve...😘

Espresso Martini

Panko Crusted Prawns

Mixed Veggie Shammi Kabab

Chicken Tikka

Paneer Tikka


The day was slowly coming to an end and so was our beautiful journey, Chefs at odyssey treated us to scrumptious chicken biryani, holige and jack fruit kadubbu.

Chocolate Burfi

Kai (coconut) Holige

JackFruit Kadubbu

Chicken Biryani



Brandy Snaps, Black Forest Cake and Vanilla Ice cream

Wow, we bloggers really couldn't have asked for a better day, A huge thank you Serai Team, Gowda Mom's, Musical team and Skreem. I will be posting day 3 soon...Thank you so much for following me on culinary adventure day 2.

For more info visit: http://www.theserai.in/

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