Street Food Series: Rumali rotis @Frazertown - Bengaluru


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I shot this small video clip of chef preparing rumali roti at a small take away outlet in Fraser town.  

Fraser Town officially renamed as Pulakeshinagar is a suburb of Bangalore Cantonment, located in Bangalore North-East, spread over 4 kms. It was established in 1906 and is named after Stuart Mitford Fraser (1864-1963), who was the tutor and guardian of Krishna Raja Wadiyar IV, Maharaja of Mysore.

Fraser Town was established to de-congest the growing Bangalore Civil and Military Station (otherwise known as the Bangalore Cantonment). Currently mosque road is known as foodies mecca specially during ramzan the spread is huge one needs to appreciate the spread and also have an appetite to digest all the dishes during the festive occasion.


One common dish found in fraser town is Rumali....literally translates to handkerchief. Rumali roti a flat bread could have originated from kazakh cuisine. 

Kazakh cuisine has nomadic practices, the amount of equipment used for cooking is minimal because it must be transported from location to location to follow the grazing herds. In addition, there are no luxuries such as electricity or running water. 

The iron kazan which we now refer as kadai, is the most indispensable piece of cookware—it is used for cooking pilaf, soups, and even bread.

Kazan is shallow like a kadai, it can be turned over to cook flatbread on the back. There are three different metals used to create a kazan...rot-iron, alloy and copper. These days we only get iron or aluminum kadai.  

Rumali is prepared with three ingredients, bleached flour (maida), milk and salt. Super soft and instant roti to prepare. Entire batch of rotis will get finished within the same day if served with a good curry. Recipe to prepare rumali roti is already posted on my blog please click here.

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Mane Hollige @Basavangudi, Bengaluru


Hollige is a traditional sweet prepared during festivals or marriage. There are so many variations of hollige available today, hollige is normally prepared with a dhal, coconut or khova filling, many travelling traders in 13th and 17th century used to pack these puran poli/hollige for their long travels and  have gifted these poli or hollige to kings. We dont have exact dates when this dish originated everyone claims it to be their community dish in India.  As per study and research this dish could have originated from Afghanistan.

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Mane hollige is already featured on my Basavangudi food trail series. I wanted to feature them again these people truly deserve a shoutout. Quality and consistency of hollige is awesome, even the varieties of hollige that we get here is not available in other hollige outlets. Must try are white holige which is served with spicy gravy and chutney, khova hollige and coconut hollige.

They also have a condiment shop you can try the traditional condiments like chikki, halwa, chakuli and kodubale. To gift someone a traditional sweet or dish this is the place to buy. Try gifting traditional sesame chikki, groundnut chikki and kaimurruku. Apart from all these condiments they also sell fresh hand made rice noodles/semiya. Every thing is very affordable...pricing starts from 14/- upto 200/-.


Live Hollige Counter
Khova Hollige
Dhal Hollige

Condiments to buy for home or as gifts. 
Fresh Handmade Rice Semiya


Condiments we bought for house and tasting....Chakuli, Kodubale and semiya...

Read more Culinary Adventure Basavagudi Part 1 and 2 for more info.

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Sharjah Shake Recipe (Banana Chocolate Milk Shake)


Sharjah Shake prepared with natural ingredients, perfect energy drink served during summer. This is a thick milk shake, a complete meal on its own. 


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Ingredients:
3 Ripe Banana (Robusta or Kerala Butter Banana)
3 Cups Milk
1/2 Liter Vanilla or Chocolate Icecream 
3 Tbsp Diet or Regular Sugar
5 Tbsp Horlicks (We can also use Boost, Bournvita, or Milo)
6 Tbsp Hot Chocolate Powder
1 Tbsp Khus Khus/Gasagasa/White Poppy Seeds
15 Cashews 
4 to 5 Tbsp Roasted Salted Peanuts
Garnish: Candied Cherry, Salted peanuts, Vanilla Icecream, Chopped Almonds and Cashews


Method:
1. In a mixer-jar add poppy seeds, hotchocolate powder, roasted peanuts, cashews, sugar and horlicks grind to form smooth powder

2. Add peeled and chopped banana to the ground powder blend to form a smooth paste. Do not add water or milk for grinding.

3. Add vanilla icecream to the ground banana blend to form a smooth paste.

4. Add milk to the ground banana mixture whisk till all ingredients are well combined.


5. Divide and transfer the milk to tupperware containers freeze till the milk forms crystals.

6. Once the milk sets breaks and mix the milk add to a mixer jar grind to form smooth milk shake.

7. Serve the milk shake in a serving glass top with two scoops icecream. Garnish with salted peanuts and cherry serve right away...Enjoy :)

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Sabsige Soppu Idly Recipe (Dill Leaves Idly)


Dill leaves or Sabsige idly is a famous delicacy in Bengaluru. They say this dish was originally prepared in Mysore. The flavorful dill leaves idly is topped with ghee or butter and served with spicy chutneys which literally melts in your mouth. 


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Ingredients for Sabsige Idly:
1 Bunch Dill Leaves (Sabsige soppu)
1 Onion Finely Chopped
5 Sprigs Coriander Leaves (Finely Chopped)
3 Sprigs Curry Leaves (Finely Chopped)
3 1/2 Cups Idly batter
1 Inch Ginger and 5 Green Chillies Ground into a Paste
1 Tbsp Salt
1 Pinch Cooking Soda
1 Pinch Asafoetida
2 Tbsp Oil 
1 Tbsp Ghee
Idly Dosa Batter Recipe Video


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Method:
1. Clean the dill leaves. Wash and chop as fine as possible.

2. Heat 1 Tbsp Ghee and 2 Tbsp oil in a pan.

3. Add the ginger and chilly paste to the oil fry for a minute or until raw flavor reduces.

4. Add onion, curry leaves, pinch of asafoetida and coriander leaves to the oil and fry till onion.



5. Add dill leaves to the onion masala and fry for a minute sprinkle little water cover and cook the dill until the greens soften.

6. Make sure the moisture from the dill leaves evaporates before removing from the flame. Once the dill leaves masala is done remove from flame allow to cool.

7. To the Idly Batter add the cooked and cooled dill leaves masala, cooking soda and salt as per taste.

5. Mix the batter well.



6. Heat a pressure cooker or idly cooker with water.

7. Once the steam builds. smear idly plate with oil.

8. Pour Idly batter in the idly molds place the moulds for steam cooking.

9. Allow the idly to steam cook on medium flame for 10 minutes check if idly has cooked by pricking a sharp knife or a skewer in the middle if the batter does not stick the idly is done.

Serve the cooked idly topped with ghee or butter along with coconut chutney.


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Southindian Style Chicken Curry Roast Recipe Using Sakthi Masala Curry Powder


My chicken curry roast can be served as a side dish for southindian meals or biryani. Sakthi masala curry powder is a very recent find at my local supermarket. This curry powder is perfect for chicken roast, egg roast or fish fry. 

We never purchase ready to use masala on very rare occasions I will purchase a tandoori chicken masala or kitchen king masala I was  surprised with the quality of this curry powder its flavor and taste was potent. 
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Ingredients:
1 1/2 Kilo Curry Cut Chicken (Without skin)
1 Large Onion
1 1/2 + 1 Tbsp Ginger and garlic paste 
(Please click here for basics of indian cooking ginger garlic paste recipe)
1 1/2 + 1 Tbsp Chilly Powder
1 + 1 Tbsp Coriander Powder
1/2 + 1/2 Tsp Turmeric Powder
1 Tbsp Tamarind Water
1 + 1 1/2 Tbsp Sakthi Masala Curry Powder
4 Dried Red Chilies
3 Green Chilies
4 Sprigs Curry Leaves
1 Tbsp Fennel Seeds
1 Tbsp Pepper powder
3 Tbsp Coconut, Sunflower or Sesame Oil
Salt as per taste
1/2 Lime Juice
Ginger and Garlic Paste Recipe Video
Method:
1. Wash the chicken twice drain excess water using a colander.

2. Peel, wash and finely chop onion.

3. Wash and slit the green chilly in half. Break the dried red chilly into half and reserve.

4. Using a heavy bottom pot or wok place it on medium flame add the chicken start adding the ingredients for the chicken one by one, 1 1/2 tbsp ginger and garlic paste, 1 tbsp chilly powder, 1 tbsp coriander powder, 1/2 tbsp turmeric powder, 1 1/2 tbsp curry powder and salt as per taste along with 1 1/2 cups water cover and cook the chicken on medium flame.

5. Occasionally stir the chicken and cook until excess moisture evaporates and the chicken has cooked till fork tender.

6. Remove the chicken form flame once cooked.

7. Heat a pan or wok on medium flame add 3 tbsp preferred oil. I will normally use coconut or sesame oil however for this recipe I used sunflower oil.

8. Add fennel seeds to the oil allow to splutter.

9. Add onion, dried red chilies, slit green chilies, curry leaves and onion to the oil fry for a minute.

10. Add 1 tbsp ginger and garlic paste to the onion and fry until the raw flavor reduces.



11. Once the oil surfaces on the onion add 1 tbsp chilly powder, 1 tbsp coriander powder, 1/2 tbsp turmeric powder, 1 tbsp curry powder fry all the ingredients until raw flavor reduces and oil surfaces.

12. Add the cooked chicken to the onion masala toss to coat, fry for a minute.

13. Add 1/2 cup water and 1 tbsp tamarind water to the chicken, check for salt add if needed.

14. Place the chicken on medium high flame keep stirring until the masala coats the chicken.

15. Depending on preference we can serve a semi gravy chicken or completely roasted chicken.

16. Fry the chicken until excess moisture evaporates add pepper powder and lime juice fry for a minute and serve hot...Enjoy :)

My plate with steam cooked rice, chicken curry roast, rasam, drumstick and potato sambar...


Mango Sambar Recipe Video

I have not garnished the chicken with fresh coriander for a reason and wanted only curry flavor chicken.



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Big Bazaar Kitchen Stock Exchange Program 2018

I am happy to be associated with Big Bazaar Stock Exchange Campaign. Anyone can register and start voting for their favorite and 5 most wanted quality products. 

There is a huge variety to choose from starting from Microwave, Refrigerator, Cooker, Mixers, Toaster, Gasstove, Atta, Rice, Sauces, Spices, dry fruits etc.

Click on the link follow simple three step registration with your name, mobile number and email or we can register using Facebook ID. 

In association with this program I have also created and uploaded two yummy recipes strawberry lassi and kola urundai. Do watch both my videos friends. Let us all benefit from this Big Bazaar Kitchen Stock Exchange.
Upon registration one gets additional 100/- off and if you spread the news with your loved ones and friends on Facebook, Whatsapp and Twitter there is an additional 100/- off.

Registrations are open between 29th March to 4th April 2018 midnight. From 4th April Midnight voting starts till 5th April Midnight only open for 24 hours. 

Once you see the number of votes on your chosen product the price gets lesser and lesser by 7th and 8th april you can head to the nearest big bazaar outlet along with the coupon code provide only for you and start purchasing your products.

Simply follow the link and register friends you will surely find great deals. I am planning to stock up on some gifts for upcoming marriage and birthday events for this year. There is always a saying pre plan. 

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Strawberry Lassi Recipe


Strawberry lassi is an excellent welcome drink to serve during lunch or dinner parties.
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Ingredients:
100 Grams Strawberry
100 Grams Plain Yogurt 
3 Tbsp Diet Sugar or Honey
2 Pods Cardamom
2 Drops Rose Water


Method:
Wash the strawberry thrice pat dry remove the leafy heads and chop the strawberry into halfs reserve.

Always taste a strawberry to check the sour content before preparing the lassi.

Add the chopped strawberry to a mixer jar along with rosewater, sugar and cardamom grind to form smooth puree.

Add the yogurt and grind once more chill the lassi or serve as it is in a shot glass decorate with a strawberry and serve...Enjoy :)

Do try my strawberry lassi recipe and post your comments. Subscribe to me on Blog and YouTube Channel for regular updates 😉
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Mutton Kola Urundai Recipe (Traditional Southindian Tamil Style Meatballs)

Kari Kola Urundai meaning meatballs this can be in a fried format or in a gravy. This recipe is deep fried meat balls served at a lunch or dinner party. Every Tamil mom or grandmother has her own recipe for kola urundai this is a typical Bangalorean tamil style kola urundai recipe. Also try my moms kola urundai curry (please click here for recipe). This deep fried meat balls are served as a side dish for biryani. I personally enjoy as a starter and also with rasam rice.
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Ingredients:
Mutton 300 Grams
150 Gram Chickpeas (Kadalai paruppu)
100 Grams Roasted Bengal Gram (Pottu Kadalai)
1 Large Onion
3 Tbsp Approx Grated Coconut 
3 Green Chillies
3 Dried Red Chillies
1 Inch Ginger
6 Pearls Garlic
1 Egg
1 Tbsp Mutton Masala or Garam Masala
1 Tbsp Coriander Powder
1/2 Tbsp Turmeric Powder
1/2 Tbsp Chilly Powder
4 Sprigs Curry Leaves
5 Sprigs Coriander leaves
1 Tbsp Pepper Corns
1/4 Tsp Fennel
1/4 Tsp Jeera or Shahi Jeera
2 Inch Cinnamon
4 to 5 Cloves
3 Pods Cardamom
Oil as required 
Salt as per taste
Lime Juice, Chaat masala, paprika, onion and coriander for garnish...

Prep:
Wash the channa dhal/chickpeas thrice in water add to a mixing or large bowl add excess water and soak the dhal in water for 30 to 45 minutes.

Heat a wok on medium flame add 3 tbsp oil fry the onion, coconut, ginger, garlic, green chillies, red chillies, pepper, cloves, fennel, cinnamon, cardamom, black jeera on medium flame.

Allow all the spices and onion to cook for 5 to 10 minutes or until onion turns light golden in color. Once the onion has turned light golden in color remove from flame allow to cool.

Using a fine mesh colander wash the meat. We prefer washing the mince meat twice this requires patience gently wash the meat drain excess water and reserve in a bowl.

Check if the chickpeas have doubled in size drain excess moisture reserve.

Using a mixer jar dry grind the roasted bengal gram into fine powder and reserve.


Method:
In a pressure cooker add the meat, soaked dhal (chickpeas), chilly powder, turmeric powder, coriander powder, mutton masala, coriander leaves, curry leaves and salt place on medium flame.

Add 1 cup water to the meat cover and place whistle. Cook for 4 whistles or 10 minutes on high flame. After 10 minutes remove from flame allow the pressure to release.

Once the pressure from cooker has released check if the meat and dhal have cooked if there is excess moisture place it back on high flame allow excess moisture to evaporate keep stirring and dry the meat mixture.

Allow the meat mixture to reach room temp. In a mixer jar add the fried masala grind to form a smooth masala  paste do not add water.

If the masala paste is ground coarse add little amount of meat mixture and grind to form smooth paste. Moisture from meat mixture will grind the masala into smooth paste.

Reserve the ground masala and meat in a mixing bowl. Repeat the process grind the meat to form a smooth paste reserve in the mixing bowl.
Once all the meat and masala has ground mix well and check for salt add if needed.

Gradually add the roasted gram flour in batches and mix well cover and refridgerate for 2 hours for best resutls allow the meat mixture to set over night.

Heat oil in a wok I added 3 cups oil. Add small piece tamarind to the oil. Place the oil on low flame allow to reach smoking point.

Mix the meat mixture once before frying. Wet hands take small portion of the meat roll to form small meat balls prepare as many as possible.

Gently drop the meat balls to the hot oil do not turn allow the meat to cook for a minute in hot oil before turning to other side.

Flip the meat balls gently and fry till golden brown in color drain excess oil reserve on tissue paper allowing excess oil to drain.

Garnish with paprika, chaat masala, chopped onion, chilles, mint, coriander and lime juice...Serve hot...Enjoy :)
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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.
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Ingredients:
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...


Method:
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
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Street Food Series: Rumali rotis @Frazertown - Bengaluru

Subscribe to me on Youtube English and Tamil for more review and recipe videos 😉 I shot this small video clip of chef preparing ru...