Monsoon Sunday Brunch @JW Marriott Kitchen, Lavelle Road - Bengaluru

Experience spectacular monsoon sunday brunch at JW Kitchen. The exquisite spread offers wide rage of grilled meats, sushi, tandoor, dosas, biryanis, salads, soups and popup stalls. For those who like to indulge in sweets there is plenty to choose starting with pista burfis to malpua, rasmalai to sponge cakes. Chefs have truly curated a wonderful spread to welcome monsoons. 

I was hosted for the monsoon brunch, it was a fantastic opportunity to taste some delectable food and experience the lovely spread with a friend. To my surprise few authentic and traditional dishes were prepared to perfection like chicken biryani...tender morsels of chicken literally melted every bite, freshly hand rolled sushi, malai chicken tikka, bangers and mash, grilled pork ribs and malpua...highly recommend trying these dishes if it's on the menu. 

2450/- + Tax without alcohol and 3400/- + Tax with alcohol.   

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 Malai Chicken Tikka 

Orange Juice spiked with lemon grass

 From Tandoori: Malai Paneer Tikka, Malai Chicken Tikka, Tandoori Chicken served with chutney lime and salad....

 Lamb Shanks 

 Pork Roast

 From Roast Station: Chicken Roast, Herb Roasted Fish, Pork Roast, Lamb Shanks, Roasted Veggies...

BBQ Pork Ribs

Scampi and Stuffed Chicken 

Roti jala or lace crêpes prepared for special occasions in Indonesia, Malaysia and Singapore served with chicken or fish curry was highlight @jwmarriottblr Sunday brunch everyone enjoyed the taste and flavor. #vidyastravel #vidyascooking #jwmarriottbangalore #jwkitchenblr #sundayvibes #Sundaybrunch #monsoon #monsoonbrunch #nammabengaluru #bengaluru #bangalorefoodie #bangalore #loveforfood #rotijala #lacecrepes

A post shared by Vidya Lakshmi (@vidyascooking) on Aug 12, 2018 at 10:52pm PDT

Dreaming of sushi from Sunday brunch @jwmarriottblr #jwmarriottbangalore #jwkitchenblr #sundayvibes #Sundaybrunch #sushi #sushidreams #sushidream #bangalore #bengalurufood #bangalorefoodie #nammabengaluru #bengaluru #loveforfood #loveforsushi

A post shared by Vidya Lakshmi (@vidyascooking) on Aug 7, 2018 at 7:08pm PDT

 Sushi

Lamb Stuffed Ravioli with simple butter sauce and garlic...

 Bangers and Mash with lovely onion gravy...

From Popup Station Spice Terrace: Chicken Biryani, Paturi Macchi, Methi Mutton, Murgh Shahi Pasanda loved everything on the plate superb blend of spices and prepared to perfection...

Paturi Macchi (Barracuda coated with special mustard masala, pan fried in banana leaf) 

From Dessert Station: Fruit Sponge Cake, Malpua, Coconut Panna Cotta, Hazelnut profiteroles and grapes...

Gobi Manchurian Rolls Recipe / Cauliflower Wraps / Manchurian Frankie

Bengaluru is a sprawling food paradise. One can find amazing dishes sold on streets its all vegan at times. Gobi Manchurian Rolls is my ultimate comforting and must try street food. I tend to prepare these rolls all the time and it very affordable to prepare wholesome meal at home. 

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Ingredients:

For Manchurian Sauce:
2 Large Onions
2 Large Tomatoes
2 to 3 Green Chillies (Add depending on heat level)
1/2 Cup Tomato Ketchup
3 Tbsp Soya Sauce
1 Tbsp Ginger and Garlic paste.
2 Tsp Oil

Method:
Peel and wash the veggies before use.

In a mixer jar add tomatoes, onion and chillies grind without adding water. Make sure the ground mixture has formed smooth puree.

Heat a wok with 2 tsp oil, fry the ginger and garlic paste for a minute to eliminate raw flavor. Add the ground tomato and onion puree to the wok and fry for a minute.

Add soya sauce and tomato ketchup stir well place on low flame allow the sauce to reduce.

Once the excess moisture has reduced taste test and add salt if needed remove from flame and reserve.

For Roti:
1 cup Maida
1 cup Whole Wheat Flour
1 Tsp Salt
2 Cups Warm Water
Oil as required...

Method:
Combine both the flour in a mixing bowl along with salt.

Add warm water in batches knead to form a smooth dough.

Add 2 tbsp oil and knead allow the dough to rest for 15 minutes before preparing roti.

After 10 to 15 minutes form dough balls slightly larger than the normal roti we prepare.

Dust the surface with flour roll the roti. Heat a tawa on medium flame. Fry the roti for a minute on each side. Spread 2 tbsp oil and fry the roti I prepared 4 rotis which made it easy for serving. 

For Gobi:
3 Cups Cleaned Cauliflower
1 1/2 Tbsp Chilly Powder
1 Tbsp Chinese Five Spice powder or Schezwan masala
2 Tbsp Corn Flour
2 Tbsp Maida (All purpose flour)
Oil for frying...

Please follow the link How to Clean Cauliflower 👍

Method:
In a mixing bowl add cauliflower, chilly powder, schezwan masala and salt mix well.

Add corn flour and maida mix well. Sprinkle little water at a time mix till flour and masala stick to the cauliflower.

Heat enough oil in a wok on medium flame for frying. Gently drop the cauliflower florets one at a time and fry for 2 minutes on each side or till golden in color.

Drain the florets and reserve on a plate lined with tissue allowing excess oil to drain. Fry the cauliflower in batches following the same steps.

Veggies for Filling:
1 Cup Thinly Sliced Cabbage
1 Cup Thinly Sliced Lettuce
1 Large Capsicum Thinly Sliced
1 Large Onion Thinly Sliced

Prepped and reserved cauliflower, sauce, roti and veggies.

Start Assembling:
Place the roti on a serving plate. Spread 2 to 3 Tbsp sauce evenly, layer with fried cauliflower and veggies. Roll the roti and serve hot Enjoy...😊

We can pre plan and prep few ingredients ahead of time. Prepare and refrigerate roti dough until use. 

Prepare the cauliflower fry once allow to reach room temp place in airtight container and  refrigerate until use refry just before serving.

Prepare sauce and refrigerate until use. Hope all these tips and recipe was useful please try the recipe and post your comments connect with me on social media. 

Classic Gobi Manchurian Recipe

Gobi manchurian is a classic and popular street food snack. No one knows the origin of this snack but few researchers claim  it might have originated by chinese community from kolkata. These crispy and juicy cauliflower fritters can be found in almost all pubs, restaurants and shacks, served with a side of ketchup it is a yummy snack or can be served as a side for noodles or fried rice. 

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Ingredients:
3 Cups Cauliflower Florets
1 Large Onion Chopped into Cubes
1 Inch Ginger Finely Chopped
10 Cloves Garlic Finely Chopped
4 Green Chilies Finely Chopped
1 Large Capsicum Chopped into tiny pieces
5 Sprigs Spring Onions Finely Chopped
1 Tbsp Ginger and Garlic Paste
1 Tbsp Soya Sauce
1 Tbsp Chilly Sauce
1 1/2 Tbsp Tomato Ketchup
1 1/2 Tbsp Chilly Powder
1 Tbsp Schezwan Masala Powder or Chinese Five Spice Powder
1 Tbsp Pepper Powder
1 Egg Whisked
2 Tbsp Corn Flour
3 Tbsp All Purpose Flour
Salt as per taste
1 Tbsp Ghee
Oil for frying
Few Drops Orange Food Color...

Please follow the steps and clean the cauliflower ahead of time watch detail video or click here for blog. 

Method:
Follow the steps and clean the cauliflower ahead of time. Since the cauliflower is very delicate during the cleaning process it will be par boiled. Make sure to drain excess water using a colander and air dry the cauliflower for an hour before preparation to ensure the moisture level is completely evaporated.

Transfer the cauliflower to a mixing bowl add 1 tbsp chilly powder, 1 tbsp chinese five spice or schezwan masala, 1/2 tbsp pepper powder and 1/2 tbsp ginger and garlic paste mix well.

Add 1/2 the amount whisked egg, corn flour and all purpose flour mix well if the batter or the coating is thick we can always adjust the consistency by add a little more egg or sprinkle few drops of water.

Allow the cauliflower to marinate for 5 to 10 minute on the kitchen counter. Heat oil for frying in a wok on low flame allow to reach temperature. 

Once the oil reaches temperature place on medium flame. Add few drop orange food color and salt as per taste in the cauliflower mix till well combined.

Drop the florets in hot oil and fry the cauliflower for 2 minutes on each side or until its crispy and turns light brown in color. Make sure to fry in small batches as it will cook fast.

Once the first batch is done drain from oil and reserve on a plate lined with tissue. Start frying the second batch, fry the entire batch of marinated cauliflower in same manner.

Heat a wok on medium flame for the manchurian masala. 1 tbsp Add ghee and 1 tbsp oil fry the finely chopped ginger and garlic till raw flavor reduces add the chilies and chopped onion fry for a minute on high flame.

Add ginger and garlic paste fry till raw flavor reduces. Add 1/2 tbsp chilly powder, 1/2 tbsp schezwan masala, 1 tbsp soya sauce, 1 tbsp chilly sauce, 1 1/2 tbsp tomato ketchup fry all the ingredients till raw flavor reduces.

Toss the fried cauliflower in masala adjust salt and pepper as per taste toss to coat. Garnish with spring onions and serve right away...Enjoy 😊

Must Try Pan Asian Food @Banh Mi and Wok, Indiranagar-Bengaluru

Experience delectable pan asian cuisine at Banh mi and wok, Indiranagar-Bangalore. The menu offers intelligent blend of flavors in numerous preparations. Must try are tempura prawns, bao, thai curry, pad thai and raw papaya salad. Canteen style ambience, quick service and very friendly staff. Budget friendly pan asian gourmet in a QSR setting, ample parking available, cards accepted. We enjoyed all the dishes served to us, generous portion size can be shared among two. Price 800/- for two.

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Bubble Tea with Tapioca Bubbles: Tiramisu

Raw Papaya Salad

Stir Fried Tempura Chilly Prawns

Crispy Sweet Chilly Lotus Stem

Wok Tossed Crispy Shredded Lamb with Cumin

My Plate

Tom Yum Soup: Chicken and Mushrooms

Supreme King Bao: Crispy Chicken Supreme with Garlic Mayo

Thai Green Curry with Steam Cooked Rice

Pad Thai

Sambal: Stir fried chicken in traditional sambal sauce, served with egg fried noodles...

Fried Banana with Vanilla Icecream

Tab Tim Krob: Water Chestnuts and Jackfruit in Coconut Milk

Mixed Veggies and Cheese Schezwan Dosa Recipe

I thoroughly enjoy street food one of them is chinese dosa which is crispy, spicy, buttery and cheesy sums up my weekend craving on a budget. We can use store bought schezwan chutney for this recipe. If you cannot find schezwan chutney or masala powder please use chinese five spice powder.

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Ingredients:
1 Kg Fermented Idly Dosa Batter
1/2 Cup Finely Chopped Carrots
1/2 Cup Finely Chopped Capsicum
1/2 Cup Finely Chopped Onion
1/2 Cup Finely Chopped Cabbage (Optional)
1/2 Cup Finely Chopped Spring Onions
1/2 Cup Sweet Corn
3 to 4 Finely Chopped Green Chillies 
3 Tbsp Schezwan Masala
2 Tbsp Chilly Powder
1 Whole Garlic Paste
Salt as per taste
100 Grams Paneer
100 Gram Mozzarella Cheese
100 Gram Cheddar Cheese
Oil as required...

Idly/Dosa Batter Recipe Video

Method:
Prepare the schezwan chutney first. To the ground garlic paste add chilly powder, schezwan powder mix well if needed add salt and water. The chutney should be in spreadable consistency not watery.

Heat a tawa on medium flame allow to reach temp, place on high flame. ladle and spread the dosa in a even thin layer. spread a tsp oil and butter allow dosa to cook and brown evenly on one side. Flip the dosa and fry on other side. 

Flip the dosa again place on low flame, spread a tsp chutney in a even layer on dosa. Grate the cheddar cheese in a even layer, sprinkle one tsp each finely chopped veggies and corn in a even layer. Grate the paneer in a even layer cover and cook for few minute until the cheese melts.

Once the cheese melts fold the four corners of the dosa and serve hot with mint chutney...Enjoy😉