Street Food Series: Banana Stem Chaat Recipe / Baledindina Chaat Masala / Vazhaithandu Chaat

One can find banana stem chaat or as its referred as bale dindina masala sold across street food vendors in Mysore region and some parts of Bangalore. Delicious flavors and crunchy textures makes it a unique, heart healthy snack for many chaat lovers.  

Banana stem, banana flower and plantains are vital vegetables for southindians. We will prepare atleast one or two dishes in a week using these banana stems. 

We received a large batch of these stems and banana flowers from our neighbours garden last week, best way to use the entire batch was in chaats, soups, curries and smoothies. Banana stem is packed with vitamin B6, contains ample amount of fiber which is helpful to relieve constipation and ulcer issues. 



Ingredients:
3 Cups Finely Chopped Banana Stems
1 Cup Peeled, Deseeded and Finely Chopped Cucumber
2 Peeled and Grated Carrots
1 Large Finely Chopped Onion
1 Large Deseeded and Finely Chopped Tomato
1/2 Cup Grated Coconut
1/2 Cup Finely Chopped Coriander
5 Finely Chopped Chillies
1 Tbsp Rasam Powder
1 Tbsp Chaat Masala
1 Lime
Salt as per taste

For Garnish: 100 Grams Each, Congress Peanuts, Moong Dal Moth, Kara Sev/ Omapodi.


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How to clean and finely chop banana stem is posted in detail on youtube, please watch the entire video recipe and clean the banana stem accordingly.



We have enjoyed using phalada products its very good in terms of quality. We are planning to stock up on coconut oil and few more products from the company. For this recipe I have used rasam powder which I received in a PR Package. 

100 percent certified organic rasam powder, made from the finest blend of spices sourced from certified organic farms across India. Grown without use of any chemicals, pesticides or insecticides. Cultivated with controlled organic farming practices. Shelf Life : 1 Year. Visit https://www.pureandsure.in/ for more products listed on their website.


Method:
To avoid discoloration in the banana stem add 1/2 lime juice once its finely chopped. Allow the banana steam to soak in the lime water for 15 minutes it also enhances flavor and taste.

After 15 minutes drain the banana stem and reserve in the colander until entire moisture has drained.


In a large mixing bowl add finely chopped cucumber, grated carrots, finely chopped chillies, onion, tomato, finely chopped coriander and grated coconut mix all the ingredients.

Add rasam powder, chaat masala and salt to the veggie mixture, mix till well combined. Add the hand full of each masala peanuts and moong dal moth mix the veggies well.


Add the drained banana stem to the veggies mix well add few drops of lime juice mix once. check for salt add if needed.

Plate the banana chaat, garnish with moong dal moth, sev and masala peanuts topping with grated coconut and coriander is optional...Serve right away...enjoy😊



Lunch @New Govinda Rao Military Hotel


There is new restaurant mushrooming everyday in Bangalore, but the classics are still worth visiting. More than a century old, New Govinda Rao Military Hotel located on cottonpet is an institution. It can get crowded on weekends, but a group of three or four should have no trouble securing a table. People throng here for their famous mutton biryani, mutton meat balls, piping hot trotters soup and offals prepared form family recipes that dates back to 1908.


Few institutions such as Govinda rao's  have maintained their family business and are serving quality food to customers. It's considered sin to sell food as per tradition but we were only people serving food to freedom fighters, soldiers and hungry people during quit india movement says the fourth generation grandson who is currently handling operations at the restaurant. 

Our great grandfather never had intention to sell food but our home style food gained popularity and we started this business, by 1940's even His Highness Mysore Maharaja Jayachamarajaendra Wadiyar also heard of us from the locals and came to our adobe to taste the local cuisine that people were raving about. 


I discovered many untold stories on this trip, on a personal level I felt very proud for the younger generation who are spontaneously supporting our culture and cuisine. The menu is simple with 10 items listed, but still the younger crowd throng here.

From 6am to 4pm there is a constant supply of  trotters soup, idlis, chicken curries, stir fried chicken dishes, rice and biryani. From 6pm to 10pm the menu slightly changes to chapati and parotas other than idli all the dishes repeat. 

His Highness Mysore Maharaja Jayachamarajaendra wadiyar photo at the entrance.

Please do not expect ambience in traditional military hotels it will be crowded and congested. A click of 32 seater at the first level.
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Our Order
Chilly Chicken 100/-
Just the perfect side dish for biryani.

Mutton Biryani 180/-
Here the mutton biryani has a moist texture and its loaded with spices. Its not chilly hot but the spices warms up the body. They also serve a chilly hot gravy which is mixed with the rice and meat to enhance the flavors and taste...

Over all thoughts...the limited menu option which is not confusing and pricing for the amount of food is truly a service that govinda roa's are providing to the community. They are also a very inspiring family to younger generation. A visit to Govinda rao's is a must, taste a slice of Bengaluru's own cuisine at its best.  

Chocolate Modak Recipe in Association with SPAR Hypermarket


May Lord Ganesha bring Peace, Happiness and Prosperity to Everyone. Happy Ganesh Chaturthi! The much loved modak by Lord Ganesha refers to a story from Padma Purana, a story from the volatile book of mythology refers that of Lord Shiva and Goddess Parvati along with Ganesha visited Anusuya, the wife of a respectable sage named Atri. While Lord Ganesha was presented with a platter full of mouth-watering delicacies, none were able to satiate his hunger.The only food item to have done the impossible was our now-famous modak. Hence began modak’s association with the Lord Ganesh and festive celebrations! 

As a part of festive series I have associated with SPAR Hypermarket and created these decadent chocolate modaks. SPAR HYPERMARKET has 10000+ Products listed on SPAR website, follow get notified for offers and discounts on official SPAR Socialmedia Facebook, Instagram and Twitter.

I'm a regular customer to spar and have shopped for many speciality gourmet products on a budget. Order your daily house needs via SPAR website and also follow them on Facebook official page for regular updates. All the ingredients used in this recipe is shopped at SPAR HYPERMARKET.

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Ingredients:
Khoya 200 Grams
Walnuts 150 Grams
Unsweetened Cocoa Powder 4 Tbsp
Icing Sugar 200 Grams
Vanaspati 2 + 2 Tbsp
Dark Compound Chocolate 200 Grams 



Method:
Chop the khoya into cubes or crumble it and reserve. Chop the compound chocolate and reserve. 

Heat a wok on medium flame, add the walnuts and dry roast for 3 minutes on low flame.Reserve the roasted walnuts on a plate allow to cool. Once the walnuts have cooled we can use a sharp knife and chop it into tiny pieces or use a rolling pin and roll over the toasted walnuts once or twice to form evenly crushed walnut pieces.


Using the same wok place on low flame. Add the khoya and icing sugar stir constantly making sure the khoya melts and well incorporated with the icing sugar.

Add the unsweetened cocoa powder to the khoya mixture stir well. Once the coco powder is incorporated the mixture will be tough to stir try to mix well and remove from flame.

Add the walnut pieces and mix well. Allow the mixture to reach room temperature, mix once.  Using a modak mould, grease it with vanaspati. 

Take lime size portions of the chocolate mixture and place it in the mould. Seal the mould and press to form the modaks. Reserve the modaks on a plate and place it in the freezer for 10 to 15 minutes to set.

Bring 2 glasses of water to boil in a milk pot. In a mixing bowl add the compound chocolate and 2 tbsp vanaspati. Place the chocolate bowl on the boil water place on low flame keep stirring the chocolate.

In roughly 10 to 15 minutes on low flame the chocolate to form a smooth syrup. Remove from flame let the chocolate syrup have a warm base do not remove from hot water.

Once the modaks are set, dip each modak in chocolate and allow the excess chocolate the drip. Place the chocolate coated modaks on a plate and refrigerate until the chocolate is set. Offer these decadent modaks to lord ganesh and also share it with friends and family...Enjoy😊 


SPAR Website - https://www.sparindia.com/en/ 
SPAR Facebook - https://www.facebook.com/sparindia/ 
SPAR Instagram - https://www.facebook.com/sparindia/ 
SPAR Twitter - https://twitter.com/SparIndiaHyper


Tasting Cakes from @Cakezone.com


Order freshest baked goodies on cake zone.com they'll deliver to your doorstep. I was invited to taste cakes and milkshakes from the online bakery.

They take bulk orders and also provide services like edible printed photo cakes, jar cakes which is good for gifting and various frosting options as per your choice. We will have to call for customized orders. 

There is a wide variety to choose on the website fluffiest cakes, cheesecakes, desserts, chocolates, combos and gifts, making it easy to shop and impress your loved one.

I enjoyed the eggless  cakes they offered me. The cakes were moist and fluffy. Frosting was fresh and light. The service was good. Every order comes with paper napkins, plastic knife and candle. The packaging was good. Cake Zone has branches in Bangalore, Pune and Hyderabad. Order Cakes and Desserts at https://www.cakezone.com/



 Chocolate Truffle Cake 100/- Per Piece

 Pineapple Pastry 100/- Per Piece

 Red Velvet Cake 100/- Per Piece

 Best for gifting Red Velvet Cake in a Jar 84/- Per Piece


 Fig/Anjeer Cake MilkShake 130/- Per Piece


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Paneer Ghee Roast Recipe


Ghee roast is such a classic dish prepared across south it’s either prepared with pepper or dried red chillies. I've prepared the Karnataka version ghee roast recipe. What I love and enjoy about classic recipes is we can alter and add ingredients which we prefer and it still tastes excellent. 

As a recipe developer it is important to change the recipe and incorporate new ingredients to discover new favorite. Ghee roast is normally prepared with muttonfish or chicken, but I have tried to use paneer which turned out utterly delicious. This recipe can be served as a starter or as a side dish for phulkas dosas. 

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Ingredients: 
500 Grams Milky Mist Paneer
1 Medium Onion Roughy Chopped
1 Large Onion Finely Chopped
1 Tbsp Chilly Powder
1 Tbsp Coriander Powder
1/4 Tsp Turmeric Powder
15 Dried Red Chillies
10 Black Pepper Corns
4 Cloves
1/4 Tsp Fennel Seeds
1/4 Tsp Cumin Seeds
10 Fenugreek Seeds
1/4 Tsp Mustard Seeds
3 Pods Cardamom
1 Inch Stick Cinnamon
3 Sprigs Curry Leaves
1 1/2 Tbsp Ginger and Garlic Paste
2 Tbsp Tamarind Pulp
Salt as per taste
Ghee as required 
Oil as required...



Method:
Use extra malai paneer for this recipe. Chop the paneer into larger chunks. If we chop and use larger chunks panner it retain the buttery texture and absorbs more flavor.

Heat a wok on medium flame. Add 5 tbsp ghee and 5 tbsp oil allow to reach temperature. Gently add 5 to 6 pieces paneer and fry for 30 seconds on each side drain and reserve the paneer on a plate.



Using the same oil and ghee fry the spices, chillies and roughly chopped onions till the onion turns golden in color.

Remove the masala from flame transfer the fried ingredients along with ghee to a mixerjar and grind to form a smooth paste we can add a splash of water to grind into a paste.

Using the same wok place it on medium flame. Add 2 tbsp ghee and 2 tbsp oil allow to reach temperature. 

Fry the curry leaves allow to splutter. Add the finely chopped onions and fry for a minute. Add the chilli powder, turmeric powder and coriander powder and fry for a minute until the raw flavor reduces.



Add the ground masala and fry for a minute. Do not waste the masala paste which is in the mixerjar add 1/2 cup water dilute all the masala and transfer to the frying masala in the wok.

Add salt as per taste stir and allow to reduce on medium flame. Once the masala reduces oil and ghee will surface on the sides. Add the tamarind pulp and stir cook for another 2 minutes. Check for salt and add if needed.

Add the fried and reserved paneer chunks stir and fry for a minute. place on low flame allow the paneer to cook for 5 more minutes. Top with 2 tbsp ghee and serve hot...Enjoy this dish with phulkas or neer dosas.



Feast on Best Saturday Brunch @Sheraton Grand, Brigade Gateway - Bangalore


The famed Saturday Brunch at feast, Sheraton Grand located at Brigade Gateway is back on popular demand. Indulging in all you can eat multi cuisine buffet is arguably the most impressive spread one could treat their family too. Dad and I were hosted to experience this king size buffet couple of weeks ago.

The buffet spread featured family favorite dishes such as murgh biryani, paneer tikka, papdi chaat, pork stew, chur chur paratha, dal tadka, creamy mushrooms, baklava, lichi rasmalai and more...  

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We were greeted with apple and rose flavored welcome drink...

Cold Cuts and Lebanese Dips
(Cheese Selection: Brie, Smoked, Emmental, Cheddar 
Grapes, Walnuts, Raisins) 

(Lebanese Selection: Baba Ganoush, Arabic Pickles - Onion, Olives, capers, jalapenos, shallots and gherkins, chilly marinated olives, Hummus, Labneh Pita Bread)

Salads

(Tomato Caprese, Grilled De Peppers, Grilled Baby Corn, Grilled Pumpkin, Baked Potato, Diy Salad: Sprouts of choice with grilled veggies and meats)

Dressing
White vinergaratte
Balsamic
Berry

Grilled Meats for Salad tenderloin, Chicken and Fish
Feta cheese 
Pasta Salad
Dum Ka Murgh Station
Dum ka Murgh is a clay pot baked chicken dish normally served with flaky laccha paratha. Chefs had also prepared various chutneys such as, dhal chutney, mustard chutney, radish chutney, sesame chutney, onion chutney and mint chutney. I enjoyed this dish specially the curry with naans.

 Live Chaat Counter
Various Chaats were prepared as per choice: papdi chaat, panni puri, samosa chaat, beetroot chaat, palak papdi chaat, matar chaat, bhel poori and so on...We highly recommend the chaats here specially the samosa chaat and papdi chaat i have tasted many times and absolutely enjoy the chaats here.

Bread Sation
(Focaccia, Dinner Rolls, Bread sticks, Garlic butter toast, Baguette, Herb Rolls, Masala Rolls, Sesame buns)

Soup Station
Chinese Mushroom Soup and Mutton Bone Soup

I enjoyed the chinese mushroom soup, clear broth with choice of mushrooms and seasoning was perfect fo the weather.

Grill Station Live Counter
(Paneer Tikka, Subz Shami Kabab, Afghani Murgh Tikka, Tawa Macchi, Malai Murgh Tikka, Gosht Cutlet)

We enjoyed the grilled fish, chicken tikka, lamb cutlets and paneer tikka from the grill counter...

Indian Cuisine
(Dahi Vada, Curd Rice, Kerala Red Rice, Ponni Steam Cooked Rice, Erode Vathu Kuzhambu (Duck Curry), Manga Meen Curry, Murgh Biryani, Baigan Ka Salan, Gosht Korma, Lauki Muttar ki Sabzi, Aloo Shimla Mirchi, Valakai poriyal, Pachakari Korma, Vangi Bhaat, Mysore Rasam, Dal Tadka, Paneer lababdar)

Vadam Station/ Papads: Onion rings, Rice Papads, Sagoo Papad and Pepper Papad...

Naan and Paratha Served as per choice: Chur Chur Paratha, Naan, Laccha Paratha, Romali Roti and Butter Naans...

Pickle Station: Mango, Lime, Mixed Vegetables and Tamarind pickles were superb...

The Indian spread was quite elaborate and exquisite for the pricing. We enjoyed the mutton curry, laccha paratha, dhal, murgh biryani and paneer lababdar.
Oriental Cuisine
Asian Pork Stew, Mixed seafood with garlic and vegetable , Mixed Vegetable in Thai Red Curry, Stir Fried Veggies, Mee Goreng, Prawn Crackers 

(Condiments to fit oriental dishes black bean sauce, red chilly sauce, mint and garlic sauce, peanut sauce, chilly soya sauce)

The pork stew was superb we had second serving with herb rolls. I also enjoyed the fish in mixed vegetables and stir fried veggies from this section...

Continental Cuisine
Herb Roasted Potatoes, Butter tossed vegetables, Mushroom and Leek fricassee, Mediterranean bean stew, Chicken Basquaise, Tenderloin Lasagna, Herb Crusted Fish, Chicken Mandi.

I enjoyed every thing on this spread specially the herb crusted fish, bean stew and herb roasted potatoes...

Live Pasta Station
Penne Pasta, Spaghetti, Bow tie pastas  were prepared with sauce of choice, white sauce, Basil pesto
and Arrabiata Sauce, veggies and mushrooms. 

Kids from our group enjoyed the pasta we happen to taste from them and it was prepared to perfection with extra cheese...

Dessert Station
Mud Pudding, Kiwi Gateaux, Chocolate mud cake, Baked Cheese Cake, Baklava, Opera Slice, Coconut Pudding, Orange Kiwi Delight, Blue Berry Taurine, Apple Pie, Caramel Custard, Pineapple Pastry

Indian Desserts: Chocolate burfi, Pista burfi, Almond burfi, Mysore pak, Balushahi, Lichi Rasmalai, Moong Dal halwa, Rice Kheer, Rasmalai, Rasgulla

Cut Fruits watermelon, pineapple, apple, melon, papaya

There is also a selection for Icecreams and cold stone icecreams. We always enjoy the lichi rasmalai if its on the menu, pine apple pastry and chocolate ice cream.

As you can tell I binged on the entire buffet, quality of food and presentation was superb. Dedicated team at Sheraton leaves no stone unturned from tailoring menus and ambience, everything was exquisite. Priced at 3000/- ++ Including alcohol its worth every penny spent.



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Street Food Series: Banana Stem Chaat Recipe / Baledindina Chaat Masala / Vazhaithandu Chaat

One can find banana stem chaat or as its referred as bale dindina masala sold across street food vendors in Mysore region and some parts ...