Sunday Brunch Recipe Series: Mandakki Oggarane + Mirchi Bajji

Mandakki oggarane is a traditional north karnataka recipe it's also referred as soosla, prepared using puffed rice, served with spicy mirchi bajji and jalebis makes a perfect sunday brunch.
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4 Liters Puffed Rice/ Nel Pori/Muri/ Murmura
8 Cloves Garlic and 10 Green Chilies (Crushed into coarse paste)
3 Tbsp Salted Peanuts
3 Sprigs Curry Leaves
5 Sprigs Coriander Finely Chopped
3 Onions Finely Chopped
1/2 Lime
1 Tsp Mustard Seeds
1/2 Tsp Cumin Seeds
1 Tbsp Split Chickpeas 
2 Dried Red Chilies
1/4 Tsp Asafoetida
1/4 Tsp Turmeric Powder
Salt as per taste
3 Tbsp Oil

Wash the puffed rice thrice to remove excess salt. Drain excess water using a colander and reserve.

Heat a wok with oil on medium flame. Add the mustard, cumin and split chickpeas fry till mustard splutters.

Add dried red chilies, asafoetida, curry leaves, crushed garlic and chilli paste, along with onions fry till onion turns transparent.

Add salt as per taste and toss the washed puffed rice in the onion masala. Allow the puffed rice to heat all the way through and its ready to serve.

Ingredients for Mirchi Bajji:
250 Grams Mirchi (Banana peppers)
2 Cups Gram Flour (Chickpea Flour)
1/4 Tsp Asafoetida
3 Tbsp Chilly Powder
1 Tbsp Cumin Powder
1 Tsp Chaat Masala
1/4 Tsp Cooking Soda
2 Tbsp Tamarind Date Chutney Please Click Here for Recipe
Salt as per taste
Oil for Deep Frying...

Combine 1 1/2 tbsp chilly powder, chaat masala, 1/2 tbsp cumin powder to the date and tamarind chutney, check for salt and add if needed.

Slit the banana peppers in the middle and spread the tamarind chutney inside the peppers.

Heat oil for frying on low flame allow to reach smoking temperature.

In a mixing bowl sift and add the gram flour, 1 1/2 tbsp chilly powder, 1/4 tsp cumin powder, cooking soda, 1/4 tsp asafoetida and salt combine all the ingredients.

Add 2 to 3 tbsp of hot oil and mix. Gradually add water to form a smooth batter. If we dip our finger the batter should evenly coat our finger and excess batter should drip. The batter consistency should neither be to thick nor to thin.

Dip the peppers one at a time in the batter and gently dorp in hot oil allow to fry on medium flame cook the bajjis for 30 to 40 seconds on each sides and allow the batter to turn golden, drain excess oil and serve hot with the soosla...enjoy the combination with jalebis 😉

Capsicum Vangi Bhath Recipe (Kudamilagai Masala Sadam)

Vangi Bhath is a staple dish prepared by all mom's across india. We don't have a set time to eat this dish its normally prepared to pack for school or for office lunch box. We prepare and eat this rice dish for breakfast, lunch or dinner if the vangi powder is ready to use, its very easy to prepare. We can store this vangi powder in a airtight container refrigerated. 

Vangi in marathi translates as eggplant or brinjal, vangi bhath is normally prepared using brinjal, but it's okay to use any seasonal veggies to prepare this recipe. Some  people also use mixed veggies like peas, cauliflower, beans, carrots, potatoes and bell peppers.

I personally like the taste and flavor of bell peppers and tried to incorporate it with only peas. When the peppers are cooked with the vangi masala the flavor and taste is amazing.

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Ingredients for Vangi Powder:
2 Inch Sticks Cinnamon
1 Black Cardamom
2 Strands Mace (Javitri) 
10 Fenugreek  Seeds
1 Star Anise
3 Cloves
3 Pods Cardamom
1/2 Tbsp Cumin Seeds
1/2 Tbsp Fennel Seeds
1/2 Tbsp Poppy Seeds
1 Tbsp White Sesame Seeds
1 Tbsp Desiccated Coconut
1 1/2 Tbsp Split Chickpeas
1 Tbsp Black Gram Dhal
3 Bay Leaves
15 Dried Red Chillies
3 Tbsp Coriander Powder
3 Pearls Garlic

Use a heavy bottom pan or wok place on low flame allow to reach smoking point. Add all the ingredients at once and keep stirring. Dry roast all the ingredients on medium flame the dry red chillies should turn crispy and easy to break, while the sesame seeds should splutter and spot spluttering this is when the spices are well roasted. 

Transfer the spices to a platter and allow to reach room temperature. Transfer the roasted and cooled spices to a mixer jar and grind to form a smooth powder. Allow the powdered spices to cool, transfer to a airtight container and refrigerate until use. 

Ingredients for Capsicum Rice:
3 Cups Tri Color Bell Peppers (Deseeded and Cubed)
1/4 Cup Frozen or Regular Peas
2 Medium Onion (Roughly Chopped)
2 Green Chilies Slit
4 Sprigs Curry Leaves
2 Bay Leaves
1 Tsp Cumin
1 Inch Cinnamon Stick
2 Cloves
3 Pods Cardamom
2 Tbsp Vangi Baath Powder
1 Tbsp Ginger and Garlic Paste
1/2 Tsp Each Chilly Powder, Turmeric Powder, Coriander Powder
2 to 3 Cups Cooked Rice
Salt as per taste
Oil as required
Finely Chopped Coriander  and 1/2 Lime for garnish...

Heat a heavy bottom pot , pressure cooker or handi on low flame. Add 4 Tbsp oil and allow to reach smoking temperature.

Add the whole spices and allow to splutter. Add the onion, slit chilies, curry leaves, ginger and garlic paste, fry all the ingredients till onion turns transparent.

Add the peas along with chilly powder, coriander powder and turmeric powder cook the peas for 30 to 40 seconds or until the raw flavor from masala powders reduces.

Add 1/2 cup water to the  peas, cover and cook until the peas have cooked. Add the cubed capsicum to the peas and cook till moisture from the veggies have evaporated. Capsicum need not cook all the way through.

Add salt as per taste, always add salt once the veggies reduce a bit in volume. Gradually add the vangi powder a tbsp at a time we can always adjust the spice powder as per taste even after the rice is mixed.

Once the masala is added stir and fry the veggies till oil surfaces on the sides. Add cooked rice and mix well if needed add salt and vangi powder. Garnish the rice with lime juice and finely chopped coriander, serve as hot as possible enjoy 😊

A Sunday Brunch with Italian Flair @Sheraton Grand Bangalore Hotel at Brigade Gateway

I've been to countless brunches in the past, but not to a dedicated all Italian brunch. Last Sunday I was hosted by Bene at Sheraton Grand Bangalore Hotel - Brigade Gateway. Chef Roberto Apa and team showcased the best of authentic Italian cuisine. Buffet spread featured handmade raviolis, artisanal breads, wood fire pizza, smoked meats and classic Italian desserts. I highly recommend a visit if you enjoy italian cuisine like me.

Every Sunday 12.30-4.00 PM
Price:INR 1999++ (Non-Alcoholic)
INR 2999++ (Alcoholic)

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My favorite bread station with handcrafted artisanal bakes featuring ciabatta, focaccia, sourdough and more, served with extra virgin olive oil and balsamic vinegar.
Grilled Veggies (mushrooms, peppers, zucchini, pumpkin and carrots ) prefect as side dish for pastas or cold cuts.

Salads and Sliders (Quinoa salad, Fennel beets, Caprese, Ham sliders and Creamy veg sliders).

Cheese platter as per choice (Parmesan, blue cheese, Brie, Emmental, Cheddar) Served with figs, prunes and walnuts.

Slow braised lamb shanks with polenta and grilled veggies. 

Lemon butter fish with grilled veggies.

Sliders with ham and Veg with cream cheese.

Roasted Peppers and Pumpkin with olives and extra virgin olive oil. This was superb I enjoyed three servings with sourdough bread.

Pork Roast with Veggies.

Stuffed Herb Roasted Chicken with Veggies.

Black forest ham was ultimate.

Caprese salad enjoyed the bocconcini cheese.

Sweet Paprika and Herb Tossed Chicken Wings.

With Herbs Zeppole and Arancini  

Wood Fire Chicken Pizza 

Mushroom Soup

My Plate with cold cuts, melon, cheese and smoked chicken.

Second round of cold cuts and grilled veggies and breads.

Spaghetti Aglio e Olio 

Pork Roast, Herb Chicken Roast and Veggies.

Braised Lamb with polenta and bacon butter asparagus. 

Dessert Counter...


Baked pudding, Mango Cheese Cake, Tiramisu and torta caprese...

Finally ending my meal with a good chocolate gelato 😊

Chef Roberto and team have truly done a wonderful job enjoyed the italian brunch. My favorites were the sour dough bread, paprika chicken wings,  mushroom soup, braised lamb, herb butter fish and chicken pizza.

Chocolate Dosa Recipe

Sunday's are meant for indulgence and enjoying the day with family. My sunday recipe blog series features scrumptious brunch and breakfasts. Create these chocolate dosas after a heavy brunch or Masala dosa breakfast, Its absolutely yummy and truly satisfying. 
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4 Cups Idli Dosa Batter ( Please Click Here for Recipe)
1/4 Cup Chopped Nuts (Almonds, Pistachio, Cashews, Walnuts)
1 Cup Grated Compound Chocolate (Cooking Grade) Or Use Chocolate Chips
3 Bananas 
1/2 Tin Condensed Milk
15 to 20 Chopped Cherries 
1/4 Cup Ghee
1/4 Cup Oil
1/2 Onion for seasoning pan
Vanilla Ice Cream Optional

Recipe Video for Idly Dosa Batter 😊


Combine oil and ghee reserve.Use half onion for seasoning the pan. prick a fork or knife to the onion head for easy handling and reserve.

Heat a pan on medium flame. Once the pan heats up sprinkle water clear the surface. Season pan with oil/ghee mixture and half onion. 

Ladle the idli/dosa batter on the pan, spread and form a even dosa. Spread 2 tsp oil and ghee mixture and roast the dosa on low flame for 30 seconds.

Once the dosa is half cooked flip to the other side and roast on low flame for 30 to 40 seconds.

Flip the dosa back sprinkle chocolate. Slice the banana into coin and layer the dosa with banana.

Layer with chocolate again and top with nuts and cherries and serve.

Garnish with condensed milk and enjoy the dosa as hot as possible...Enjoy  😉

List of Dosa Recipe ideas for Sunday or any special occasion 🙏
Crispy Masala Dosa Recipe

Sabbakki Masala Dosa Recipe

Mini Masala Dosa Recipe

Chicken Keema Dosa Recipe

Schezwan Mixed Vegetable Dosa Recipe

Paper Dosa Recipe 

Pizza Dosa Recipe 

Keema Dosa Recipe

Chilly Corn Dosa Recipe

Egg Dosa Recipe

Soft, Melt in Your Mouth Dosa @HVR VEG, Seshadripuram - Bengaluru

HVR VEG (Hassan Vegetarian Restaurant) was opened in 1990 and is still as famous as it was back then. The masala dosas made here are super soft, which literally melts in your mouth.  

Dosas, Idlis, Coffee etc etc are drop dead delicious. This shop is fairly new for us Bengalureans, yet it manages to attract a large crowd and have maintained the quality of all dishes. They open early by 7am till 12.30 pm and from 4pm to 9.30pm there is a steady crowd always.

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Hassan style dosas are similar to Tamilnadu kal dosai, but it contains loads of butter. The variation starts with rice and fermentation. In hassan they use a mixture of locally grown red rice, white rice and curds which gives amazing texture and taste to the dosas.

 Mini Masala Dosa and Medu vada...

 Mini Masala Dosa

 Medu Vada
Mangalore Goli Bajji

Filter Coffee

Dosas, idlis and coffee is a must try for all those who haven’t. They are located on seshadripuram, Bangalore. My total bill for 5 people was 300/- rupees. My dad also recommended to try the mirchi bajji, palav and baath here. 

I've also posted how to prepare the same masala dosas easily at home click here for blog or watch the video ☝ 


Sunday Brunch Recipe Series: Mandakki Oggarane + Mirchi Bajji

Mandakki oggarane is a traditional north karnataka recipe it's also referred as soosla, prepared using puffed rice, served with spicy...