Crunchy Karuvepilla Eral (Curry Leaf Fried Prawns)


Southindians enjoy the flavor of curry leaves so much it is used in almost all the veg and nonveg dishes. Curry leaves is a natural flavouring herb packed with health benefits, its both healthy and tasty along with pleasing aroma. 

Curry leaves contain various antioxidant properties and is said to have the ability to control diarrhea, gastrointestinal problems such as indigestion, excessive acid secretion, peptic ulcers, dysentery and diabetes. Curry leaves resemble ‘neem’ or Indian lilac and their name in most Indian languages translates to ‘sweet neem’. 

I  have tried to incorporate curry leaves in prawns and created a yummy starter, these juicy and crunchy prawns is a family favorite and must have side dish for a Sunday lunch. We can also serve these prawns as a starter for drinks.  


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Ingredients:
500 Grams Prawns
1 Egg
1 Tbsp Rice Flour (we can also use maida instead of rice flour)
1 Tbsp Gram Flour (Chickpea Flour)
1 Tbsp Corn Flour
10 Sprigs Curry Leaves
1/2 Tbsp Garam Masala
1/4 Tsp Cumin Powder
1 1/2 Tbsp Chilly Powder
1/2 Tsp Turmeric Powder
1/2 Pepper Powder
1 1/2 Tbsp Ginger & Garlic Paste
Salt as per taste
Oil for frying


Method:
Shell and devein the prawns, sprinkle a pinch of turmeric and salt. Wash the prawns thrice place in a colander allow the excess moisture to drain.

Using a thick paper towel pad dry the prawns and reserve.

Once the prawns are completely dry add turmeric powder, chilly powder, cumin powder, pepper powder, garam masala, beaten egg, ginger and garlic paste.

Thoroughly mix the prawns in the masala, cover and marinate for 15 minutes, for best results allow the prawns to marinate over night.


Wash 5 sprigs curry leaves give a rough chop add to the prawns.

Add  rice flour, gram flour, corn flour to the prawns mix well if the prawns gets clumpy sprinkle 1 tbsp water mix and reserve. Check for salt add if needed.

Heat oil in a wok bring to smoking point. place the flame on medium low. Gently drop the 5 sprigs of curry leaves and fry for a minute. Drain the curry leaves from oil and reserve on tissue paper.

Drop the marinated prawns one at a time and gently toss and fry till all sides turn crispy. I fried my batch of prawns for 8 minutes. Once the outer covering on the prawns turn golden brown drain from oil and place on tissue paper. 

Serve the fried prawns hot garnish with lemon wedges, crumble and sprinkled the fried curry leaves  and pepper powder on top serve...Enjoy πŸ˜‹


3 Banana Stem/Vazhaithandu Smoothie Recipes


Vazhaithandu mor is a traditional southindian smoothie (banana steam buttermilk) normally served before lunch. Vazhaithandu refers to banana stem or plantain stem and which is commonly used across southindia in various soups, stews, curries, stir fries and traditional dishes like (thovayal, pachadi, poriyal and koottus).

I have incorporated veggies and ripe banana created three unique smoothie recipes using banana stem. These refreshing smoothies are a complete meal, contains high fiber and very nutritious.   


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Ingredients:
Banana Stem (Vazhaithandu)
1 Carrot
1 English Cucumber
10 Mint Leaves
1/2 Inch Ginger
1 Green Chilly
1 Tbsp Mustard Seeds
1/4 Tsp Asafoetida
1 Ripe Banana
3 Tbsp Diet Sugar
3 Pods Cardamom
2 Cups Yogurt
1/2 Tsp Pepper Powder
1/2 Tsp Cumin Powder
1/4 Tsp Chaat Masala
Feta Cheese
Salt as per taste
1 Tbsp Oil



Cleaning this banana steam is the first step. Once we master the process of cleaning the vegetable we can prepare many recipes. Please watch the video I have shown how my mom cleans this stem without using a peeler.

If the banana stem is very fibrous we normally clean, chop the stem into coins and soak the vegetable in a pot of buttermilk for half hour before preparing any recipe this way the vegetable will soften and taste good.


Creamy Banana Stem Smoothie

To Prepare Creamy banana Smoothie we will require, 1 Ripe Banana, 3 Tbsp Diet Sugar or Raw Cane Sugar, 1 Cup Cleaned and Chopped banana Stem, 5 to 10 Tbsp Yogurt, 1/4 Tsp Salt, 3 Pods Cardamom.

In a blender peel and add the ripe banana, banana stem, sugar, cardamom pods and salt grind to form a smooth paste. Add the yogurt and blend add splash of water if needed serve chilled...Enjoy πŸ˜‹



Vazhaithandu Mor or Salty Banana Steam Smoothie

To prepare Vazhaithandu Mor or Salty Banana Steam Smoothie we will require, 1 1/2 Cups Cleaned and Chopped Banana Steam, 1/4 Cup Yogurt, 1/2 Inch Ginger, 1/4 Tsp Cumin Seeds or Powder, Chaat Masala, Mint Leaves, 1/4 Tsp Mustard Seeds, Asafoetida, Dried Red Chilly, Curry Leaves, Salt as per taste, 1 Tsp Oil.

In a blender add the banana stem, ginger, cumin and salt grind to form a smooth paste. Add water and yogurt grind till smooth and reserve. 

Heat a fry pan with oil add 1/4 tsp mustard seeds allow to splutter and reduce. Add asafoetida and chilly fry for a minute and temper the smoothie with the mustard. 

Pour the smoothie in a tall tumbler and garnish with grated carrots, cucumber, chaat masala, mint and feta serve chilled...Enjoy πŸ˜‰



Carrot, Cucumber and Vazhaithandu Smoothie

To prepare Carrot, Cucumber and Vazhaithandu Smoothie we will require, 1 1/2 Cups Cleaned and Chopped Banana Steam, 1 Carrot cleaned and chopped, 1 Cucumber Chopped, 1/4 Cup Yogurt, 1/2 Inch Ginger, 1/4 Tsp Cumin Seeds or Powder, Chaat Masala, Mint Leaves, 1/4 Tsp Mustard Seeds, Asafoetida, Dried Red Chilly, Curry Leaves, Salt as per taste, 1 Tsp Oil.

For Garnish, finely chopped carrots, cucumber, mint and feta cheese...

In a blender add the banana stem, ginger, cumin, carrots, cucumber and salt grind to form a smooth paste. Add water and yogurt grind till smooth and reserve. 

Heat a fry pan with oil add 1/4 tsp mustard seeds allow to splutter and reduce. Add asafoetida and chilly fry for a minute and temper the smoothie with the mustard. 

Pour the smoothie in a tall tumbler and garnish with grated carrots, cucumber, chaat masala, mint and feta serve chilled...Enjoy πŸ˜‰


6 Reasons Why You Should Visit Singaporean Street Food Festival @Sheraton-Grand, Bengaluru


Sheraton Grand-Feast, is featuring a gastronomical journey Lau Pa Sat (Singapore Street Food Festival). I was hosted for bloggers table and felt very lucky to savor authentic Singaporean cuisine.


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About Sheraton Grand:
The Sheraton group of hotels has their outlet called the Sheraton Bangalore hotel at Brigade Gateway. It aims at providing fine hospitality services to the city’s residents. Located at 26/1, Dr.Rajkumar Road, Malleswaram, Rajijinagar it stands beside the biggest shopping mall, Metro Cash and Carry of the city and is connected to it through the sky walks. Also placed near the IT center of the city it is easily reachable for all the techy geeks of the city.

Feast, the buffet restaurant at sheraton, serves various buffets one after the other.  The extraordinary interiors show you richness in the atmosphere and the environment. 


1. Singapore is a melting pot of diverse cultures and so is the food enjoy the king size buffet with a mixture of Singaporean favorites comprising array of Malay, Thai, Indonesian, Chinese and Indian cuisine


Ambiance was very colorful decorated with paper lanterns, Chinese umbrellas, spices and various ingredeints...

2. Singaporean Street Food Festival is a haven for Foodies get ready to explore all the ingredients used in the festival. Various herbs, spices, curry powder, sambal paste, noodles, soya sauces and rice are shipped from Singapore for this festival. If any doubts do not hesitate to ask questions...chefs and staff are delighted to help.

Chef  So Chai Huan
3. Chef So Chai Huan and Chef Cheam Boon Yuan guest chefs from JW Marriott Singapore are here to amaze you with a variety of Singaporean classic dishes at Feast.

I asked the chef what is Lau Pa Sat?
Chef  So Chai Huan said the historic market Lau Pa Sat offers a winning combination of graceful colonial architecture, a longstanding heritage and delicious food, the area is so famous for street food hawkers it is a must visit place when in Singapore.

Salad Counter
 Salads: Gado Gado, Seafood Salad, Achar and Rojak. 

4. Soups and Salads prepared the Singaporean way has a lot of Chinese, Thai and European influence. Salty, crunchy and herbal flavors and taste are sure to tickle your taste buds.



From the salads my pick was the gado gado prepared with boiled potatoes, fried tofu and shrimp crackers dressed with a tangy peanut sauce.


Bak Kut Chicken Soup


Laksa Soup

My Picks from the soups were the Bak Kut Chicken Soup and Laksa Soup. Bak Kut soup was almost like a herbal tea soup with soothing and tasty. 

Laksa had the perfect amount of curry flavor and coconut milk. I added egg noodles, boiled eggs, crispy pork, tofu and topped it with coriander and lime juice it was superb.

Live Counter

5. Enjoy Scrumptious grills from the live counters. Apart from grills place your order for Hainanese Chicken Rice, Kuih Pie Tee and Popoiah indulge in traditional Singaporean flavors.



Live counter served a variety of grilled meats like spicy grilled sambal basa, sambal prawns, crispy thread chicken and crispy, sweet and spicy oatmeal chicken...


Spicy grilled sting ray

  Crispy thread chicken

 Sambal Prawns

Crispy Oatmeal Chicken

My picks from the grills were the grilled sting ray, sambal prawns and thread sesame chicken.

Mains
6. Singaporean street food is a meat lovers haven. One can enjoy chicken, mutton, pork and fish, served grilled, braised, stir fried and slow cooked with various herbs and spices the flavors and taste are so unique not over powering at the same time.
   
Chilly and Black Pepper Mix Seafood

Stir Fried Terderloin with Sambal

Sweet and Sour Pork

Lamb and Potato in Creamy Coconut Curry

Shrimp Paste Crispy Chicken with Braised Noodles

Chap Chye (Mixed Vegetable Stew)

Stir Fried Bok Choy in Chilly Garlic Sauce

Seasonal Mixed Vegetables with Crispy Tofu in Creamy Sauce

Mee Goreng,  Sea Food Fried Rice and Fried Hokkien Mee...

Kokum Mojito Served at the table...


From the mains I enjoyed the sweet and sour pork the combination of pineapple with pork is always awesome. Next was the curry lamb with parota. Lamb was tender cooked to perfection the coconut curry sauce was awesome with roti and parota. Third item was the mee goreng very tasty had to go back for second serve.

Mee Goreng

Desserts

Dessert selection was decent. There was a combination of Singaporean classic desserts, pastries, cakes and Icecream. I happen to choose Chocolate cake and Chocolate Icecream.



What are you waiting for indulge in Singapore's iconic dishes like Gado Gado, Seafood Salad, Rojak, Chilli Crab, Singaporean Chicken Curry, Cereal Prawn Mee Goreng, Fried Hokkien Mee and a lot more!

Where: Feast, Sheraton Grand Bangalore Hotel at Brigade Gateway
When: 21st to 30th April 2017
Cost: Lunch@ INR 1545 plus taxes
Dinner@ INR 1695 plus taxes
Contact: 080-42521000


Watermelon Feta Salad Recipe


Cool and refreshing watermelon and feta salad is perfect for summer. 

Watermelon Arugula and Microgreens are from More Mega Store. Feta Cheese and Balsamic Vinegar are from Namdhari Fresh.
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Ingredients:
1/2 Kilo Watermelon
150 Grams Feta Cheese
10 to 15 Almonds or Peanuts Roasted and Chopped (Store bought salted nuts will also taste excellent in this salad)
250 Grams Rocket Leaves
250 Grams Micro Greens
1 Sliced Onion
2 Tbsp Raw Cane Sugar or Honey
8 Tbsp Balsamic Vinegar
2 Tbsp Olive Oil 
Salt as per taste...


Prep Up:
Peel and chop the watermelon into bite size cubes...try removing as many seeds as possible reserve.

Wash the rocket and micro greens pat dry and reserve.

Slice one onion and reserve.

Heat a wok on medium flame add sugar and balsamic vinegar keep stirring until the vinegar starts to thicken.

Once the vinegar coats the spatula switch off the flame and reserve the vinegar reduction.


Method:
In a large serving plate spread the rocket for the first layer then the micro green and sliced onion and the watermelon. Crumble the cheese over the watermelon spread the roasted peanuts and drizzle the olive oil and balsamic reduction serve chilled...Enjoy πŸ˜‹


Tips:
Use a nonstick wok or pan to prepare balsamic reduction.
Always prepare the balsamic reduction in bulk and store in a sir tight glass container refrigerated until use.

Always assemble the salad mix and serve at the table.
Add salt if needed only the salt from feta is perfect balance.

Bokchoy and Mushrooms in Blackbean Sauce Recipe


Bokchoy and mushrooms in blackbean sauce tastes superb when served with burnt garlic rice or noodles, apart from noodles and fried rice this mildly spicy bean gravy is a good combo with bread toast or fluffy buttery naans. 


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Ingredients:
300 Grams Button Mushrooms
500 Grams Bok Choy
3 Tbsp Black Bean Sauce
2 Tbsp Chilly Soya Sauce or (regular soya sauce)
2 Green Chilies
2 Dry Red Chilies
1 Large Onion
6 Cloves Garlic
1 Inch Ginger (Optional)
2 Tbsp Peanuts
1 Tbsp Sesame Seeds
1/2 Tsp Sugar
2 Tbsp Corn Flour
3 Tbsp Sesame Oil
Salt as per taste


Prep up:
wash the bokchoy thrice, check for soil struck in between the stems wash thoroughly. Chop the bokchoy into half's then into quarters place in a colander allow the excess moisture to drain reserve.

Wash and Chop the button Mushrooms into quarters reserve.
Peel and wash the onion and garlic. Thinly slice the onion, finely chop the garlic and reserve. Slit the green chilies reserve.


Method:
Heat a wok or heavy bottom pan with sesame oil allow the oil to smoke.

Once the oil reaches smoking point add finely chopped garlic, sliced onions, dried red chilies and green chilies fry the onion till it turns transparent.

Add the bok choy stems first and then the leaves to the onion masala and fry for a minute.

Add 1/2 cup water or chicken stock and bring to a rapid boil the bok choy should cook only half way through.

Add the mushroom, chilly soya sauce and blackbean sauce stir and cook the vegetable for a minute on high flame once the mushroom reduces add salt and sugar stir and place on low flame.

Mix 2 tbsp corn flour with 4 tbsp water and add to the vegetable allow the sauce to thicken for a minute on high flame remove from flame...garnish with roasted peanuts and sesame seeds...Serve Hot...EnjoyπŸ˜‹


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