Guntur Chilly Chicken Lollipops Recipe


Guntur is a district in Andhra Pradesh which produces the special spicy chilies prefered by southindians. The deep red color chilies are pungent which adds a distinct flavor to the dish.

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Ingredients:
500 Grams Chicken Lollipops or Wings
4 Whole Guntur Chilies
12 Guntur Chilies (Soaked in warm water and ground into a Paste)
4 Sprigs Curry Leaves
1 Whole Garlic (Peeled and Finely Chopped)
1 Large Onion (Finely Chopped)
2 Tbsp Corn Flour
2 Tbsp All Purpose Flour (Maida)
1 Tsp Chilly Powder
1/2 Tsp Turmeric Powder
1/2 Tsp Garam Masala (Kitchen King)
1 Tsp Red Chilly Sauce
1 1/2 Tbsp Ginger and Garlic Paste
1 Tbsp Tomato Ketchup
1/2 Tsp Soya Sauce
5 Cashews 
1/4 Tsp Red Food Color
1/4 Tsp Ajinomoto
Salt as per taste
Oil for frying...


Marinate Lollipops:
We have to wash the lollipops twice and allow excess moisture to drain using a colander.

Add the lollipops to a plate, pat dry using a paper towel if there's excess moisture.

Add  chilly powder, turmeric powder, maida, corn flour, garam masala, 1 tbsp ginger and garlic paste, salt as per taste. 

Marinate the lollipops in the masalas well if the marination is dry sprinkle water mix well, cover and allow to marinate for 15 minutes.

Method:
Heat a wok with oil for frying, mix the marination well. Gently drop the lollipops in hot oil and fry on medium flame.

Fry the lollipops for 5 minutes on low each side or till the outer marination turns light golden in color.

Heat a wok on medium flame with 2 tbsp oil. Break the dry whole red chilies into halves and add to the oil place on low flame.

Add curry leaves, chopped garlic, onion and 1/2 tbsp ginger and garlic paste fry till onions turn transparent.

Add the cashews and fry till light golden in color. Add the chilly sauce, soya sauce and tomato ketchup fry all the ingredients.

Add 1/4 tsp food color and saute well. Add the fried chicken to the masala sauce toss to coat well. Allow the chicken to cook well in the masala for 5 minutes. 

Once the chicken has soaked all the masala serve hot. We can serve this chicken lollipops with any mayo based sauce...Enjoy 😊

Christmas Eve Brunch @The Square - Novotel, Marathahalli, Bangalore

The Square Restaurant at Novotel Bangalore-Marathahalli, treated us to a sumptuous christmas buffet spread with a selection of international and local specialities. 

The buffet was lively with interactive live cooking counters as we indulged from the all-time favourite galouti kebabs, fritters and local specialties, appams, idiyappam, momos...ect.  

The top festive faves on the menu were Roasted Turkey with Cranberry Sauce, Pork belly, Nalli curry, Andhra kodi biryani, Sushi, and hand rolled raviolis.
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Beverage Counter : White Sangria, Mulled Wine, Red wine and mocktails lichee with pineapple. 

Live Grills Counter and Ceviche Counter

Cheese, Cold cuts and Desi nachos counter 
Live Counter: Idiyappam, Puttu, Fritters 

Sushi Counter
Bread Station
Mains: Chicken biryani, pork belly, pepper crusted lamb, ratatouille, fish steaks, noodles and more... 
Traditional Turkey Roast
Pasta Station

Specially Curated Desserts for Christmas

Overall We enjoyed the turkey, cinnamon rolls, sushi, chicken biryani, pork belly, pasta and yule log from desserts. I must thank the management team and chefs for treating us to a exquisite Brunch

Fluffiest Waffles @Belgian Waffle Factory, Koramangala-Bangalore


Waffles are great anytime of the day. One thing i like about Belgian waffle factory it's all vegetarian and no eggs used. I tasted the crunchy munchy and the sin waffles. Both the waffles were well constructed with loads of chocolate, banana, caramel and whipped cream. This Belgian Waffle outlet is located on 5th Block Koramangala. 
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Crunchy Munchy: This waffle has good flavor from butter, its constructed with fluffy waffles, whipped cream , banana slices, sweet corn flakes and salty caramel sauce. 




 The Sin Waffle: is perfect for a chocolate/nutella lover. This waffle is constructed using fluffy waffles, smothered with chocolate, nutella, whipped cream, banana slices and chocolate sauce.


Overall I enjoyed the waffles. Service was okay, friendly staff. Easy to locate, highly recommend belgian waffles as your snack / dessert choice.

Sunday Brunch Recipe Series: Keema Semiya + Semiya Payasam + Masala Limca Pani

South Indian style brunches are normally prepared to celebrate a special event at home. Keema semiya is a classic brunch dish prepared to celebrate ones birthday or anniversary on a weekend, I've also prepared semiya payasam and masala limca pani to pair with the dish.
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Ingredients for Keema Semiya:
200 Grams Semiya (Vermicelli)
250 Grams Mutton Mince
5 Slices Bread
1 Large Onion
1 Large Tomato
5 Green Chilies
6 Pods Garlic
3 Tbsp Green Chilly Masala Paste Please Click here for Recipe
1 Tbsp Chilly Powder
1 Tbsp Coriander Powder
1/2 Tbsp Turmeric Powder
1/2 Cup Green Peas
1 Bay Leaf
2 Inch Sticks Cinnamon
4 Pods Cardamom
1/2 Tsp Cumin
2 Strands Mace
5 Cloves
5 Springs Mint Leaves
5 Springs Coriander Leaves
1 Lime
Oil as required
Salt as per taste...

Method:
Peel, wash and finely chop onion, chilies, tomato, coriander and mint. Chop the bread into cubes and reserve.

Peel and reserve garlic. Prepare and reserve chilly masala ahead of time.

Heat oil in a wok on medium flame allow to reach temperature. Start frying the bread cubes on medium flame, fry the bread cubes till it turns golden in color, drain and reserve the fried pieces spread on tissue paper allowing the excess oil to drain. 

I used the same wok in which the bread was fried. Reserve the fried oil and place the wok back on medium flame.

Start dry roasting the vermicelli till it turns golden in color and reserve on a plate. 

Heat a pan or wok on medium flame. Add 2 tsp oil and  allow to reach temperature. Add 2 cloves, 1 inch stick cinnamon and cardamom allow to splutter. 

Add meat along with 2 tbsp chilly masala, chilly powder, turmeric powder and coriander powder fry all the ingredients on medium flame for a minute or two.

Add the peas along with 1/2 cup water and 1/2 tbsp salt stir well cover and cook until the meat is cooked well. If there is moisture place on high flame allow excess moisture to evaporate and reserve the meat.


Heat a pan on medium flame add 2 tbsp oil. Add whole spices cumin, bayleaf, cinnamon, cardamom, cloves, star anise and mace fry on medium flame allow the spices to splutter. 

Add finely chopped onion, tomato, chilies and garlic fry on medium flame allow the onions to turn transparent. Add a tbsp of chilly masala paste and fry all the ingredients.

Add 2 cups of warm water bring to rapid boil and add semiya. Adjust the salt cover and cook until the vermicelli softens. Add the cooked meat and reserve a small portion for garnish. Mix well allow the excess moisture to evaporate.

Add the fried bread, mint and coriander spread lime juice mix well and serve hot. Just before serving garnish with meat, fried bread and coriander...Serve hot and enjoy 😊



Semiya payasam can be served warm or cold. This dessert is considered to be very auspicious and normally prepared by all three communities Hindus, Muslims and Christians for festivals and special occasions. 


Ingredients:
150 Grams Semiya Vermicelli)
100 Grams Sugar
100 ML Condensed Milk 
3 Pods Cardamom
1 Cup Warm Milk
1 Cup Water
2 Tbsp Ghee
10 Cashews 
10 Raisins 

Method:
Heat a wok with 2 tbsp ghee on medium flame. Fry the cashews and raisins on medium flame till golden in color and reserve on a plate.

In the same wok fry the vermicelli on low flame till light golden in color. Crush the cardamom slightly and add to the vermicelli fry for 30 seconds. Add warm water bring to rapid boil cover and cook until the semiya softens.

Add sugar and condensed milk stir well. Add the warm milk bring to rapid boil and reduce the moisture. Garnish with fried cashews and raisins and serve warm...Enjoy 😉

Masala Limca Pani can be served as welcome drink. This drink is perfect for spicy and greasy food. A simple lime based soda water is spiked with spices and mint which helps in digestion.


Ingredients:
1 Liter Limca or any Lime Based Soda
1 Lime
5 Sprigs Mint
1 Tsp Pani Puri Masala
1/2 Tsp Salt and Pepper Powder.

Method:
I prefer using refrigerated/ cold soda. In a tumbler add 1/4 tsp salt and pepper powder, 1/4 tsp pani puri masala, chopped mint and few drops of lime juice. Pour the cold limca and stir once before serving. Garnish with a lime wedge and serve right away...Enjoy 😍
I have plated and shown how we normally serve the brunch. The keema semiya is served with onion and cucumber raita and fried egg. We will always serve the dessert first as it would help in digestion and the spices will not upset the stomach. The fried egg adds to the taste of keema semiya, every bite of semiya with fried egg will leave you with a smooth and creamy texture in the mouth. Finally the limca pani helps in digestion also compliments the entire dish.

Basics of Indian Cooking: Tomato Chutney Recipe


This is an original recipe, after few attempts I have nailed this chutney recipe to perfection which pairs well with uthappam, dosas, idly and rotis.  
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Ingredients: 
4 Large Ripe Tomatoes 
15 Dried Red Chilies
1 Cup Warm Water
10 Pearls Garlic 
3 Sprigs Curry Leaves
1/2 Tbsp Tamarind Pulp Or a small coin size Tamarind
2 Tbsp Split Black Gram Dhal 
1/4 Tsp Asafoetida 
Salt as per taste
Oil as required...



Method:
Soak the dried red chilies in warm water half an hour prior to preparing the chutney. The red chilies should swell and double in size.

Heat a wok on medium flame with 2 tbsp oil. Add the black gram dhal, constantly keep stirring and fry the dhal to light brown in color.

Add the garlic, tamarind and curry leaves to the dhal and fry for few seconds.

Drain and add the soaked red chilies and asafoetida fry the chilies for a minute. The chilies should turn into deep burgundy in color.

Using a slotted spoon drain excess oil and add the chilies to a mixer jar. Add salt and splash of water grind to form a smooth paste.



Wash the tomatoes, pat dry and chop into quarters. Add a tsp of oil to the same wok start frying the tomatoes till it softens a bit.

Add the soften tomatoes to mixer jar and grind all the ingredients till well combined. Serve the chutney right away...Enjoy 😊  

I have prepared this chutney recipe in bulk to freeze a portion to use later. This chutney stores well if refrigerated. 



Chutney Recipes Posted on Youtube and Blog 😊






Sunday Brunch at My Place - Gokulam Grand Hotel & Spa, Bangalore


I was hosted for Sunday Brunch at My Place - Gokulam Grand Hotel and Spa, Bangalore, It's a lavish spread needless to say and you have plenty to pick from. 

Literally endless appetizers and pizzas are served hot on the table, fresh off the pan and oven. Scrumptious grilled fish, sushi, and in the mains we loved the shaadi ki biryani, aloo gosht, pork roast and kababs. 

From the live grills, the fish was cooked really well and flavoured ever so delicately, chicken bao made with minced chicken and lots of fresh Thai basil leaves - was very good option. 

The dessert bar had a fair variety to pick from. Excellent choice of dishes on the spread, we enjoyed the hospitality, live music and scrumptious food. 


Here is what we tasted...
Live Chaat Counter, Pav Bhaji Counter, Dosa/appam/ paratha counter. We chose aloo chaat, samosa masala, keema pav, appam chicken stew. 

Live Dimsums, Sushi and Stir Fry Counter. We chose chicken bao, vegetable dimsum, prawn dim sum, chicken dimsum and soba noodles.


Soups, Breads, Pizzas, Cheese and Pasta Counter. We chose the cold chicken pizza, Chicken and vegetable bruschetta, cheese brie, emenatal, cheddar and plums.

Live grills counter fish and chicken. We chose the pomfret, king fish, prawns, squid, basa and chicken wings.


Kebabs and Pork roast and tandoori counter. I love the lamb ribs which was marinated and perfectly grilled. The murgh ruzwali we had twice, corn kebabs, mushrrom kabobs and corn kababs was awesome.

Mains and Salads Spread there were three rows i was already full and couldn't taste everything. Some items which i did not want to miss and tried were biryani, aloo gosht, cheese stuffed potatoes and green juice.

Lavish Non Veg Spread. 

The Dessert Bar. Live malpua, jalebi, baklavas, baked custards, pastries, chocolate cakes and icecreams was truly a stunning spread.
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Overall we enjoyed the brunch. Must try from the buffet spread are the dimsums, grilled prawns, chicken and mutton kababs, keema pav, wok fried soba noodles and biryani. From desserts chocolate mousse cake, hot jalebis, cham cham, coconut custard.
Christmas Decor and goodies sold at their in house bakery 😊

Special Sunday Brunch
12:30pm – 4pm
Sunday Brunch
Rs. 1500 +TAX (without alcohol)
Rs. 2100 +TAX (with IMFL drinks)
Rs. 2900 +TAX (with Champagne)

Rs. 750 +TAX (For kids)


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