Big Bazaar Kitchen Stock Exchange Program 2018

I am happy to be associated with Big Bazaar Stock Exchange Campaign. Anyone can register and start voting for their favorite and 5 most wanted quality products. 

There is a huge variety to choose from starting from Microwave, Refrigerator, Cooker, Mixers, Toaster, Gasstove, Atta, Rice, Sauces, Spices, dry fruits etc.

Click on the link follow simple three step registration with your name, mobile number and email or we can register using Facebook ID. 

In association with this program I have also created and uploaded two yummy recipes strawberry lassi and kola urundai. Do watch both my videos friends. Let us all benefit from this Big Bazaar Kitchen Stock Exchange.
Upon registration one gets additional 100/- off and if you spread the news with your loved ones and friends on Facebook, Whatsapp and Twitter there is an additional 100/- off.

Registrations are open between 29th March to 4th April 2018 midnight. From 4th April Midnight voting starts till 5th April Midnight only open for 24 hours. 

Once you see the number of votes on your chosen product the price gets lesser and lesser by 7th and 8th april you can head to the nearest big bazaar outlet along with the coupon code provide only for you and start purchasing your products.

Simply follow the link and register friends you will surely find great deals. I am planning to stock up on some gifts for upcoming marriage and birthday events for this year. There is always a saying pre plan. 


Strawberry Lassi Recipe

Strawberry lassi is an excellent welcome drink to serve during lunch or dinner parties.
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100 Grams Strawberry
100 Grams Plain Yogurt 
3 Tbsp Diet Sugar or Honey
2 Pods Cardamom
2 Drops Rose Water

Wash the strawberry thrice pat dry remove the leafy heads and chop the strawberry into halfs reserve.

Always taste a strawberry to check the sour content before preparing the lassi.

Add the chopped strawberry to a mixer jar along with rosewater, sugar and cardamom grind to form smooth puree.

Add the yogurt and grind once more chill the lassi or serve as it is in a shot glass decorate with a strawberry and serve...Enjoy :)

Do try my strawberry lassi recipe and post your comments. Subscribe to me on Blog and YouTube Channel for regular updates 😉

Mutton Kola Urundai Recipe (Traditional Southindian Tamil Style Meatballs)

Kari Kola Urundai meaning meatballs this can be in a fried format or in a gravy. This recipe is deep fried meat balls served at a lunch or dinner party. Every Tamil mom or grandmother has her own recipe for kola urundai this is a typical Bangalorean tamil style kola urundai recipe. Also try my moms kola urundai curry (please click here for recipe). This deep fried meat balls are served as a side dish for biryani. I personally enjoy as a starter and also with rasam rice.
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Mutton 300 Grams
150 Gram Chickpeas (Kadalai paruppu)
100 Grams Roasted Bengal Gram (Pottu Kadalai)
1 Large Onion
3 Tbsp Approx Grated Coconut 
3 Green Chillies
3 Dried Red Chillies
1 Inch Ginger
6 Pearls Garlic
1 Egg
1 Tbsp Mutton Masala or Garam Masala
1 Tbsp Coriander Powder
1/2 Tbsp Turmeric Powder
1/2 Tbsp Chilly Powder
4 Sprigs Curry Leaves
5 Sprigs Coriander leaves
1 Tbsp Pepper Corns
1/4 Tsp Fennel
1/4 Tsp Jeera or Shahi Jeera
2 Inch Cinnamon
4 to 5 Cloves
3 Pods Cardamom
Oil as required 
Salt as per taste
Lime Juice, Chaat masala, paprika, onion and coriander for garnish...

Wash the channa dhal/chickpeas thrice in water add to a mixing or large bowl add excess water and soak the dhal in water for 30 to 45 minutes.

Heat a wok on medium flame add 3 tbsp oil fry the onion, coconut, ginger, garlic, green chillies, red chillies, pepper, cloves, fennel, cinnamon, cardamom, black jeera on medium flame.

Allow all the spices and onion to cook for 5 to 10 minutes or until onion turns light golden in color. Once the onion has turned light golden in color remove from flame allow to cool.

Using a fine mesh colander wash the meat. We prefer washing the mince meat twice this requires patience gently wash the meat drain excess water and reserve in a bowl.

Check if the chickpeas have doubled in size drain excess moisture reserve.

Using a mixer jar dry grind the roasted bengal gram into fine powder and reserve.

In a pressure cooker add the meat, soaked dhal (chickpeas), chilly powder, turmeric powder, coriander powder, mutton masala, coriander leaves, curry leaves and salt place on medium flame.

Add 1 cup water to the meat cover and place whistle. Cook for 4 whistles or 10 minutes on high flame. After 10 minutes remove from flame allow the pressure to release.

Once the pressure from cooker has released check if the meat and dhal have cooked if there is excess moisture place it back on high flame allow excess moisture to evaporate keep stirring and dry the meat mixture.

Allow the meat mixture to reach room temp. In a mixer jar add the fried masala grind to form a smooth masala  paste do not add water.

If the masala paste is ground coarse add little amount of meat mixture and grind to form smooth paste. Moisture from meat mixture will grind the masala into smooth paste.

Reserve the ground masala and meat in a mixing bowl. Repeat the process grind the meat to form a smooth paste reserve in the mixing bowl.
Once all the meat and masala has ground mix well and check for salt add if needed.

Gradually add the roasted gram flour in batches and mix well cover and refridgerate for 2 hours for best resutls allow the meat mixture to set over night.

Heat oil in a wok I added 3 cups oil. Add small piece tamarind to the oil. Place the oil on low flame allow to reach smoking point.

Mix the meat mixture once before frying. Wet hands take small portion of the meat roll to form small meat balls prepare as many as possible.

Gently drop the meat balls to the hot oil do not turn allow the meat to cook for a minute in hot oil before turning to other side.

Flip the meat balls gently and fry till golden brown in color drain excess oil reserve on tissue paper allowing excess oil to drain.

Garnish with paprika, chaat masala, chopped onion, chilles, mint, coriander and lime juice...Serve hot...Enjoy :)
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Breakfast Series: Bangalore Style Mixed Vegetable Palav Recipe

I have already posted Karnataka style vegetable palav in my previous post here is the link to the recipe . This vegetable palav is inspired and recreated after tasting at Namma SLN located at Basavangudi, Bengaluru. 

I was creating a two part culinary adventure series and happen to visit the area for food tasting, must visit is this hole in a wall place Namma SLN here are the links to culinary adventure series to Basavangudi Part 1 and 2.  

Vegetable palav is an easy fix for many Bengalureans who are always on a rush this one pot palav is prepared for breakfast, lunch and packed for tiffin box. We normally serve the palav with coconut chutney it can be served with raita and boiled or fried eggs.
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3 Cups Rice
3 Cups Mixed Veggies
(Carrots, Beans, Peas, Brinjal and Potato)
1 Tbsp Chilly Powder
1 Tbsp Coriander Powder
1/2 Tsp Turmeric Powder
2 Large Onions
6 Green Chilies
2 Inch Cinnamon Stick
5 Cloves
4 Pods Cardamom
1 Star Anise
2 Bay Leaves
1/2 Tbsp Shahi Jeera (Black Cumin)
1/2 Tbsp Fennel
1/2 Tbsp Cumin
1 Small Piece Stone Flower (Lichen)
1/2 Tbsp Pepper 
2 Inch Ginger
15 Pods Garlic
1 Tbsp Kasoori Methi (Dried Fenugreek Leaves)
2 Tomatoes
2 Sprigs Curry Leaves
2 Tbsp Dalda, 1 Tbsp Oil, 1 Tbsp Ghee
Salt as per taste
Lime Juice, Mint and Coriander for garnish...

Clean, wash and prep all the veggies. 10 minutes before preparing palav wash the rice thrice and soak in water.

In a mixerjar add all the spices, ginger, garlic and chillies leaving out kasoori methi and bayleaf. Grind to form a coarse paste. Add the tomato and onion add small amount of water and grind to form a smooth paste. This is our masala paste base for the palav.

Heat a pressure cooker with 1 tbsp oil, 2 Tbsp dalda and 1 tbsp ghee. Once the oil is hot add 2 Bay Leaves allow to splutter. Add the masala paste and fry till oil surfaces on top. add the chilly powder, coriander powder and turmeric powder along with kasoori methi and curry leaves  fry all the ingredients till oil surfaces on top.

Add chopped veggies fry for a minute in the masala. Add salt as per taste to the veggies and stir. Drain excess water from the rice and add to the veggie masala. For every 1 cup rice, I have added 2 cups water stir all the ingredients till well combined check for salt add if needed close the lid place a whistle and cook for 3 whistles or 5 minutes on high flame.

After 3 whistles remove from flame allow the pressure to release. Once the pressure has reduced open the lid, garnish with lime juice, chopped coriander and mint mix well and serve hot with coconut chutney...Enjoy 😊

Palav Tasted at Namma SLN Basavangudi

Food Tasting @Market Table - Koramangala, Bengaluru

On my recent visit to koramangala I got to taste healthy and budget friendly food at Market Table a casual dine restaurant. The ambience resembles a trendy European market, walls lined with what looks like wooden crates and furniture that seems like perfectly fitting jigsaw pieces with the rest of the theme. 

I was greeted by Mr. Nirmal, a former chef and now director of Market Table.  I asked Chef what is the concept of Market table? Chef and his team are focused on encouraging people to adopt to healthier food consumption while not having them compromise on their budget to get their daily dose of an organic and healthy meal. 

Farm fresh food is served in European and continental flavors using finest and freshest quality ingredients, olive oil and zero refined sugar in their kitchen, one can satisfy all sweet and savory cravings without the guilt of counting calories. Eating healthy doesn't mean skipping meals, eating less or dieting, It's all about the food on your plate.

Chef Nirmal and his team have been curating menus and handling many restaurants across Bengaluru this is my third restaurant food tasting curated by Nirmal, starting from create your own meal bowl to smoothies the work and effort on constructing every single meal at market table seems astounding. 

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Surprisingly found many vegan, gluten free options on the menu apart from regular veg and nonveg options. Specially dinners who have diet restrictions and want to try new flavors your surely in for a surprise. Zero sugar desserts and refreshing drinks are very few items I have mentioned Market Table is a must visit at-least for a change of place.


Food Tasting
Golden Vitality
Turmeric, Ginger, Lemon, Cayenne Pepper, Carrots, Orange, Coconut Water

Grilled Whole Wheat Toast Topped with Cajun Spiced Prawns and Wheat Chia Rolls
Cajun Spiced Prawns and Wheat Chia Rolls
Mini wheat chia rolls filled in insalata, jalapenos, sweet corn, cheese and cajun chicken baked and served with spicy salsa.
Oven Roasted Chicken Thigh and Thai Spiced Grilled Chicken 

Thai Spiced Grilled Chicken 
Oven Roasted Chicken Thigh
Omelette Chicken Wrap
Pulled chicken, pepper, tomato, onion, and house herbs

Popeyes Virtue At MT
Watermelon, Cucumber, Apple 

Banana Cream Pie Protein Shake
Almond Milk, Banana, Coconut flakes, Yoghurt

Market Table Signature Lamb
Grilled Lamb served on a bed of Brown Rice and Salad

Grilled Lamb served on a bed of Brown Rice and Salad
Cassava Chips and Batata Harra

Oven baked chips served with a peruvian yellow chilly sauce and lebanese spiced baby potatoes served with jalapenos olive sauce.
Warm Bowl of Stir Fried Noodles with Bokchoy served with Grilled Chicken

Vanilla Yogurt
With Mixed Berry Trifle
Overall I was truly impressed with the pricing and menu. Good quality ingredients used food was packed with flavors. With or without diet restrictions every dish will surely tingle your taste buds. Nice choice of sauces to be paired with the grilled meats or breads. Must try are peruvian sauce, salsa and tzatziki.

My picks from the menu tasting was build your own bowls the market table signature lamb with rice, whole wheat noodles and cajun prawns on whole wheat bread toast.

Price 500/- for Two. Parking available. 



Blooming Greens is a Bangalore based company producing nutritious soil grown microgreens varieties like Wheatgrass, broccoli, pea shoots, sun flower, beetroots, alfalfa etc. 

Currently only delivered in Bangalore as per order. Non GMO Microgreens are harvested twice a week. No pesticides used. Microgreens can be used in Burgers, Rolls, Sandwiches, Salads, Soups or as Garnish...greens remains fresh Upto 8-10 days. 

Bloominggreens packaging is good, stores well refrigerated. Once order is placed greens are harvested and delivered on the same day. 100 grams packs range between 150 to 300/- rupees.

Place order on website -
Facebook - @bloomingreens
Instagram- @bloominggreens
Twitter-  @bloomingreens
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Past three years I've been regularly purchasing microgreens and we consume the greens more in summer. Advantages I found using microgreens 1. No cooking required. 2. Intake of nutrients are more. 3. We can store these greens refrigerated upto a weeks time. 4. Wheatgrass is a good source to detox. My parents are on high medication and have been juicing wheat grass for past five years results are amazing. 5. Regulates bowels...

ALFALFA MICROGREENS NUTRITION: Vitamins A,B,C,E and K. Calcium,Iron, Magnesium, Phosphorus, Potassium, Zinc, Carotenem Chlorophyll, Amino Acids,Trace Elements Protein 35%

HEALTH BENIFITS: Combats High Cholesterol, Lowers Blood Glucose, Minimizes Menopause Symptoms, Excessive Menstruation, Prevents Osteoporosis, Reduces Risk of Breast Cancer.

WHEATGRASS MICROGREENS: Contains 92 of the 102 trace minerals. Source of superoxide dismutase (anti-aging enzyme) complete protein with all the essential amino acids. Rich in enzymes, greatest source of chlorophyll

HEALTH BENIFTIS: Reserves diseases and prevents premature ageing.Protection from free radicals, speeds up detoxification, Helps control blood sugars.

RADISH MICROGREENS: Vitamins A,B,C and K. Calcium,Iron, Magnesium, Phosphorus, Potassium, Zinc, Carotenem Chlorophyll, Amino Acids,Trace Elements, Protein 30 to 35%

HEALTH BENIFITS: Anti Cancer food, Aids Weight Loss, Provides Relief From Constipation and Piles, Relives Symptoms of PMS,Relief from Menopause, Hot Flushes.

BEETROOT MICROGREENS NUTRITION: Vitamins A,B,C and E. Protein 30 to 35%, Calcium,Iron, Magnesium, Phosphorus, Potassium, Zinc, Carotenem Chlorophyll, Amino Acids,Trace Elements

HEALTH BENIFITS: Fights Cancer, prevents inflamation, removes fatigue.

SUNFLOWER MICROGREENS: Vitamins A,B,C and E.Protein 20 to 25%, Minerals, Calcium,Iron, Magnesium, Phosphorus, Potassium, Zinc, Carotenem Chlorophyll and Amino Acids

HEALTH BENIFTIS: The most nutritious of all sprouts. Helps builds skeletal, muscular and neurological systems. Helps build blood, revitalizes tissues and detoxify the body.

 Wheatgrass detox tonic recipe.

100 Grams Wheatgrass
2 Inch Ginger
1 Tbsp Cumin (optional)
1 Tbsp Carom Seeds (optional)
1 Cup Water

Each time we can switch the flavors of the tonic by using cumin or carom with ginger...

Before rinsing microgreens in water always check the greens for gravel.

Rinse the wheatgrass thrice before use.

We like to soak the wheatgrass in water for 10 minutes before grinding.

Chop wheatgrass into tiny pieces add along with ginger in a mixer jar grind to form smooth paste gradually add water while grinding.

Strain the wheatgrass using a sieve this tonic can be chilled and served or consumed right away. 

Consumption of  Microgreens hydrates skin and complexion. wheatgrass juicing is very good detox helps people who are on high medication and regulates system. Try consuming microgreens as much as possible. Use coupon code on website or subscribe for blooming microgreens choose healthy eating.

Microgreens used in my past recipe posts....


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