Chicken Paddu (Kozhi Paniyaram Recipe)

Packed with southindian flavors crispy and spongy chicken paniyaram is truly a tantalizing starter or can be served for sunday brunch. 
Ingredients:
300 Grams Chicken or Turkey Mince
I have used 150 Grams of Chicken Thigh and 150 Grams of Chicken Breast for the mince.
1 Large Finely Chopped Onion
1 Inch Ginger Peeled and Finely Chopped
8 Green Chilies Finely Chopped
5 Sprigs Coriander Finely Chopped
3 Springs Curry Leaves Finely Chopped
2 Tbsp Sakthi Masala Curry Powder
1 Tbsp Chilly Powder
1/2 Tbsp Turmeric Powder
1/2 Tbsp Pepper Powder
1 Tbsp Coriander Powder
3 Eggs
1 Tbsp Ginger and Garlic Paste
1/4 Tsp Baking Powder
Pinch Cooking Soda
1/4 Cup All Purpose Flour
1/4 Cup Fine Semolina (Bombay Rava)
Salt as per taste
Oil and Ghee as required
Lime wedges, fried green chilies, sliced onion, curry leaves and mint chutney for garnish...
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Method: 
Heat 2 tbsp oil or ghee in a wok on medium flame.
Once the oil reaches smoking point add onion, chilies, ginger, curry leaves and coriander.

Keep stirring and frying the onion and fry till transparent.
Add ginger and garlic paste to the onion and fry till raw flavor reduces.

Add the dry spices chilly powder, curry powder, pepper powder, coriander powder and turmeric powder fry till raw flavor reduces.
Add the chicken mince to the masala and try to fry and combine all the ingredients. 

Chicken meat tends to dry fast do not allow to cook the chicken in its own moisture. Since this is chicken mince it will tend to be stick add water and cook the chicken will eventually crumble.

Add 1 1/2 cups water to the chicken along with salt cover and cook. As the chicken meat cooks try to use a steel or wooden spatula and break the chicken to form even mince make sure there are no lumps.

Once the chicken is cooked place on high flame allow excess moisture to evaporate keep frying.

Transfer the cooked chicken to a mixing bowl allow the meat masala to cool.

Divide and add semolina and all-purpose flour in 2 batches mix to form a smooth batter. 

Add one egg at a time along with cooking soda and baking powder keep mixing to form a smooth batter. Check and add salt or chopped chilies if needed.

Cover the batter with a plate allow to rest on kitchen counter for 10 to 15 minutes.
Heat a takoyaki/ paniyaram pan on medium flame. Add 1 tsp oil in each mould allow to reach temperature.

Using a icecream scoop or ladle add the chicken batter to the mould cover and cook for 5 minutes on each side. Once the chicken has cooked for 5 minute flip and cook on other side cook until golden brown on all sides.

Drain excess oil and reserve on tissue paper...Serve hot with lime wedges, sliced onions, chilly garlic or mint chutney...Enjoy πŸ˜‰


Something I found out while preparing this recipe...add excess salt and chilies in the chicken masala it tends to reduce once we add eggs and flour. 


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Capsicum and Brinjal Sambar (Kudamilaga, Kathirikka Sambar)

A simple flavorful capsicum sambar my mom prepares every week. We can serve this sambar with rice, roti or dosa. 

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Ingredients:
2 Large Capsicum (200 Grams)
3 Brinjals (200 Grams)
3 Green Chilies 
3 to 4 Sprigs Curry Leaves
1 1/2 Tbsp Chilly Powder
1/2 Tbsp Turmeric Powder
1 Tbsp Coriander Powder
2 Tbsp Tamarind Water
1 1/2 Cups Cooked Pigeon Peas (Yellow Dhal)
1 Large Onion
2 Tomatoes
2 Dried Red Chilies
1/2 Tsp Mustard Seeds
1/4 Tsp Cumin
1/2 Tsp Black Gram Dhal
1/4 Tsp Fenugreek
2 Tbsp Sesame or Peanut Oil
Salt as per taste
Lime juice and coriander for garnish.
Prep up:
We use pressure cooker to cook dhal. Rinse 1/2 cup pigeon peas thrice add the dhal to a pressure cooker safe dish for cooking, add 1/4 tsp turmeric and 2 cups water.

Place a lid and cook the dhal for 3 whistles. We also cook the tomato and tamarind along with dhal. Wash both the tomatoes and place in a pressure cooker safe bowl along with dhal. Wash lime size tamarind and place it along with tomato and cook it with dhal.

Once the dhal has cooked remove from flame allow pressure to release check if the dhal has cooked mash it using a potato masher or back of a ladle and reserve.

Allow the cooked tomatoes to cool. Peel the tomatoes, discard the skin reserve.

In a mixing bowl add the tamarind along with 1/4 cup water using only fingers squeeze and extract tamarind pulp reserve.

Wash the capsicum and brinjal twice. Remove the cap and seeds, chop the capsicum into large cubes and reserve. Remove the caps from brinjal and chop into quarters place in a tub of water reserve.

Peel, Wash and roughly chop onion. Slit green chilies in middle and reserve. Wash and reserve the curry leaves.

Method:
Heat oil in a heavy bottom pot, pressure pan or wok on medium flame.

Once the oil starts to smoke slightly add the mustard seeds, fenugreek, cumin, dried red chilies and black gram dhal allow all the ingredients to splutter and reduce.

Add the onions, slit chilies and curry leaves fry till onion turns transparent.

Squeeze and add the tomatoes to the onion fry till oil surfaces on the sides.

Add the capsicum, drain and add the brinjal along with chilly powder, coriander powder and turmeric powder fry all the ingredients.

Add 2 cups water and salt cover and allow the veggies to cook.
In roughly 10 to 15 minutes the veggies should have softened add the cooked dhal little at a time build the gravy according to thickness and consistency.

Add excess water if needed along with tamarind pulp and salt if needed bring to rapid boil.

Switch off the stove garnish with lime juice and coriander leaves serve hot with roti, rice or dosa...Enjoy :)

Best side dish to serve along with capsicum sambar is mushroom uppu kari. Please click here for recipe.

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Food Tasting: Carrots 100% Vegan Restaurant @Koramangala, Bengaluru


I was hosted by carrots restaurant for lunch. This is not my first visit, I've been here on few occasions with friends and for events. Carrots is India's first vegan restaurant located at Koramangala, Bengaluru. Restaurant promotes organic farming, offering plant based foods. Menu comprises of dishes from across the globe, all dishes served to us was packed with flavor and tasted excellent. 

Ambiance has a homely vibe, I felt relaxed and enjoyed my lunch, very friendly staff. Carrots also has organic product store and they sell many products prepared in house like soya milk, red rice milk, mock meat, vegan mayo and more. One can also order food via zomato they deliver to your doorstep. Guilt free meals with no sugar, fat or excess oil. Please make sure to mention if any nut or allergy they will customize and prepare meals accordingly. 

  Ambiance shots provided by PR

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Soy Buttermilk: Soya milk and curds prepared in house, spiked with ginger, cumin, pepper and coriander. A traditional welcome drink served across southindian homes.


 Carrots Oats Smoothie: Thick and creamy carrot smoothie perfect drink to pair with sloppy joe burger.


Creamy Corn and Cilantro Soup with House Made Whole Wheat Garlic Bread.


 Chilli Garlic Potato: Crunchy potato tossed with a tomato and garlic based sauce...

 Thai Peanut Salad: Freshly shredded cabbage and carrots topped with toasted peanuts and a tangy sweet date syrup dressing...

 Aubergine Mushroom Platter: Thick medallions of aubergine sandwiched with mushroom masala and grilled to perfection and topped with a creamy sauce...served with a side of herb rice and mixed vegetable medley.


 Sloppy Joe Burger: Let me just tell you this is no ordinary burger. Sesame chocolate bun sandwiched with a mock meat sloppy gravy served with side of french fries and home made fluffy mayo. 

 Fluffy Mayo prepared in house.


Obsessive Chocolative Disorder: Whole Wheat Chocolate Brownie, Coconut Chocolate Ice Cream, Dark Chocolate Sauce & Nuts.

What I really liked about carrots restaurant is they do not use chemicals, preservatives, sugar or even excess oil. They promote organic food all natural ingredients. Salads, smoothies and cakes are sweetened with date syrup, even the butter is prepared out of coconut there is a whole new level of natural foods they have experimented and curated a menu around.

I really found myself carving for more vegan food after every course, truly wholesome and superb food. Every dish on my table looked appetizing and packed with flavors. My three picks from the entire tasting was creamy corn soup, sloppy joe burger and whole wheat chocolate brownie. Very laid back experience...highly recommend this place. 

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Street Food Series: Rumali rotis @Frazertown - Bengaluru


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I shot this small video clip of chef preparing rumali roti at a small take away outlet in Fraser town.  

Fraser Town officially renamed as Pulakeshinagar is a suburb of Bangalore Cantonment, located in Bangalore North-East, spread over 4 kms. It was established in 1906 and is named after Stuart Mitford Fraser (1864-1963), who was the tutor and guardian of Krishna Raja Wadiyar IV, Maharaja of Mysore.

Fraser Town was established to de-congest the growing Bangalore Civil and Military Station (otherwise known as the Bangalore Cantonment). Currently mosque road is known as foodies mecca specially during ramzan the spread is huge one needs to appreciate the spread and also have an appetite to digest all the dishes during the festive occasion.


One common dish found in fraser town is Rumali....literally translates to handkerchief. Rumali roti a flat bread could have originated from kazakh cuisine. 

Kazakh cuisine has nomadic practices, the amount of equipment used for cooking is minimal because it must be transported from location to location to follow the grazing herds. In addition, there are no luxuries such as electricity or running water. 

The iron kazan which we now refer as kadai, is the most indispensable piece of cookware—it is used for cooking pilaf, soups, and even bread.

Kazan is shallow like a kadai, it can be turned over to cook flatbread on the back. There are three different metals used to create a kazan...rot-iron, alloy and copper. These days we only get iron or aluminum kadai.  

Rumali is prepared with three ingredients, bleached flour (maida), milk and salt. Super soft and instant roti to prepare. Entire batch of rotis will get finished within the same day if served with a good curry. Recipe to prepare rumali roti is already posted on my blog please click here.

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Mane Hollige @Basavangudi, Bengaluru


Hollige is a traditional sweet prepared during festivals or marriage. There are so many variations of hollige available today, hollige is normally prepared with a dhal, coconut or khova filling, many travelling traders in 13th and 17th century used to pack these puran poli/hollige for their long travels and  have gifted these poli or hollige to kings. We dont have exact dates when this dish originated everyone claims it to be their community dish in India.  As per study and research this dish could have originated from Afghanistan.

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Mane hollige is already featured on my Basavangudi food trail series. I wanted to feature them again these people truly deserve a shoutout. Quality and consistency of hollige is awesome, even the varieties of hollige that we get here is not available in other hollige outlets. Must try are white holige which is served with spicy gravy and chutney, khova hollige and coconut hollige.

They also have a condiment shop you can try the traditional condiments like chikki, halwa, chakuli and kodubale. To gift someone a traditional sweet or dish this is the place to buy. Try gifting traditional sesame chikki, groundnut chikki and kaimurruku. Apart from all these condiments they also sell fresh hand made rice noodles/semiya. Every thing is very affordable...pricing starts from 14/- upto 200/-.


Live Hollige Counter
Khova Hollige
Dhal Hollige

Condiments to buy for home or as gifts. 
Fresh Handmade Rice Semiya


Condiments we bought for house and tasting....Chakuli, Kodubale and semiya...

Read more Culinary Adventure Basavagudi Part 1 and 2 for more info.

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Sharjah Shake Recipe (Banana Chocolate Milk Shake)


Sharjah Shake prepared with natural ingredients, perfect energy drink served during summer. This is a thick milk shake, a complete meal on its own. 


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Ingredients:
3 Ripe Banana (Robusta or Kerala Butter Banana)
3 Cups Milk
1/2 Liter Vanilla or Chocolate Icecream 
3 Tbsp Diet or Regular Sugar
5 Tbsp Horlicks (We can also use Boost, Bournvita, or Milo)
6 Tbsp Hot Chocolate Powder
1 Tbsp Khus Khus/Gasagasa/White Poppy Seeds
15 Cashews 
4 to 5 Tbsp Roasted Salted Peanuts
Garnish: Candied Cherry, Salted peanuts, Vanilla Icecream, Chopped Almonds and Cashews


Method:
1. In a mixer-jar add poppy seeds, hotchocolate powder, roasted peanuts, cashews, sugar and horlicks grind to form smooth powder

2. Add peeled and chopped banana to the ground powder blend to form a smooth paste. Do not add water or milk for grinding.

3. Add vanilla icecream to the ground banana blend to form a smooth paste.

4. Add milk to the ground banana mixture whisk till all ingredients are well combined.


5. Divide and transfer the milk to tupperware containers freeze till the milk forms crystals.

6. Once the milk sets breaks and mix the milk add to a mixer jar grind to form smooth milk shake.

7. Serve the milk shake in a serving glass top with two scoops icecream. Garnish with salted peanuts and cherry serve right away...Enjoy :)

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Sabsige Soppu Idly Recipe (Dill Leaves Idly)


Dill leaves or Sabsige idly is a famous delicacy in Bengaluru. They say this dish was originally prepared in Mysore. The flavorful dill leaves idly is topped with ghee or butter and served with spicy chutneys which literally melts in your mouth. 


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Ingredients for Sabsige Idly:
1 Bunch Dill Leaves (Sabsige soppu)
1 Onion Finely Chopped
5 Sprigs Coriander Leaves (Finely Chopped)
3 Sprigs Curry Leaves (Finely Chopped)
3 1/2 Cups Idly batter
1 Inch Ginger and 5 Green Chillies Ground into a Paste
1 Tbsp Salt
1 Pinch Cooking Soda
1 Pinch Asafoetida
2 Tbsp Oil 
1 Tbsp Ghee
Idly Dosa Batter Recipe Video


About:
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Method:
1. Clean the dill leaves. Wash and chop as fine as possible.

2. Heat 1 Tbsp Ghee and 2 Tbsp oil in a pan.

3. Add the ginger and chilly paste to the oil fry for a minute or until raw flavor reduces.

4. Add onion, curry leaves, pinch of asafoetida and coriander leaves to the oil and fry till onion.



5. Add dill leaves to the onion masala and fry for a minute sprinkle little water cover and cook the dill until the greens soften.

6. Make sure the moisture from the dill leaves evaporates before removing from the flame. Once the dill leaves masala is done remove from flame allow to cool.

7. To the Idly Batter add the cooked and cooled dill leaves masala, cooking soda and salt as per taste.

5. Mix the batter well.



6. Heat a pressure cooker or idly cooker with water.

7. Once the steam builds. smear idly plate with oil.

8. Pour Idly batter in the idly molds place the moulds for steam cooking.

9. Allow the idly to steam cook on medium flame for 10 minutes check if idly has cooked by pricking a sharp knife or a skewer in the middle if the batter does not stick the idly is done.

Serve the cooked idly topped with ghee or butter along with coconut chutney.


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Sunday Brunch Recipe Series: Semiya Pongal + Medu Vada + Coconut Chutney Recipe

We don't need a ten course restaurant brunch to make our Sunday special but a simple traditional home cooked food is always soul sat...