Mango Dhal Recipe (Manga Paruppu Kadayal)

A simple mango dhal served with steam cooked rice is so satisfying. This dish is so easy to prepare it hardly took 20 minutes from start to finish. 

We use totapuri mango in many southindian dishes, for this recipe I have used a raw totapuri mango. Semi ripe and ripe mangoes are used in savory dishes.

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Totapuri Mango

150 Grams = 1 Small Coffee Tumbler Split Pigeon Peas, Toor Dhal
100 Grams Totapuri Mango
1/4 Tsp Asafoetida
1/4 Tsp Turmeric Powder
1 Tsp Castor Oil
1 Tsp Split Black Gram Dhal
1 Tsp Mustard Seeds
1 Tsp Cumin Seeds
1 Medium Onion 
3 Green Chilies 
5 Pearls Garlic 
3 Sprigs Curry Leaves 
3 Dried Red Chilies
Salt as per taste
3 Tbsp Oil
Few Sprigs Coriander and (lime juice optional) for garnish...

Prep Up:
Wash the toor dhal thrice and soak in water for 10 minutes.
Peel, wash and finely chop onions, garlic and chilies.
Wash the mango, pat dry and chop into large pieces.

In a pressure pan add the soaked dhal along with 1 1/2 cups water, turmeric powder and castor oil cover, place a whistle and cook for 3 whistles or until the dhal has cooked.

Boil 1 cup water and add the chopped mango, cover and cook until the mango is mushy in the center.

Heat a wok with 3 tbsp oil allow the oil to reach temperature, place the flame on medium.

Add mustard seeds, split black gram and cumin seeds allow to splutter.

Once the mustard stops spluttering add asafoetida, chilies, onions, garlic, curry leaves, and dried red chilies to the tempered oil fry for a minute.

Add salt as per taste and splash of water cook the onion till it turn light pink in color.

Scoop the cooked mango mash using a spoon, discard the peel.

Add the scooped mango to the onion masala stir and fry for a minute.

Add the cooked dhal to the onion and mango masala stir and bring to boil. Dilute the dhal as per preference, I added 1 cup water and also adjusted the salt as per taste.

Once the dhal reaches rolling boil its done, remove from flame garnish with coriander and serve hot with rice or roti...Enjoy ๐Ÿ˜Š 

Scrumptious Goodies from 116 Year Old Iconic Albert Bakery @Frazertown, Bengaluru

These days, Bengaluru is hipster haven known for cute cafรฉs and artisanal desserts for sale on every corner. But long before cafรฉ culture became ubiquitous in the IT Capital; there were bakeries that specialized in traditional Indian sweets and bakes like aflatoon cake, dumroot halwa and coconut burfi as well as more...Eurasian style baked goods like suji cake. A person who wants to explore old school baked goodies and true to Bengaluru delicacies, then must visit is Albert Bakery.

About: Mohammed Yacoob, in 1902 initially started his confectionery venture in a small godown located at Sangam Lane off Kamaraj Road. Mohammed used to cycle and supply buns and breads to the predominantly British and Anglo-Indian communities in Cantonment area back then. The current establishment on Mosque Road was started in 1921 to expand business. 

Mohammed felt that giving his bakery an English name would appeal to the British clientele in Fraser Town and named it after Prince Albert. Initially they used to sell biscuits, breads and buns. Current proprietor Mr.Nawab Jan, has introduced many new goodies to suite the taste palate of younger generation.

Khova Naan: Crispy and flaky blanket of puff pastry, centered with fudgy milk solids, served with masala chai its a complete meal on its own ๐Ÿ˜‰

Mini Mutton Samosa: High on pepper masala these mutton samosa are a perfect treat on a rainy day. Bite size samosas literally melts in your mouth. When ever we visit albert bakery I purchase atleast a kilo of these mini samosas and freeze it, microwave and serve as required. 

Chicken Quiche: A lovely combination of caramelized onions with mince chicken and curry powder this cheesy and flaky quiche is a new addition. 

Chicken Puff: Flaky and melt in your mouth puffs are a must have during tea time. I purchase these on every visit to albert its a must try.

Brain Puff: Sold only on saturday and sunday they also sell these puffs during ramzan season. People who enjoy lamb offals will love these puffs its an acquired taste.

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I have a strong connection with albert bakery. Since i was born and bought up in frazer town we were regular customers, I’m third generation customer. I have fond childhood memories enjoying apple cake and honey cake from albert bakery, these days I purchase lot more, than just cakes, breads or buns. 

My taste and liking has changed over the years I have posted my picks. But if you’re visiting a must try is honey cake, khova naan, keema naan if they have in stock and the puffs brain or chicken. Brain puff they sell only on Saturday and Sunday. Brain puff is a treat for people who enjoy offal’s.

Mutton Keema Cutlets Recipe

Mutton cutlets have been an integral part of indian cuisine. I have fond memories of my grandmother and mom preparing mutton cutlets for tea, lunch or dinner parties. These cutlets are easy to prepare, stores well refrigerated until use. I'm updating this recipe with newer pics and video, please click here to view the old recipe

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250 Grams Mutton Mince
200 Grams Potato 
4 Green Chilies
5 Slices Fresh Bread
2 Cups Panko Bread Crumbs
1 Tbsp Chilly Powder
1 Tsp Chaat Masala
1/2 Tbsp Turmeric Powder
1 1/2 Tbsp Garam Masala
3 Tbsp Ginger and Garlic Paste Recipe Link
1 Large Onion
5 Sprigs Coriander 
5 Sprigs Mint
1/2 Cup Fresh Peas 
3 Eggs 
3 Tbsp Maida (Refined Flour)
3 Tbsp Corn Flour
Salt as per taste
Oil as required...

Prep Up:
Wash, peel and grate the potato using a large eye grater. Place the grated potato in a tub of water until use.

Wash, peel and chop the onion, chilies, coriander and mint as fine as possible.

Prepare the ginger and garlic paste ahead of time. If your familier how to wash keema, wash the meat and reserve.

First Step:
Heat a pan on medium flame, add 3 tbsp oil allow the oil to reach temperature.

Add onion, ginger and garlic paste to the oil fry till onion starts to turn light brown in colour.

Add the dry spice powders to the onion, chilly powder, turmeric, chaat masala and garam masala fry for a minute.

Dry spice powder will burn and release bitter flavor to avoid add splash of water to cook all the ingredients till raw flavor reduces once the oil separates from the masala add the meat mince, grated potato and peas.

Stir and fry all the ingredients till the meat starts to release moisture.

Add salt as per taste and 1 1/2 cups water stir well cover and cook the meat till tender.

We can also use a pressure cooker to cook the meat till tender. Meat mixture will have a lot of gravy and moisture place the meat on high flame allow the excess moisture to evaporate keep checking and stirring constantly.

Once the meat has cooked and the moisture from the meat has evaporated remove from flame an reserve.

Second Step:
In a mixer jar add half the amount of meat and pulse twice till the meat has ground to a soft texture.

Add the ground meat to the other half of the meat combine and reserve.

In the same mixer jar add bread. Slice the bread into bite size pieces before adding to the mixer, pulse and grind to form bread crumbs.

Add the ground bread crumbs in batches to the meat and mix well.
Once we add bread crumbs to the meat, salt and spice level might reduce we need to adjust according to taste.

Mix all the ingredients well using hands before forming patties.

Third Step:
Whisk the eggs with 1/4 tsp salt and reserve. Combine maida and corn flour reserve in a plate. Spread the panko bread crumbs reserve.

Using a cookie/ cutlet cutter form patties. I always like to grease the cutlet mould before forming cutlets. Prepare as many cutlets required.

Roll and dust the cutlets in flour mixture first, pat and remove excess flour.

Dip the cutlet in egg and roll it in panko reserve the cutlets in a plate.

We can prepare as many cutlets as required and store it in the fridge until use.

Heat a wok on medium flame with 1 1/2 cups oil for frying.
Gently drop the cutlets one at a time and fry for 3 minutes on each side or until the cutlets turn golden in colour. 

Don't fry on high flame always place the oil on medium or low flame the cutlets burn fast.

Drain the excess oil on tissue paper and serve as hot as possible i enjoy these type of cutlets with spicy mustard. 

Southindian Mango Pachadi Recipe

I love to pair this mango pachadi with many dishes its sweet, sour and spicy, a perfect condiment for southindian meals, biryani or chapathi. 
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Totapuri or Killimukku literally translates as parrots beak. This mango has a origin from florida in early 1900's demand for the the special aroma and mango pulp increased hence this cash crop reached India, as tropical indian weather is perfect to cultivate in mass. This mango is used in many fruit juices, pickles, cosmetics and in medicine. I have used semi ripe totapuri mango for this recipe.

250 Grams Totapuri Mango (Chopped into cubes)
1/2 Cup Jaggery or Raw Cane Sugar (Jaggery must be powdered before use)
1 Tbsp Chilly Powder
1/2 Tsp Turmeric Powder
1/2 Tbsp Coriander Powder
1/4 Tsp Asafoetida
1 Medium Onion (Peeled, washed and sliced)
4 Green Chilies (Slit in the middle)
4 Sprigs Curry Leaves
1 Tsp Mustard Seeds
1/2 Tsp Cumin Seeds
1 Tsp Split Black Gram Dhal
3 Tbsp Oil
1 Cup Water
Salt as per taste...

Wash, wipe and chop the mango into medium bite size cubes.

Crush the jaggery using a mortar and pestle. Add the jaggery pieces to a coffee blender and keep pulsing to form a fine powder.

Make sure the mixer jar is not warm while pulsing the jaggery, the jaggery might melt and stick to the mixer jar.

Heat a wok with 3 tbsp oil we can use sesame or peanut oil. Once the oil reaches temperature add the mustard seeds, cumin seeds and split black gram dhal allow the mustard to splutter and all the ingredients to fry.

Once the mustard stops spluttering add the sliced onion, slit chilies and curry leaves fry the onion till it turns light brown in color.
Add the chilly powder, turmeric, asafoetida and coriander powder to the browning onions fry for a minute.

Add the cubed mango to the masala fry for a minute. Add a cup of water and salt as per taste, cover allow the mango to cook on medium flame till the pulp of the mango cooks.

Once the mango has cooked add the jaggery stir and allow excess moisture to reduce. The mango pachadi should form a thick gravy like in 5 minutes after adding jaggery.

Check for salt in the pachadi before removing from flame. Once the thick gravy has formed in the pachadi remove from flame and serve hot or cold...Enjoy ๐Ÿ˜‰

Tasting New Menu @Farzi Cafe, Bengaluru

Farzi Cafe is located at UB-City, Bengaluru. I was invited by the team to taste their new menu. Young Chef Surya unleashed his gastronomic imagination and treated us to a modern indian bistro style cuisine, every dish with classic southern element was delicious yet nostalgic. Think hip, soul satisfying dishes like thatte idli and charcoal appams with generous portion of chilly chicken or choice of coconut cream kurma, mandarin orange chicken tikkas, grilled bacon tandoori prawns, and flourless chocolate cake, paired with choice of cocktails and beers was out of this world experience. 

Here's what we tasted..
 Pina Colada

 Bottle Ka Gin

 Chuski Margarita

 Farzi Apple Foamintini 

 Chai Pani

 Mango Mishti Doi Amuse Bouche

 Molecular gastronomy at its best: Traditional indian style mango yogurt, transformed into a magical sphere, flavor explosion to start our food tasting. 

 Avocado Mint Gazpacho, Jeera Namak Para 

 Curd Rice Tikki Chaat with Dragon Scoop and Besan Pearls 

Creamy curd rice was crumb coated and fried, topped with creamiest sweet yogurt and crunchy besan boondi..

 Desi Curd Poppers with Tomato Chutney 

 Indian version of crispy mozzarella cheese sticks but prepared with creamy hung yogurt, crumb coated and served with a perfect tomato chutney and podi.

 Mandarin Orange Chicken Tikka

 Love for indo-chinese food is never ending for every Indian. Chef has perfectly infused a mandarin orange few chinese herbs and ingredients to create a perfect chicken tikka.

 Panch Phoran Paneer Bhurji Tarts

 Paneer/ cottage cheese tempered with five aromatic spices and filled in pie shells literally melted every bite.

 Black Sesame Chicken Tikka with Sesame Ash

 Morsels of chicken thigh marinated in black sesame paste and grilled on coals, topped with sesame ash is very new flavor chicken tikka I have tasted. It was creamy, had a distinct nutty flavor and combination of smoky flavors was amazing. 

 Tandoori Bacon Prawns with Tadka Mayo

 Juicy prawns marinated in tandoori masala, wrapped with fatty bacon stirps and coal grilled.

 Chilly Duck Samosa

 Braised and shredded duck stuffed in mini samosas are deep fried and tossed in sweet chilly sauce. This samosa has an indo-chinese element, perfect starter for beer. 

 Organic Yogurt Palate Cleanser 

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 Andhra Chilly Chicken, Thatte Idli, Microgreens

 Traditional rice idly specially made in karnataka and tamilnadu. The rice batter is literally poured into tiffin plates and steam cooked to perfection. It is always served with a very spicy chutney or gravy. At farzi they served the thatte idli with chilly chicken and chestnut coconut cream kurma.

 Dal Kichadi Risotto, Papad Crisp, Achari Butter

 Mashup of two popular cuisines, dal khichdi was soothing and mellow the rice, dal and veggies topped with a dollop of spiced butter and served with crispy, peppery papad was perfect on a overcast day.

 Paneer Ghee Roast, Charcoal Appam, Podi Dust

 Chilly Chicken, Charcoal Appam, Podi Dust

 Smoky charcoal appam served with spicy chilli chicken and paneer ghee roast.
 Mutton Irachi Pepper Fry with Malabar Paratha

 Slow braised morsels of lamb tossed with freshly pounded karelite spice blend and served with multi layer paratha is an ultimate southindian comfort food.

 Thatte Idli, Coconut Cream Water Chestnut and Asparagus Kurma.

 Distinct south indian flavored curry with water chestnuts and asparagus. Creamiest coconut kurma with fluffy idly I've ever tasted. Lovely combination.

 Flourless Chocolate Cake, Tanquery Mousse, Orange Crumb

 Peanut Butter Mousse Taco, Banana Kulfi, Caramelized Banana.

 Fenni Nest, Chenna Balls, Flavored Milk

 Rasmalai Tres Leches, Carrot Cream, Rose Petal Nest

 Cotton Candy Paan

I don't even have to explain about the desserts, everything served to me was packed with flavors and taste. Attention to every detail and combination of ingredients to plating is a result to exquisite experience. Highly recommend farzi cafe visit for modern indian cuisine. Meal for 2 is 2000+. 

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