Product Review: Vathal Kozhambu Curry Paste From Tasty Tales

Vathal Kozhambu is a tamarind based curry. This dish is popular among us Tamilians / Tamil community. My grandmother or mom would often prepare vathal kozhambu. It was a staple curry that would compliment with many vegetables. 

Tasty Tales Vathal Kozhambu contains a wonderberry called as Black Nightshade. These berries contain medicinal properties and helps in many ways.  Black Nightshade in Tamil is referred as manathakkali and Vathal meaning sundried. These berries are grown in abundance across south india which is washed sun dried and cleaned to add in a curry or other recipes. Our families would prepare these sun dried berries in bulk during summer but these days no one prepares due to time constrain and these steps are avoided.

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I was satisfied to find Tasty Tales offering authentic homestyle vathal kozhambu, prepared with natural ingredients. No preservatives, colors or flavors used. The curry paste has a shelf life upto 6 months. One packet serves four. 

This curry is a great boon specially for people who are in search of authentic dishes that can be prepared in a jiffy. The curry once prepared can be stored upto two weeks refrigerated. Just a small amount of curry would be sufficient for a bowl of rice. 

Manathakkali or Black Nightshade berries helps cure flu, cold, cough, stomach pain and heals wounds faster, this sentence was always repeated by my granny to coax fussy eaters atleast taste the curry. At the sametime few fussy eaters in my family would avoid some veggies and only opt vathal kozhambu.

Easy to follow instructions, best part we don't have to add anything additional to the curry. Just follow the directions and prepare, in 10 minutes a delicious curry can be served.

Neatly packaged product no leaks, we can carry it for camping or long travels where we are allowed to cook. Best product for people who are staying away from home for work and craving home cooked food. Tasty Tales is available on Bigbasket and Amazon. Also available in stores: Loyal world, MK Retail, New Frosty's...

Simple two step process creating a tasty curry was fun. I served vathal kozhambu with cabbage stir fry, dhal, rice and papad. Tasty Tales recipes are curated by passionate home Chef's (Mom's / Grannies). Both the curries which we prepared and tasted was delicious. 

More info: https://www.tasty-tales.com
Facebook: https://www.facebook.com/YourTastyTales/

Amritsari Mutton Curry Review from Tasty Tales 

Tuscan Food Festival @Bene - Sheraton Grand, Bengaluru

Executive CHEF ROBERTO Apa digs deep into the past curating a menu around his childhood days and all about Tuscany at the ongoing “The Essence of Tuscan Food Festival”, hosted at the award winning Italian Restaurant Bene - Sheraton Grand, Bangalore.

The heirloom recipes and stories behind every dish transported us to Tuscany instantly. Just like Indians, Italians believe in preparing all dishes from scratch and no leftovers goes to waste. 

Ambiance 

Chef Roberto talks about his fond memories from childhood days spending time watching his grandma, aunties and mom prepare delicious dishes with hand rolled pastas, stale breads and seasonal veggies, creating a well balanced meal for their large family.

Chef Roberto Apa

We got to taste...soft and smooth homemade testaroli pasta, stale bread marinated with tomato and veggies, Italian black cabbage soup, chicken liver pâté, prawns cooked in lemon butter and raisins, minced rabbit stuffed in pancetta was paired with cocktails and wines. 

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Drinks Menu for the Festival

Peach and Orange Mojito

Negroni Sbagliato

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Negroni is a popular Italian cocktail paired with heirloom tuscan delicacies @sheratongrandbangalore #tuscanfoodfestival #negroni #negronicocktail #tuscany #tuscanfood #vidyascooking #vidyastravel #italianfood #nammuraotta #nammabengaluru #sheratongrandbangalore #bengaluru

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Tuscan Cider

Lemon Breezer, Cranberry Crush, Blue Lagoon

Chianti Fizz

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Testaroli pasta freshly made, tossed in aromatic pesto, lamb ragu and topped with parmesan cheese. Dish that reflects Tuscan region. Must visit #tuscanfoodfestival @sheratongrandbangalore #testaroli #vidyascooking #vidyastravel #tuscany #nammuraotta #nammabengaluru #bengaluru #italianfood #tuscanfood #lambragu #sheratongrandbangalore #pesto

A post shared by Vidya Lakshmi (@vidyascooking) on May 28, 2019 at 6:32am PDT

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Wood fired chicken pizza @sheratongrandbangalore #tuscanfoodfestival #vidyascooking #vidyastravel #sheratongrandbangalore #woodfiredpizza #woodfirechickenpizza #nammuraotta #nammabengaluru #bengaluru #pizza #pizzamania

A post shared by Vidya Lakshmi (@vidyascooking) on May 27, 2019 at 9:32pm PDT

Bread Basket

Vegetable Pizza

Chicken Pizza

Chicken Pate

Bruschetta

Panzanella

Day old bread marinated in tomatoes, onion and basil. Mixed with crunchy bell peppers, zucchini and virgin olive oil served with ricotta cheese.   

Gamberi in Dolceforte

Prawns cooked in lemon butter, pepper powder, flour and raisins. Sweet prawns and delicate taste from cinnamon. 

Ribollita

Soup made with seasonal veggies,beans and black cabbage. Italian mother's would soak stale breads to give the soup a texture of meat taste.

Testaroli

Freshly made in house pasta tossed in pesto and lamb ragu garnished with parmesan cheese. Silky and smooth pasta with mild herb flavors and lamb was delicious.

Coniglio in Porchetta

Minced rabbit rolled in pancetta, garlic, parsley, black peppers and served with spring vegetables.

Sponge with Gelato

Tiramisu

Chef Roberto and team efforts reflects in the food and drinks served to us. Very calm afternoon spent around friends, it was great learning all about tuscan food and culture. I enjoyed the subtle flavors from every dish paired with sparkling cocktails. 

Till 31st May, 2019
Price: Starts 600++ 
3500++ with cocktails 

Mutton Keema, Moringa and Dill Leaves Curry Recipe

My Mom's original recipe, we did not find anything similar online or in books, adding drumsticks and dill leaves with keema was a good combination. This recipe is her original thoughts and creation. I enjoyed the traditional flavors and very unique taste. This keema curry pairs well with steam cooked rice or roti.

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Ingredients:
500 Grams Mutton Keema
4 Drumsticks 
1/2 Cup Dill Leaves (Sabsige Soppu / Sozhi Keerai)
1 Large Onion
1 1/2 Tbsp Ginger and Garlic Paste
1/2 Tsp Turmeric Powder
1/2 Tbsp Chilly Powder
1 Tbsp Coriander Powder
3 Pods Cardamom
1 Star anise
4 Cloves
1 Inch Cinnamon
Salt as per taste
Oil as required

Masala Paste:
1/4 Cup Fresh Coconut
5 Green Chilies
5 Sprigs Coriander Leaves
1/4 Tsp Fennel Seeds
4 Pepper Corns
1/2 Inch Cinnamon
3 Cloves

For Garnish:
1/2 Lime Juice
5 Sprigs Coriander Leaves

Prep:
Chop the drumsticks into 4 inch pieces remove excess fiber while chopping.

Wash the drumstick twice and boil in 3 cups water.

Using a sharp end of a spoon, peel and scrape the drumstick flesh and reserve in a bowl.

Wash and finely chop dill leaves.

Wash peel and finely chop onion.

Prep and reserve ginger and garlic paste.

In a mixer jar add the ingredients mentioned in masala with a splash of water grind and form a smooth paste and reserve.

Method:
Heat a pressure cooker / pressure pan on medium flame with 2 tsp oil.

Add the mutton keema, chilly powder, turmeric powder, coriander powder, cloves, cardamom, cinnamon , star anise, ginger and garlic paste.

Fry the mutton keema for five minutes. Add the onion and dill leaves and fry till onions turn transparent.

Add the cook and scooped drumstick along with the water in which drumstick was cooked.

Stir all the ingredients well. Add a cup of water stir well and add salt as per taste.

Place a cover and whistle, cook for two whistles.

Once the keema has cooked add the ground coconut paste and add water stir well, adjust salt if needed.

Bring to a rapid boil and reduce until the raw flavor from coconut has reduced. 

Garnish with lime juice and coriander mix well remove from flame and serve hot with rice or roti...Enjoy 😊

Served keema curry with steam rice, fat fry, green beans poriyal and rasam 😉

My Favorite Mom's Curry Recipes

Bottle Gourd, Chickpeas Mutton Curry

Radish Mutton Curry

Kohlrabi Mutton Curry Recipe

Murungakkai Mutton Curry

Keema Snow Peas Curry

Mutton Brinjal Curry

Mutton Pepper Fry

Chettinad Samayal @Nook - Aloft, Cessna Business Park, Bengaluru

Chettinad food festival at Aloft gives one a glimpse of the regions cuisine. Chef Murthy has travelled to karaikudi and has researched extensively on the cuisine and culture. Many dishes featured in the menu is prepared for marriages, large gatherings and limited only to homes and cooks from the family.

The Chettiars are well travelled business people from Burma to Singapore, Thailand and Malaysia. The cuisine evolves around many continents and regions. Few staple and main ingredients one can find from this region is chickpeas, curry leaves, fennel seeds, sesame oil and red rice.

Chettiars enjoy spicy meat curries, fried fish, shark, chicken, offals, and tamarind based curries. The cuisine reflects on the regions rich and nutritious produce.  

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All the dishes in chettinad was either cooked in terracotta, copper, iron or brass utensils. Every dish has its own flavor and consistency when cooked in these selected cookware. Chef Murthy says, all the masala's even today are stone ground and prepared according to the dish. There is no bulk masalas prepared and stored in the fridge for convenience. We enjoyed a five course meal. All dishes were prepared and served on a plantain leaf. 

#Seeyam #Suyam : Deep fried rice dumpling with sweet lentil stuffing.

#Kuzhuvathal : Deep Fried Rice Crisps 

#Vazhakkaigolaurundai : Vegan meatballs prepared with plantain and spices. 

#MeenVaruval : Deep Fried Fish 

#Adhirasam : A rice dessert prepared for special occasion...

#ThavalaiVadai : Rice and lentils soaked in copper utensil  ground and deep fried has a unique taste and flavor.

#Thenkuzhal : In english literally translates as tubes filled honey, but its a savoury snack.

#Neipaniyaram : Rice and lentil Takoyaki 

#Vengayamvadagam : Sun Dried Onions which can be deep fried and eaten with rice porridge. 

#Vellayappam : Soft as sponge sweet dish served to the groom

 #Vellayappam and #Kandarappam 

We enjoyed the kandarappam, vellayappam and #keeraivadai with #hotmasalachai...

#Daanger : Chutney served with dumplings

#Coconut and #Coriander #Chutney

#ParuppuKadaisal : Mashed dals with onion and garlic

#kolluellupodi : Horsegram and Sesame with Spices is a condiment for rice or roti.

#Paruppupodi : Spicy Powdered Chickpeas is a Condiment for rice or dosas.

#Ghee #Nei

#Murugakkaisoup : Drumstick Dal Soup

#Muttonuppukari : Salty Meat Stir Fry

#Sambasadam : Jeera Pulao

#Keeraimasayal : Mashed spinach with dals

#Chettinadchicken : Chicken simmered with spicy gravy

#Muttongolakuzhambu : Mutton Meat Ball Curry

#Viralmeenkuzhambu : Fish Steak Curry. This is a tamarind based curry...

#mapilaisambarice: Red Rice

#Chettinadchickenbiryani : Spicy

#Urulaikaruvaduvaruval : Potato Cooked Like Fish

#Vendakkaipachadi : Okra Sweet and Spicy 

#Manathakkalivathalkuzhambu : Sunberry Curry

Dessert

#Kummayam

#Kvuniarisi

#Badamhalwa

#Vidyascooking #Strikingapose

Chefs and Aloft team efforts is undoubtedly the best. Churning heirloom recipes for this festival was the highlight. Many people new to the cuisine enjoyed the spread. It was house full when we dined, I highly recommend booking a table in advance.