10 Must Taste Malnad Dishes @The Serai Resorts, Chikmagalur

Taking a break from the norm and heading to  'The Serai'- Chikmagalur for skreem experiential bloggers retreat was best decision I made. 

About: ‘‘Serai'-chikmagalur is a luxurious retreat surrounded by 70 acres of lush coffee plantation, provides you ultramodern villa with private pool amidst vast wilderness. It boasts of a harmonious mix of traditional and modern facilities to make your stay memorable one. 

Cuisine: The serai kitchen odyssey provides the finest exquisite pan asian, continental and traditional malnad dishes like 'Neer Dosa', 'Suggi Kadubu', 'Akki Roti', 'Chicken Curry', 'mutton sukka', 'Fresh water fish fry', 'idiyappam' and other lip-smacking home made food at your very request. 

 Do read my Culinary Adventure Series Day 1, Day 2, Day 3 @The Serai. Follow me on Youtube Channels and Blog for regular updates...

Some Gyaan about Malnad Cuisine:
The Malenadu of Karnataka can be divided (on basis of food culture) as Southern and Northern malnad region.  I will be highlighting 10 must try, southern Malnadu dishes from Chickamagaluru and Belur taluk. 

The word Malenaadu means "land of mountain ranges". The cuisine is heavily influenced by the variety of fruits and vegetables available in the rich forests of western ghats. 

The ingredients like tender bamboo shoots, colocassia leaves, turmeric leaves, and raw jackfruit are prepared on a daily basis. Steaming is the favored method of cooking in Malenaadu one can find steam cooked rice dumplings and rice cakes served along with spicy hot chicken saaru.

Malnad food served traditional way @theserai_resort #theserai #itsallaboutthecoffee #malnad #malnadfood #vidyastravel #vidyascooking #serai

A post shared by Vidya Lakshmi (@vidyascooking) on Jun 28, 2017 at 12:23am PDT

Every southindian meal starts with a jaggery or milk based dessert it is considered to help digesting spicy food easily...



1. Kai obattu or holige, is a coconut stuffed flatbread. A traditional meal in karnataka, tamilnadu and andhra pradesh, will start with holige. Must try when at chimagalur.

2. Akki Rotti: These gluten free rice breads are very delicious with ketchup or coconut chutney.

Benne Kaddubu/Suggi/Butter Dumplings Recipe Link

3. Suggi Kaddubu: Butter dumplings prepared with cream of rice, coconut and butter, served with chicken curry or vegetable curry.

Kozhi Saaru Recipe Link

4. Kozhi Saaru: Spicy, coconut based chicken curry paired with all flat breads, crepes and dumplings.

5. Neer Dosa: Gluten free crepes, prepared with rice and coconut, its light and literally melts in your mouth.

6. Halasina Kaddubu: Jackfruit and rice dumplings which is lightly pan fried with ghee and served with honey and ghee.

Mutton Sukka Recipe Link

7. Mutton Sukka: Morsels of tender mountain goats simmered with spices and wok fried to perfection.

8. Gangalada dosa: Soft and fluffy pancakes, prepared in earthen pots fried in ghee was served with mutton curry.

Methi meat-balls recipe 

9. Keema Unde: These mountain goat meat balls are prepared with special coriander based masala which was moist and very juicy.

10. Khuskhus payasam: Poppy seeds, Cardamom and Cashew custard.

Traditional Gowda Meal 

Holige and thupa, Kadubu, Idiyappam, Gangalada Dosa with meenu masala, Harlikai Gojju, Kosambari, Kalule Palya, Halsinkai,  Bendekai gojju, Hurlisaru, Kaima unde, Eery fry, Kesa, Mavinhanina Gojju, Steam rice with rasam, Mamsa Dry Fry, Curd Rice, Halagana Hittu, Khuskhus payasam...

For More Info Visit: http://www.theserai.in/ 

Chikkamagaluru literally means "The town of the younger daughter" in Kannada dialect. The town is said to have been given as a dowry to the younger daughter of Rukmangada, the legendary chief of Sakkarepatna and hence the name. As one can guess, there is indeed a town called Hiremagaluru which means "The town of the elder daughter" which is about 5 km from Chikkamagaluru town.

Chikkamagaluru, Located in the foothills of the Mullayanagiri range, situated in western ghats is favorable climate and coffee estates attracts tourists from across the globe. Chikmagaluru is also reffered as malnadu by locals, the word Malenaadu means "land of mountain ranges".

Coffee was introduced into India through the Chikkamagaluru district when the first coffee crop was grown in the Baba Budan Giri Hills during 1670 AD. According to the article Origins of Coffee, the saint Baba Budan on his pilgrimage to Mecca travelled through the seaport of Mocha, Yemen where he discovered coffee. To introduce its taste to India, he wrapped seven coffee beans around his belly and got them out of Arabia. On his return home, he planted the beans in the hills of Chikkamagaluru and rest is history.

Thank you so much for visiting. Stay tuned for more culinary adventure series 🙏

Dill Dip Using Epigamia Natural Greek Yogurt

Dill Dip is a simple condiment to assemble and tastes excellent when served along with tortilla chips, potato chips, pita bread or crusty bread. For healthy options serve this dip with carrots sticks, capsicum strips and cucumber.

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I've been using epigamia greek yogurt on a regular basis. This greek yogurt is prepared with 100% cows milk and culture. Once the yogurt is set its strained thrice to remove excess whey water, the end product is a thick and creamy yogurt, Greek yogurt helps in easy digestion and is packed with high calcium and protein, there is no preservatives or added flavors in this yogurt. 1 tub of epigamia yogurt is equal to 1 1/2 eggs or 2 cups cooked dhal. 

One can enjoy mulberry, green apple, mango, strawberry, blueberry, honey banana, and vanilla flavor snack packs from epigamia. All these flavors are natural fruit based with very less amount of sugar added. I'm using natural greek yogurt/plain yogurt for this recipe.

Ingredients:
2 Tubs Epigamia Natural Yogurt
2 Tbsp Fresh and Finly Chopped Dill Leaves
2 Tbsp Fresh and Finley Chopped Spring Onion Greens (Optional)
1/4 Tsp Pepper powder
1/4 Tsp Chilly Powder
3 Cloves Garlic Crushed 
4 Tbsp Mayo
2 Tbsp Olive Oil
Salt as per taste.

Method:
Use a tupper-ware box or a glass container which can be stored in the fridge for this recipe.
Pour the 2 tubs of yogurt in the tupperware box.

Add mayo and dill leaves.
Add pepper powder and crushed garlic.

Mix all the ingredients add salt as per taste cover and refrigerate for 6 hours. 

Once the dip is infused with all the flavors serve the dip in a serving dish, pour olive oil and sprinkle chilly powder serve right away with chips...Enjoy 😀

Different Chutneys, dips and pickles dates back to 500 BC which originated in India. These were not only condiments but also one way of preserving many ingredients. It is also said that the Romans and British adapted these food techniques and started exporting various fruits and vegetables in this manner.

Street Food Series: Masala Dosai @Hassan Highway

Corn Curd Recipe

Corn Curd is a starter served at  +The Biere Club Vittal Mallya Rd we absolutely enjoyed this starter with freshly brewed beer. I had to try this recipe at home after few attempts I got the corn curd to a consistency I liked..It's a no fuss simple recipe 100% vegetarian. 

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Ingredients:

1 Tin Cream Style Corn Soup

5 Tbsp + 1/3 Cup All purpose flour/ Maida

2 Tbsp Butter

1/2 Cup + 2 Tbsp Oil for frying

1/2  Onion finely chopped

4 Pods Garlic Finely Chopped

4 Chilies Finely Chopped

3 Tbsp Finely Chopped Coriander

1 Tsp Pepper Powder

Salt as per taste

Lime Juice and wedges for garnish

Method:

Heat a Heavy bottom pan or wok on medium flame.

Add butter and maida fry until raw flavor has gone.

Add the cream style corn stir using a balloon whisk avoid the mixture to form lumps.

Place the flame on low and keep stirring the mixture until the mixture separates the sides and starts to form a ball consistency. Remove from flame allow to cool. We can also set this mixture in a greased cake tin and cut into equal cubes. 

Once the mixture cools  apply oil to your fingers take portions of the mixture and start to form equal ball or oblong shape roll in some flour and reserve.

We can store these corn curds in a airtight container and refrigerate until use.

Heat oil in a wok  for frying gently drop the corn curd and fry until golden brown in color.

Drain the excess oil and place on a tissue allow the excess oil to drain...follow the same process and fry the rest reserve.

Heat a pan or wok add 2 tbsp oil fry the onion, garlic and chilies until light pink in color add pepper powder and salt fry a bit toss in the fried corn curd and garnish with coriander and lime serve hot with tea or as a starter...Enjoy...:)

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 If your not a big fan of fried onion and garlic serve as it is with a spicy mint chutney or ketchup.

The Christmas Preparations @Sheraton Grand Bengaluru

I was Invited for the Christmas fruit mixing event held at Sheraton Grand-Bangalore. Finely chopped nuts almonds, walnuts, cashews, dates, apricots, cherry, raisins were decorated on a 12 foot table. The chefs then added old monk rum, Cinnamon, clove and nutmeg powder along with candied orange peels and the mixing began. We thoroughly enjoyed the 1 hour mixing competition. Once the fruits were mixed the chefs took buckets of mixed fruits to be stored carefully...For a months time, these mixed fruits will marinate well and will be ready for Soft fudgy rich fruit cakes.

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Pics courtesy: Sheraton

Come Taste this yummy rich fruit cake at Sheraton Grand on 25/12/2015

More Info Visit:http://www.sheratongrandbangalore.com/

Follow: https://www.facebook.com/SheratonBangaloreatBrigadeGateway

Flower Show @Lalbagh, Bengaluru

Poori (Fried Bread) Recipe

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Poori is a famous fried bread served with gravy and many curries. Be it dinner or lunch we enjoy this flaky fried bread with a potato curry, coconut chutney or chicken curry this is a must try recipe for monsoon...

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To Prepare Poori: Sieve maida (all purpose flour) and wheat flour...

This is a must follow step to achive fluffy, crisp and puffy poori's.

In a mixing bowl add 2 cups maida and 1 cup wheat flour combine both the flour.

Add salt 1/4 Tsp mix all ingredients well.

Add water little by little and knead the dough. The dough should not be tight nor very loose form a semi tight and springy dough...add 2 tbsp of oil and knead the dough till smooth and springy.

For best results prepare and refrigerate dough overnight..

Take golf ball size portion of the dough dip in flour and roll out to 1/8 inch thick sheet using a tiffinbox lid or a cutter cut the poori into uniform size.

Heat oil in a wok gently drop the poori in oil and fry till both sides turn golden brown drain the excess oil and place on paper towel serve hot with chicken curry...Enjoy...:) 

Few Suggestions to serve with fluffy poori chicken curry 2 ways, vegetable korma and chole masala...

Recipe for aloo palya 

Vegetable Korma

Green Chicken Curry

Channa Masala

Military Chicken Curry

Please do not copy any content without written permission this recipe is solely created by us to use any content or pics contact me via vidyascooking@gmail.com thank you so much for visiting my space...

Keema Aval/Avalakki/Poha Biryani

Keema and Poha combination is one of a kind recipe. Simple and very easy to prepare, vegetarians can most definitely alter the recipe adding veggies soya granules or crumbled paneer. This biryani is very light and a good tiffin box item especially if your hosting a picnic this biryani will be super hit...

Do watch my recipe video and post your comments...

Ingredients:
2 1/2 Cups Poha/Aval/Flattened Rice
200 Grams Mutton Keema or Chicken Keema
2 Onions finely chopped
2 Tomatoes crushed in a blender or finely chopped
4 Green Chillies Slit
1 Tbsp Ginger and Garlic Paste
1/2 Cup Peas fresh or frozen
2 Tbsp Chilly Powder
1/4 Tsp Turmeric Powder
1 Tsp Lime Juice
Fist Full Mint and Coriander Finely Chopped

4 Cardamom Pods
4 Cloves
1 Black Cardamom
1 Pinch Stone Flower
2 Strands Javitri/ mace
1 inch Stick Cinnamon
1 Bay Leaf

2 Tbsp Oil
2 Tbsp Ghee
Salt as per taste

Disclaimer to food bloggers: This is a original recipe, I have challenged myself to create this biryani using local or native ingredients, please do not copy and re blog the original recipe create recipes on your own do not copy and recreate others work if at all you do please ask for permission and give credits to me and my blog.

Method:

• Heat a handi or wok on medium flame add ghee and oil.
• Add the whole spices allow to splutter once the spices splutter add onion and ginger garlic paste fry a bit add a splash of water and fry till the onions soften and oil surfaces.
• Add the tomato chilly powder and turmeric powder keep stirring and fry till all ingredients combine and till oil surfaces add salt as per taste. 
• Add keema and fry a bit once the moisture releases a bit add  peas slit chillies mint and coriander fry a bit add 1/2 glass of water stir well cover and allow the meat to cook.
• Once the meat has cooked add the poha and mix well add salt if needed add lime juice and mix well cover and place on low flame once the meat mixture and poha are well combine mix once more and serve hot with raita...Enjoy...:)

Chilly Cheese Toast

Chilly cheese toast can be served along with creamy soups or with cold chocolate milk/cold coffee that how I like my chilly cheese toast...:)

Do watch Video Recipe...

Ingredients:
1 1/2 Cups Grated Cheddar Cheese
1/2 Cup Finely Chopped Onion
1 Deseeded and Finely Chopped Tomato
1/4 Cup Finely Chopped Bell Pepper/Capsicum
4 Chilies Finely Chopped
3 Tbsp Coriander Finely Chopped
Pizza Seasoning or Dried Basil
1 Loaf Bread
Milk as needed
Salt as per taste

Method:

• Heat a tawa and toast the bread slices or use a toaster place in 1st setting and toast the bread.
• In a mixing bowl combine cheese, capsicum, tomato, chilly, onion, coriander,4 tbsp milk and pizza seasoning if needed add salt as per taste.
• Spread the mixture over toast and place it in convection+microwave mode for 4 minutes until cheese melts.
• Cut into desired shapes and serve hot...Enjoy...:)

Tips:

To melt cheese fast add couple tsp milk mix in grated cheese and then spread over your dish this way cheese will melt fast.