Spicy South Indian Buttermilk Curry/Mor Vadai Kuzhambu

Buttermilk Curry/Mor Kuzhambu is a typical southindian  meal we can add veggies like pumpkin okra or eggplant its up to your taste we normally add vadas to this curry and serve for lunch along with aloo fry...

Recipe Demo Video Buttermilk Curry...

Ingredients:

750 ML Curds

2 Tbsp Channa dal/Split Chickpeas

1 Tbsp Rice

6 Green Chillies

3 Inch Pieces Fresh Coconut

1 Inch Ginger

1+1 Tbsp Cumin

1/2 Tsp Mustard seeds

1/2 Tsp Black Gram Dal

2 Dried Red Chilly

1/4 + 1/4 Tsp Asafoetida

1 Tsp Turmeric Powder

3 Sprigs Curry Leaves

Salt as per taste

Oil for tempering

Method:

• Wash and soak gramdal and rice in water for 1 hours.
• Pour the yogurt/curds in to a heavy bottom pot add turmeric 1/4 Tsp asafotida 1 sprig curry leaves and salt whisk and reserve.
• In a mixer jar add chillies ginger coconut 1 tbsp cumin soaked rice and gramdal add little water and grind to a smooth paste.
• Transfer the masala paste to the yogurt mixture add 1 cup of water and 1 cup milk whisk thoroughly. 
• Place the pot on medium flame keep whisking and bring to a boil once the yogurt mixture froths and boils remove from flame.
• Heat a fry pan with 2 Tbsp oil add mustard seeds black gram dal cumin and asafoetida once mustards and cumin splutters add red chilly and curry leaves fry a bit and add to curry...you can serve curry as it is or add vadas to it...

Recipe Link for Medu Vada please click here

• Take prepared vadas soak in luke warm water a bit press the excess water out then add to the curry do not stir fast the vadas will break serve right away with hot rice...Enjoy...:)

Tips:

• Always check if  yogurt is sour if we boil it will get even more sour its always best to add a cup of milk and whisk the yogurt before placing on flame.

Uddina Vada / Medhu Vadai /Spicy Indian Doughnuts

Many Southindian Hindu families prepare these vadas on the new moon day, I really do not know the myth behind this. It's also a very popular dish served all times of the day with sambar and chutney. Super spongy, crispy and spicy vadas is favorite breakfast item :)

Medu Vada Video Recipe Demo....:)

Ingredients:
2 Cups Black Gram Dal
8 Green Chillies
1 Inch Ginger
2 Medium Onions
Fist Full Coriander
Salt as per taste
Oil for frying

Prep Up:

• Wash and soak the gram dal till it doubles in size.
• Drain water using a colander.
• Add dal to mixerjar and grind sprinkle little water and grind to a smooth paste reserve in a mixing bowl.
• In a mixerjar add chilly and ginger grind to a paste.
• Finely chop onion and coriander.

Method:

• Add the masala paste to the ground batter along with coriander and onion mix well.
• Heat oil in a wok on medium flame.
• Reserve little batter in a bowl and mix salt to the amount of vadas your going to prepare.
• Wet your hands take portions of batter form vada shape and gently drop in oil.
• Gently flip and fry till golden and crisp drain oil and serve hot with chutney...Enjoy...:)

Tips:

• If your unable to form shape add some powdered poha  or rawa to the vada mixture it will soak up moisture and you can form shapes easily.
• Vadas wont remain crisp all the time they will soften eventually try to preserve them in zip lock bags and freeze you can prepare a new recipe or dahi vadas when ever needed.
• Do not add salt to entire batter onions will sweat and the batter will become watery   

Curd Vadai or Thayir Vadai...Using Medhu Vadai on Vidyascooking Channel

Black Eyed Beans/Karamani Vadai

Try something different for diwali excellent tea time snack...

Video Recipe Demo...

Ingredients:
150 Grams Black eyed beans/Karamani
2 Medium  Onion(Finely Chopped)
1/2 Cup Grated Coconut
Fist Full Mint and Coriander (Finely Chopped)
2 Sprigs Curry Leaves(Finely Chopped)
1/2 Cup Roasted Bengal Gram/Udacha Kadalai

Masala Paste:
8 Green Chillies
2 Inch Ginger
8 Pods Garlic
3 Cloves
3 Cardamom Pods
1 Inch Cinnamon
1/2 Tsp Fennel Seeds

Salt as per taste
Oil for frying

Prep Up:

• Wash and soak the black eyed beans in warm water for 6 hours.
• Add the bengal gram to mixer jar grind to fine powder reserve.
• Add the chillies, fennel, ginger,garlic, cloves, cardamom and cinnamon to a mixer jar grind to a paste.

Method:

• Using a colander drain the excess moisture from the beans.
• In a mixer jar add the beans pulse twice and grind on 2 setting for a minute add water if needed grind to a paste reserve in a mixing bowl.
• Add the masala paste to the batter along with roasted bengal gram flour, onion, chilly, curry leaves, coriander, mint and coconut to the mixture and mix well.
• Take small portions of batter and add salt as per taste.
• Heat oil in a wok on medium flame take portions of batter flatten and drop in oil fry till golden brown on color drain oil serve hot with meals or tea...Enjoy...:) 

Pepper Chicken Kofta

I wanted to try pepper chicken slightly different method this was such an awesome recipe slowly but surely I'm getting good with my experiments...:) 

Recipe Video...:)

Ingredients:

Chicken Mince 1/2 Kilo 

Fist Full Mint and Coriander 

5 to 6 Green Chillies

2 Tbsp Crushed Black Pepper Corns

1 Tbsp Ginger Garlic Paste

1 Medium Bell Pepper (Finely Chopped)

1 Large Onion(Finely Chopped)

6 Pods Garlic (Finely Chopped)

2 Sprigs Curry leaves

Oil for frying

Salt as per taste

Coriander and Lime Juice For Garnish

I've used 1/2 the amount of chicken breast meat 1/2 the amount of boneless thigh meat to make chicken mince this ratio helps the chicken to have nice and moist texture.

Method:

• Wash the chicken thrice pat dry chop into bit size chunks.
• In a mixer jar grind mint coriander and green chilly to a coarse paste.
• Reserve the masala paste to the bowl.
• Add the chopped chicken chunks to the mixer jar pulse twice and grind in 1 setting for a minute till the chicken has ground thoroughly.
• Add the chicken to the mint masala add crushed 1 tbsp pepper ginger garlic paste and salt mix  cover refrigerate allow to marinate over night or at-least 2 hours  for best results.
• Heat oil in a wok on medium flame start forming the meat balls fry in oil till light brown in color drain oil reserve.
• Heat 2 tbsp oil or ghee in a wok on medium flame add garlic curry leave and onion fry till transparent.
• Add chopped bell peppers fry a bit.
• Add the meat balls and fry a bit add 1 tbsp crushed pepper and fry garnish with coriander and lime juice serve hot as side dish or starter...Enjoy...:)

These Chicken Koftas can be baked at 180 degree or shallow fried in a nonstick pan.

Spicy Chicken Kofta Biryani

Chicken Kofta Biryani a lovely combination of mince meat and spices with fragrant basmati rice.

Ingredients For Biryani:

2 Cups Basmati Rice

1 Tbsp Ginger Garlic Paste

1 Tsp Turmeric Powder

1 Tsp Chilly Powder

2 Green Chilies

Fist Full Mint and Coriander (finely chopped)

1 Tbsp Dry Roasted Spice Powder

1 Tomato

2 Large Onion(roughly chopped)

Whole Spices 2 cloves, 1 Bayleaf, 2 Pods Cardamom, 1 Inch Stick Cinnamon, 1 Black Cardamom, 2 Strands Mace(javitri)

1 1/2 Cups Milk

1 1/2 Cups Water

Oil for Frying

Salt as per taste

Ingredients For Chicken Marination:

1/2 Kilo Chicken (I've used 1/2 the amount of breast meat 1/2 the amount of boneless thigh meat)

1 Tbsp Ginger Garlic Paste

2 Tbsp Crushed Pepper Corns

Fist Full Mint and Coriander

4 to 5 Green Chilies

Salt as per taste

Ingredients For Dry Roasted Masala:

1 Tsp Fennel Seeds

1/2 Tsp Cumin Seeds

8 Pepper Corns

2 Sticks Cinnamon

1 Star Anise

6 Cloves

2 Strands Maze(Javitri)

2 Pods Cardamom

Lime Juice Mint and Coriander for Garnish.

Recipe Video

Prep Up:

• On a medium flame place a heavy bottom pan dry roast all the spices given in the ingredients it will take few seconds to splutter remove on a plate allow to cool and grind in a mixerjar till coarse powder.
• In a mixer jar add the chilies mint and coriander grind to a coarse paste reserve in a bowl.
• Wash the chicken pat dry cut into bite size chunks add to the mixer grinder pulse twice or thrice then grind in one setting till well ground.
• Add the chilly mint and coriander paste to the mice chicken along with ginger and garlic paste pepper powder and salt mix till well combined cover and allow to marinate for minimum 2 hours.
• Wash the basmati rice thrice before cooking reserve.

Method:

• Heat oil in a wok for deep frying on medium flame.
• Form meat balls and start frying till light and golden in color drain oil and reserve.
• In a pressure add oil place heat on medium flame add whole spices to the oil allow to splutter a bit.
• Add ginger and garlic paste fry a bit add chopped onions chillies mint and coriander fry a bit add tomato fry a bit add tumeric and chilly powder fry till well combined.
• Add the fried meat balls to the onion mixture and fry a bit.
• Add the rice to the meat mixture salt as per taste add the dry roasted masala powder fry till combined.
• Add 1 1/2 Cups Milk 1 1/2 Cups Water stir well.
• Cover and place whistle for 3 whistles till well done.
• Remove from flame allow the steam to evaporate a bit add mint and coriander along with lime juice mix well serve hot...Enjoy...:) 

Cashew Apple/Munthiri Apple

This recipe is so simple and easy to prepare at home need not purchase from any shop...

Ingredients:
2 Cups Cashew
1 Cup Sugar
Cardamom Flavor or Rose Essence Few Drops
Food Colors Yellow and Orange
00 Paint Brush
1 Tooth Pick or Skewer
Cloves
Ghee (optional)
4 Tbsp Milk Powder (optional)

Prep:

• In a Mixer Jar add the 1 cup cashew at a time and pulse thrice till powdered.

Recipe Demo Video

Method:

• Place the sugar and water on medium flame bring to a boil keep stirring till sugar melts.
• Add cardamom flavor and yellow food color keep stirring till you get one string consistency.
• Reserve a tsp of sugar syrup in a bowl.
• Add the cashew powder to melted sugar syrup stir vigorously till well combined.
• Constantly keep stirring the cashew paste till it forms almost a ball consistency remove from heat allow to cool a bit.
• While the mixture is still warm start forming balls reserve to cool. 
• Add orange food color the the sugar syrup which was reserved mix well.
• To get better grip place the sweet on a skewer and start to paint the orange food color on the ball once its shaded and looks like a apple place a clove for decoration serve...Enjoy...:)

Indian Wine Tasting Four Seasons @ FAVA UB CITY

I was invited for a wine tasting event from four seasons the event was held at Fava mediterranean restaurant which has many food awards in its bag. I personally wanted to go in for a wine tasting class i was really thrilled to see an invite from FourSeasons  people now have the knowledge that wine is good for health since it has 10 to 12% alcohol and is good for heart and skin overall wine is good for health when consumed moderately.

Fava serves up mediterranean food its located in UB city Bangalore.

Fourseasons is an Indian winery which is located at Baramati Pune the wine is prepared from locally grown grapes from Sahyadri valley in Maharashtra, India...good quality wines at reasonable price...

We tasted four different wines Sauvignon Blanc, Viognier, Cabernet Sauvignon and Blush Rose...

Normally white wine is served with fish chicken or veg food and dark wines are served for dense meats like lamb beef pork etc...but during the wine tasting session Mr.Amit from UB spirits told that these days people tend to mix wine according to their liking its not like white wines are served only for fish and chicken it can be served along with lamb meat too..

Its always good to chill the wine before serving  and its always a good idea to vent the red wines before serving as shown in the pic...if your serving up 3 to 4 different wines its always good to cleanse you palette with water...what are you waiting for open your mind, put your pre-conceptions aside, and get out and taste. Four Seasons has great local wines to satisfy your inner wine nerd…or to just drink without pretense.  

Few Dips at display could not resist clicking a few pics just to make your mouth water for more...

Mr.Amit from UB Spirits starting the wine tasting session...

Starting with Sauvignon Blanc which is a milder version compared to the rest...its Vibrant acidity stands up well with many dishes...

Blush the rosy colored wine tastes really good with grilled food and salads you can surely pair them up with tandoori recipes...

Cabernet Sauvignon the darkest burgundy colored wine was excellent with chocolate truffles this wine has distinctive oak and smokey flavors...

Amit also gave us a taste test with limes just to see how we salivate after we combine wine and lime this helps us to understand the acidity in the wine...

Our experiments proceeded with food and wine I ordered the crab meat and hummus along with pita bread I liked Sauvignon Blanc it tasted really good absolutely recommend to serve for fish recipes...

Dad ordered chicken salad with couscous and grapes I tasted it with the blush it was prefect combo paired really well with the salad...

Main course Chicken breast stuffed with caramelized onion and cream sauce this again tasted well with Sauvignon Blanc...

Harissa Grilled Fish with vegetables tasted excellent with Blush and Sauvignon Blanc...

Dessert Chocolate Pudding, Turkish coffee and truffles paired with Cabernet Sauvignon was excellent...

Good Food Good Wine Good Company thats all a food blogger can ask for...thanks to Four Seasons for giving me an opportunity to taste and savor their wines surely going to purchase and recommend other to do so...Four seasons wines are best for gifts Diwali and Christmas is just round the corner so start planning or just to surprise a special some one at home for dinner...:)

Ambiance: 9/10
Food: 8/10
Service: 9/10
Wine: 10/10

Also do not forget to Visit and Shop:
https://www.facebook.com/FourSeasonsWines/
http://www.fourseasonsvineyards.com/

Keema Upma

From the day I'm blogging  People have always kept on asking me nonstop for dinner ideas and something to serve up during parties...Kheema Upma is one of our family favorite and best kept family secret recipe we cook this recipe up for special occasions breakfast and dinner its always recommended to serve  along with fried egg and raita...

Keema Upma Recipe Video

Ingredients:

250 Grams Mutton Kheema

1/2 Cup Frozen or Fresh Peas

1 Potato (chopped into tiny cubes)

1 Large Onion(roughly chopped)

2 Tbsp Ginger Garlic Paste

1 Tomato(roughly chopped)

2 Cups Bansi Rawa 

4 Slit Green Chillies

2 Tbsp Chilly Powder, 1 Tsp Turmeric Powder, 1/2 Tsp Coriander Powder, 1 Tbsp Garam Masala

1 Bay Leaf ,3 Cardamom Pods, 4 Cloves and 2 inch Stick Cinnamon

4 Tbsp Oil and Ghee

Mint, Coriander and Lime Juice for garnish

Salt as per taste

Prep Up:

1. In a heavy bottom pot add 2 tsp oil add 1 tbsp ginger and garlic paste fry a bit add the meat and fry a bit add chilly powder turmeric powder coriander powder and salt keep frying add 1/2 cup water salt cover for a minute and cook once it starts to boil add chopped potato and peas cover and cook till water evaporates meat and veg should have cooked through.
2. Heat a heavy bottom wok on medium flame add the bansi rawa keep stirring and dry roasting rawa once dry roasted it will turn brown in color remove from flame and reserve. 

Method:

• Heat a heavy bottom wok on medium flame add oil and ghee once the oil is hot add ginger and garlic paste fry a bit till raw flavor has gone add whole spices bayleaf, cardamom, cloves and cinnamon allow to splutter a bit.
• Add onion and slit chilly fry a bit add tomato and fry a bit once the onion and tomato has reduced a bit add rawa and fry add salt as per taste and keep stirring and frying.
• Add 6 cups hot water and mix all ingredients add the kheema mixture and mix till well combined.
• Garnish with finely chopped mint coriander and lime juice mix well cover allow the rawa to absorb all the moisture once the oil separates a bit its done ready to serve...Serve hot with raita and fried egg...Enjoy...:)