The New Menu @Mustard and Cress, 153 Biere Street, Whitefield-Bengaluru

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I was invited for the new menu food tasting session at Mustard and Cress. They always choose their serving from one of the best​ seasonal, organic and locally sourced ingredients, in novel and delicious creations. This was my third visit to 153 Biere Street the rustic European themed romantic alfresco dining offers, lip smacking varieties of Indo-fusion, mediterranean and oriental cuisines pairing with home brewed beers, wine, mocktails and cocktails. Mustard and Cress is located at Whitefield, Bengaluru. 

The new menu was a mixture of classic flavors with fusion touch it was one of a kind tasting experience. The dishes I loved and raved the most were...

Wok tossed chilly garlic prawns 

Tender corn, coconut and fresh coriander soup

Madras curry inspired green vegetable risotto with organic red rice, crisp okra and Parmesan

Mishti doi, red velvet cake, mixed berry trifle 

Chocolate and orange mousse with pillows of rasmalai and biscuit...

I totally recommend you to try their basic lager its mild and compliments all dishes...

Beer Samplers

Lager

Bloody Mary with Mustard

Strawberry Daiquiri

Assorted Indian inspired crostini: Organic mushroom, mixed peppers and almonds and potato

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 Creamy, cheesy corn and asparagus Vol U Vents

Pan grilled butter garlic organic oyster mushroom, gremolata Parmesan crumbles 

Potato and apple fritters, aubergine salad, blueberry mustard emulsion

Wok tossed chilli garlic crispy prawns 

Tomato Mozzarella Feta Cheese Pizza

Grilled Curried Paneer 

Spice grilled chicken skewers, green bean and coconut salad 

Spicy lamb minced spring rolls, mustard coriander chutney 

Crispy Bang Bang chicken, glass noodles, cucumber, spring onions, satay sauce 

Tender corn, coconut and fresh coriander

 Madras curry inspired green vegetable risotto with organic red rice, crisp okra, Parmesan 

Thai style charred pumpkin and red capsicum risotto 

Panko crumbed blue cheese butter stuffed chicken over spinach, creamy mash 

Indian style lamb lasagna, masala garlic bread and a little salad 

Indian spiced vegetable casserole, tangy shredded salad with spent grain flat bread

Seasonal mango pannacotta, Mishti doi red velvet cake mixed berry trifle, Chocolate and orange mousse with pillows of rasmalai and biscuit..

LOCATION

Whitefield › 153 Biere Street, Behind Forum Value Mall, 

Varthur Main Road, Whitefield, Bangalore

For more info visit: http://www.thebiereclub.com/

Follow on FB: https://www.facebook.com/thebiereclub

For Sales and Reservations Call:

+91 9845346932

 

Meghana Boneless Chicken Biryani Recipe

Meghana Restaurant has many branches spread across Bangalore. After bookmarking meghana from zomato we finally got to dine there. Since they were accounted to create the world's best briyani i was all excited and waiting for my shot at the table...they served me absolutely cold biryani with no flavor or taste the rice was dry not moist and the over all experience was bad...

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After a bad experience I wanted to recreate the recipe with better ingredients. I wouldn't call this the healthiest of dishes this biryani can be prepared occasionally... 

The cherry on the cake moment was when my neighbor tasted this she branded this as meghana biryani she did not have a clue it was all prepared by me..

This biryani is on the oily side...grill roasting or baking the chicken would be a better option but the taste differs a lot...We need lot of time and effort to prepare this biryani in stages out come is truly soul satisfying...

 Original Clicks taken @Meghana Biryani

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Ingredients:

To marinate the chicken:

500 Grams Chicken Breast cut into equal cubes 

3 Tbsp Chilly Sauce

1 Tbsp Garam Masala

1 Tbsp Ginger and Garlic paste

1/2 Tsp Turmeric Powder 

1 Tbsp Chilly Powder

1/4 Tsp Ajinomoto(Tasting salt/MSG)

1 Egg

2 Tbsp Corn Flour

To Prepare the Masala thokku:

1 Large Onion finely chopped

2 Tomatoes Pureed

4 Green Chilies Slit 

1 Tbsp Chilly Powder

1/2 Tsp Turmeric Powder

1 Tbsp Garam Masala 

1 Tbsp Ginger and Garlic Paste

Fist Full of Mint and Coriander Chopped

2 Tbsp Fresh Cream

To Prepare Rice:

500 Grams Basmati Rice

1 Bay leaf

2 Inch Cinnamon Sticks

3 Pods Cardamom

1 Black Cardamom

3 Cloves

1 Black Cardamom

Fist Full of Mint and Coriander

1/4 Cup Yogurt

3 to 4 Green Chilies Slit

Yellow Food Color

For every tea cup or cup measure rice add 1 1/2 Cups Water to cook the rice...

Oil + Ghee as required 

Salt as per taste

Lime Juice, Mint and Coriander for garnish...

Method:

• Marinate the chicken first. Wash the chicken allow all the moisture to drain in the colander. add the chicken to a mixing bowl add all the ingredients given in the list and allow the chicken to marinate for 1 hour.
• While the chicken is marinating. Wash and soak the rice add 2 Tbsp of ghee in a pressure cooker and place it on medium flame add the spices allow to splutter add the ginger and garlic paste fry a bit. 
• Add the coriander mint and chillies fry a bit add salt and washed rice fry a bit add a pinch of yellow color measure and add water cover and cook for 2 whistles.
• Heat a wok with 2 ladles of oil fry the marinated chicken in oil  once the chicken is fried reserve in a plate we will use the oil to prepare the gravy the masala from the chicken would've melted in the oil..

• Once the rice is cooked fluff up the rice and reserve..
• In the fired oil add ginger and garlic paste fry a bit add onion, chillies, mint and coriander fry a bit.
• Add 2 ripe tomatoes to a blender...blend well to prepare a puree...
• Add the spice powders and fry a bit add the tomato puree and fry till oil surfaces..
• Add the cream and orange food color stir allow the masala to cook a bit...
• Add the fried chicken to the masala stir well add salt if needed add 1/4 tsp msg mix well.
• Once the masala is done add the lime juice, mint and coriander mix...

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• To serve the biryani: In a serving dish add the prepared rice and top it with the gravy mixture garnish with chopped coriander chilies and lime serve hot with boiled eggs, carrot raita and chicken salana...enjoy...:)

To Prepare carrot raita: Grate 3 Carrots add yogurt and salt chopped coriander and chilly mix well add salt before serving add finely chopped onion...adding onion later just before serving the raita is a best option the way raita wont be watery when served...

Mango Basundi Recipe

This is a must try recipe during summer its most loved and relished dessert in my house. Use flavorful ripe mangoes for this recipe like mangala, badami, alphonso and so on. Mixing other flavors like cardamom powder, saffron strands in this recipe will not only enhance the taste and flavor will also give a traditional touch to the recipe...

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Ingredients:

1 Cup Milk

1/2 Tin Condensed Milk

150 Grams Kova or 1/4 Cup Milk Powder

1 1/2 Cups Mango Puree

Mango Flavor few drops

1 Pinch Yellow Color

Chopped Nuts as per choice I used Badam, Cashew, Melon seeds and Chironji

 Method:

• Peel and puree mango measure and reserve the puree.
• On medium flame boil 1 cup milk add milk powder or kova along with condensed milk keep stirring until all ingredients are well combined and the milk should reduce.
• Once the milk is reduce remove from flame and allow to cool on counter top.
• To the warm milk (not hot) add the prepared mango puree and mix well.
• Add the mango flavoring and food color whisk and allow the mixture to cool down refrigerate garnish with pieces of mango and chopped nuts and serve...Enjoy...:)

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Please do not copy any content and Pics with out written permission from vidyascooking@gmail.com. Do try this recipe and post your comments thank you so much for visiting my Blog..Happy Cooking

PRODUCT REVIEW- Chef's Basket EXPLORER PASTA

I signed up for free samples of Chefs Basket Explorer Pastas on Facebook they reached out to me and sent me three different pastas to sample Chunky Arrabiata, Creamy Tomato and Cheesy Alfredo...

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Chefs Basket Explorer are Gourmet meals on the go. I loved the packaging and the kits put togeather whaata excellent gift idea...Trekking, Road Trips, Potlucks, BBQ events and Picnics are so popular through out the year...India has caught up on this trend chef's basket explorer is a boon for such events...there is no fuss cooking involved works out much cheaper compared to creating one meal..its economical...all we want is a yummy treat by the end of the day...For more info visit http://www.chefsbasket.in/

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Chef's Basket Explorer Pasta Kit comes with seasoning salt, herbs, chilly flakes, pasta and sauce packed in a convenient biodegradable paper tub...By the end of the day we also need to focus of keeping our environment clean...Now available on amazon...

CHEESY ALFREDO

Chefs Basket Explorer Pasta tub has easy how to prepare instructions printed on the tub along with ingredients used to create the sauce and so on...The instructions also gives you a heads up on the heat level from mild to hot..Its 206 grams per pack. They also suggest the vegetable and meats to use in the pasta as per choice. Dinner kit serves one person...for me the portion was really huge there was 2 servings for sure since i served the pasta with grills and garlic bread there was leftovers...

Chef's Basket Explorer pastas do not add any preservatives or added colors and flavors making it a kid friendly product...The fault I could find in the product have its not mentioned how to store the kit whether it needs to be refrigerated and so on...

CHUNKY ARRABBIATA

Since Chefs Basket Pasta also claims that you can use any veggies and meats of your choice I chose to use carrots, potato, bell pepper and sweet corn I also had chicken meat balls that I used up in creamy tomato pasta...The instructions are easy to follow even a kid can prepare this meal in a giffy...Chunky arrabbiata and cheesy alfredo was loved by my friends and parents...I served it along with grilled chicken it was yumm...

Over all I totally recommend you to try this kit...seems like a good meal plan on a hectic schedule day...this kit is surely handy if your organizing BBQ events 90% of our time evolves in marinating and standing next to the grill to grill meats and veggies and we are absolutely worn out to prepare mains...Chef's Basket Explorer Pasta tastes wonderful with all grills...

CREAMY TOMATO

Creamy tomato was my favorite loved the flavor and taste my chicken meat balls enhanced the taste it was a treat for my tummy...I will for sure recommend you to try this kit...

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Please click here for Chicken meatball recipe this was used in the pasta

Please do not copy any pics and content with out written permission from me contact me via: vidyascooking@gmail.com Thank you so much for visiting my blog...Happy Cooking...:)

Mutton Vindaloo Recipe

Mutton Vindaloo is my favorite childhood dish all I remember is steaming hot rice with ghee and vindaloo masala that mom used to mix for me.  This recipe is a typical goan dish but some how its really famous in Bangalore...

If you want to purchase vindaloo masala then you must approach Street hawkers who sell mint and coriander in Bangalore (Shivajinagar, dharmaraja kovil street and ulsoor) they will give you the set of ingredients required to prepare vindaloo all we need to do is wash the meat and prepare the masala and cook it to perfection they will also give you the recipe if you want...this is something I've been seeing as a kid people flocking to Sunday market just to purchase this mixed bag of ingredients and to this day I still follow my dad to the market to purchase the masala...

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Ingredients:

750 Grams Mutton

1/2 Medium Onion

4 Green Chilies

2 Dried Red Chilies

3 Sprigs Curry leaves

15 Pods Garlic Pearls Peeled

2 Inch Ginger Peeled

Spices: 1/2 Tsp Coriander,Cumin 1/4 Tsp Fennel, Pepper Corns, 4 to 5 Cloves and Cardamom, 2 Inch Sticks Cinnamon, Small Pieces Nutmeg, 2 Strands Mace.

1 Tbsp Chilly Powder

1 Tbsp Coriander Powder

1/2 Tsp Turmeric Powder

2 Tbsp Malt Vinegar

1/4 Tsp Sugar

Oil and Ghee as needed

Salt as per taste..

Method:

• Wash the meat thoroughly and allow the excess moisture to drain out.
• Heat a wok on low to medium flame with 2 tsp ghee add all the spices allow to splutter a bit add half and onion roughly chopped along with 2 dried and 2 green chilies, sugar, curry leaves. garlic and ginger fry till onion turns transparent remove from flame and allow to cool..
• Place a pressure cooker on medium flame add the meat to the cooker along with chilly powder, turmeric powder, coriander powder salt and 2 green chilies fry the meat on low flame once the meat releases moisture add 2 cups water cover and place a whistle and cook meat till tender..
• Add the fried condiments to a mixer jar with a splash of water and grind till smooth paste.
• Heat a wok on medium flame add ghee and oil add the ground masala to the oil and fry till oil surfaces add the cooked meat to the masala check for salt and adjust the salt and water if needed allow the meat to blend in with the spices..
• Add vinegar and stir allow the oil to surface in the gravy serve hot with steamed rice..Enjoy..:)

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One Pot Vegetable Brinji/Pulao

Vegetable Brinji is heart of south-indian cuisine... let it be breakfast, brunch, lunch or dinner we truly relish this dish...Serve brinji with a simple cucumber yogurt based raita, boiled eggs or mutton masala it's a feast fit for a King..The dish is so simple to prepare no fuss one pot recipe... 

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Ingredients:

500 Grams Basmati Rice

2 Cups Mixed Veggies(Potatoes, Beans, Carrots, Peas)

2 Tbsp Ginger and Garlic Paste

1 large Onion Chopped

5 Green Chilies Slit

Fist Full Mint and Coriander Chopped

Spices

(2 Inch Stick Cinnamon, 4 pods Cardamom, 4 Cloves, 2 Strands Mace, 1 Bayleaf, 1 Star annise)

Salt as per taste

2 Tbsp Ghee

2 Tbsp Oil

3 Cups Cows Milk or Coconut Milk

2 Cup Water

4 Bread slices

Oil for frying

Coriander and lime juice for garnish..

Method:

• Measure the rice in a cup or tumbler to measure and add liquid later...Wash and soak rice for half hour..
• Heat a pressure cooker on medium flame add oil and ghee..
• Add the spices and fry a bit add the ginger and garlic paste fry till raw flavor has gone...
• Add mint and coriander fry a bit add onion chilies and fry till transparent..
• Add the veggies and fry..Drain the excess water from rice and add to the veggies..
• When I measured the rice it was 2 tea cups. using the same cups for measuring liquid I've added 3 cups milk and 2 cups water added salt and covered the cooker placed the whistle and allowed to cook for 2 whistles..
• In a wok add oil cut bread slices into tiny cubes fry in oil and reserve on a paper towel...
• Once the brinji is done add the bread croutons or cashews along with lime and coriander mix well and serve hot...Enjoy...:) 

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Suggested Dishes that can compliment this recipe...

Mutton Varuval

Egg Chilly

Chilly Chicken

Please do not copy any content and pics without written permission from me contact me via: vidyascooking@gmail.com...Do try all my recipes and post your comments...thank you so much for visiting my space...Happy Cooking...:)