Hi Friends, Recipes, Reviews and Videos Originally Created & Posted by Vidyalakshmi. To request for permission or for commercial use of photos/content from my site, contact me via email
vidyascooking@gmail.com
I tasted this baby corn tempura at a famous thai restaurant here in Bangalore (Mangotree Bistrobar) they'd served the tempura with original japanese mayo wasabi flavor it was all fancy. I changed a few things the batter is a light coating and also served it with a curry leaf mayo dipping...must try monsoon series...
To Prepare Curry Leaf Mayo: In a mixing bowl add mayo add half the amount of chopped curry leafs, garlic, chilies and pepper powder mix well and chill before serving..
Method:
Clean the baby corn wash and pat dry.
In a mixing add the corn flour and maida salt half the chopped curry leafs, garlic and chilies..
Add water and ice cubes mix and reserve its okay if there is lumps in this batter..
Heat oil in a wok on medium flame dip the baby corn in the batter and drop in hot oil fry till light golden brown in color drain from oil place on paper towel to drain out excess oil and serve with curry leaf mayo..Enjoy..:)
I prepared everything from scratch right from mayo to the tempura batter it all came together so well was really happy with the out come...
Always buy baby corn with husk its fresh that way do not purchase the pre peeled and packed corn its dipped in a lot of preservatives and then packaged its also very stale..use canned or corn with husk for this recipe...
Do try my recipe and post your comments friends thank you so much for visiting my space...Please do not copy recreate the content and pics with out written permission contact me via: vidyascooking@gmail.com
The Gateway hosted 25th year party inviting many food critics and bloggers, I was so proud to be a part of this history. As a teenager I've been to karavalli and truly loved the crab few faint memories rekindled...
The Gateway Karavalli a coastal cruise sailing deep into the cuisines of authentic mangalorean bunts, Konkanis, Kodavas from Coorg, Malayalees, Calicut Muslims and Syrian Christians of Travancore, Havyaka Brahmins of Vitla and the Portuguese of Goa. It all started in 1991, 25 years of coastal cuisine at Karavalli, authenticity is the hallmark, people throng here to savor mouth watering seafood and veg delicacies...
Ambiance: The gates open to lush green gardens the grand mangalore manee(bungalow) invites the guest to be seated spread across 3 floor plans beautiful garden with gazebo seating, the casual and formal indoor seating. Live kitchen that serves freshly cooked appam, idiappam, dosa and idly which features my southindian culture and authentic food was the highlight of this event...Service was awesome staff was really friendly...
Ambiance
Gazebo Seating
The Bar
Celebrity Chef Naren Thimmaiah
Hats off to chef he has truly captured and maintained the authentic flavors and taste and has been working at the gateway karavalli for the past 25years...nothing has changed its still the same here he says...its very hard to hear such words in this fast paced world...I wish chef naren and the gateway all the best...
Jasmine Water Hand Wash
Organic Jaggery
Organic Jaggery was served to cleanse our taste palette before we started our meal...
Condiments: Papad, Upinkai and Chutney
Our Elaborate Dinner service started with few drinks. I ordered the Fresh lime soda and karuvepillai sip both the drinks were refreshing...
Mango, Coconut and Tomato Chutney..
We totally loved the mango chutney with idiappam it was crumbly yet very tasty...
Fresh Lime Soda
Cocktail: Karuvepillai Sip
The Tiffin Oota
Packed Lunches are a huge hit in Karavalli. Tiffin is a old british colonial term for packed lunches the trend slowly picked up in India when indian women very lovingly packed lunches for their husbands..This traditional concept is unique to this resturant comes to the table served in a brass tiffin carrier and at the end of the meal dessert is served separately...
Balele Oota
Balele oota means food served on banana leaf. This is how every southindian meal is traditionally served. Such food, when done properly is elevated to a ritual presentation equivalent to an offering to the gods..
Starters
Oggaraneda Aritha Pundi
Steam rice dumplings seasoned with chutney powder and tempered with Ghee, cumin, coconut and mustard was very subtle and tasty...
Tiger Prawn Roast
Fresh Tiger Prawns tossed in kerala spice mix the thokku/cooked masala was tangy and very flavorful tomato, ginger, coconut, lime juice and traditional spices were a match made in heaven the prawns was cooked to perfection superb preparation...
Pachakkai Varuthathu
Crispy plantain was tossed in a spicy masala tempered with curry leaves the crunchy raw banana and unexpected spicy masala was truly a treat this was a perfect starter...
Koli Barthad
The koli/chicken is a pork fry version. morsels of chicken is pan roasted with coorgi masala paste and kachampulli coorg vinegar...this dish was tart flavors from caramelized onions and spices was yumm...
Meen Eleittad
Fillets of Black pomfret was marinated in malabar masala wrapped in a banana leaf then pan fried. this dish is not only healthy was spicy tangy and very tasty the fish was moist flaky and cooked to perfection..
Patra Ada
Colocasia leaves smeared with spicy rice flour mixture steam cooked and sliced pan fried in ghee and served with chutney and ghee...this is a traditional dish prepared in many different variations across India we enjoyed every bite of this dish..
Kane kaidina
Whole Lady fish marinated with spicy masala paste then pan fried the bits of crunch here and there was awesome very traditional fish fry recipe...
Rasam
Rasam is always served as soup it not only helps in digestion but also helps relive common cold and head aches...Rasam in tamilnadu is served at the end of the meal but in mangalore and other coastal regions rasam is served at the very beginning of a meal...either ways the rasam serves its purpose...Spicy and tangy rasam is every southindians favorite dish...
The main course was a mixture of veg and nonveg curries and roasted meat and veggies...
Allapuzha Meen Curry
Seer fish, cooked in a mango, ginger and coconut based curry...
Pachakkari Stew
Seasonal vegetable simmered in a coconut milk base...
Egg Appam(Hoppers)
Malabar Parotta
Idiappam (String Hoppers)
Kozhi MalliPerilan
Boneless Chicken and vegetable in a coconut milk based spicy curry..
Mavinakkai Mensukkai
Chunks of brine preserved mango cooked in a blend of chilies and coconut...
Attuirachy Ularthu
This Travancore, kerala lamb dish is roasted and cooked with spice blend of fennel, cardamom ginger and chilies slow cooked and roasted on coals...
Urullakkizhangu Roast
Baby Potatoes roasted with chilly and fennel powder garnished with curry leaves and lime juice...The main course was simply superb all the dishes went really well with appam, idiappam, Rice and parotta..The dessert platter was awesome selection of classic flavors and taste...
Dessert
Bibinca: A goan multi layered cake dish served with vanilla ice cream. Dodol: Rice cooked gently in coconut milk and jaggery. Elaneer payasam: Chillied tendercoconut pudding...
The Gateway Karavalli was truly an experience I will never forget for years to come. The Review is 100% my own view. I will for sure recommend The Gateway Karavalli for your next dining experience. Thank you so much for visiting my blog for any query, content/pics contact me via:vidyascooking@gmail.com...
