Cookout with Burrp @Bar and Grill, Marriott-Whitefield

Last week I received an invitation from Burrp for a cookout hosted at Marriott-whitefield, Bengaluru. This invitation meant a lot to me. Back in the days we did not have any food platform which used to highlight or feature only about food. Burrp were the pioneers who created all food platform for Indian audience in 2006. 

I remember reading reviews and comments on burrp before restaurant hopping, there are so many restaurants we visited just because of Burrp. Recently Burrp has also launched app for their users. I'm totally excited about this app we can post reviews on the go and do not have to wait and update our experience on burrp website.

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I'm very picky about apps and do not wish to clog my data space. Its just the 6 apps I'm constantly checking in Twitter, Insta, Whatsapp, Burrp, Ola and Facebook. 

I'm not a tech savvy person to talk and write a review on apps. Just a tip I can share, be smart when it comes to choosing apps select the apps which works for you they should be user friendly. I also make sure to clear my data space constantly and see how many times I've logged into the app, if its over a month then I uninstall the application. 

Coming to burrp app I found a lot of interesting stuff, once you start surfing...the app automatically shows restaurants near to your location and also offers instant ola cab booking option, they have great offers for the day listed and also keep posting events on a regular basis. My experience with burrp app has been okay so far I'm yet to explore more. 

The cookout started at newly launched  Poolside, Bar and Grill- Marriott, Whiteflield. Executive Chef Raheel Ahmad and his team grill and cook the meats at tikki hut style designed open air kitchen and bar. 

The kitchen and bar combination by itself is a very unique concept. The pool side lounge area is beautifully designed with reclaimed railway bunk wood and washed wood furniture. Lounge area is very calm and relaxing.

The open kitchen is a show stopper. Freshly baked ciabatta breads, fresh produce and herbs are on display. Guests seem to enjoy the ambiance and watch the action in the kitchen and bar while lounging in the pool area.

 Chef and his team were happy to accommodated us in their kitchen and wanted to show off some of their skills at the grill. We were totally impressed with the fresh ingredients used. Its all organic veggies used, and they also smoke the meats with apple wood which adds flavor to the grilled meats or veggies. I enjoyed the cocktails its perfectly paired with the grills. 

At the grill, I got to learn a simple herb grill chicken recipe which can be prepared under 10 minutes. Recipe for Herb grilled Chicken: We will need 500 grams chicken thighs with skin on, juice from 2 limes, rosemary, thyme and basil finely chopped, garlic finely chopped, chilly powder, olive oil, salt and pepper powder. 

Marinate the chicken with the mentioned ingredient and allow to rest for 1/2 hour before grilling. 

Prepare a charcoal grill or use a tawa and grill start to grill the chicken. The skin color should turn golden brown, then place the chicken in the oven to cook further for 5 minutes or until well done...Serve hot...Enjoy...:)

Ciabatta with Sundried tomato pesto

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Drinks we tasted: LOL- A refreshing drink made keeping our female clientele in mind wanting to serve them a cocktail that would be different from the usual pink sweet drinks meant for women. Using fresh cucumber and basil a naked drink meant for those looking for a healthy alternative while incorporating a lovable drink

United States of Whitefield- Deconstructed version of a mix of the classic cocktails old fashioned and Manhattan using a bitter Campari and orange herbed bitters to enhance the cocktail

Moscow Mule- A classic cocktail used as one of our signature drinks as it fits the ambiance of the restaurant perfectly. A vodka based drink topped off with ginger ale and a splash of lime. Served in a classic copper mug.

Marriott Whitefield Cosmopolitan- Our version of a deconstructed cosmopolitan incorporating a tangy fresh apricot flavor with citrus bursts served smoked with hickory

Food we tasted: Buratta salad- A very popular salad that is made using fresh tomatoes basil and olives incorporated together with father Michels homemade burrata an Italian cheese that has been locally producedSmoked beetroot- House smoked beetroot with fresh herbs and spices. Served with endive lettuce, and frisee. Freshly tossed with toasted walnuts, quinoa greens red wine shallots in a vinaigrette dressing.

Ceviche- A refreshing anti-pasti of poached red snapper cured in lemon juice spiced with chills, red onions and cilantro. Served with sweet pomegranate and fresh avocado.

Tomato, Feta cheese -Pesto Salad...

Pulled Pork Burger- Our signature dish of freshly made hand pulled pork topped with a generous slice of cheddar cheese brought together in a bamboo charcoal bun and served with a green apple slaw and fries.

Tandoori Seabass- Made with a traditional Bengal mustard marinade and cooked in our Indian clay pot served with homemade tadka pyaz, garlic yoghurt and mint chutney. Accompaniments include a Roti or Naan of the day and our signature Dal Makhni topped with butter.

Lamb Sheek Kebab- Minced lamb made with a traditional red marinade and cooked in our Indian clay pot coated with fresh mint and onions served with homemade tadka pyaz, garlic yoghurt and mint chutney. Accompaniments include a Roti or Naan of the day and our signature Dal Makhni topped with butter.

Butter Grilled Veggies...

Chocolate Sundae- A triple layered sinful delight for all chocolate lovers with milk chocolate mousse, Ecuadorian Chocolate Ice Cream, Salted Nuts and Fudge Brownie.

Pic Courtesy: Caroline Radhakrishnan

I also won the quiz...coupons for 2 to dine at the Bar and Grill Marriott. Time well spent with blogger friends, I dont have a particular favorite dish to mention, every single dish was prepared  and presented with perfection. 

More info visit: http://www.marriott.com/

Subscribe for offers and news letters on http://www.burrp.com/bangalore

Thank you Burrp and Marriott-Whitefield.

Mutton-Sorakkai-Kadalaiparuppu-Kuzhambu/ Mutton-Bottlegourd and Chickpea Curry Recipe

Mutton Sorakkai kadalaparuppu kuzhambu is my family recipe passed down from my grand mother. Mutton is cooked with dhal and vegetable this type of mutton curry is a very bangalorean mudhaliar community recipe. 

Bangalore based mudhaliars are know for their spicy mutton curry with combination of seasonal vegetables. Seasonal vegetables that we switch and add to prepare this curry are turnips, radish, kohlrabi, bottelgourd and potatoes. We serve this spicy mutton curry for lunch along with steam cooked rice and onion salad. This mutton curry can also be served along with dosa or parrota.

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Ingredients:

750 Grams Mutton

1/2 Cup Split Chickpeas

500 Grams Bottlegourd

2 + 1 Tbsp Chilly Powder

1 + 1 + 1/4 Tsp Turmeric Powder

1 + 1 Tbsp Coriander Powder

3 + 3 Pods Cardamom

2 Inch Sticks Cinnamon

6 Cloves

3 Strands Mace

1 Large Onion Sliced

4 Green Chilies Slit

2 + 1 Ginger and Garlic Paste

1/2 Fresh Coconut

Fist Full Coriander

Salt as per taste

Ghee and oil as required

Chopped Coriander and Lime Juice for garnish...

We need to divide all the ingredients and add the spices in stages while preparing the gravy.

Prep Up: Wash the split chickpea add to a pot with 2 cups water and 1/4 tsp turmeric and pinch of salt and cook till half done. Chop or grate fresh coconut add to a mixer jar along with coriander and splash of water and grind to form a smooth paste. 

Wash and peel the vegetable and chop into chunks. Add mutton to a pressure cooker along with 3 pods cardamom, cinnamon, cloves, pepper corns, 2 tbsp ginger garlic paste, 1tbsp chilly powder, 1 tsp turmeric powder, 1tbsp coriander powder, 1 tbsp ghee and salt fry the meat on low flame for 2 minutes. Add 2 cups water place cover and cook for 3 whistles or until the meat is well done.

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Method: Heat a wok on medium flame with 1 tbsp oil and 1 tbsp ghee. Add the remaining cardamom, cinnamon, cloves, and mace allow the spices to splutter a bit. Add ginger and garlic paste along with 1 tbsp chilly powder, 1 tbsp turmeric and 1tbsp coriander powder fry all the ingredients till raw flavor from the masala has gone. Add sliced onion, slit chilies to the masala and fry to avoid the masalas from burning we can add the cooked dhal water to the onions and cook till oil separates.

Once the oil separates from the masala, Add the meat, cooked dhal and vegetable adjust salt if needed also add 1 cup water cover and cook the meat along with the vegetable. Make sure to cook the vegetable until half done. 

The vegetable has to cook along with the coconut. Add the coconut paste to the curry stir add water if needed allow to reduce a bit the raw flavor from coconut should reduce a bit. In 5 to 10 minutes the curry will be ready to serve just before garnishing check if the vegetable is cooked till fork tender garnish with chopped coriander and lime juice serve hot with rice or roti...Enjoy...:)

Podi Idlis Recipe

Podi Idlis have become so popular in south in recent times. We can see street vendors preparing these idlis during evening as a tea time snack. I must warn these are quite spicy and bit on the oily side. 

Street vendors prepare this recipe with fresh idlis they practically melt in your mouth after watching them prepare...I tried preparing these idlis and used freshly prepared idlis, they tend to absorb lot of oil and I ended up with a heartburn, however this time I used leftovers they do not absorb much oil and taste much better compared to the fresh idly. 

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Recipe For IDLY and DOSA Batter Please Click Here

Recipe for IDLY Chutney Podi Please Click Here

 Ingredients:

8 Left over or Freshly Prepared Idlis

6 Tbsp Ghee

3 Tbsp Sesame Oil

3 Tbsp Idly Chutney Powder

3 Tbsp Chilly Powder 

Salt as per taste...

Method: Add the idlis to a mixing bowl. Add 3 Tbsp ghee coat the idlis with ghee first...ghee will help in adhering the podi. Sprinkle the chutney podi over the idly and coat well. 

Mix the salt along with chilly powder and sprinkle over the podi idly coat well reserve. Heat a pan on medium flame add 3 tbsp ghee and 3 tbsp sesame oil once the oil is hot transfer the idlis and fry on medium flame until the raw flavour from the chilly powder has gone it would hardly take 5 to 10 minutes...Serve them hot with sambar and chutney...Enjoy...:)

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Aam Ki Thali @Rajdhani Bengaluru

Rajdhani needs no introduction they are masters in creating wonderful thalis for every season. Past 4 summers during mango harvest Rajdhani has been creating a mango thali. The various mango based dishes in one plate to wow their guests this thali is on high demand during summer. 

Normally Rajdhani features dishes from Rajasthan and Gujarat this year they have featured many southindian dishes on their menu. Special south-Indian dishes which were featured are Mampazham kuzhambu, Maanga pachadi, instant Maanga urugai and Maanga Chutney.

In southindia during summer i.e April to June we harvest many varieties of mangoes there are specific variety of mangoes which are meant for pickles and preserves like Avakkai, Kili mooku and so on...

Apart from the raw variety south also harvests a wide range of sweet mangoes used for desserts and many savory dishes some famous and largely used verities are Chakara kutty(sugarbaby), Malgova, Neelam, Mallika, Banganpalli, Malgova, Badami, Raaspuri and Alphonsa. 

Alphonso Mango is also largely grown towards Rantangiri located in Maharastra is considered the king of mangoes. Stepping up a notch Rajdhani wants their guest to taste mangoes from rantangiri they order alphonso mango puree from ratangiri which travels all the way from ratnagiri to bangalore via rajdhani express train. On my recent visit to rajdhani I got to know the entire operations how they procure certain produce truly fascinated me.

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Alphonso, Kili mooku, Chakara kutty, Malgova, and Mallika Mangoes were featured in rajdhani thail this year.

The Mango Thali

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Aam Raas

Aam Raas is a simple dessert served during mango season its nothing but pureed Alphonso mango served with poori a fried bread the crispy bread and mango puree is favorite dessert for every Indian

Aam Panna

Raw mango cooler. Prepared with kili mooku mango in south raw sugar is used to prepare this drink its truly an energy booster and enhances the appetite.

Mango Lassi

Mango lassi is a prepared with mango puree and yogurt. Yogurt is widely known for its healthy pro-biotics, its also  great source of nutrition during summer.

Potli Kachori

Money Bag looking fried dough is popular snack across Asia. In India we fill the money bag with lentils or locally grown veggies which are braised and then filled these kachoris were crispy and spicy and served with kandhari chutney. 

Chilly Samosa

Spiced Peas are stuffed inside a spinach and mint warp and deep fried served with a mango dipping .

Mango Launji

Mango Launji is a chunky chutney can be preserved for day and served with spicy biryani.

Kili mooku Maanga Instant Pickle

Kili mooku name meaning parrots beak this varity mango has a funny name but the flavour and taste of kili mooku mango is sweet and sour. This pickle cannot be stored, rather prepared and eaten under a weeks time. This instant Pickle compliments all southindian main course meals specially curd rice.

 Mango and Carrot Salad

Julienne carrots and mango are tempered with mustard and dry chilly packed with flavors this salad complimented dhal dhokli. 

 Mamphazam Kuzhambu

This is a typical southindian dish predominantly prepared in Tamilnadu and Kerela. Ripe sugarbaby mangoes are used in this yogurt based curry served with steam cooked hot rice. 

Thenga Maanga Chammanthi

Coconut and mango chutney is a typical south Indian dish served with steam cooked rice or breads we also prepare this chutney for breakfast and serve it for Idly and Dosa.

Kandhari Chilly Mango Chutney

Kandhari meaning birds-eye-chilly and mango are slow cooked and then pureed, the puree is cooked again and allowed to reduce, this chutney can be preserved and served for snacks instead of ketchup this chutney was fiery hot was excellent with samosas. 

Mango and Pineapple Salad

Mango Pulao

Raw mango is tempered and topped on jeera rice. This pulao and mango launji combination was one of a kind tasting.

Mango Jelabi with Cardamom Custard

Ripe and Fleshy mango like malgova chunks are dipped in a batter and deep fried to create this dessert and served with a cardamom custard. When mango is fried the aroma and taste enhances soft centered mango and crispy shell was a winner.

Combination of two different cuisines north and southindian infused and various dishes prepared with a seasonal fruit was the highlight of this event. 

None of the dishes were oily, well balanced meal get there hungry there is a lot to taste and make sure to save some room for dessert. 

Overall after tasting...I was satisfied with the spread got to taste both the cuisines. The Aam Ki Thali will extend till June make sure you taste your share. Truly an amazing spread.

For More info visit Rajdhani on Facebookhttps://www.facebook.com/RajdhaniRestaurants
 

Mutton Brain Fry (Bheja Fry) Recipe / Moolai Varuval

Mutton brain fry is prepared in many different ways across India. This brain fry recipe is typical southindian version prepared across north tamil-nadu.

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Ingredients:

4 Pieces Mutton Brain

1 Onion Finely Chopped

5 to 6 Pods Garlic Chopped

1 Inch Ginger Chopped

4 to 5 Green Chilies Chopped

2 Sprigs Curry Leaves

2 Tbsp Fresh Coriander

1 Tbsp Chilly Powder

1/2 Tsp Turmeric

1 Tbsp Coriander Powder

Masala Paste:

2 Inch Pieces Coconut

1 Inch Ginger

10 Pods Garlic

1/2 Onion 

4 Chilies

1/2 Tsp Fennel

1/2 Tsp Pepper Corns

3 Cloves

3 Pods Cardamom

2 Inch Sticks Cinnamon

2 + 1 Tbsp Oil

Salt as per taste

Chopped Coriander, Lime Juice and Pepper Powder for garnish...

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 Please follow the step how to clean mutton brain in the video.

Method: Heat a fry pan on medium flame add 1 Tbsp oil once the oil is hot add 1/2 finely chopped onion, pepper corns, garlic, fennel, cloves, cardamom, ginger, garlic, cinnamon and chilies fry until the onion turn golden brown transfer to a mixer jar grind to form a smooth paste add splash of water if needed to grind the masala paste.

Place a wok on medium flame add 2 tbsp oil temper the oil with curry leaves and coriander once the curry leaves splutter add finely chopped onion, garlic, ginger and chilies fry till onions turn transparent.

Add the masala paste to the onion along with chilly powder, turmeric and coriander powder fry until raw flavor from the masala has gone.

Add salt to the masala if you want gravy add water to create gravy for dry masala add 1/4 cup water to the onion masala fry till oil separates.

Add brain to the masala toss to coat cover and allow to cook for 10 minutes with gentle hands stir and fry the brain until done dish out garnish with chopped coriander, pepper powder and lime juice serve hot with toast...Enjoy...:)

IDLY KURKURE RECIPE

I was in a mood to experiment on a new recipe the other day and happen to find these leftover Idly's in my fridge and finally ended up creating a dish called Idly kurkure. I was thrilled with my teatime snack dish turned out perfect we thoroughly enjoyed this dish.

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Ingredients:

6 to 8 Idlis

1/4 Tsp Pepper Corns

1/4 Tsp Cumin Seeds

5 Pods Garlic

4 to 5 Dried Red Chilies

Fist Full Curry Leaves + 2 Sprigs Curry Leaves

1/4 Tsp Asafoetida

Salt as per taste

Oil for frying and tempering

Method: Chop the idly into bite size cubes. Preferably use leftover day old idly for this recipe they will not absorb extra oil while frying. 

Heat oil for frying in a wok on medium flame fry the idly cubes till it turns light golden in color. Drain the excess oil and place the fried cubes on a kitchen towel allow the excess oil to drain.

Heat a pan on medium flame add a tbsp oil temper the oil with asafoetida and 2 sprigs curry leaves allow the curry leaves and asafoetida to splutter a bit. Add the masala powder and salt as per taste toss the fried Idly garnish with lime juice and coriander...serve hot...Enjoy...:)

#Chickenfries @Burger King, Bengaluru

This might only happen in a dream to combine and create Chicken like French fries now this is what I call a brilliant idea. BURGER KING is letting love rule as it introduces Chicken Fries across India. The new menu item, which follows a recent successful re-launch in the U.S., is being supported by a love story campaign posted on social media.  

For the past couple weeks I was so intrigued with all the promotional love pics which were constantly posted by burger king on their facebook and Instagram….I was like what is this deal about  and then I finally happen to catch-up on the love story posted in tumblr.

The love story was so cute, humorous, and seems straight out of a bollywood flick. This is a love story between world famous burger king fries and daughter of whopper. Like all love stories the dad was bit over protective of his daughter eventually the irresistible fries and chicken eloped and married to live happily ever after. I do not wish to give away the entire story 

please click the link to read more http://chickenfrieslove.tumblr.com/post/139965932199/chick-n-fries-a-love-story

 After reading the love story I had a serious craving for fries and chicken fries…When it comes to fries I’m very particular about a fresh batch of crispy, hot, salty, fluffy fries.  Coming to chicken fries the juicy fries and crumb coated to perfection and we enjoyed with the BBQ Sauce.

Chicken Fries are made with premium white meat chicken coated in a light crispy breading seasoned with savory spices and herbs. Chicken Fries are packed with taste and shaped like fries, and are perfect to dip in BURGER KING delicious BBQ dipping sauce. Chicken Fries are available at the recommended price of 79/- to 139/- for 5 to 9 pieces per order and are available at participating BURGER KING Indian restaurants only.

ABOUT BURGER KING WORLDWIDE

Founded in 1954, BURGER KING® Worldwide is the second largest quick serve hamburger chain in the world. The original HOME OF THE WHOPPER®, BURGER KING® operates in nearly 13,000 locations serving more than 11 million guests daily in 100 countries  and territories worldwide,  signature recipes, and family-friendly dining experiences is what has defined our brand for more than 50 successful years.

Inspired after tasting chicken fries, I tried to replicated the same at home we thoroughly enjoyed the chicken fries...