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
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High Ultra Lounge Located at Bengaluru, hosted bloggers for an all exclusive and exquisite cocktail tasting session by world renowned mixologist - Johnson Kinsey.
Johnson Kinsey is from Australia. He is on a 4 week tour to India and has a lot of passion and magic up his sleeves. He is sure to wow the crowd in Bengaluru. Mangoes, peaches, elaichi, coffee, and fresh limes are just a few local ingredients he is incorporating in his cocktails. Johnson has captured the true essence of Bengaluru and has replicated many drinks around the city.
He has also named many drinks from his short trips from across the city...Banyan tree, cats eye, Bangalore traffic are just a few names. Johnson has combined local flavors with molecular gastronomy and created ultimate drinks for the evening.
First drink (Clear Current). Peach schnapps, current vodka, citrus vodka with pearl dust, grenadine and fresh lime...
Clear Current
Second drink (Snow Globe). Vodka, Cointreau, Peach schnapps, Blue Curacao, Fresh Lime Soda.
Snow Globe
Third Drink (Banyan tree). Vodka, Peach Schnapps, Gold Mango Vodka, Blue Curacao, Fresh Lime.
We also got to taste few salads and starters which were perfectly paired with the cocktails...Chef Rabi and his team created yummy salads using mangoes, apples, mandarin oranges, buck wheat noodles and shrimps. These mini bites were filling and were prefect palate cleansers...
Buckwheat Noodles and Shrimp Salad
Bullet Chicken
Masala French Fries
Mandarin Salad
Overall it was an exquisite evening time well spent with friends. You can also taste the magic visit http://www.highultralounge.com/ for more info.
I've used totapuri mango for this recipe, since I like this mango for its flavor and unique taste. The sweet and sour combination is excellent in this variety. The flavor and taste enhances when cooked.
Totapuri/kilimooku is a mango variety largely grown in southindia through out the year. It also goes by the names Bangalora, Collector, Kallamai, Kili Mooku, Gilli, Mukku, Sandersha, and Thevadiyamuthi. In Bangalore it is referred to as Totapuri, while rest of India calls it Bangalora.
Totapuri was imported to Florida in 1901 as Sandersha and in the 1960s was named as Totapuri. This mango was cultivated by two Florida mango farmers, Anderson and Brooks. Totapuri is largely cultivated in India for mango pulp, along with Alphonso and Kesar.
If your pepper powder contains salt please avoid the salt measure. I've given approx measure of jaggery please check the sour and sweet content in the mango and adjust the jaggery as pre your preference.
Method: Wash, Peel and chop the mango into large chunks. Place the water on medium flame add jaggery allow to melt. Once the jaggery melts add the mango and cook on medium flame until the mango softens. Switch of the flame allow the mango to cool in room temp. Add only the mango pieces to the mixer jar and grind to form a smooth puree. Strain the puree using a sieve along with the puree strain the jaggery water stir and combine the puree with the mango pulp refrigerate. Allow the pulp to rest in the fridge for a day before serving. We can bottle this pulp and store upto 3-weeks refrigerated. Once the pulp is chilled pour 2 parts of pulp in a bowl add 2 to 3 parts water, add glucose powder whisk and serve chilled or top with ice cubes before serving...Enjoy...:)
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.
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...:)
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.
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.
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 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.
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...:)
