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
A typical southindian style cooking will always have a complicated masala unlike northindian cuisine. In north all masalas are pounded into powder format southindians are stark contrast everything has to be prepared from scratch.
This type of masalas are also prepared largely at all mess/military hotels across south. This masala paste can be used in many different recipes like chicken fry, chicken curry, egg curry, lamb trotters soup, vegetable masala and kadai paneer.
This red masala can be prepared in bulk and frozen till use. I prepared this masala in bulk since we meal planned and had guests over for dinner and ended up using this paste in many dishes.
Subscribe to me on Youtube Tamil and English for regular updates...
Ingredients:
20 Dried Red Chilies
1 Tbsp Pepper Corns
3 Inch Sticks Cinnamon 5 Cardamom Pods
5 Cloves
1/2 Tbsp Fennel Seeds
2 Tbsp Desiccated Coconut
1 Tbsp Coriander Powder
1/2 Tbsp Turmeric
1 Star Anise
2 Large Onion Sliced
2 Whole Bulbs Garlic Peeled
3 Inch Ginger Peeled
2 Tbsp Oil
Method:
Heat a pan on medium flame add oil. Once the oil smokes add spices allow to splutter. Add coconut, coriander and turmeric fry a bit.
Add ginger and garlic along with onions fry on low flame until onions soften a bit.
Once the onions have softened, remove from flame, allow to cool and transfer to a mixer jar. Add a splash of water and grind to form a smooth paste.
Store in a airtight container refrigerated until use. Happy cooking...:)
Day1 at UB City was slowly coming to an end. The restaurants played generous host, we tasted amazing food. By the time we finished food tasting at Rasovara it was already 4 p.m.
Atmosphere around UB City was slowly getting peaceful, comfortable and romantic many couples were flocking to cafe noir and cafe mangii to relax after a hectic days work.
Our next stop was Cafe Noir a cosy little french bistro serving modern french cuisine using finest seasonal produce. The cafe has a divine selection of pastries and macaroons. Here, the duck confit competes with the veggie burgers; the Caesar salad accompanies the fish soup and the homemade sandwiches can be paired with milk shakes, coffee, tea, mocktails or wine.
Tasting session started with morrocan tea progressing to a tomato soup and mains: pork chops, gratinee, and tandoori fish curry with sesame rice followed by generous portions of desserts and tea.
My ultimate comfort food till date at cafe noir is spaghetti carbonara paired with sangria. I'm also a huge fan of their pastries. Coming to the tasting session I tasted many new dishes and liked the herb butter pork chops overall a satisfying meal.
A photo posted by Vidya Lakshmi (@vidyascooking) on
French Meringue...
Macaroons...
Rice Pudding...
Red Velvet Cake...
Seasonal Fruit Tart...
Tomato Soup served with a crispy toast...
Prestige Mousse Cake...
Roasted Pork Chops: Herb butter roasted chops served with a side of mash and apple honey sauce...
La Gratinee- Veg: Penne Pasta with seasonal vegetables and bechamel sauce topped with mozzarella cheese and baked served with a crispy garlic toast and garden salad.
Cassolette de Poissons Tandoori: A mix of seasonal fishes cooked with veggies in a tandoori sauce and served with sesame rice...
Pavlova...
Refreshing Tea...
Visit Cafe Noir to taste amazing french and European cuisine. Click on zomato spoonback to read more reviews.
It was almost 6 p.m Our final stop for the day was Cafe Mangii. The Indianised, Italian Bistro whips up amazing small plates, wood fired pizzas and pastas. When ever we dine at cafe mangii I tend to always order their seasonal soups, ravioli and small plates. The Chefs at Cafe Mangii curate innovative dishes season wise, hip and refreshing ambiance and their renowned hospitality makes it the coolest place to dine. We tasted small plates here jalapeno poppers, Jerk Chicken Olivette, Crostini di Polenta, Chicken envelop, Watermelon cups, herbed chicken and Baked cottage cheese.
A video posted by Vidya Lakshmi (@vidyascooking) on
We enjoyed each and every dish at cafe mangii, My favorite was baked paneer and chicken tenders our tasting session concluded for the day and we were all looking forward day 2 to explore more.
In this culinary adventure at UB City I have already posted Part 1, Part 2, and Part 3 please click on the hyper link to read more... I'm concluding Day-1 Post. All of us thoroughly enjoyed the tasting session and each others company. There is more to come in my upcoming culinary adventure series at UB City...
Bengaluru's jewel in the crown "UB City" located in the heart of the city, vittal mallaya road hosted foodbloggers for a two day food tasting and live social media activity. We covered as many restaurants we could in two day activity. Day-1 we started at sublime tea tasting and ended our journey at cafe mangii.
A photo posted by Vidya Lakshmi (@vidyascooking) on
Do read more about Sublime teas and UB City...Click here Part-1 and Part-2 enjoy my culinary adventure series...
Subscribe to me on Youtube Tamil and English for regular updates...
After refreshing tea tasting session at sublime we headed toward Fava. Couple of years back I've been to Fava. We have enjoyed their harissa fish and hummus. Chef Abhijit Saha's Fava a modern Mediterranean restaurant, serves freshest med food prepared from scratch.
Tasting modern Mediterranean food in a upscale setting was a sort after experience. Chefs featured many modern Mediterranean dishes here like micro green salad, dozen mezze platter, kebabs and ravioli ending with a Arabic latte.
Fava's Signature Micro Green Salad: This salad was prepared live at our table and I happen to record the entire preparation on video also posted a separate blog which is featured in this series.
Edible Micro greens tossed with lettuce toasted almonds and cherry tomatoes dressed with a balsamic reduction and olive oil seasoned with salt and pepper garnish with Parmesan cheese and serve right away...
A Dozen Mezze Platter: Was presented in a unique way it was versatile and elaborate. The mezze consisted of omi huriya, muhammara hummus, greek tzatziki, babaganoush, dolmas, falafel, couscous salad, marinated olives, mint lebneh, walnut and goat cheese dip, red bell pepper hummus served with lavash and Pita breads...
Pita Bread...
Toum and Hitpiti...
Non-veg Kebab Platter: consisting of grilled lamb, chicken and fish. Minced lamb marinated with onion, garlic, parsley, nutmeg and cumin formed into patty and grilled. Fish was marinated with lemon pepper and bayleaf and then grilled. Chicken was marinated with parsley and garlic grilled with pickled vegetable and served hot. The kababs tasted excellent we did not eat the pita which was served along with the kababs just because all of us would end up full by the end of this tasting session. Over all nonveg platter was excellent.
Veg Kebab Platter: Vegetable kibbeh, mushrooms and broccoli, grilled panner. I was a huge fan of vegetable kibbeh from this platter it was crispy on the outside and was packed with vegetables non of the kebabs tasted the same all the kebabs were super tasty.
After a wonderful mezze and kebab tasting session they served us ravioli. These ravioli's are stuffed with sundried tomatoes and goat cheese served with a creamy butter sage sauce.
Escalivada: Mixture of spanish grilled vegetables combined and foamed served on salmon caviar.
Mahon Cheese Triangles: Cheese and mixed herbs are stuffed into phyllo and baked till crispy. These feather light triangles were served in a tomato dip.
Chicken AL Ajillo: Chicken tenders pan grilled with garlic, chilly and parsley...
Deconstructed Seafood Paella Sushi...
Deconstructed Vegetarian Paella Sushi...Perfect conversation starters with cocktails...
A photo posted by Vidya Lakshmi (@vidyascooking) on
A wonderful tasting session ended at Fava, all of us headed to Rasovara for lunch...
Rasovara is a paradise for many tourists and locals who folk to this mall. Rasovara offers a variety of delectable vegetarian dishes on their ever changing seasonal menu. Tourists get to experience many authentic Indian dishes on one plate while the locals come here to taste seasonal delicacies.
The thali consists of various starters, salads, beverages, mains and desserts. There is lot to explore at rasovara. Chefs prepare many regional dishes from Rajasthan and Gujarat. The portion size of each dish may look tiny and not filling I must warn you its a huge meal. Different curries, dhals, rotis and briyani will fill up the entire space in your tummy. At rasovara one can taste seasonal dishes for example during mango season they serve different mango based dishes every 15 days once the menu changes everyday there is a new dish on this thali. We tasted Dhokla pizza, papdi chaat, kaju curry, sindhi koki, kulhad biryani and apple jelabi on the menu.
Dhokla Pizza: is constructed with a steam cooked lentil base topped with tomato ketchup, grated cheese and veggies these steam cooked cakes were not only tasty also very innovative.
A photo posted by Vidya Lakshmi (@vidyascooking) on
During the tasting session I also got to meet Chef Jodha Ram. I was so inspired with all the menus he creates at rajdhani and rasoavara and attempted to recreated mango jelabi. Please click here for mango jelabi recipe.
I'm concluding Part-3 with Apple Jelabi. Stay tuned for part-4...
