Father's Day Buffet @Howard Johnson, Hebbal-Bengaluru

A perfect Sunday afternoon spent with My Dad; at Howard Johnson, which is located at Hebbal, Bengaluru. We chose the buffet at Howard Johnson-Nest. 

At Nest one can expect a decent selection of both Indian and international cuisine on the spread, starting with beverages, starters, mains and desserts. 

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 Buffet spread...

 Salads and Breads...

The service started with few starters: Crispy lamb, cheese balls, hara-bara kebabs, Chicken and fish tikkas. We enjoyed tasting from live counters, which offered pastas and panniyaram with few beers. 

Live Counter...

Followed by mains My Dad enjoyed butter naans with mutton masala while, I enjoyed the fish curry and rice. We ended our meal with few desserts from the dessert counter which offered caramel custard to mysore paak. Overall we enjoyed the food at nest, good pricing for the spread, service was good.

Pasta Ready...

Celebrating father's day @Horwardjohnson #howardjohnsonhotel #bengaluru #vidyastravel #vidyascooking #fathersday #loveyoudaddy #daddydaughtertime #daddydaughterdate

A photo posted by Vidya Lakshmi (@vidyascooking) on Jun 18, 2016 at 11:52pm PDT

Bread Station...

 Salads and Cheese

Desserts

Mutton Biryani

Barbecue Chicken 

Singapore Noodles

Mutton Do Pyasa and Madras Fish Curry

Chicken in Hot Garlic Sauce, Seafood Thai Curry

Sweet and Sour Vegetables

Rosemary Potato Wedges and Citrus Scented Sauted Vegetables

Ratatouille and Sweet potato Malli Peralan

Pumpkin Curry and Bhindi Masala

Paneer Sufiyana and Veg Jalfrezi

Papaya and Mango Salad

Cheese Balls

Panniyaram

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Harabara Kabab

Spaghetti

Breads and cheese for us 

Chicken Soup

Millers Beer #howardjohnsonhotel #bengaluru #vidyascooking #vidyastravel #fathersday #beers #millertime

A video posted by Vidya Lakshmi (@vidyascooking) on Jun 19, 2016 at 4:33am PDT

Chicken and Fish Tikka

Crispy Lamb

Wontons

Spaghetti in Alfredo Sauce

Butter Naan

 My Plate...

 Moong Dhal Halwa...

 Raas Malai

 

Burnt Garlic Prawn Biryani Recipe

Burnt Garlic Prawn Biryani is something I tasted at a restaurant called Kopper Kadai which is located at Koramangala, Bengaluru. I had many requests on my facebook fan page for a good prawn biryani recipe after tasting this at the restaurant, I wanted to recreate the same for my audience. We recommend you should visit kopper kadai once, they serve superb northwest frontier cuisine.

Read more about Kopper Kadai Restaurant Please Click the Hyper Link...

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Ingredients:

For kushka rice:

1 Onion (Finely Chopped)

1 Tomato (Finely chopped)

2 Green Chilies Slit

3 pods cardamom, 1 Inch Stick Cinnamon, 3 Cloves, 1 Star Anise and 1 Bay leaf

1 Cup Rice

1/2 Tsp Chilly Powder

1/4 Tsp Turmeric Powder

1/4 Cup Fresh or Frozen peas

1 Tbsp Ginger and Garlic paste

3 Sprigs Mint and 5 Sprigs Coriander Chopped

3 Tbsp Yogurt

Salt as per taste

1 Tbsp oil 

1 Tbsp ghee

For burnt garlic prawns

500 Grams Prawns shelled, deveined and washed

1/4 Tsp Chilly Powder

1/4 Tsp Turmeric Powder

2 Tbsp Garlic finely chopped

2 Sprigs curry leaves

Salt as per taste

1/2 Tsp Oil and 1/2 Tsp Ghee

1 Tbsp Coriander Chopped

1 Tbsp Lime juice and chopped coriander for garnish...

Method:

Prepare kushka rice first. Heat a pressure pan with oil and ghee on medium flame.

Once the oil smokes add whole spices...cardamom, cinnamon, star anise, bay-leaf and cloves allow the spices to splutter.

Add ginger and garlic paste next fry until the raw flavor from the masala has gone.

Add chilly powder and turmeric powder fry until the raw flavor has gone add coriander and mint followed by yogurt next fry until the oil surfaces on the sides...

Add chopped onion, tomato and slit chilly fry till the onion and tomato reduces a bit and oil separates from the masala.7

Wash the rice thrice or until the water is no longer murky drain and...Add the rice to the masala add water for ever 1 cup rice i normally add 2 cups water. we can also add 1 cup water and 1 cup coconut milk or cows milk. Add the liquids. 

Stir the mixture and add peas along with salt stir one last time cover and place whistle allow the rice to cook for 3 whistles or 5 minutes on high.

After 3 whistles remove from flame reserve allow the pressure to reduce.

Prepare the burnt garlic prawns

Heat a wok with oil and ghee. Add chopped garlic and fry a bit.

Add curry leaves and chilies fry till the curry leave splutter and the garlic should start  turning brown.

Add the prawns, chilly powder and turmeric powder toss and fry add salt as per taste add 1 tbsp chopped coriander toss to coat cover and place on very low flame for 5 minutes

After 5 minutes toss the prawns once and place on low flame.

Combine

Open the pressure cooker and check if the rice has cooked first. Gently mix the rice once. 

Add the rice to the prawns and gently combine. Garnish with coriander and lime juice serve hot...Enjoy :)

My 2 hour walk ended at more megastore and now busy cleaning and prepping for lunch #vidyascooking #vidyastravel #bengaluru #yummy #moremegastores

A photo posted by Vidya Lakshmi (@vidyascooking) on Jun 24, 2016 at 1:10am PDT