Taste of PUGLIA @Bene, Sheraton Grand, Bengaluru

I was invited for ongoing South Italian Food festival at Bene, Sheraton-Grand which is located at Melleshwaram, Bengaluru. 

Our tasting session started with a choice of wine and fried bread (petolle) followed by fresh baked breads and olives from Italy, ending with a yummiest nutella tart. 

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Bread Basket: Foccasia and Ciabatta 

Meet Chef Giuseppe Lioce who has strong roots from Puglia-Italy. He explains Puglia cuisine is a combination of land and sea. Pastas I'm used to eating are always handmade freshest sea food and combination of slow cooked lamb was my staple diet at puglia. 

I was surprised to Bengalureans are huge fans of Italian cuisine and wanted to showcase authentic Italian food. Pastas are made with 3 ingredients rawa, water and olive oil when we make everything from scratch the taste truly differs we cannot compare it with bottled stuff. 

One can find women preparing hand made pastas in tiny lanes of Puglia we used to buy pasta by kilos and prepare our meal, Italian cuisine is never complex but we are very particular about the ingredients used. 

I wanted Bengalureans to experience and relish it all like the olives, limes and cheese are from Italy. Procuring fresh catch and cod fish was also a task the buttery cod is something everyone should try. 

 Stuffed Olives with capers, almonds or onions is a traditional italian starter/antipasti.

Petolle  is prepared with leftover bread bread dough or fermented dough which is spongy and chewy served with romano tomato sauce.

Caprese alla Barese

(Bocconcini mozzarella, fresh basil pesto and sundried tomato tossed with extra Virgin olive oil,fresh oregano,Modena balsamic vinegar)

 Bruschetta Pugliese

(Homemade Puglia Bread,topped with fresh cherry tomato,sundried tomato,shaved aged parmesan cheese,extra Virgin olive o il arugula leaves)

Panzerotti Pugliesi

(Mini folded pizza ,stuffed with burrata cheese,tomato and basil)

 Via botto

(Seafood soup [catch of the day] ,cooked in bisque and fish stock,served with grilled bread)

Orecchiette al Ragu, made using homemade orecchiette handmade pasta with slow cooked lamb ragout and pecorino cheese...

 Branzino in crosta di patate

(Branzino in crosta di patate, cherry tomato,asparagus and garden salad)

Zucchine al tonno 

(Zucchini stuffed with tuna,garlic and cappers,served with garden salad)

Biscotti di mandorla

(South Italian short bread tart,stuffed with homemade Nutella served with home-made vanilla ice cream) 

Taste of Puglia at Bene till 13th november 2016.

Spaghetti Arrabiata @Howard Johnson, Hebbal-Bengaluru

I'm always in search of live pasta counters at buffets. The pasta that I truly enjoyed was at Howard Johnson, located at Hebbal. Chef Vikas Chandra prepared a spaghetti with simple set of ingredients which was so tasty and packed with flavors, I happen to record a video while he prepared my order. 

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Chef Vikas Chandra

Spaghetti for 2 servings:

Spaghetti 1 packet follow the package directions and cook and reserve.

1 Cup Veggies of choice: Broccoli, Carrots, Baby Corn, Mushrooms, Zucchini and Bell pepper chopped into cubes blanched and reserved we can also steam cook the veggies and reserve.

1 1/2 Cup Pasta sauce or Arrabiata Sauce.

1 Tbsp Finely Chopped Garlic

1 Tbsp Chilly Flakes

1 Tbsp Mixed Italian Herbs: Oregano, Thyme, Basil 

1 Tbsp Olive Oil

Salt and Pepper as per taste

Method:

Heat a pan on medium flame add olive oil and the garlic fry till raw flavor from garlic has reduced. Add chilly flakes and fry. Add pasta sauce and veggies fry for a minute. Add the pasta and herbs toss to coat and serve sprinkle grated cheese if needed Enjoy...:)

Green Beans Stir Fry (Southindian style) / Beans Pirattal

Green beans stir fry is a common side dish that we serve with roti or rice. This side dish is prepared at a typical Bengaluru based Mudhaliar house for lunch or dinner.

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Ingredients:

500 Grams Green Beans

1 Tbsp Mustard Seeds

A Pinch Cooking Soda

6 Dried Red Chilies

3 Tbsp Black Gram Dhal

1/4 Tsp Asafoetida

Salt as per taste

2 Tbsp Oil

Prep Up:

Wash the green beans pat dry.

Snip the tips and remove any fibrous strings.

Slit the green beans and cut into 2 inch pieces. 

Method:

Heat a wok on medium flame once the wok smokes reduce the flame add the black gram dhal dry roast until pink in color. 

Add the dry red chilies dry roast along with dhal for a minute remove both the ingredients from flame, transfer to a plate allow to cool.

Place the wok back on medium flame add oil once the oil smokes add mustard allow to splutter add asafoetida followed by beans stir and fry the beans for a quick minute.

Add salt as per taste stir and add 1 cup water followed by cooking soda stir all the ingredients place a cover and cook on medium flame for 10 minutes.

Add the dry roasted ingredients to a mixture jar pulse and grind to form a coarse powder reserve. In 10 minutes if the beans has softened place the flame on high and allow the excess moisture to evaporate.

Add the ground powder to the beans fry for a minute and serve hot with roti or rice...Enjoy...:)

Heavenly Food @Pepper Cafe-Near Lavanya Theatre, Ulsoor, Bengaluru, Karnataka

I'm a person who enjoys eurasian cuisine from soups to pastas. My friend invited me for a chefs table tasting session at pepper cafe, I was totally looking forward for this tasting session since we had food home delivered  from pepper cafe on few occasions. I truly enjoyed the crab soup and pizzas from here. Pepper Cafe is located at St. Johns Road, Near Lavanya Theatre, Ulsoor, Bengaluru.

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We started our tasting session with mojitos- in green apple, mint and water melon.

My Favorite was Green Apple Mojito...Up next were a series of starters...

MOZZARELLA CHEESE BALLS: Melt in your mouth creamy potatoes stuffed with back olives, apples, olives, walnuts, cheese, were crumb coated  and fried was super crunchy, served with a cocktail dip.

STUFFED POTATO SKINS: Baked skins topped with Mexican flavored chili beans, mozzarella & olives, served with a sweet chilli dip.

CAJUN CHEESE FINGERS: Herbed, spiced cheesy sticks, served with a sweet chilly dip.

TERIYAKI PRAWNS: Herbed grilled, prawns, served with pomegranate salad and honey balsamic dressing.

CHA CA: Vietnamese street food. Fish cakes with salad and a tartar dip.

CHICKEN CROQUETTES: Succulent chicken cutlets served with zesty pomegranate salad & balsamic dressing.

The starters were superb specially the teriyaki prawns, potato skins and cajun paneer sticks. Service for main course started, from the mains I enjoyed the Chicken agliolio, Spaghetti meatballs, Panko crusted fish and spicy chicken pizza.

GRILLED PORTUGUESE FISH: Basa seared with spicy Portuguese marinade, pan grilled served with a seasonal salad & herb potatoes.

SPINACH STUFFED CHICKEN SUPREME: Juicy grilled chicken stuffed with herbed spinach and mozzarella, in a rich creamy sauce, served with herbed vegetables and mashed potatoes.

CHICKEN STEAK IN BURGUNDY MUSHROOM SAUCE: Pan grilled chicken breast in a red wine pepper mushroom sauce, served with mashed potatoes and assorted vegetables.

PARMESAN PANKO CRUSTED FISH: Lush Japanese style bread crumbed fish, pan fried, sprinkled with parmesan, served with mashed potatoes, garlicky spinach and anchovy dressing.

Mexican Sangria

PEPPER CAFÉ SPECIAL SIZZLER(VEG): A grilled cottage corn cheese topped vegetable stake, served with mushroom cheese cause, buttered rice and herb roasted potatoes.

SPINACH CHICKPEA FETA ROLLS (VEG): Light pastry rolled with tossed spinach and chickpea, smeared with tom yum glaze, served with buttered rice and herb roasted potatoes.

SPICY CARIBBEAN PIZZA: Topped with spicy barbeque chicken, onion, bell pepper, jalapeno, olives, shredded basil and chilli.

THE PEPPER CAFÉ SPECIAL ‘FARM HOUSE’ PIZZA (VEG): Topped with roasted garlic, sliced onion, chili flakes, broccoli, baby corn, olives, jalapenos, and sundried tomatoes.

PEPPER CAFÉ’S SPAGHETTI AND MEATBALLS: Succulent lamb and feta meatballs served on sautéed vegetables and flaked almonds.

CHICKEN AGLI OLIO PASTA: Garnished with broccoli, mushrooms, haricot beans, baby corn, carrot, herb, chilli flakes, olives & sundried tomatoes, and chicken, tossed in olive oil.

Oreo Cheese Cake 

Chocolate Mousse 

Warm Brownie with Vanilla Ice Cream

Banofee Pie 

I enjoyed the food and service at pepper cafe they are centrally located. Desserts were all made by the owner I needed an extra tummy to accommodate all the yummy food. 

Where are they located??

Angoori Kheer Recipe

Rosagulla has been a traditional cheese dessert offering to goddess Lakshmi, every year during diwali we purchase different types of rosagulla and specially the angoori rosagulla. 

This year I planned in advance and prepared a rabdi base and added the tiny sponge rosagullas to the creamy kheer it was chilled and served. This dessert is truly a treat for people who enjoy rich milk based dessert.

Recipe Video on Vidyascooking

Ingredients:

250 Grams Angoori Rosagulla

4 Tbsp Badam Milk Powder

100 Grams Mawa/Khoya or Milk Solids 

2 Tbsp Chopped Nuts: Almonds, Pista, Cashew and Melon Seeds

1/2 Tin Condensed Milk

500 ML Full Fat Milk

Safforn Strands for garnish

Method:
Place heavy bottom pot on low to medium flame add the milk and bring to boil.
Once the milk starts to boil add condensed milk and khoya whisk and incorporate both the ingredients in the milk.
Add badam milk powder and whisk once the milk reaches rapid boil remove from flame allow to cool.

Once the kheer is in room temp, squeeze out excess moisture from rasagulla and add it to the kheer. Garnish with saffron strands and nuts before serving stir well place in fridge if you want to serve the dessert chilled...Enjoy :)

Mootichur Basundi Pannacotta Recipe

I normally enjoy creating fusion desserts hence combined our two favorite desserts store bought mootichur ladoos and home made basundi, to create Mootichur Basundi Pannacotta. Its one of those desserts which we enjoyed and will be preparing again and again for many more celebrations.

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Ingredients:
500 ML Full Fat Milk
4 Tbsp Badam Milk Powder Please click here for Recipe
3 Tbsp Chopped Nuts: Almonds, Pista, Melon seeds and Cashews
1/2 Tin Condensed Milk
2 Tbsp Agar Agar or Gelatine
1/2 Cup Warm Water 
4 Store Bought Mootichur Ladoos
100 Grams Khoya or Milk Powder

Prep Up:

Soak the gelatine in warm water.

Soak all the nuts almonds, cashews and pista in warm water for 10 minutes. Its easy to peel and chop into desired pieces.

On low to medium flame bring to milk to a rapid boil and place on low flame.

Method:

Once the milk starts to boil add the condensed milk whisk using a balloon whisk. 

Once the condensed milk has incorporated add khoya whisk till the khoya has incorporated.

Keep whisking the milk until the milk reduces this will take 10 to 15 minutes.

Milk should coat back of a spoon at that point add badam milk powder and whisk.

Add gelatine and whisk bring to a rapid boil and remove from flame allow the milk to cool a bit and distribute evenly in shot glasses or a bowl your going to serve the basundi.

Once the basundi reaches room temperature place it in the fridge allow to set.

Crumble mootichur ladoos combine the chopped nuts.

Top the basundi with mootichur ladoos serve chilled...Enjoy :)

Cheese Stuffed Button Mushrooms

I tried preparing these Cheese Stuffed Mushrooms after tasting them at a gastropub called chitty chitty bang bang located in koramangala-Bengaluru. 

Stuffed Mushrooms tasted at Chitty Chitty Bang Bang...

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Ingredients:
200 Grams Button Mushrooms 
2 Cups Bread Crumbs 
1/2 Cup Grated Cheddar Cheese
1/2 Onion (Finely Chopped)
1/2 Bell Pepper (Finely Chopped)
2 Green Chilies (Finely Chopped)
4 Pods Garlic (Finely Chopped)
1 Cup Maida (All Purpose Flour)
2 Tbsp Corn Starch
1/2 Tsp Pizza Seasoning 
Salt and Pepper Powder as per taste.
Oil for frying

For Dipping Sauce:
4 Tbsp Mayonnaise 
2 Tbsp Ketchup

This is a simple sauce recipe for starters. Combine mayo and ketchup we can add warm water to dilute if needed.

Method:
Wash the mushroom thoroughly allow the excess moisture to drain in a colander.

Detach the stalk of mushrooms.
scoop out a bit of mushroom inside if you would like them deeper.
Chop the mushroom stocks as fine as possible reserve.

Heat a wok with 1 Tbsp oil. Add finely chopped mushroom stocks, garlic, onion, chilies, and capsicum fry till onions reduce and start turning light pink in color. Add salt and seasoning stir and remove the mixture from flame allow to cool a bit before adding grated cheese.

Add cheese to the mushroom stuffing mix well.
Take Small portions of stuffing start stuffing the mushrooms. Be gentle while stuffing the mushroom its fragile might tend to break and fall apart while stuffing.

Add salt to the flour mix well. Add water little at a time mix and form a batter slightly thinner than a cake batter.

Dip the mushrooms in the batter and roll in bread crumbs. Place in fridge for 1 hours time allow the mushroom to set. Repeat the same process coat the mushroom with batter and roll in bread crumbs.

Heat enough oil in a wok gently drop the mushrooms one at a time and fry until golden brown. Drain excess oil and reserve on tissue paper. Serve stuffed mushrooms hot with dipping sauce...Enjoy :)