Food Tasting @48 East, Indiranagar-Bengaluru

48 East is an app and web-based food delivery service who operate in Indiranagar and Marathahalli, Bengaluru 😉 Last week, I was invited for food tasting at 48 East and was pleasantly surprised with the oriental gourmet offering specially the pricing and packaging👌

48 East represents 48 different countries of Asia. From the ancient civilizations of China to India, extending to the colorful Middle East, from the light flavors of south-east to the exotic from the Far East.

Some one said "Good things come in small packages," true to that, 48 East are stepping up a notch offering delectable oriental cuisine for a fraction of price 😎 The menu changes every Friday😊 The weekly changing menu will offer succulent satays to cheesy baos😋

About 48 East: 
Influenced by Asian cuisine and marked by a multiplicity of regional and ethnical influences, 48 East strives to bring in the best of eclectic Asian gourmet food right at the doorsteps of people. A well seasoned team from food industry will take you on a gastronomic journey with every meal.

Founded by Joseph Cherian and Nabhojit Ghosh under Love Food Ventures Pvt Ltd, 48East started operations in August 2016 in Bangalore. The veterans of the food industry bring in the best of their 50 years of combined experience as a seasoned professional in the food business and a star chef respectively to ensure that each meal is of the highest possible quality. 

Since its inception the team has chalked up a strong fan following and list of patrons. Currently, they are servicing orders in and around Indiranagar, Domlur, Ulsoor, Old Airport Road. HAL 2nd and 3rd Stage, Tippasandra, Cambridge layout etc. Under the watchful eye of the chefs who ensure quality and taste, each meal has won them accolades from the customers. 

Each month they add more customers as the delicious word gets around. The business is built on strong loyal customer base. 48 East takes its customer through the journey of 48 different countries of Asia through its weekly changing Menu.

Blogger Table Menu:
Spinach Burnt Garlic Dimsum
Chilly Cheese Baozi
Chilly Basil Chicken Gyoza
Fish and Prawn Suimai
Tofu Satay
Corn Lolly-Pops
Chicken Satay
Chili Plum wings
Som-Tam Salad
Teriyaki Mushroom Quesadilla
Tofu Khow Suey
Chicken Khow Suey
Bokchoy Mushroom and Moon Fan Rice
Chicken Donner Pilavustu
Nest of Dragon
Banana Five Nut Roll

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Fish and Prawn Suimai: Were fish cakes with a combination of talapia and prawns served with chilly sauce, a plum sauce and tartar sauce.

Spinach Burnt Garlic Dimsum: Juicy and garlic flavored spinach filled in thin dumpling sheets and steam cooked to presection were also served with chilly sauce, a plum sauce and tartar sauce.

Chilly Basil Chicken Gyoza: These soft and succulent dumplings had amazing filling of chicken and basil steam cooked and served with chilly sauce, a plum sauce and tartar sauce.

Chilly Cheese Baozi: Combination of mixed veggies stir fried with chilly mixed with cheese and filled inside a fluffy bun were also a steam cooked starter these buns were feather light and cheesy. These buns were served with 3 differnt dipping sauces chilly sauce, a plum sauce and tartar sauce.

Tofu Satay: I liked these paneer satay they were batter fried and served with a lemon grass dressed salad and plum sauce it was almost like a tandoori paneer but with asian flavors.

Chili Plum wings: Crispy fried chicken wings in spicy and sticky plum sauce was a excellent starter served with lemon grass dressed shredded veggies and pickled pineapple was tangy and spicy.

Corn Lolly-Pops: A spicy corn and potato cutlet shaped into lolly pops on cane sticks, crumb coated and fried was served with a tomato and plum based sauce and salad was crunch spicy and fun to bite and chew into a edible cane stick.

Chicken Satay: Classic satay served with peanut and ginger based sauce and salad was spicy crunchy and succulent.

Teriyaki Mushroom Quesadilla: Spicy mined mushroom masala filled in a roti along with cheese and grilled to perfection.

Som-Tam Salad: Raw papaya, green beans, carrots and basil were tossed in a basil and lemon grass dressing and served with extra dressing and peanuts.

Tofu Khow Suey: Rich and creamy coconut curry based sauce with soft noodles and fried tofu garnished with caramalized onion and served with a lemon wedge. 

Chicken Khow Suey: Rich and creamy coconut curry based sauce with soft noodles and chicken served with steam cooked egg and caramelized onions.

Bokchoy Mushroom and Moon Fan Rice: Rice and veggies steam cooked in a lotus leaf and served with stir fried shitake mushrooms and bokchoy.

Chicken Donner Pilavustu: Rice pulao and creamy chicken kabab curry.

Nest of Dragon: Chocolate filled dumplings.

Banana Five Nut Roll: Banana rolled in a spring roll sheet and fried to perfection topped with nuts and served with a caramel sauce.

Overall I enjoyed the entire tasting. My picks and must try are the dumplings, cheese baozi, moonfan rice, teriyaki mushroom quesadilla and chocolate dumplings.

Visit: https://fortyeighteast.com
https://www.facebook.com/selectasianmeals

Southindian Stir Fried Prawns in Coconut Masala/ Prawn Podimas ( Prawn Puttu)

Fish Podimas is a typical southindian side dish normally prepared with crab, shark, seer fish or prawns😊 We have many variations in the same recipe using coconut and without coconut. This side dish is excellent when served with steam cooked rice, biryani or roti😋

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Ingredients:
500 Grams Prawn (Shelled + De-veined+ Washed+ Chopped into tiny Pieces reserved)
10 Pods Garlic (Peeled+Washed)
1 Inch Ginger (Peeled+Washed)
1/4 Cup Fresh Coconut
1/4 + 1/4 Tsp Fennel Seeds
1 Dried Red Chilly
1 Green Chilly
1 Onion (Peeled+Washed+ Sliced)
1/4 Tsp Pepper corns
1 Tbsp Chilly Powder
1/2 Tbsp Turmeric Powder
1/4 Tsp Cumin Powder
4 Sprigs Curry Leaves
1/2 Tbsp Mustard
1/4 Tsp Asafoetida
2 Tbsp Oil 
1 Tbsp Ghee
Salt as per taste
1/2 Lime Juice
2 Tbsp Chopped Coriander 

Method:
In a mixer jar add curry leaves, coconut, 1/4 tsp fennel, onion, ginger, garlic, pepper, green and red chilly grind as smooth masala paste as possible reserve. Do not use water to grind this masala.

Heat a wok on medium flame add oil and ghee. Once the oil starts to smoke add mustard seeds allow to splutter, add fennel seeds, curry leaves and asafoetida to the mustard fry for a minute once all the spices have spluttered and settled add coconut masala, red chilly powder, turmeric and cumin powder fry for a minute or until the oil surfaces to the sides...

Add the prawns to the masala along with salt keep stirring until the masala has distributed evenly. Place the flame on low to medium the prawns will be done under 10 minutes do not add water or any moisture.

Keep stirring the prawns occasionally or until the prawn have cooked taste and adjust the salt if there is moisture place on high flame allow excess moisture to evaporate garnish with lime juice and coriander serve hot...Enjoy 😋 

Mixed Vegetable Chilly Cheese Baozi

These feather light, spongy baozi's are excellent snack served with tea😋 I was inspired to create these baozi after tasting at 48east who are app based food delivery services😏

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Ingredients For Bun Dough:

3 + 1/2 Cups Maida/ All purpose flour/ Maida

1 Tbsp Bread Improver (This product is avaibale at all bakeries or bakery supply stores)

1 Tsp Dry Rapid Rise Yeast

1 Tbsp Sugar

1/4 Cup Warm Milk

2 Cups Warm Water

1/4 Tsp Salt

2 + 1 Tbsp Oil

Ingredients For Vegetable Cheese Filling:

2 Cups Finely Chopped Mixed Vegetables

(Cabbage, Cauliflower, Beans, Carrots, Capsicum)

1 Onion Finely Chopped

8 Pods Garlic + 1 Inch Ginger + 8 Green Chilies Ground into a smooth paste.

1 Tbsp Soya Sauce

1 Tbsp Vinegar

150 Grams Cheddar Cheese Grated 

We can also use a combo of cheddar and mozzarella cheese.

1/4 Tsp Pepper Powder 

3 Tbsp Oil

Salt as per taste

Method:

Sift the all purpose flour and separate 1/2 cup flour for later.

Add 3 cups of all purpose flour  with all the ingredients mentioned for the bun in a large bowl add 2 tbsp oil first add water little at a time and knead to form a smooth dough.

Once the dough comes togeather apply 1 tbsp oil cover and allow the dough to rise on kitchen counter for 2 hours or this dough can be placed in fridge over night.

Heat oil in a pan on medium flame. Add 3 tbsp oil fry the green chilly paste on low flame first. Once the oil separates from the masala, add onion fry till transparent.

Add chopped veggies and fry on low to medium flame until the veggies have cooked half way. Please dont add water to the veggies the filling will get soggy.

Once the veggies have cooked half way add vinegar and soya sauce stir and fry til well combined add salt and pepper as per taste stir occasionally until all the veggies are cooked.

Grate the cheese. Remove the veggies from flame allow to cool and add cheese once the filling has cooled mix thoroughly and reserve.

Once the dough has risen add 1/2 cup of reserved flour and knead until smooth dough.

Divide the dough into larger than a lime size roundels roll into thick chapati place 2 tbsp of filling gather the edges and create a bun.

We can use a wax paper or banana leaf to place the bun and steam cook them.

Place the prepared buns on a banana leaf for 10 minutes. Heat a steamer on medium flame with water once the steam builds place the buns and steam cook for 10 minutes on high flame.

Please do not open the steam cooker after 10 minutes remove from flame allow the buns to sit in the steam for 10 minutes before serving. 

Serve these buns with garlic and chilly chutney or with ketchup...Enjoy😋

Return OF Tiger Trail @Ramada Hotel, Shivajinagar, Bengaluru

Tiger Trail at Ramada, is known for extravagant buffets and scrumptious kababs. Recently the restaurant has revamped to sophisticated and very well designed dining, offering unlimited veg and nonveg thali. I was hosted by the restaurant to taste the new thali and experience the rich and heirloom dishes they are offering.

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About Tiger Trail: Tiger Trail is a Bar and Restaurant at Ramada, Shivajinagar. The restaurant is themed around, the hunting lodges across India, these lodges are now tiger reserves. The cooks who served British raj collected many royal darbar recipes from across Rajasthan, Assam, Bengal and Karnataka during 1900s. 

People can enjoy succulent meats cooked from tandoor, signature thalis, live counters, mutton pepper sukka, naans, tandoori jhinga, pasanda kebab and awadhi nihari some of these dishes are almost 200 years old. 

Apart from North Indian cuisine, Tiger Trail serves Oriental and European cuisine, well stocked bar serves various Indian and Imported liquor for people who want to indulge.

We started our tasting session with a welcome drink/lassi, Chaats and kebabs slowly progressing to breads, curries and biryani which came in copper bowls, compact in a thali...

Lassi

Lassi is a traditional welcome drink served across India. A simple drink prepared with yogurt, water, roasted cumin, rose petals, salt and sugar. 

It is said that the kings cooks, carried milk during hunting, which was curdled and the cooks had to prepare a drink, using curdled milk which later gained popularity, and now lassi is a must have drink during summer, since its a thirst quencher and also heals the skin if any allergies. 

Pani Poori

Pani Poori or gol gappa was originally created in Bihar. The story behind this snack, was once a king ordered his cook to create a dish around rain and thunder. Next day the king was served a crispy sphere filled with spicy potato and served along with minty water...rest was history. Gol gappa or pani puri is a famous and most relished snack in India.

Assorted Chutney for Kebabs: Grape, Coriander+Mint, Chilly+Garlic and Garlic Chutney...

There is no biryani or kebab with out a chutney, and at Tiger Trail the chutneys are one of a kind specially the grape chutney. The tangy and sweet chutney is my all time favorite.

Pahadi Hariyali Murgh Kabab

Pahadi meaning mountain. Any game meat which was hunted from a mountain was pahadi ka gosht. These meats were tough to tenderize the meat marination and preparation was different. Nowadays the marination/ masala is used to cook chicken since its easy to cook and people enjoy the flavors. This kebab was prepared with fresh mint, coriander, fenugreek and chillies cooked on coals...

Murgh Malai Kabab

There are many theories around malai kebabs, but its said that these kababs were prepared during the naming ceremony of a prince or princess in Nawabs and Mughal banquets.

Paneer Tikka

Paneer tikka is a starter served for a vegetarian thali. Everyone loves paneer tikka since its buttery and melts in your mouth. Cubes of cottage cheese are marinated with creamy tandoori masala and cooked in a tandoor clay oven which is generously basted with butter and served with mint chutney.

Seekh Kabab

These juicy kebabs are prepared with mutton mince marinated with secret spices, and grilled on coals is a must have starter with beer.  

Assorted Bread Basket: Taftan Naan, Sheermal, Tashkent Naan and Chironji Naan.These Naans were  made with coconut, dry fruits and butter were baked in  tandoor clay oven...

Nonveg Thali: Maachli Curry, Aloo Jeera, Baby Corn Palak Curry, Raita, Dhal Makhani, Sprout Salad, Papad, Chicken Biryani and Raasmalai...

We ended our meal with khubani ka meetha a traditional dessert made with apricot and custard.

Khubani Ka Meetha

Overall we enjoyed the new thali concept. Dishes presented on the thali or plate are rustic with few modern touches. Three picks from the entire tasting was Naans, Cheesy malai kabab and chicken biryani. 

Price : a la carte / Rs. 1000 per couple
Thali: 475++ Noveg thali and 395++ Veg thali
Timings: Lunch 12.30pm - 3.30pm and Dinner - 7pm - 11pm

Southindian Style Crab Soup Recipe/ Nandu Rasam

Southindian Style Crab Soup/ Nandu Rasam is a winter favorite among tamilian community😏 During winter many of us suffer from back pain, joints pain, fever, cold, cough and headaches, this crab soup is a simple and effective remedy for all these ailments😇This soup can be served with bread or served as it is. We can also use heavy cream for a creamy and thicker texture😎

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Ingredients:
500 Grams Crabs
10 Cloves Garlic (Peeled)
1 Inch Ginger(Peeled and Chopped)
1/2 Tbsp Cumin Powder
1/2 Tbsp Pepper Corns
1/2 Tbsp Turmeric + 1/4 Tsp Turmeric
1/2 Tbsp Fennel Seeds
1/2 Tbsp Desiccated Coconut (Koparai)
1/2 Tbsp Coriander Powder
3 Cloves
1 Inch Cinnamon
1 Star Anise
1 Dried Red Chilly
Small Piece Stone Flower
1 Dried Red Chilly
2 Sprigs Curry Leaves
1 Medium Tomato(Chopped)
1 Medium Onion(Peeled and Chopped)
2 Chicken Stock Cubes
1 Green Chilly
1 Tbsp Oil
1 Tbsp Ghee
Salt as per taste

Garnish with 1 Tbsp lime juice, 2 Tbsp Chopped Mint and Coriander.

Prep Up:
Heat a wok on medium flame add oil and ghee. Once the oil and ghee starts to smoke add tomato, Onion, curry leaves, Chilly, whole spices and masala powders and fry all the ingredients on low flame. 

Add 1 cup water and cook all the ingredients until the onions and tomato soften a bit. 

Place on high flame allow the moisture to evaporate and transfer the masala to a mixer jar grind to form a smooth paste reserve.

Clean and wash the crabs reserve.

Method:
Heat a wok add the crabs and 4 cups water along with 1/4 tsp turmeric powder bring to a boil allow to cook for 10 minutes.

Once the crab has cooked for 10 minutes add stock cubes and masala paste stir and cook for 5 more minutes check for salt add if needed. 

One has a choice to leave the soup thick and add cream or add water and dilute as needed. I've added 1 cup water and diluted the soup.

Bring to a rapid boil remove from flame garnish with mint, coriander and lime juice... serve hot...Enjoy 😋

Nandu rasam/Crab soup Sunday blog recipe preview #vidyascooking #crabsoup #nandurasam #bengaluru

A video posted by Vidya Lakshmi (@vidyascooking) on Dec 10, 2016 at 8:17pm PST

Jhatpat Hari Mirch Aachar/ Green Chilly Pickle/ Pachai Milagai Orugai

Green Chilly Pickle with chicken biryani is my favorite combo😋 I'm always in search of a good pickle recipe and came across similar green chilly pickle served during Rajasthani food festival at Howard Johnson😏 

They were so kind to send me the recipe when requested. However there are few alterations from the original Howard Johnson recipe😀 This is much more simplified version and easy to prepare, this pickle will store only for 2 weeks, I recommend preparing in small batches😉

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Ingredients:

200 Grams Green Chilies (Serrano or Jalapeño) 

2 Tbsp Mustard Seeds

1 Tbsp Fennel

1 Tbsp Nigella Seeds/Onion seeds

1 Tbsp Turmeric Powder

2 Tbsp Jaljeera Powder

3 Tbsp Vinegar,

1/4 Cup Mustard Oil + 2 Tbsp Sunflower Oil

1/2 Tbsp Asafoetida

Salt as per taste.

Tips:

Select chilies which do not have black or white spots on them. 

Make sure the chilly is green in color and has the stem while purchasing.

Try using Jalapeño chilies for this recipe. These chilies are meaty, unique in flavor and taste.

Make sure to store pickle in a glass container or glass bottle.

This pickle will store only for 2 week if placed in fridge.

Prep Up:

Wash the chilies twice.

Add chilies to a colander allow excess water to drain.

Using a cotton or muslin cloth pat the chilies dry.

Spread the chilies on a plate allow to air dry.

Remove the stems and chop the chilies into small pieces and reserve.

Method:

Heat a fry pan on medium flame. Start dry roasting the mustard, nigella seeds and fennel seeds on medium flame.

Allow the mustard to splutter and settle. Remove from pan and allow to cool completely.

Add the spices to a mortar and pestle grind to form a coarse powder reserve.

Heat a wok on medium flame add mustard oil and sunflower oil allow the oils to smoke.

Once the oil reaches to smoky point add asafoetida allow to splutter and settle.

Add chilies stir and fry for a minute.

Add turmeric and jaljeera powder stir and fry for a minute.

Add salt stir and fry.

Switch off the flame add vinegar mix well allow to cool completely. Transfer the pickle to a glass bottle and use as needed...Enjoy 😊

Article Posted on Deccan Chronical Newspaper 

https://www.pressreader.com/india/deccan-chronicle/20241230/282703347716607

Signature Hot Pot Portuguese Seafood Rice Recipe @Sheraton-Grand Macao Hotel, Cotai Central

Signature Asian restaurant, Xin at Sheraton-Grand Macao Hotel, Cotai Central, is the only Hot Pot serving restaurant on the entire Macao peninsula, and is famous for its signature Portuguese Seafood Rice that is served there. I was fortunate to receive this recipe from Chef Lei Suu Wang who wanted to feature his recipe for my viewers.

What is Xin Seafood? 

The concept of Xin, which literally translates to “freshness” was inspired by a vibrant Asian seafood market. Hot Pot experience at Xin, located on the ground floor of the hotel. Xin offers Asian hotpot, fresh-from-the-tank seafood and Asian-inspired dishes.

PORTUGESE PORTUGESE SEAFOOD RICE RECIPE

Ingredients

1000g long grain rice/Basmati

300g firm white fish, cut into pieces

300g squid, cut into pieces

500g fresh prawns, peeled and deveined

300g fresh clams

1000g fresh mussels

300g scallop

300g mud crab, cut into quarters

100g onion, finely chopped

30g red capsicum, finely chopped

2g bay leaf

80g minced garlic

20g minced ginger

40ml white wine

5g cayenne pepper

2000ml water

30g coriander, finely chopped

4g salt

4g pepper

500ml tomato sauce

Method

• Fry all the seafood in a big shallow pan for about 5 minutes, or until you notice a slight change in color, and set aside.
• In another big pot, saute onion, garlic, ginger, red capsicum, and bay leaf until golden brown, about 10 minutes.
• Add white wine, tomato sauce, cayenne pepper and water.
• Bring to a boil, turn to low heat and simmer for 45 minutes, stirring occasionally.
• Next, steam the rice and set aside.
• In the pan with the seafood, add rice and white wine tomato sauce mixture and cook for 10 minutes. Taste and adjust seasoning if required.
• Transfer to bowls, drizzle with olive oil and garnish with chopped coriander leaves.