Pomfret Pulimunchi (Pomfret Fish Fry Recipe)

Pomfret Pulimunchi is a Mangalorean style fish fry recipe. We can serve this fish fry as it is or can be served with dosas and idly...

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Ingredients:

650 Grams Pomfret Fish

1 Tbsp Chilly Powder

1/2 Tsp Turmeric Powder

2 Tbsp Lime Juice 

1/2 Tsp Salt

6 Tbsp Oil 

Ingredients:

10 Dried Guntur or Cherry Chilies (Spicy)

1 Whole Garlic bulb peeled 

1/2 Tbsp Pepper Powder 

1 Tsp Cumin Powder

1/4 Tsp Asafoetida

1 Tbsp Paprika Chilly Powder or Kashmiri chilly powder

1/2 Tbsp Turmeric Powder

Lime Size Tamarind or 1/3 Cup Vinegar/lime-juice

1 Tbsp Salt

We can also use Bafat Masala for this recipe: Bafat Masala Recipe

Method:

Pre-Preparations for this recipe is important we need to soak the dried red chilies in warm water for 1 hour so that they grind to form a smooth paste.

In a mixing bowl combine 1 Tbsp Chilly Powder, 1/2 Tsp Turmeric Powder, 2 Tbsp Lime Juice and 1/2 Tsp Salt to prepare a basic marinate for the fish apply all over the fish cover and allow to marinate for 30 minute in the fridge.

Drain the soaked red chilies add to a mixer jar reserve the water to add and grind later. Add 1 Whole Garlic bulb peeled, 1/2 Tbsp Pepper Powder, 1 Tsp Cumin Powder, 1/4 Tsp Asafoetida

1 Tbsp Paprika Chilly Powder, 1/2 Tbsp Turmeric Powder and grind to form a coarse paste first.

Gradually add 1/3 Cup Vinegar or lime-juice and 1 Tbsp Salt grind to form a smooth paste we can also use chilly water to grind to form smooth paste.

Apply 4 Tbsp of the prepared masala paste to the fish and marinate for 10 minutes.

Heat 6 Tbsp of oil in a heavy pan place on medium flame add the fish and fry for 5 minutes on each side till the fish turns light golden to both sides remove from flame and reserve on a plate. If there is excess masala drain from oil and reserve on the plate.

To the left over oil in the pan transfer the excess masala add little bit of that chilly water place on low Flame cook until oil surfaces on the masala.

Add the fish to the masala spoon the masala all over the fish and fry for 10 minutes once oil surfaces to the sides serve hot...Enjoy 😋

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