PERi-PERi FIX @Nandos, Indiranagar-Bengaluru

Nondo's, Indiranagar which is yet to launch in the next couple weeks, invited me to an exclusive bloggers table-food tasting session last week. The Restaurant is located in 12th main, Indiranagar. 

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Here is what we tasted...

PERi-PERi Nuts 

Fiery almonds, cashews and macadamias baked and tossed in a fiery peri peri spice blend...

Spicy Mixed Olives

Peri Peri French Fries

Hummus with PERi-PERi Drizzle

Pour smoky PERi-PERi oil over creamy hummus and dig in with strips of warm pita...

smoky PERi-PERi oil

Red Pepper Dip 

Roasted red pepper and chilli dip with warm pita strips

Peri Peri Potato Wedges...

Algarve Salad

Has a medley of crispy greens and veggies like lettuce, arugula, mixed bell peppers, cashews, sun dried tomatoes, feta cheese and peri peri chicken... 

Caesar Salad

Crunchy lettuce tossed with croutons, shaved cheese, peri peri grilled chicken and a creamy dressing was so filling and satisfying...

Veg Espetada 

  Tender grilled paneer, mushrooms, broccoli and bell peppers in your choice of PERi-PERi, Served on a skewer with 2 Sides of choice we chose corn on cob and garlic bread...

Espetada Carnival 

Flame-grilled PERi-PERi chicken thighs,stuffed with feta and parsley, skewered with mixed peppers served with 2 sides of choice we chose garlic bread and spicy rice...

Cataplana Algarve 

Served in an authentic copper dish with PERi-PERi paneer, cataplana sauce,spicy rice,grilled peppers and chickpeas.

Grilled Chicken Tenders & Spicy Rice

Grilled juicy chicken tenders basted in PERi-PERi on a bed of spicy rice.

Chicken Wrap

A toasted wrap, generously filled with tender chicken, Bird's Eye Chilli Jam, green leaf lettuce and Tangy Yoghurt Sauce + 1  Side we chose coleslaw..

Peri Peri Butterfly Chicken

Butterfly chicken breast flame grilled with secret spice blend served with 2 sides of choice we chose garlic bread and potato wedges...

Natas

Puff Pastry filled with cinnamon flavored custard baked to perfection...

Frozen yogurt 

Out of the entire tasting I enjoyed the...Caesar Salad, which was crunchy the combination of peri peri chicken, fresh lettuce and cheese was unique and quite filling. Second best was the Peri Peri Butterfly Chicken sandwiched with potato wedges in garlic bread. Finally the frozen yogurt was quite refreshing.

Mawa Subz Bullets (Mixed Vegetable Khoya Croquettes) Recipe

This is a typical northindian version croquettes which sometimes refers as aloo chop. Many street food vendors across India would serve these croquettes with a spicy curry and chutney.These spiced mixed vegetable croquettes literally melt in your mouth, its a prefect winter snack during chai time. 

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Ingredients:

3 Potatoes

100 Grams Paneer Grated

100 Grams Mawa/Khoya (Milk Solids)

2 Carrots 

1/2 Cup Cauliflower 

1/4 Cup Sweet Corn or Steam Cooked Peas

1 Inch Ginger

10 Pods Garlic

8 to 10 Green Chilies 

1 Large Onion

1 Tbsp Cumin Powder

1 Tbsp Pepper Powder

Fist Full Mint and Coriander Finely Chopped

1 Cup Corn Flakes

1 Cup Maida (All Purpose Flour)

1/3 Cup Corn Flour

Salt as per taste 

Oil for Frying 

Prep Up:

In a mixer jar add 1 Inch Ginger+10 Pods Garlic+ 8 to 10 Green Chilies depending on heat pulse and grind into paste reserve.

Wash and peel the carrots cut into large chunks pat dry add to a mixer jar pulse until the carrots are grated reserve.

Please click on the link and follow the step how-to-clean-cauliflower. Once the cauliflower is cleaned pat dry. Add the florets to a mixer jar pulse twice or thrice until the cauliflower is grated completely.

Wash and cut the potatoes in half add to a pressure cooker with 2 cups water place a lid and whistle cook for 2 to 3 whistles. Once the potato has cooked peel and grate  reserve.

Grate the paneer and Khoya Reserve.

Take Corn flakes add to a mixer jar grind to form powder reserve.

Mix all purpose flour and corn flour add 1 tsp salt add water little at a time mix to form a smooth batter reserve.

Clean and wash mint and coriander pat dry finely chop reserve.

Peel finely chop onion reserve.

Method:

Heat a wok on medium flame add 2 tbsp oil. Once the oil reaches smoking point add 2 tbsp of chilly paste fry until oil surfaces.

Add onion coriander and mint fry till onion turns transparent add cumin and pepper powder fry all the ingredients till raw flavor has reduce.

Add the grated carrots, cauliflower, sweet corn fry all the veggies till  soften. Place the flame on high dry out the excess moisture before adding other ingredients.

Add the paneer and khoya place on low flame allow the khoya to melt and combine.

Add salt and mix well add the grated potato and mix well. once the vegetable mixture is ready allow to cool.

Take lime size portion of the vegetable mixture form croquettes and reserve on a plate.

Prepare the breading station line up the aloo chop the batter and spread corn flakes on a plate.

Dip each croquette in the batter and roll in corn flakes and reserve back on plate. Cover the croquettes refrigerate until use.

Heat a wok with enough oil for frying. Gently drop each croquette in hot oil, fry for 2 minutes on each side or until light golden in color drain and reserve on tissue paper serve with mint or sweet chutney Enjoy 😋

Tips: These croquettes store well if placed in air tight container and refrigerated. 

Use Par boiled potatoes it will evenly get cooked while frying.

Dineout @Hunan, Koramangala-Bengaluru

Dineout, India's largest table reservation app has seated more than 100,000+ happy diners across 2000 restaurants in 8 cities per month. Dineout app and online quick reserving, easy dining and smart saving, has collaborated with Hunan and has great deals on their website...I was hosted by Hunan and Dineout for an exquisite new menu food tasting session last week.

About Hunan: 
Hunan's cuisine is known for its flavor, fresh aroma and authenticity. Cuisine ranges from Sichuan to Hunan, Canton to Beijing, it is as diverse as the country itself. And it is also as authentic as it can get. 

They've also won best Chinese Restaurant not once or twice but have won five awards total at TIMES FOOD AWARDS INDIA.

Where are they located??
Hunan at  Koramangala 123, 1st Floor, 1st Main, JNC Road, 5th Block, KHB Colony, Koramangala Land mark ( Above Costa Coffee ).

Hunan at BEL Road Samruddi # 10, 1st Main, New BEL Road , Bangalore Land mark ( Above Reliance Fresh ). 

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Dineout Lunch Buffet deals are pocket friendly and one can also opt for smart pay. The spread at Hunan is priced at 455+ from Monday to Friday and 605+ On Saturday and Sunday. Our tasting session started with much needed bowl of warm soup...

 Sweet and Sour Tofu Crab Soup

Fresh crab meat, tofu, bamboo shoots, baby corn and peas in a supreme broth was just perfect...adding a hint of garlic chilly sauce and slurping this soup was comforting and soothing for winter weather.

 Grilled Chicken Salad

Grilled Chicken, Chinese Cabbage, Shredded Carrot Sticks...dressed with ginger sesame dressing. The salad was crunchy with perfect amount of dressing, presentation was unique and appealing.

 Cucumber Sesame Salad

Combination of cucumber, carrots, scallion, onions and coriander with sesame vinaigrette. 

Thai Seafood Salad

Rice vermicelli with Prawns, Fish and Squids in a delicious lime and sweet chilly dressing. I enjoyed this salad its similar to ceviche.

Mint and Cucumber Cooler 

 Asian Style Stuffed Tofu with Chicken

A delicately flavored dish finished with a sweet tamarind chili sauce. A simple dish packed with so many flavors this dish was not only tangy and juicy but literally melted in my mouth.

 Salt and Pepper Tofu

Deep fried chunks of silken tofu tossed in crushed peppers, salt and chilly. This is my all time favorite dish the tofu was crispy literally melts in your mouth. This is perfect side dish with fried rice or as a starter.

 Chilly Prawns in Tamarind Sauce

Crispy batter fried prawns served with  fresh red chilly, garlic, ginger and fish sauce. These prawns were perfectly prepared very juicy and tangy...

 Crispy Lotus Roots

Crispy Lotus in honey ginger sauce was another starter which was excellent with fried rice and noodles. I liked the consistency of sauce in all the dishes it was not dripping or excess sauce as they serve in other Chinese restaurants.

 Hong Kong Style Steam Cooked Seer Fish

Seer fish steam cooked in a ginger coriander broth. The boneless fish slices are perfectly cooked in the spicy broth. They are soft, tender, and flaky. The sichuan peppercorns created a tingly numbing sensation on my tongue, this dish  was packed with citrus and earthy notes. I would say that this is one of the better versions of Water-Boiled Fish that I’ve ever had in Bengaluru.

 Party Cocktail Rolls

Mini crispy rolls stuffed with mixed vegetables and served with honey mustard and mango chilly sauce.

Truffle Scented Edamame Dimsum 

Fresh soya bean mixture stuffed in wheat starch skin. These dimsums are supposed to be eaten steaming hot...they were sticky chewy and mushy with the tangy sauce.

Shredded Pork Beijing Style

Crispy shredded pork in sweet bean dressing this was another classic chinese starter or side dish. The pork was crispy tossed in a tangy chilly sauce. 

Chinese Pickled Cabbage

Sticky Jasmine Rice 

Wok Tossed Five Spice Vegetable Noodles

Cantonese chicken with wood ear mushrooms

A classic Cantonese style stir fry chicken with wood ear mushrooms was served with sticky rice.

Lo Han Jai

Tofu, chinese cabbage, vermicelli noodles, mushrooms, bamboo shoots and leaks sauteed in shaoxing wine sauce. This is a vegetarian dish well known in Chinese and Buddhist cuisine. The combination of vermicelli tofu and mushrooms with crunchy veggies is a meal on its own.

Guangdong Chicken

Morsels of chicken stir fried with a medley of peanuts, cashews, baby corn, water chestnuts and mushroom in a soya and oyster brown sauce was serve with wok tossed noodles and jasmine rice 

Red Velvet Cake

Tres Leches Cake

Both the cakes were not at all connecting with the chinese cuisine but oddly these desserts were comforting and were prepared to perfection I would totally recommend everyone to try their cakes.

Overall the tasting was superb. Three picks from the entire tasting was (Asian Style Stuffed Tofu with Chicken, Shredded Pork Beijing Style, Lo Han Jai). The restaurant also caters gluten free dishes. 

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 😋