Food Tasting @WOW MOMO, New-Bel Road Bengaluru

Momo has always been my favorite snack/mini meal on a budget, the dumpling is normally stuffed with chicken, fish, mixed vegetables or cabbage and served with a spicy chutney, this dumpling is a favorite street food. 

I was hosted by wow momo for this tasting session. Wow momo is located on new Bel-road just before Ramiah hospital signal. 

About:

Wow! Momo is a chain of restaurants serving steam cooked and fried dumplings all day. Momo is a dumpling popular in Nepal and parts of Tibet and India, wow momo was established in 2008 by Sagar Daryani and Binod Homagai in Kolkata. Wow momo is spread across many cities from Chennai to Pune, Bengaluru, Kochi, Delhi, NCR, Coimbatore, Thrissur and Digha.

The brand has grown rapidly to become the country's largest momo chain in terms of volumes, turnovers & innovations. Their menu caters to 12 different flavors of momos available in steamed, fried & pan fried formats largely in whole wheat and refined flour variants. 

They have smartly innovated & invented to create Sizzler Momos, MoBurg (Momo Burgers), Momo Chats etc. And to top it all, even their dessert is a 'Chocolate momo. This chain or restaurants operates out of Kiosks, Food Court Outlets, High street mini outlet, and High Street maxi outlets.

We visited the outlet during lunch. Space had good lighting and ventilation, clean floors, air conditioned and cool posters on the wall...seating was okay not comfortable but still manageable. Cold water bottles, pepsi and coke avaiable. Parking was an issue.

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First order was the corn and cheese pan fried momo with tomato and garlic sauce.

Chicken Momo Burger.

Chicken Momo Sizzler with schezwan noodles and manchurian sauce.

I was really impressed with all the creations starting with the fried momo tossed in tomato garlic sauce...this dish reminded me of an Italian style arincini drenched with marinara. The cheese and corn combination can never go wrong...it was a good starter.

Coming to my second order the moburg or momo burger took my momo craving to the next level enjoyed this burger. The entire construction of this burger was awesome starting with sesame buns smothered with schezwan sauce and bombay style mint chutney centered with deep fried chicken dumplings and loaded with gooey cheese. Full 5/5 for this creation.

Next was the chicken momo sizzler. This is a package for two hungry blocks or kids on a budget can share among three. The sizzler concept is very good specially targeting college crowd and people dining on a dime. 

Sizzler comes with two types of momos fried and steamed loaded with schezwan noodles and served with a manchurian sauce. I could have ordered the fish version and fried rice, since a picky eater tagged along I was forced to stick with chicken based momo. 

No Comments on the dessert anything fried with fudge brownie and topped with generous amount of chocolate sauce is always a winner...

Chocolate momo.

Overall experience at wow momo was superb. I'm going back to taste more dishes on the menu we were impressed with all the innovations they have created using just dumplings. Truly a feast for everyone who love modern approach without compromising on taste. 

My favorite pick from the entire tasting has to be the moburg/ momo burger we were hooked to these burgers ended up packing some for later. The packaging was also neat. 

WOW MOMO is located right opposite to mcdonalds and onesta on new bel road...

Prawn Vadai (Eral Vadai) Recipe

Prawn vadai is a classic party dish normally prepared among mudhaliar and Chettiar communities, we serve these fritters as a side dish or as a tea time snack. My granny used to tell me in 1920's and 30's high tea or kitty party was the only way women could visit friends and relatives, these prawn vadai were always center of attraction and a conversation starter 😉 I've recreated this recipe with a twist and also wanted to have new post with better pictures and video 😂

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Ingredients:

500 Grams Prawns

1/2 Cup Roasted Bengal Gram

1 Egg 

3 Green Chilies

3 Spring Curry Leaves (finely chopped)

3 to 5 Sprigs Coriander Leaves (finely chopped)

3 to 5 Sprigs Mint Leaves(finely chopped)

1 Tbsp Ginger and Garlic Paste

1/2 Tsp Turmeric Powder

1 Tbsp Chilly Powder

1/2 Tsp Cumin Powder

1/2 Tsp Pepper Powder 

1 Tbsp Garam Masala

1 Large Onion Chopped

2 Tbsp Corn Flour

1/2 Cup Panko Bread Crumbs

Oil for Frying

Salt as per taste

Lime wedges, finely chopped mint, curry leaves and coriander for garnish...

Method:
We have to get the prawns shelled and cleaned from the supermarket or clean it our-self. I have shelled and de-veined the prawns washed it thoroughly and placed in a colander allowed the prawns to sit in the sink for 10 minutes....we dont want excess water/moisture.

After 10 minutes transfer the prawns to a mixing bowl start marinating, add 1 beaten egg, ginger and garlic paste, chilly powder, turmeric powder, cumin powder, pepper powder, 1 tsp salt and garam masala mix till all the masala is well incorporated cover and reserve.

Allow these prawns to marinate for 10 minutes in the fridge for best results marinate the fish over night.

Once the prawns are marinated add to a mixer-jar and pulse twice if the fish is ground well transfer back to the mixing bowl. Do not add water to grind the prawns. We have to only pulse the prawns and not grind in 1 or 2 speed.

Add the roasted bengal gram to the same mixer jar along with the chilies and grind to form fine powder.

Add the ground roasted chilly bengal gram powder to the prawns along with chopped curry leaves, mint, coriander and onion mix all the ingredients till well combined allow this mixture to rest for 10 minutes...

Divide the prawn batter in 2 equal portions add salt as per taste to one portion that your going to fry and consume other half can rest in the fridge. If we add salt to the entire batch the onions will tend to release excess moisture and the batter will tend to get soggy.

Heat oil in a wok on medium flame wet your hands with water or use oil, take golf ball size portion of the batter and flatten using your hands we can also use cutlet mould or cookie cutter to shape the vadas.

Gently drop the vada in hot oil and fry on medium to low flame keep turning and fry till golden brown drain from oil place on tissue paper and serve right away with mint chutney and lime wedges...Enjoy 😀

Version 2 of the same recipe: Flatten the vadas and create and doughnut shape and reserve. Mix 2 tbsp corn flour in 5 tbsp water add pinch of salt mix well and reserve.

Spread panko bread crumbs on a plate dip the vada in corn flour batter shake of excess batter and roll in bread crumbs. Gently drop these vadas in oil and fry on low to medium flame keep flipping these vadas every 30 seconds and fry until golden brown drain excess oil and place on tissue paper...serve hot Enjoy these extra crunch vadas  😉

Flat Beans Stir fry (Avarekkai Thengai Poriyal) Recipe

Flat beans stir fry is easy and healthy side dish to prepare. This stir fry is normally served during large family gathering or during Tamil Hindu festivals like Pongal, Varusha Pirappu (tamil new year's eve) and Diwali, as per caste and community tradition these side dishes may vary for every ceremony, its not the same throughout southindia. 

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Ingredients:

500 Grams Flat Beans/Avarekkai

4 Tbsp Fresh Coconut

1 Tbsp Cumin

1/2 Tbsp Chilly Powder

1/4 Tsp Turmeric Powder

1 Small Onion Finely Chopped

1 Green Chilly

1 Inch Ginger

3 Sprigs Curry Leaves

2 Dried Red Chilies

1/2 Tsp Split Black Gram Dhal

1/2 Tsp Mustard Seeds

1 Tbsp Tamarind Pulp

1/4 Tsp Asafoetida

2 + 1 Tbsp Coconut Oil

Salt as per taste

Method:
Watch my video demo to see how to clean and prep up flat beans.
Heat a wok on low to medium flame add coconut oil. Coconut oil will burn fast be very careful while preparing dishes using this oil.

Once the oil reaches smoking point add mustard seeds allow to splutter and reduce. Add split black gram and dry red chilies fry for a minute.

Add chopped onions, curry leaves and asafoetida fry till onions turn transparent. Add flat beans stir fry for a minute, add chilly powder, turmeric powder and salt stir fry for another minute.

Add 2 cups water cover and cook on medium flame for 10 minutes. After 10 minutes check if the veggies are cooked if there is excess moisture place on high flame allow the moisture to evaporate.

In a coffer grinder/mixer jar add ginger, coconut, cumin and chilly add little water and grind to form a smooth paste. Once the vegetable has cooked add tamarind pulp stir and cook for a minute. 

Add the ground masala stir fry for a minute remove from flame add 1 Tbsp coconut oil...we can garnish with chopped coriander and serve this for roti or steam cooked rice...Enjoy 😀

Mixed Fruit Parfait Recipe Using Epigamia Alphonso Mango Greek Yogurt

Parfait is normally prepared with heavy cream, eggs and sugar or with a thick corn starch custard. We can avoid all the high calorie ingredients and start using natural epigamia greek yogurt.

 

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Epigamia, in Ancient Greek, meant a way to formalize the relationship between different nations. Thus, with this cup of Greek Yogurt has applauded the marriage of a healthy lifestyle with delicious taste, using only natural ingredients(100% cows milk and culture). 

Once the yogurt is set it is strained thrice to remove excess whey water, the end product is a thick and creamy yogurt, Greek yogurt helps in easy digestion and is packed with high calcium and protein, no preservatives or artificial flavours added all natural ingredients. 

One tub of epigamia yogurt is 90 grams, equivalent to 1 1/2 eggs or 2 cups cooked dhal, available at all super markets and online stores in India. One can enjoy mulberry, green apple, mango, strawberry, blueberry, honey banana, and vanilla flavor snack packs from epigamia. 

All these flavors are natural fruit based with very less amount of sugar added. I'm using epigamia alphonso mango yogurt for this recipe.

Consistency of this yogurt is thick and creamy with tiny pieces of mango visible in the yogurt.

Ingredients:

1 Apple(we can use green apple or fuji apple for this recipe)

1 Ripe Mango (I've used kesar mango)

1 Ripe Banana

1 Cup Honey Almond Muesli

3 Tubs Epigamia Alphonso Greek Yogurt

2 Tbsp Raw Cane Sugar (Optional)

Chopped Nuts for garnish...

Method:
Wash and peel the fruits discard the seeds and chop the fruits into bite size cubes.

Add the sugar to the fruits and mix, reserve for a minute.
Pour the 3 tubs of yogurt to the fruit mix and cover.
Place the fruits in the fridge for 10 to 20 minutes before serving.

Assemble the parfait in a serving glass or bowl layering with muesli for the first layer and the mixed fruit for second layer top with chopped nuts and serve...Enjoy 😀

More information visit: http://www.epigamia.com/

Chipotle Chilly Chicken Fried Rice Recipe By Vidyalakshmi #Supacorn

Chipotle chilly powder has been my favorite ingredient to use in stir-fries or grilled chicken, when supa corn company sent me their entire range of corn this chipotle chilly masala came along with the corn. Its a must try combination, corn and mildly smoky chilly masala is superb.

Supa Corn is oxy packed remains fresh until 9 months without refrigeration. No preservatives added. What I like about supacorn is their option to serve the corn as it is or we can add to any dish. Corn kernels cooks fast under 2 minutes.

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Ingredients:

1 Package Chipotle Masala Corn

1 Large Onion Finely Chopped

3 Green Chilies Finely Chopped

1 Large Capsicum Chopped into bite size pieces

5 to 6 Spring Onions Finely Chopped

1 1/2 Tbsp Ginger and Garlic Paste

1 Cup Mixed Vegetables

500 Grams Boneless Chicken Cut into bite size pieces

3 Cloves

1 Star anise

2 Inch Stick Cinnamon

1 Tbsp Chilly Powder

1/2 Tbsp Pepper powder

3 Cups Cooked Rice 

Salt as per taste

2 Tbsp Olive Oil

Lime Juice and Chopped Coriander for garnish...

Method:

Place a wok or heavy bottom pan on medium flame. Once the pan reaches smoking point add olive oil. Add whole spices, ginger and garlic paste to the hot oil fry for a minute.

Add chopped onions and spring onion white fry for a quick minute.

Add mixed veggies and chilly powder we can also add salt as this point and adjust the salt while mixing the rice.

Fry the veggies for a minute and add chicken fry the chicken in the masala make sure the chicken does not dry out add 1/4 cup water to cook the chicken.

Since we are using frozen veggies and boneless chicken both the ingredients will cook fast make sure to keep stirring and cook the chicken half way thru.

Add capsicum, corn along with chipotle masala keep stir and fry all the ingredients for a minute. Cover and allow all the ingredients to cook for 5 minutes.

After 5 minutes check if the chicken has cooked if there is excess moisture place on high flame allow the moisture to evaporate then add the rice mix well check for salt add if needed. 

Add lime juice and garnish with spring onion green and coriander serve hot...Enjoy 😀

Cabbage Toast Recipe

Whenever I prepare chinese dishes there is always left over veggies like cabbage, carrots or capsicum, I somehow try to use these veggies in a curry. On one occasion when we were out of breakfast ideas, I happen to prepare this cabbage toast, from that day this dish is a winner at my house. We enjoy this toast for breakfast or as a tea time snack.

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Ingredients: 

1 Loaf of Bread

300 Grams Thinly Sliced Cabbage

3 Onions Sliced

1 Cup Mozzarella Cheese

3 Green Chilies Thinly Shredded

1 Tbsp Italian Seasoning 

Salt as per taste

Oil as required

We can also add capsicum, shredded carrots and spring onions in this recipe.

Prep up:
Wash the cabbage and pat dry using a kitchen towel. Using a sharp knife thinly slice the onions and cabbage.

Veggies that are used in this recipe should be thinly sliced or grated.

Method:
Heat a wok on medium flame add 2 tbsp olive oil. 
Once the oil reaches smoking point add sliced onion cabbage and chilies fry for a minute.

Add 1/4 cup water, 1 tbsp italian seasoning and salt cover and cook the veggies on medium high flame. Keep stirring the veggies making sure the entire moisture has evaporated at the same time the veggies should soften a bit remove from flame and reserve.

Take a bread slice spread one thin layer of shredded cheese top with the filling and sprinkle with cheese cover with another slice of bread. Prepare as many slices a possible and reserve.

Heat a tawa/skillet on medium flame add 1 tsp oil transfer 1 or 2 slices of bread on the hot skillet fry on both sides for a minute and serve hot with dip or ketchup...Enjoy 😃

Chilled Potato Salad Using Epigamia Greek Yogurt

Chilled potato salad has always been a winner side dish for potlucks and cookouts. This salad is very simple to assemble tastes excellent with grilled meats or on a bread. It is 100% vegetarian and fits in my budget when organizing a large gathering.

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Epigamia greek yogurt is prepared with 100% cows milk and culture. Once the yogurt is set it is strained thrice to remove excess whey water, the end product is a thick and creamy yogurt, Greek yogurt helps in easy digestion and is packed with high calcium and protein, there is no preservatives or added flavors in this yogurt. 1 tub of epigamia yogurt is equal to 1 1/2 eggs or 2 cups cooked dhal. 

One can enjoy mulberry, green apple, mango, strawberry, blueberry, honey banana, and vanilla flavor snack packs from epigamia. All these flavors are natural fruit based with very less amount of sugar added. I'm using natural greek yogurt/plain yogurt for this recipe.

Ingredients:

2 (100 grams) Tubs Epigamia Natural Greek Yogurt

5 Potatoes

1/2 Cup Green Peas

2 Cloves Crushed Garlic

1/2 Lime

2 Tsp Chilly Powder

1/4 Tsp Pepper Powder

2 Tsp Tomato Ketchup

1 Tbsp Mustard Sauce

4 Tbsp Mayo

1/2 Cup Spring Onions

2 Tbsp Dill Leaves

1 Onion (Optional) 

2 Tbsp Olive Oil

Salt as per taste...

Prep Up:
Cube the potatoes into bite size pieces with skin on. Wash thrice add to a pot of boiling water with 2 tbsp salt cook until the potato is tender inside make sure its not mushy drain excess water and reserve.

To 2 cups of boiling water add the peas and 1 tbsp salt, cook until tender/soft not mushy drain excess water reserve.

Finely Chop Spring onion greens and dill leaves and reserve. If you want to add onions slice and add just before serving.

Instead of mustard sauce, we can also dry roast 1 tbsp mustard seeds coarsely grind and add to the salad.

Method:
The cooked potato and peas should not contain any moisture, to remove excess moisture drain the cooked veggies in a colander then place it on a kitchen towel allow the veggies to rest for a minute before combining the salad.

Combine all the ingredients in a tupperware bowl which can be placed in the fridge. Adjust the salt content just before serving. This salad must be chilled for a minimum of 6 hours before serving. Add onions at the very end just before serving, garnish with spring onions...Enjoy 😀

We can serve this salad as a side dish for grilled meats or top it on a crusty slice of bread...Enjoy 😊

Kathal/Jack Fruit Biryani

My inspiration for today's recipe is from a Arabian/Mughlai restaurant called Majlis located at Kalyan-nagar, Bengaluru, must try biryani here are the rampur chicken biryani, jack fruit and yakni biryani. 

Mom would prepare many traditional dishes using raw jack fruit but never tried to prepare a biryani before this was my very first attempt to prepare this dish and it was truly a feast. In my opinion jackfruit biryani is one of the best vegetarian mains one can prepare and serve at a party or for a large family gathering. 

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Ingredients:
300 Grams Raw Jack fruit
3 Green Chilies
300 Grams Basmati Rice/ 2 Cups Rice
1 Star Anise, 3 Cloves, 2 Inch Stick Cinnamon
3 Cardamoms, 1 Black Cardamom, 1 Bayleaf.
Fist Full Fresh Mint and Coriander Chopped
1 Cup Yogurt (Plain yogurt)
2 1/2 Large Onions
2 Tbsp Chilly Powder
1/2 Tbsp Turmeric Powder
1 Tbsp Dhania/Coriander Powder
1 Tbsp Ghee
1/2 Cup Milk
1 Tbsp Ghee
2 Tbsp Ginger and Garlic Paste
Oil as required
Salt as per taste.

Please click here for ginger and garlic paste recipe...

Prep Up:
Peel, wash and slice the onions.
Use a very sharp knife and apply oil to your hands, knife and chopping board before chopping the jack fruit.

Chop the jack fruit into 3 portions remove the outer skin and also remove the center stem use only the vegetable.

After chopping the vegetable into bite size cubes place in a bowl of water this will avoid the vegetable from discoloration. Place a wok on medium flame add 2 to 3 cups oil.

Once the oil reaches smoking point drain one small batch of jack fruit place on tissue paper or kitchen towel to remove excess water.

Gently drop the pieces of vegetable in hot oil and fry till light golden brown in color fry the entire batch of vegetable and reserve on a tissue paper to remove excess oil.

Using the same oil fry the entire batch of onions, once the onions turn light brown in color drain and reserve on a tissue paper.

Method:

Marinate the jack fruit ahead of time also avoid using extra bowls and dishes just for marination, I happen to remove excess fried oil and reserved 2 tbsp of oil in the wok and added all the ingredients and marinated the jack fruit in the wok itself.

What did I add for marination?

Add ginger and garlic paste, chilly powder, fried onions, turmeric powder, coriander powder, chilies, mint and coriander, yogurt, whole spices 1 Star Anise, 3 Cloves, 2 Inch Stick Cinnamon

3 Cardamoms, 1 Black Cardamom, 1 Bayleaf and fried jack fruit. Mix all the ingredients do not add salt allow the vegetable to marinate for 1 hour.

Wash the rice thrice add water and soak for 10 minutes. Drain the excess water add rice to the pressure cooker add milk, water and salt along with 1 tbsp ghee place the lid and whistle allow the rice to cook for 3 whistles or 5 Minutes on high flame.

Liquid measure for rice: for every 1 cup rice add 1 1/2 cup liquid. If your rice ratio is 1 cup add 1 cup water and 1/2 cup milk.

Once my rice has cooked and the pressure has reduced fluff the rice/ gently mix the rice and remove lumps reserve.

Place the marinated jack fruit on medium flame add salt and 1 1/2 cups water cover and cook.

The moisture content in the vegetable should reduce and the oil should surface the masala base is ready for layering.

I'm using a microwave safe dish to prepare this biryani we can also use a oven proof dish or we can use a regular pressure cooker and also bake on stove this totally depends on the method you want to dum cook. Since we stay in a apartment we cannot dum cook on coals using micro oven is a safer option for my family.

In the microwave dish layer the masala vegetable for the first layer. then the rice and repeat the process for 2 more layers cover the lip and place in the microwave for 5 minute after 5 minutes place the heat setting on high and bake again for 5 minutes. Remove the biryani from oven and serve hot with lime wedges, raita and papad...Enjoy 😀

Junior Masterclass with Malaysian cake artist, Joonie Tan @Foodhall, VR-Bengaluru

Foodhall in VR Bengaluru hosted a Junior Masterclass with Malaysian cake artist, Joonie Tan, to teach a bunch of enthusiastic children in Bangalore how to create three yummy desserts -- macarons, banana walnut cake and chocolate chip mug cake. Foodhall India

About Foodhall

Foodhall India is  a premium lifestyle food superstore created by the Future Group in 2011. Their goal is to bring home the flavours from around the world in a special retail space that every food lover would enjoy.  They have envisioned a place that allows you to not only buy unique, rare ingredients but also taste fresh food as you explore the store – indulging all five senses.  It is a buzzing and inspiring space, and every now and then, they organise free food-related events to educate their patrons on various flavours and cooking styles from all over the world.

Currently Foodhall has six stores present in Mumbai, New Delhi, Gurgaon and Bengaluru.  The latest addition is their second outlet in Bengaluru which is at the lower ground floor of  VR Bengaluru in Whitefield. 

FRENCH MACARON

INGREDIENTS
Almond flour - 62.5grams
Icing sugar -125grams
Egg white -75grams
Caster sugar - 100 grams

PROCEDURE

1. Make a French meringue by slowly adding caster sugar to your egg whites and beat till stiff peaks.
2. Meanwhile Robo Coupe your almond flour and icing sugar.
3. Once the Meringue Reaches Stiff Peaks, fold in your dry ingredients, slowly ensuring not to break the air formed.
4. Pipe on to Silicon Mat and let it dry completely.
5. Bake at 140 degree Celsius.

MUG CAKE

INGREDIENTS
Vegetable oil – 2tbsp
Milk – 60 ml
Egg – 1 no
Vanilla – 2.5ml
Flour – 35 gms
Baking powder – 2gms
Salt – 1 gm
Sugar – 50gms
Coco powder – 10 gms
Chocolate chips – 45 gms

PROCEDURE

1. Whisk together milk , oil , egg and vanilla.
2. Fold in the dry ingredients along with chocolate chips and mix till well incorporated.
3. Pour into mugs and microwave on high for 90 seconds.
4. Check by touching the surface of the cake to ensure it bounces back when slightly touched, if not microwave for additional 30 seconds.

BANANA BREAD

INGREDIENTS
Banana -112gms
Sugar – 112gms
Flour – 112gms
Eggs – 45gms
Baking soda – 4.5gms
Milk – 50 gms
Oil – 35gms

PROCEDURE

1. Cream the banana and sugar mix till light and fluffy.
2. Slowly add your eggs and beat till well incorporated.
3. Fold in your flour and baking soda.
4. Add milk followed by oil and mix till incorporated.
5. Chill this batter before baking.
6. Bake at 170 degree Celsius.

About Chef Joonie Tan:
Joonie Tan is the savvy cake artist and the brain behind 180 Degree Celsius, her cake studio in Bangalore. She also teaches as a faculty in Lavonne Academy of Baking Science and Pastry Arts. Here she teaches advanced baking and cake decorating skills and technique.
She has trained under some of the best names in the industry like her mentor, the late Chef Kong Yik Hong, as well as Margaret Carter and Kelvin Chua. 

Her exceptional works have been published in various local and international publications like Harpers Bazaar India, Vogue India, Elle India, DIY Wedding Magazine US and Cakes Decor.

The children were very enthusiastic and each of them carried their own favourite mug from home to create their individual mug cake which was cooked in the microwave oven. Chef Joonie taught the kids how to make the mug cakes even more irresistible by adding a swirl of chocolate ganache and some sprinkles on top of the cake.   This recipe is so simple and easy for kids to do, yet is so unbelievably finger-licking delicious.  It was so heartwarming to see the kids proudly sharing their cake creations to their parents.

For More Details Visit http://www.expatlifeindia.com/