Discovering the Delectable Delights of Belgian in namma Bengaluru

I was recently invited by the Belgian Waffle Factory for a tasting session. Belgian waffle factory is nestled amidst culture rich hub on Brigade road, Bengaluru. Surrounded by colleges, charming cafes, micro brews, restaurants, huge shopping city center and parks.

This dessert place is truly a fantastic addition to our culture, menu consists of best sellers, create your own waffle, bubble waffle wraps, small snack menu offering fries, cheese bites and nachos. The overall concept is a QSR dessert option after a huge meal or a quick snacking option at an affordable price.

Subscribe for more recipes and review videos on Youtube English and Tamil Channels 😉

Menu

We started our tasting with a Waffle named Sin. Base was a crispy and fluffy chocolate waffle, sandwiched with generous nutella inside, smothered with milk chocolate sauce outside and garnished with chocolate chips.  

Every bite of this waffle was so rich no wonder its their best seller. I loved the waffle for its warm yet crispy texture and the over dose of chocolate. 

One can binge on various delicacies but the craving for a dessert is always there. This chocolate waffle truly curbs the craving and hits the spot. We loved every bite of this waffle.

Up Next was the red velvet waffle with cream cheese. This waffle was surely a contrast compared to the overdosed chocolate waffle. 

Although the waffle itself has chocolate the cream cheese filling and fluffy yet slightly sour texture was worth every bite.

They offered us chilly nachos to cleanse our taste palate. This was again a very nice addition to their menu and must try if you visit.

The most awaited bubble wrap waffle which was on my wish list. I have seen so many instagram pics and facebook posts about this bubble wrap waffle but never really knew it was avaiable in Bengaluru.

The bubble waffle which looks fluffy and crispy is very difficult to finish by one person. The waffle iron is in a honeycomb pattern which results in crispy edges and chewy bubbles. Entire waffle has a overdose of chocholate inside topped with whipped cream, scoop of icecream and kitkat.

The end result of this waffle is excellent provided if you have not tasted other waffles from the menu. I would call this a dessert meal on its own. My suggestion is to choose more fruit toppings along with the ice cream and chocolate. 

Over all the waffles were well made. All waffles are 100% Vegetarian not vegan. The special waffle batter with a hint of sour content added to flavor and taste. Endless options for toppings and filling. Belgian waffle is also located in vasanthnagar all offerings are priced reasonably must visit if your in the location.

Restaurant Style Crispy Fried Seer Fish (Poricha Vanjaram Meen)

Lunch homes and eateries across south will surely have seer fish fry on the menu this crispy fried fish is a must try which is normally served as a side dish for biryani/palav or even southindian meals very classic and affordable dish that can be prepared at home.

I have received numerous requests for this recipe over the years. We did have couple fails trying this recipe in our test kitchen but over few attempts I have nailed the crispy consistency and texture of the fish. 

We have not used food color but if you wish to achive the exact color as restaurant then try adding tomato red color to the marination and then fry the fish. The marination quantity is for 2 1/2 kilos fish please adjust the taste and marination according to your taste preference.

Subscribe to me for more Review and Recipe videos in Tamil and  English Channels 😉

Ingredients:
2 1/2 Kilos Seer Fish (for this fried fish recipe try choosing a small or tender seer fish, larger the fillet tougher to fry and achive perfection) 

4 Tbsp Rice Flour
2 Tbsp Corn Flour
1 Egg
1 1/2 Tbsp Vinegar
2 Tbsp Soya Sauce
2 Tbsp Chilly Sauce
5 Tbsp Chilly Powder (Since we are adding rice flour and corn flour the spice level will reduce)

1 Tbsp Pepper Powder
1 Tbsp Cumin Powder
1/2 Tbsp Turmeric Powder
1/2 Tsp Asafoetida
Salt as per taste 
Oil for frying...

Method:

Wash the fish fillets gently try and discard the blood from the belly region. Wash thoroughly and reserve the fillets in a colander allowing excess moisture to drain.

Once the moisture has drained transfer to a mixing bowl. Start preparing the marination for the fish. In a mixing bowl add chilly powder, turmeric, cumin powder, asafoetida, chilly sauce, soya sauce and 1tbsp salt.

Mix all the ingredients add egg and vinegar mix well until all ingredients are combined. Add rice flour and corn flour mix well check for salt add only if needed. If the marination paste is too thick sprinkle water to dilute a bit. 

Take each piece of fish fillet gently spread the marination to both sides of each fillet. Once the marination is applied to all fish fillets cover and refrigerated overnight or if you want to prepare fried fish in a hurry marinate for two hours.

Heat 11/2 cups refined oil in a wok on low flame allow to reach temp or get to smoking temp on low flame.

I allowed my fish fillets to marinate overnight, just before frying I removed the marinated fish from fridge and allowed to sit on counter for 10 minutes. 

I've heated the oil while the fish was thawing. Mix all the fish fillets once and check if the fillets are evenly coated with marination.

Gently drop each piece of fish fillet in hot oil and fry for a two minutes on each side. Please place the flame on medium high while frying.

Once the outer cover or marinate starts turning golden brown in color drain excess oil and reserve on tissue paper.

Serve these fish fillets as hot as possible. I garnished the fried fish with crispy fried curry leaves, pepper powder and served along with mint chutney and lime wedges. 😉😊 

Street Food Series: Bangalore Masala Puri Chaat Recipe (Red Gravy)

Every region in India has its own local cuisine, when it comes to street food one can easily get confused with the variety of items on the menu plus all dishes are pocket friendly. These street food hawkers have truly curated genius dishes according to ingredients availability in the region. For example in Bengaluru/Karnataka lentils and dried beans are used extensively in the cuisine.

I'm on a quest to document all these classic street food items. Masala puri chaat is one among many famous street food items. I've already posted masala puri recipe during my early years of blogging. 

Over the years I found out that this masala puri is not as complicated as it seems and the recipe I posted earlier contains a lot of ingredients no doubt it is healthy and tasty but the actual masala puri is a very simple recipe to prepare. 

There are two variations green chilly based gravy or red chilly based gravy which again depends on the climate and area where they sell these varieties. Today I'm posting red chilly based masala puri, I have also be posted the green and red chilly masala gravy earlier this recipe is a simplified version.

More Recipes and Review Videos Subscribe to me on Youtube English and Tamil Channel 😊

Ingredients for Red Masala Gravy:
2 Medium Size Onions
4 Medium Size Tomatoes 
1 Inch Ginger
6 Pods Garlic
2 Green Chilies
Fist Full Coriander Leaves
1/4 Cup Roasted Bengal Gram
1 1/2 Tbsp Red Chilly Powder 
1/4 Tsp Pepper Powder
1/4 Tsp Turmeric Powder
1/2 Tbsp Cumin Powder
1/2 Tbsp Kitchen King Masala
1/2 Tbsp Pav Bhajji Masala
1/2 Tbsp Chaat Masala
Salt as per taste
Water as required...

Method: 
Peel, Wash and roughly chop all the ingredients onions, tomatoes, ginger, garlic, coriander and chillies add all the ingredients to a wok.

Add all the dry masala powders to the chopped ingredients along with salt as per taste and 2 cups water place on medium flame allow the ingredients to cook and reduce completely.

Once the tomatoes and onions have cooked and has completely reduced remove from flame allow to cool and get to room temp.

In a mixer jar add the roasted bengal gram grind to form a smooth powder. To the ground bengal gram powder add the cooked and cooled tomato masala grind till all ingredients form a smooth paste.

We can add a splash of water to grind all the ingredients to form a smooth paste. 

Transfer the ground paste to the wok back dilute with 1 to 2 cups water adjust salt as per taste place the gravy on low to medium flame bring to boil. 

Make sure to keep stirring the gravy until it reaches boiling point since we added roasted bengal gram it might tend to burn. Finish the gravy with chaat masala. 

This gravy can be prepared ahead of time chilled and stored in the fridge until use. 

 Basic Papdi Recipe Link

We can use papdi or store bought ready made puri for this recipe 

Link to Coriander Chutney Recipe 

Lets Assemble: 
Ready to use Golgappas or Pani Puris 
2 Grated Carrots
1 Large Tomato (Finely Chopped)
1 Large Onion (Finely Chopped)
Finely Chopped Coriander Leaves
1 1/2 Cups Steam Cooked Peas with salt
1 Boiled and Crumbled Potato (Optional)
Masala Gravy
Sev/Omapodi
Chaat masala
Cumin Powder 
Chilly Powder
Fresh Lime as required 
Salt 

Crush and add a layer of puri I used 4 to 5 puris. Top the puri with approx 1 tbsp of grated carrots, onions, tomato, potato, and peas.

Generously pour two to three ladles of gravy top with a green chutney, sev for extra flavor sprinkle chilly powder, cumin powder, chaat masala and salt. Garnish with coriander and lime juice serve right away. Enjoy 😉

This street food is filling and satisfying try preparing this recipe for a large family gathering. We can store the puris, chutney and gravy upto 2 weeks until use. 

Pre plan and prepare this dish there is a lot of other prep up ingredients apart from gravy once all the ingredients are ready it is very easy to assemble.

 Masala Puri Recipe (Green Gravy)

Yellow Masala Puri Using Dhal 

Unboxing: Unibic Festive Gourmet Cookies + No Bake Fruit Tart Recipe

I was recently contacted by the Unibic marketing team who wanted me to unbox and taste test these Festive Gourmet Cookies. 

1. To begin with I was impressed with the packaging. Cookies remained crispy, it was not stale, nor were the cookies crumbled or cracked. Every set of cookie was individually packed in a tray and sealed.

2. This is a vegetarian product. Comes in a assortment of four various cookies. These festive limited edition gourmet cookies are only sold on Amazon . 

3. Benefits of purchasing limited edition or only festive edition product ensures quality and freshness. I enjoyed the flavors and taste of these cookies.

Subscribe to me  on YouTube English and Tamil channel for regular updates😉

The cookies in this tin are specially made for unibic and amazon sale it is not available in individual pack.

Every tin contains a 500 rupee gift voucher for next purchase.

Every cookie is individually packed in a tray. Butter cookies, Honey & Raisin cookies, Triple choco chip cookies, Dates & Almond Cookies.

Visit Unibic amazon page for more info http://unibicindia.com/amazon/

No Bake Cookie Fruit Tarts Recipe Using Unibic Festive Gourmet Cookies 😀

Ingredients:
Unibic Butter Cookies, Almond and Date Cookies, Honey and Raisin Cookies.

Fruits of Choice: I used strawberry, grapes, apples and orange segments.

Whipped cream 

Method:

Wash and pat dry the fruits. Chop into tiny pieces.

Using a large star tip nozzle fill the pipping bag with whipping cream.

Neatly arrange the cookies on a serving tray.

Start pipping the whipped cream on the cookie.

Arrange the fruits of choice. Garnish with whipped cream and serve...Enjoy 😊

I enjoyed the flavor, freshness and crunchy cookie base. This recipe makes a wonderful summer time kids activity. unibic cookies are healthy when it is decorated and served everyone would love to indulge.

Out of all the cookies my favorite was the triple chocolate chip cookie. I would love to purchase this on its own.

Golden Fried Prawns

An oriental dish which seems complicated can be prepared with ease at home. These simple yet delicious golden fried prawns make a perfect starter, pair it with hot cup of jasmine tea or a glass of cocktail your surely going to enjoy every bite 😊

                        Subscribe to me on Youtube English and Tamil channel for regular updates 😉

Ingredients:

500 Grams Prawns

1 Cup Maida (All purpose flour)

1/2 Cup Corn Flour

1 Egg

1/2 Tbsp Baking Powder

1 Tbsp Mayonnaise

1/4 Tsp Eno (Fruit Salt)

Salt as per taste

Oil for frying 

Prep up:
If you can get cleaned prawns with tails use it for the recipe if not then shell and devein the prawns.

Make few slits in the stomach area this way the prawns will remain straight while frying.

Wash the prawns place in a colander allowing excess moisture to drain pat dry cover and reserve till use.

Method:
In a mixing bowl add maida, corn flour, baking powder, fruit salt, mayo and salt as per taste mix all these ingredients.Add egg and whisk pour water gradually and create a smooth batter.

Make sure the batter is neither to thin nor to thick the consistency should be bit thicker then pancake batter.

Add enough oil for frying in a wok place on low flame and allow the oil to reach smoking point.

Dip each prawn in the batter and gently drop in hot oil. Add two to three prawns for frying.

Fry the prawns for two minutes on each side drain excess oil and place on tissue paper allowing excess oil to drain. Serve the fried prawns as soon as its fried which will be crispy and also taste juicy...Enjoy😉

Republic Day Special: Tricolor Bread Pakora /Bajji

Every Republic Day I have a tricolor recipe posted on my blog. This year I am bit behind schedule due to work. This recipe is very popular and everybody prepares bread bajji but no one really knows that these bread pakoras or bajji was prepared at a grand tea party for British. 

History of Hot Baked Breads and Buns in Bangalore: Hot breads and buns were sold at the first and only Iyengar Bangalore Bakery (B.B) which started by H S Thirumalachar in 1898 in Bangalore. It continues to operate till date. Its success has spawned numerous similar named bakeries in some cities across India.  

The Bangalore Bakery is run by its fourth generation, H T Srinivas. It all started with Englishman from the iconic West End Hotel was a regular to  H S Thirumalachar's sweet shop in Chickpete. He taught Thirumalachar how to bake bread during the 1890s. From sweet shop the transformation to bakery started and now Iyengar Brahmin Bangalore Bakeries are famous across the city. 

They are Vaishnava Iyengars from Hulikal, one of the ashtagrama villages in Hassan district of Karnataka and hence the word Brahmin in the name.

Coming back to my bread bajji story. The batch of bread prepared for sandwiches for the tea party were to hard or not as per standards. The catering chefs and team brain stormed and created bajjis for that evening and from then the bread pakora has become a staple tiffin or snack for chai across India.

Subscribe to me on Youtube English and Tamil Channels for regular updates😀

Ingredients:
2 Cups Gram Flour
2 Tbsp Rice Flour
1 Loaf White Bread
1 Large Boiled Potato
100 Grams Paneer 
1/2 Cup Mint and Coriander Chutney
1/2 Cup Sweet Tamarind Chutney
1 Large Onion
Fist Full Coriander
4 Chillies
1 1/2 Tbsp Chilly Powder
1/2 Tbsp Cumin Powder
2 Tbsp Oil + Oil for Frying
1/4 Tsp Cooking Soda
1/2 Tbsp Chaat masala
Salt as per taste...

Coriander Chutney Recipe Video.

Tamarind Chutney Recipe Video.

Prep Up:
Using a fine mesh sieve sift the rice flour and gram flour thrice.
In a large mixing bowl add the flour to the flour combine the chilly powder, cooking soda, salt as per taste, cumin powder mix well reserve.

Heat 2 tbsp oil on medium flame add to the flour.Gradually add 1 cup water and mix the flour make sure no lumps are formed.

Once a smooth batter is create cover and allow to rest on the counter top. Do not add excessive water and create a watery batter it is okay if the batter is thick we can adjust the batter once we assemble other ingredients.

Peel and crumble the potato reserve in a bowl, grate the cottage cheese reserve in a bowl.

Finely chop onion, coriander, chillies combine all the three ingredients. Divide the chopped ingredients into equal portions.

Add one half of the chopped onion to the crumble potato along with salt and pepper as per taste mix well.

Add the other half of the onion to the grated paneer mix well add salt as per taste mix and reserve.

Using a sharp knife trim the edges on the bread.

Method:
Heat enough oil in a wok on low to medium flame. Spread coriander chutney to one slice of the bread and tamarind chutney to the other slice of the bread.

Place approx 1 tbsp filling on the bread spread in a even layer sprinkle chaat masala and cover the other slice of bread. Use up all the filling and prepare as many aloo and paneer sandwiches as possible. 

Cut the sandwich diagonally. Once the oil reaches smoking point place the flame on medium setting.

Check the batter if the batter is thick add little water and mix to form a smooth slightly thin than pancake batter.

Gently dip the bread sandwich one piece at a time in the batter and drop in oil fry for a minute on each side till the outer cover starts turning light golden in color. 

Drain excess oil place the sandwiches on a paper towel. Cut the bajji into halfs and serve hot with mint and tamarind or tomato ketchup...Serve hot Enjoy 😉