Makhani Fondue Recipe

Makhani fondue makes a great starter, specially when we have guests around. Pick and choose wok tossed veggies or meats of choice and enjoy the most comforting communal dish ever. This recipe serves 5 people.

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Ingredients:
Butter Sauce or Makhani Gravy:
1 Large Onion
2 Ripe Roma/Bangalore Tomatoes
2 Green Chillies
1 Tbsp Ginger and Garlic Paste
5 Cloves Garlic
1 Tbsp Garam Masala or Kitchen King Masala
1 Tbsp Chilly Powder
1/2 Tsp Tuemeric Powder
1 Tbsp Coriander Powder
1/2 Tsp Dried Fenugreek leaves (Kasurimethi)
100 ML Full Fat Milk
1 1/2 Tbsp Butter and 1 Tbsp Butter for Garnish
Salt as per taste.

Tawa Chicken Tikka:
200 Grams Chicken Breasts
1 Tbsp Chilly Powder
1 Tbsp Ginger and Garlic Paste
1 Tbsp Chilly Powder
1/2 Tsp Turmeric Powder
1 Tsp Coriander
1 Tsp Garam masala or Kitchen King Masala
1/2 Tsp Dried Fenugreek Leaves (Kasuri Methi)
1 Tbsp Mustard Oil + 1 Tbsp Sunflower Oil 
Salt as per taste.

Wok Tossed Veggies and Sausages:
100 Grams Paneer (Cottage Cheese)
100 Grams Chicken or Pork Sausages
1 Capsicum
1 Cup Cauliflower Florets
2 Tbsp Chilly Powder
2 Tbsp Garam Masala
Salt as per taste
Oil as required...

Prep Up:
Peel, wash and slice the onions. Chop the tomatoes in large chunks. Peel, Wash and reserve garlic pods. Remove the caps from chillies reserve for the makhani sauce.

Chop the chicken breast into bite size cubes. Wash twice pat dry and reserve.

Remove the cap and seeds of capsicum. Chop capsicum into large bite size chunks reserve.

Chop Paneer into cubes and reserve.

Clean Cauliflower ahead of time reserve. Link to my blog how to clean cauliflower please click here.

Watch the video how to clean cauliflower...

Prepare Makhani Sauce:
In a wok heat butter on medium flame.

Add garlic pods and fry for a minute. Add the onion, chillies, ginger and garlic paste fry till raw flavor reduces and onion starts to turn light pink.

Add tomatoes and spice powder chilly powder, turmeric powder, coriander powder, garam masala, and dried fenugreek leaves fry all the ingredients on medium flame for a minute.

Add 1 1/2 cups water and 1 tsp salt stir well cover and allow all the ingredients to cook.

Once the tomato and onion has reduced and turned into a mushy consistency place the flame on high allow the moisture to evaporate.

Once the moisture has evaporated remove from flame allow to cool and add to a mixer jar, grind to form a smooth paste.

Transfer the ground masala paste to a wok, check for salt add if needed.

Dilute the masala gravy with 1/4 cup water and full fat milk, place on medium flame allow the sauce to reduce a bit. 

Once reduced to desired consistency remove from flame, we can reheat again and serve hot.

Tawa Chicken Tikka:
Heat mustard oil and sunflower oil on a tawa or skillet on medium flame.

Add the prepped chicken to the oil along with ginger and garlic paste, chilly powder, turmeric powder, coriander powder and 1 tsp salt.

Toss and coat the chicken in the masala. Add 1/2 cup water cover and cook the chicken until well done.

Once the chicken has cooked place on high flame allow excess moisture to evaporate fry until chicken form a crispy texture remove and reserve.

Wok Tossed Veggies and Sausages: 
Start with cooking the cauliflower first. Heat a wok with a tsp of oil or butter. Add cauliflower along with 1/4 tsp each of chilly powder and garam masala. Add salt as per taste toss to coat sprinkle water and cook until masala has incorporate in the cauliflower. Allow excess moisture to evaporate fry for a minute and reserve in a serving bowl.

We need not cook the capsicum to much let it be crunchy. Using the same wok heat with a tsp of oil or butter. Add capsicum along with 1/4 tsp each of chilly powder and garam masala. Add salt as per taste toss to coat sprinkle water and cook until masala has incorporate in the capasicum. Allow excess moisture to evaporate fry for a minute and reserve in a serving bowl.

Using the same wok heat with  a tsp of oil or butter. Add Paneer along with 1/4 tsp each of chilly powder and garam masala. Add salt as per taste toss to coat sprinkle water and cook until masala has incorporated in the Paneer. Allow excess moisture to evaporate fry for a minute and reserve in a serving bowl.

Chop cocktail sausages into halves. Using the same wok heat with a tsp of oil or butter. Add sausages along with 1/4 tsp each of chilly powder and garam masala. Add salt as per taste toss to coat. Add 1/4 cup water and cook until masala has incorporate in the sausages. Allow excess moisture to evaporate fry for a minute and reserve in a serving bowl.

Assemble all the condiments in small serving dishes.  Slice large chunky breads. Heat up all the ingredients before serving. Place the makhani sauce in a serving wok top with butter and serve the condiments and bread. Pick choice of meat, bread or veggies, dip in sauce and enjoy 😉

If your planning a party or special occasion, plan ahead of time prep all the condiments and sauce we can store it in a airtight container and freeze until use. 

Indo Chinese: Mushroom Chilly Recipe

Mushroom Chilly is an excellent starter come side dish for fried rice or noodles. We can also serve this dish with southindian meals, specially with sambar and rice or rasam rice. I like it just as a starter with tomato ketchup.

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Ingredients:
250 Grams Button Mushrooms
1 Large Onion 
1 Capsicum
10 Cloves Garlic
1 Inch Ginger
6 Green Chillies
1 Egg
1 1/2 Tbsp Schezwan Masala Powder or Schezwan Chutney (We can also use chinese five spice powder)
1 Tbsp Ginger and Garlic Paste
2 Tbsp Corn Flour
2 Tbsp All Purpose Flour
1 Tbsp Chilly Flakes
1 Tbsp White Pepper Powder
1 Tbsp Chilly Sauce 
1 Tbsp Soya Sauce
1 Tbsp Tomato Ketchup
1 Tbsp Chilly Sauce
1/4 Tsp Ajinomoto (optional)
1 Tsp Ghee
Oil as required
Salt as per taste
5 Sprigs Spring Onions finely chopped for garnish...

Prep Up:
Wash the mushrooms twice just to get rid of dirt or any sprayed chemicals. Pat the mushroom dry. 

Spread the mushrooms on a cloth allow to air dry for half an hour.

Once the mushrooms are air dried, chop into halves and quarters reserve.

Wash and remove the caps from the chilly, slit in middle and reserve.

Peel, wash and chop the onions into cubes reserve.

Peel, wash and chop ginger and garlic into tiny pieces. 

Wash and remove the cap and seeds from the capsicum. Chop into tiny pieces reserve. 

Whisk one egg reserve.

Marinate:
In mixing bowl add the mushrooms, 1/2 tbsp of ginger and garlic paste, 1/2 tsp of schezwan masala, 1/2 Tbsp chilly flakes, 1/2 tbsp white pepper, 1/2 amount whisked egg, corn flour and all purpose flour, salt as per taste. 

Mix all the ingredients till well combined. If the mixture is not coating the mushrooms well, sprinkle little water mix till coated, cover and allow the mushrooms to rest for half and hour or one hour.

Method:
Heat 1/2 cup oil in a wok on medium flame to fry the mushrooms.

Mix the marinated mushrooms once and drop one piece at a time in oil fry on medium flame.

Toss and fry the mushrooms on medium flame till the outer coating is golden and mushroom stops spluttering.

Drain the fried mushrooms from oil and place on plate lined with tissue paper.

Fry the mushroom in two batches which will help each batch to fry evenly.

Once the mushrooms have fried. Heat a pan or wok on medium flame, add ghee and 2 tsp oil.

Allow the oil and ghee to reach smoking point, add finely chopped garlic, ginger and onions fry for a minute.

Add 1/2 tbsp ginger and garlic paste fry until raw flavor reduces. 

Add capsicum and slit chillies toss and fry for a minute.

Add schezwan masala powder, chilly sauce, tomato ketchup, soya sauce, chilly flakes, and pepper powder toss till masala is well combined.

Add the fried mushrooms toss to coat sprinkle spring onions and serve as hot as possible with ketchup.

Please note: While deep frying mushroom it might tend to release moisture and oil will splutter please make sure to stand in a safe distance and toss while frying.

Unboxing Premium Whiskey and Brandy from Unibev, India

I am excited to unbox and share the tasting notes of Unibev's barrel aged whiskey and premium brandy. Governor's Reserve and Oakton Barrel Aged whiskies are the first of their kind in the Indian beverage alcohol industry, created with imported 12 YO and 18 YO scotch respectively. 

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Unibev, a start up led by Vijay Rekhi, the former MD of United Spirits, has also created the distinction of the first premium brandy, L'Affaire Napoleon Premium brandy, created with imported 3YO matured grape spirit. 

The brands are available at leading outlets in Bangalore, Mysore, Mangalore and soon in Telangana and AP. L'Affaire Napoleon Premium Brandy is also available in Puducherry. 

Oakton
Barrel Aged Rare Premium Grain Whisky
Blended with upto 18 years old scotch & Matured Indian Malts
This barrel aged rare premium grain whisky is a unique blend with upto 18 year old imported scotch and matured Indian malts.

Oakton is harmonious, crisp and lingers on the palate resulting in a smooth fruity aftertaste. The preponderance of premium malts with hints of dried apricot, walnut, citrus, cloves as well as pleasing honey, toffee, vanilla and cinnamon delicately combine to create a complex yet invigorating medium-bodied whisky balanced with flavours of mild oak and peat. 

Segment: Super Premium.

Governors Reserve 
Rare & Aged 100% premium grain whisky
Blended with upto 12 years old scotch & Matured Indian Malts
This 100% premium grain whisky is a carefully crafted blend with upto 12 year old imported scotch and matured Indian malts. 

Governor’s Reserve tasting notes reveal a light bodied, smooth blend with the sweetness of honey and raisin balanced by vanilla and fruity notes. There are also gentler hints of spices and peat present which add to its rich complexity and unique flavour. Dare we say, salute to the Governor and all his men and women!
Segment: Premium

Laffaire Napoleon Premium French Blended Grape Brandy 

Blended with 3 years old imported French Brandy 
L’Affaire Brandy is a classic blend of the finest 3 year old brandy from the famous grape growing regions of France and Indian grape spirits. Using the traditional ‘Pot Still’ method, this oak matured brandy is truly meant for connoisseurs and enthusiasts of fine brandies.

Next time you decide to have your brandy, raise you glass and make a toast, to the spirit of L’Affaire.
Segment: Premium

My overall thoughts after tasting the whiskeys and brandy. Oakton has a sweeter and smoother taste with distinctive caramel and smoky flavors. Governors Reserve has a chocolate, nuty and smooth taste. This is my first time tasting a wine brandy, I enjoyed the smooth taste distinctive flavors of vanilla and honey. Both whiskeys make a great drink my choice was Oakton. However one must try all the three drinks and decide which one you like better. Priced between 1042/- to 1400/- for 750 ML.

ShivajiMilitary Hotel Style Mutton Biryani Recipe

Shivajimilitary hotel is located in Banashankari, its a favorite joint for all biryani lovers in Bangalore. The menu here is simple with exactly 10 to max 12 dishes. I'm a regular visitor to the restaurant and was inspired to recreate and share this recipe. 

This Biryani has strong sourashtran cuisine influence, basically a mixture of maharashtrian, gujarathi, tamil and kannadiga cuisine. Sourashtran people traded with silks, cotton and spices, their culture and cuisine has influenced from many communities.

Ingredients:
750 Grams Mutton
500 Grams Bullet Rice (I always measure the rice in a coffee tumbler since its easy to measure the water and broth for later) 
2 Large Onion Sliced
10 to 15 Chilies (Please use chilies according to heat level)
2 Inch Ginger
2 Whole Garlic 
10 Sprigs Mint
10 Sprigs Coriander Leaves
1 Bay Leaf
1/2 Tbsp Shahi Jeera
1/2 Tbsp Cumin
1/2 Tbsp Fennel Seeds
2 Inch Sticks Cinnamon
2 Star Anise
3 Strands Javitri/Mace
4 Pods Cardamom
1 Small Petal Stone Flower
5 Cloves
1 Tbsp Chilly Powder
1 Tbsp Coriander Powder
1/2 + 1/2 Tbsp Turmeric Powder
1/2 Tsp Pepper Powder
3 Tbsp Vanaspati 
3 + 3 Tbsp Oil
Salt as per taste.

The masala recipe given is in bulk we can store the masala in the freezer and use in chicken gravy. Please do not use ghee in this recipe as it will over powder the flavor of spices. Compromise and use vanaspati/dalda only.

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Method:

Peel, wash and slice the onion and ginger it is easy to grind.

Peel, wash and reserve the garlic. Only pick the leaves from mint and coriander wash, drain, pat dry reserve. Remove the caps from chilly wash and reserve.

Wash the meat twice place in a colander allow excess moisture to drain.

Heat a pressure pan or cooker on medium flame. Add 3 tbsp oil, once the oil starts to smoke fry the ginger and garlic first for 5 minutes. Add the whole spices and fry for a minute or until the spices splutter, add sliced onions, chilies, mint and coriander fry until onion turns light brown in color.

Remove the onion mixture and reserve on a plate allow to reach room temp. Once the mixture has reached room temp grind to form smooth paste, we can add a splash of water to grind the masala.

In the same pressure pan/ cooker add a tbsp oil. Add the mutton along with coriander powder, chilly powder, pepper powder and turmeric powder fry on medium flame until meat starts to release moisture.

Wash the rice thrice and soak in water until the meat is cooked. 

Add 1/2 the amount of ground masala to the meat along with 1 tbsp salt and 2 1/2 cups water cover and place a whistle. Cook for 3 whistles or until the meat is tender.

Once the meat has cooked, drain all the meat pieces and reserve. Measure the broth, I measured the rice using a coffee tumbler and will measure the broth in the same tumbler. 

For every 1 cup rice add 1 1/2 cups broth and 1/2 cup water. If the broth is less...for 1 cup rice add 1 cup broth and 1/2 cup water. Make sure not to dilute the broth to much the flavor is in the broth.

Heat a pressure cooker which will cook the meat and rice evenly. I normally use a 7 liter pressure cooker. Place the pressure cooker on medium flame. Add vanaspati and 2 tbsp oil allow to reach temp.

Add the bayleaf and fry for a minute. Add 2 tbsp of the ground masala and turmeric powder fry for a minute. Add the meat and fry in masala for a minute. 

Drain the rice and add to the meat fry for a minute. Measure and add the broth and water check for salt and heat if you want it spicy add more masala and adjust as per your taste.

I have added 3 1/2 cups rice, broth measure was 4 cups and 1 1/2 cups water....total was 5 1/2 cups liquid. Add salt as per taste stir and cover, place whistle and cook for 3 whistles.

Do not open the cooker forcibly, allow the pressure to settle, open the cooker and mix once serve hot with, boiled eggs and raita...Enjoy 😊

Indian Railway Style Tomato Soup Recipe

All the years travelling back and forth from Bangalore to Chennai or Hyderabad my priority is always to gobble up a cup or two of pipping hot indian railway tomato soup. 

Indian railways also has a British influence, originally the canteen was set up to provide for british army troops. The railway canteen has been dishing out many authentic dishes which was originally served to the Brits 100 years ago, like the pakoras, tomato soup, bread omelet, vadas and dosas.

Many people like me feel sick while travelling tomato soup is so soothing and comforting its just the prefect stress buster for travellers. People actually prefer travelling via train for the food. Every hour there is a new snack to munch, your never hungry on your journey this is something I really appreciate about Indian railways. 

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Ingredients:
2 Large Onion Sliced
1/2 Cup Shallots 
2 Large Tomatoes
1/2 Tbsp Ginger and Garlic Paste
1/2 Tbsp White Pepper Powder
1/2 + 1/2 Tbsp Black Pepper Powder
1/2 Tsp Chilly Powder
1 Green Chilly
1/4 Tsp Turmeric Powder
1/2 Tbsp Coriander Powder
1 1/2 Tbsp Corn Flour
5 Sprigs Coriander
5 Sprigs Mint
2 Tbsp Butter
Salt as per taste...

Method:
Use a pressure cooker or a heavy bottom pan or wok to cook the ingredients on medium flame.

I have used a pressure pan and placed it on medium flame. 

Add the tomato, onion, shallots, coriander, mint, chilly, chilly powder, turmeric powder, coriander powder, white pepper powder, ginger and garlic paste along with 2 1/2 cups water and 1 tbsp salt, stir cover and cook until the tomato and all the ingredients have cooked well.

Allow the soup to reach room temp, use a sieve and strain the soup. Transfer all the strained tomato and onion masala to a mixer jar, grind to form a smooth paste. 

Strain the pulp back to the soup stir and reserve. Heat 1 tbsp of butter in a wok or pressure pan add 1/2 tbsp black pepper powder allow to splutter. Add the strained soup to the pressure pan bring to a rapid boil.

Mix corn flour with water prepare corn starch. Add corn starch to the soup stir well , adjust salt if needed allow to simmer for 5 minutes. Serve hot with butter, pepper powder and slices of toast...Enjoy 😉

10 Organic Products Worth Buying from Phalada Pure and Sure

Compared to the past these days people are aware of health and environment issues, there is a huge demand for organic products. I've listed 10 organic products which is worth a try from Pure and sure. Making small changes and consuming right products, contributes towards well-being. I'm always drawn towards organic products and try to upgrade my pantry from time to time. 

About Phalada Agro Research Foundations Pvt Ltd 

Phalada Agro Research Foundations Pvt. Ltd. is a company based out of Bangalore, was founded in the year 1999 to provide end to end solutions for Organic Agriculture in India. 

The company started off manufacturing Organic Bio Fertilizers and later integrated itself into the entire supply chain, right from producing inputs to sale of certified organic end products.

Phalada Agro is the pioneer in the Organic industry and was one of the 1st companies to go in for organic certification way back in 2001, when the Indian Organic Standard was developed and implemented.  

They've been in the forefront of the organic industry in India and deal with close to 150+ certified organic products, exported to over 20 countries across the World. They've also been awarded the ‘Topmost Exporter of Organic Spices’ by the Spices Board of India. And “Best Exporter Award’’ by FKCCI consistently for 3 years.

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After gaining strong footholds in the export market, the company decided to enter the domestic market under our brand ‘Phalada Pure & Sure’ in the year 2011. Starting off with just 10 products, the brand today carries over 140 certified organic products, including Staples, Flours, Oils, Sweeteners, Beverages, etc. Phalada has also introduced some of the Industry First products like Instant Breakfast Mixes, Cold Pressed Oils, Authentic Indian Snacks, to name a few. 

Most of the products are processed at their GMP, BRC Certified Central Processing Unit spread across 4 acres of land with all the modern processing equipments, in Bangalore.  

Phalada website - http://phaladaagro.com/
Pure&Sure Website - https://www.pureandsure.in/

Coconut sugar is made from the finest quality coconut flower nectar sourced from certified organic farms across India, Phalada Pure and Sure Organic Coconut Sugar is an ideal sugar substitute for people with diabetes. 

Arabica coffee beans sourced from certified organic farms in Coorg and Chikkamangaluru in Karnataka, its shade grown, bold taste, Coffee Powder is the key ingredient for that perfectly smooth cup of coffee. 

Organic Black Pepper Powder is carefully processed to ensure that it tastes just the way nature intended it to. Grown without use of any chemicals, pesticides or insecticides. Cultivated with controlled organic farming practices. Shelf Life : 1 Year

Organic Extra Virgin Coconut Oil is one the most salubrious dietary oil that is stable, healthy and completely free from trans-fatty acids. Certified organic product.

Chia Seeds is a high-protein superfood that’s loaded with the goodness of dietary fibres, proteins, antioxidants and omega-3 fatty acids.

Moringa Powder is highly-nutritious and loaded with antioxidants that help to regulate sugar levels and blood flow rate. We can use this powder to steep tea or use in chutney powder.

100 percent certified organic rasam powder, made from the finest blend of spices sourced from certified organic farms across India. Grown without use of any chemicals, pesticides or insecticides. Cultivated with controlled organic farming practices. Shelf Life : 1 Year.

Sourced from certified organic bee keepers across India, free from adulterants, natural flavour. Grown without use of any chemicals, pesticides or insecticides. Cultivated with controlled organic farming practices.

Coconut Milk is made from first pressed extracts of fresh coconuts that make your favourite dishes creamier and tastier. 

100 Percent organic saffron.

I have listed all organic pantry items that can be stocked up for months and upto a year. Consuming organic products helps eliminate atleast some amount of pesticides. These pantry items are worth every dime.