The Taste of Kerala with Masterchef Saji at Feast-Sheraton Grand Hotel - Brigade Gateway, Bangalore

Feast on brilliant Mappila (Muslim) biryanis to sadyas served in Hindu households, lip-smacking non-vegetarian dishes of Syrian Christian families, to a steady supply of seafood delights, you will find something new to try at the ongoing Taste of kerala festival till 30th, July 2018 at Sheraton Grand Hotel - Brigade Gateway, Bangalore. 

Master Chef Saji Alex from Kerala is known for his traditional keralite cuisine. I happen to team with chef saji at a cooking show couple of years ago and personally know his precise cooking. As a team me and Chef Saji won the competition. I was thrilled to see him back in Bangalore and experience the traditional fair.

Chef Saji says cuisine in every region of kerala is different, from north to south every dish is prepared with different ingredients. For example Mappila food as it’s called, is especially famous for biryanis. The Arab-influenced cuisine of the Mappila community offers some of the most flavourful dishes in Kerala. The use of fragrant spices, pepper, cardamom, cloves, and kaima rice is the highlight. The Mappila biryani is a must-have.

He will also showcase syrian christian cuisine, starting from appams, stews, fish curries and beef roast. The spread is huge even for vegetarians. Binge on creamy coconut curries, stir fried veggies and more. Chef Saji promises to delight dinners with exquisite kerala cuisine. 

Ambience at Food Festival 

A post shared by Vidya Lakshmi (@vidyascooking) on Jul 20, 2018 at 12:19pm PDT

For regular updates follow me on instagram. Karela themed ambience welcomes guests with food displayed in earthen containers filled with regional snacks, chutneys and pickles.

  

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Snack Counter

Snacks are integral part of the region must try are banana chips fried in coconut oil and sweet paniyarams.

Papad Counter

Food tasting is not complete with out kerela papad. I liked the chilly and plain salty papads. 

Kerala is known for Pickles. Must try is beetroot, fish and pineapple pickle. tempered with traditional spices the fragrant condiment is prefect to be paired with any dish.

Nippattu

Sweet Paniyaram

Kodubale

Jackfruit Chips

Butter Murukku

Ellu Urundai

Chilly Plantain Chips

Salty Plantain Chips

Nool Puttu/idiyappam

Table Setting

Welcome Drink Ginger Wine

Murigakkaya Thakka Curry

Drumstick pieces slow cooked in coconut curry.

Vendakka Ularthu

Eranadan Veg Korma

Mixed vegetable slow cooked in green chilly masala and coconut cream.

Ghee Rice

Malabar Fish Curry

Fish Curry with Coconutmilk

Beef Fry

Mutton Korma

Tender morsels of meat cooked to perfection in coconut cream. one of the best curries I have tasted in a while.

Chicken Chukka/ Chicken Dry Roast

Calicut Chicken Biryani

On my plate: idiyappam, kerela parotta, mutton korma, chicken sukka, calicut chicken biryani, vegetable korma, ghee rice, onion chutney, brinjal pickle, fish pickle, pineapple pickle and vendakkai fry.  

Chocolate mud pie and icecream for dessert.

I was happy to meet chef saji again. Overall food was excellent, i enjoyed all the curries. Three picks from the entire spread pineapple pickle, chicken biryani and mutton curry. Kerala food festival is a must visit, explore authentic regional cuisine. The all you can eat buffet spread is priced at 1700+.

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.