Must Try Pan Asian Food @Banh Mi and Wok, Indiranagar-Bengaluru

Experience delectable pan asian cuisine at Banh mi and wok, Indiranagar-Bangalore. The menu offers intelligent blend of flavors in numerous preparations. Must try are tempura prawns, bao, thai curry, pad thai and raw papaya salad. Canteen style ambience, quick service and very friendly staff. Budget friendly pan asian gourmet in a QSR setting, ample parking available, cards accepted. We enjoyed all the dishes served to us, generous portion size can be shared among two. Price 800/- for two.

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Bubble Tea with Tapioca Bubbles: Tiramisu

Raw Papaya Salad

Stir Fried Tempura Chilly Prawns

Crispy Sweet Chilly Lotus Stem

Wok Tossed Crispy Shredded Lamb with Cumin

My Plate

Tom Yum Soup: Chicken and Mushrooms

Supreme King Bao: Crispy Chicken Supreme with Garlic Mayo

Thai Green Curry with Steam Cooked Rice

Pad Thai

Sambal: Stir fried chicken in traditional sambal sauce, served with egg fried noodles...

Fried Banana with Vanilla Icecream

Tab Tim Krob: Water Chestnuts and Jackfruit in Coconut Milk

Mixed Veggies and Cheese Schezwan Dosa Recipe

I thoroughly enjoy street food one of them is chinese dosa which is crispy, spicy, buttery and cheesy sums up my weekend craving on a budget. We can use store bought schezwan chutney for this recipe. If you cannot find schezwan chutney or masala powder please use chinese five spice powder.

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Ingredients:
1 Kg Fermented Idly Dosa Batter
1/2 Cup Finely Chopped Carrots
1/2 Cup Finely Chopped Capsicum
1/2 Cup Finely Chopped Onion
1/2 Cup Finely Chopped Cabbage (Optional)
1/2 Cup Finely Chopped Spring Onions
1/2 Cup Sweet Corn
3 to 4 Finely Chopped Green Chillies 
3 Tbsp Schezwan Masala
2 Tbsp Chilly Powder
1 Whole Garlic Paste
Salt as per taste
100 Grams Paneer
100 Gram Mozzarella Cheese
100 Gram Cheddar Cheese
Oil as required...

Idly/Dosa Batter Recipe Video

Method:
Prepare the schezwan chutney first. To the ground garlic paste add chilly powder, schezwan powder mix well if needed add salt and water. The chutney should be in spreadable consistency not watery.

Heat a tawa on medium flame allow to reach temp, place on high flame. ladle and spread the dosa in a even thin layer. spread a tsp oil and butter allow dosa to cook and brown evenly on one side. Flip the dosa and fry on other side. 

Flip the dosa again place on low flame, spread a tsp chutney in a even layer on dosa. Grate the cheddar cheese in a even layer, sprinkle one tsp each finely chopped veggies and corn in a even layer. Grate the paneer in a even layer cover and cook for few minute until the cheese melts.

Once the cheese melts fold the four corners of the dosa and serve hot with mint chutney...Enjoy😉

Mango Kosambari Recipe (Southindian Mango and Mung Bean Vegan Salad)

Southindian cuisine has very elaborate dishes or some dishes which can be prepared in a blink of an eye. Manga kosambari/kosumalli is a very simple and easy to prepare vegan salad, it is packed with full of flavors and taste. One can find this salad on a traditional southindian style plantain leaf meal or it is even prepared during fasting days since it is easy to digest.

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Ingredients:
1 Cup Split Mung Beans
2 Cucumbers 
4 Carrots
1 Totapuri Mango
1/2 Grated Coconut
1 Tsp Mustard Seeds
1 Tsp Split Black Gram Dhal
5 Sprigs Coriander
5 Sprigs Curry Leaves
4 Green Chillies 
4 Tsp Oil
1/4 Tsp Asafoetida
1/2 Lime
Salt as per taste

Totapuri/Killimooku Mango

Method:
Wash the split mung beans thrice soak in water for 1/2 hour.
Once the mung beans triple in size wash, drain and reserve in a colander.
Wash the mango, remove the stem part and slice into large pieces, finely chop the mango with skin reserve.

Peel, wash and remove seeds from cucumber finely chop and reserve.
Peel, wash and grate the carrots and reserve.
Grate the fresh coconut and reserve.
Finely chop only coriander leaves.

Heat a fry pan with oil on medium flame. Add mustard seeds, black gram dhal and fry till mustard splutters. Once the mustard has stopped spluttering add the asafoetida switch off the flame and add curry leaves.

In a mixing bowl combine all the finely chopped veggies, soaked and drain mung beans, grated coconut, 1/2 lime juice mix till well combined.

Just before serving add the mustard and curry leaves tempering, salt mix well. Garnish with coriander and serve...Enjoy😊

Food Tasting @Based on a True Story Bistro, Kalyan nagar-Bengaluru

Based on a True Story is very interesting, movie themed restaurant serving scrumptious food not compromising on quality. The bistro is located in heart of kalyan nagar, Bangalore. Enjoy amazing range of thick patty burgers, pastas, cheesiest fries, creamiest milkshakes and breakfast within affordable range. Not just this, they even provide complimentary popcorn to customers. 

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Ambience

Food

Oreo Milk Shake

Mint Mojito

Bacon and Cheese Loaded Fries, Nachos Loaded with Chicken and Cheese...

The Hills Have Fries 

Nacho Libre 

Kiss Kiss Bang Bang & Mash

Pork Sausages, Gravy, Mash, Veggies and Toast

Casino Royale

Thick Mutton Mince Patty Burger.

As a food blogger I'm always on the lookout for good quality, freshly made, affordable food. I liked to overall vibe and taste of food. very easy to locate with ample parking. Very causal and laid back ambience. Highly recommend the bacon fries and burger here.

Indo Chinese: Burnt Garlic Chicken Fried Rice Recipe

People who enjoy garlic flavor and taste are in for a treat. Burnt garlic chicken fried rice is very simple and easy to prepare, pairs well with any sides or just french fries. Mashup of two cuisines is oddly satisfying, dishes are very delicious and flavorful. This fried rice is prefect for a weekend lunch.

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Burnt Garlic Fried Rice Ingredients:
350 Grams Chicken Mince 
1/2 Bunch Spring Onions
1 Large Onion
10 Pods Garlic
1 Tbsp Ginger and Garlic Paste
300 Grams Basmati Rice 
1 Tbsp Soya Sauce
1 Tbsp White Pepper Powder
1 Tbsp Chilly Flakes
3 Green Chillies
2 Dried Red Chillies
Salt as per taste
1 Tbsp Ghee
3 Oil 
Lime Wedges and Onion Rings for garnish...

Prep Up:
Pre plan your meal and cook the rice ahead of time. Wash the basmati rice twice and soak in water for 10 minutes. For every 1 cup rice add 11/2 cups water. Add the rice and water to pressure cooker, cover and place a whistle and cook for 3 whistles.

Once the rice has cooked allow to reach room temp. Using a fork fluff the rice to separate.

I always like to prepare chicken mince at home. After washing the chicken breast twice, pat it dry and chop into bite size cubes. 

Add the chopped chicken to mixer jar, cover and pulse twice or thrice the meat should mince easily if not pulse twice.

Peel and Wash all the veggies, finely chop all ingredients.

Method:
Heat oil and ghee in a wok on medium flame. Add the finely chopped garlic and fry till light golden brown in color.

Add finely chopped onions and fry with garlic for a minute.

Add ginger and garlic paste and fry the onion, garlic, ginger and garlic paste till light pink in color.

Break the dried red chillies in halves and add to the onion fry for a minute.

Add the chicken mince to the onion masala fry for a minute. Add chilies, salt and 1/4 cup water cover and cook the chicken for five minutes.

If  there's excess moisture in the chicken place on high flame allow the moisture to evaporate.

Add soya sauce, chilly flakes, white pepper powder, salt if needed stir all the ingredients and fry the chicken masala for few minutes.

Mix the rice in the chicken masala fry for a minute. Garnish with spring onions and lime juice serve hot.

Indo Chinese: Schezwan Cabbage Fritters/ Chinese Cabbage Pakora Recipe

I'm always a huge fan of indian-chinese fusion dishes, the combination of ingredients create some awesome tasting snacks and sides. Cabbage fritters is a dual recipe, can be served as a snack or as a side which can be easily paired with fried rice, noodles or indian meals.

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Ingredients:
2 1/2 Cups or 350 Grams Finely Chopped Cabbage
1 Capsicum Finely Chopped
1 Large Onion Finely Chopped
6 Cloves Garlic Finely Chopped
6 Sprigs Spring Onions Finely Chopped
2 Tbsp Schezwan Masala or Chinese Five Spice Powder
2 Tbsp Tomato Ketchup
1 Tbsp Chilly Sauce
2 Tbsp Ginger and Garlic Paste
1 Tbsp Soya Sauce
1 Tbsp White Pepper Powder
1 Egg
2 Tbsp Chilly Flakes
1/4 Cup Corn Flour
1/4 Cup All Purpose Flour (Maida)
Salt as per taste
2 Tsp Ghee
Oil as required...

Method:
Add finely copped cabbage, half the amount finely chopped spring onions, 1 tbsp schezwan masala, 1/2 tsp white pepper powder, 1/2 tbsp ginger and garlic paste to a mixing bowl. 

Combine all the ingredients. Whisk an egg and add to the cabbage mix well. Combine maida and corn flour. 

Add salt to the cabbage mixture and half the amount of flour mixture combine till well incorporated. 

Cabbage will release excess moisture once salt is added we can always adjust the moisture content by adding flour.

Allow the cabbage mixture to rest on the counter for 10 minutes. Heat a wok with oil for frying the fritters on low flame.

Once the cabbage mixture has rested for 10 minutes, gently mix with 2 tbsp flour and start to drop small portions in oil. Fry the fritters until golden on both sides on medium flame.

Drain the fritters from oil and reserve on a tissue lined plate. Heat a wok with ghee and 2 tsp oil on medium flame.

Fry the finely chopped garlic, onion, 1/2 tsp ginger and garlic paste for a minute to eliminate raw flavor.

Add finely chopped capsicum and fry for a minute. Add the soya sauce, tomato ketchup, chilly sauce, 1/2 tbsp schezwan masala, 1/2 tsp chilly flakes fry all the ingredients till raw flavor reduces.

Toss the fritters in the masala, sprinkle white pepper toss once. Garnish with spring onions and serve as hot as possible...Enjoy😉