Konaseema Ruchulu @Aloft, Bengaluru Cessna Business Park

Nook at Aloft Bengaluru Cessna Business Park is showcasing authentic coastal cuisine from Konaseema region, which is known for its beautiful landscapes. 

Chefs from aloft have travelled to godhavari region for almost a month tasting and experimenting local cuisine. They have personally picked and shopped for many ingredients from the region specially for the festival like tender tamarind leaves, palm sugar, fish and chillies.

 Aloft has gone one step further inviting homemaker and avid cook Anusuya amma from godavari region to showcase her regional cuisine at the festival. The amount of thought process and attention to detail is truly commendable. 

We were hosted for bloggers table and enjoyed the konaseema/godavari cuisine. I highly recommend indulging in some of the authentic regional dishes that's never experienced before. 

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Cold Pressed Groundnut Oil 

Palaharam

Traditional gluten free, gram and rice flour snacks we normally serve guests in southindia.

Negroni (Cocktail)

Cocktail of choice welcome drink 😉

Ambience 

Mirchi Bajji

Spicy chilly fritters stuffed with onions

Chepala Vepudu

Pan fried seer fish

Gummadikaya Vadiyalu

Pumpkin fritters 

Nuvvula Yendu Royyalu Podi

Tiny dried shrimp and sesame powder. Normally mixed with white rice and ghee we begin our meal with chutney powders in south.

Natti Kodi Vepudu

Free range chicken stir fry

Royyala Iguru

Prawns stir fried 

Nethallu Iguru

Anchovies in spicy tamarind curry 

Chinta Chigaru Mamasa 

Tender tamarind leaves slow cooked with mutton

Peethala Vepudu

Crab in tomato gravy 

Natti Kodi Kunda Biryani

Free range chicken biryani

 Putharekulu

Thin rice sheets layered with ghee, dry fruits and palm sugar

My favorite picks from the festival were chinta chigaru mamasam, chepala vepudu, natti kodi vepudu and royalu igaru. Chefs and Anusuya amma have truly put up a grand spread fit for a king. 

Pizza Fondue Recipe

My pizza fondue recipe will surely please a crowd, this recipe is so economical we can serve veggies or meats of choice. Just put together pizza sauce and serve with grilled or pan fried veggies and meats. 

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Ingredients For Pizza Sauce:
2 Large Tomatoes 
1 Large Onion
6 Cloves Garlic
1 Green Chilly
1 Large Capsicum
1 Tbsp Paprika
1 Tsp Garlic Powder (Optional)
1 Tsp Italian Seasoning
Salt as per taste
2 Cups Water
1 Cup Grated Cheddar Cheese
1/2 Cup Mozzarella Cheese
1/4 Cup Sliced Olives
1 Tbsp Chilly Flakes

Prepare the Sauce:
Peel and wash the veggies before use. Chop into larger chunks.

In a large wok boil water. Add the veggies bring to rapid boil on medium flame. Cover and cook until the water/moisture content reduces.

The veggies should have cooked and moisture should evaporate completely remove from flame allow to reach room temp.

Add the veggies to a mixer jar grind to form a smooth puree. 

Transfer the sauce back to the wok, do not waste the sauce in the jar add 1/4 cup water and transfer back to the wok. Check for salt and add if needed bring to rapid boil, remove from flame and reserve.

 In a oven safe dish layer 2 ladles sauce top with one layer grated cheese, sprinkle italian seasoning. Form 2 to 3 layers of sauce and cheese. Final layer should always be topped with cheese, sprinkle italian seasoning and chilly flakes.

Bake the sauce at 450 degrees for 10 minutes in a preheated oven or microwave on high for 5 minutes. Garnish with sliced olives and serve once the condiments are ready.

Condiments:
250 Grams Chicken Breasts (Chopped into Cubes)
200 Grams Paneer ( Chopped into Rectangle Pieces)
200 Grams Store Bought or Semi Cooked Potato Fries
2 Large Bell Pepper (Chopped into Strips)
3 Links Chicken Sausages 
1 Tbsp Italian Seasoning
1 Tbsp Chilly Flakes
1 Tbsp Paprika
1 Tbsp Garlic Powder
1 Tbsp Pepper Powder
Salt as per taste
1 Tbsp Butter
Oil for frying...

 Prepare the Condiments:
Heat a wok with butter add cubed chicken, 1/2 tsp garlic powder, 1 tsp paprika, 1 tsp italian seasoning. 1/2 tsp chilly flakes, salt and 1/4 cup water place on medium flame cover and cook until well done.

Allow excess moisture to evaporate from the chicken fry for a minute and serve hot.

Heat a tawa on medium flame add 2 tsp oil fry the chicken sausages on medium flame. Add 2 to 3 tbsp water and cook until well done. Just before serving chop into small pieces and garnish with italian seasoning and chilly flakes serve hot.

Heat a wok on medium flame with oil for frying. Once the oil reaches smoking point start frying the potato fries and paneer till light golden drain from oil serve in a platter sprinkle chilly flakes and italian seasoning serve hot.

I normally like to eat capsicum raw hence serve it as it is just sprinkle pepper powder and salt to the entire batch of condiments before serving.

Just 10 minute before your condiments are ready heat the pizza sauce and serve hot. A perfect meal to enjoy with entire family and friends. I served bread as it is we can prepare garlic bread for this recipe. 😊

Indo Chinese: Paneer Chilly Recipe

Indo Chinese paneer chilly has been a family favorite; very comforting starter for monsoon and winter season. It’s also a perfect side dish for wok tossed noodles or fried rice. This is a semi dry side dish version we can add corn starch and prepare a gravy version to serve with multi layer parotas. We have no origin of this dish like many other fusion indo chinese dishes this paneer chilly may have originated from chinese community in kolkata. 

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Ingredients:
250 Gram Malai Paneer (Use Milky Mist Brand)
2 Medium Onion Chopped into Cubes
1 Large Capsicum Chopped into Cubes
6 to 8 Green Chillies Slit
4 Dried Red Chillies
10 Pearls Garlic Finely Chopped
1 Tbsp Ginger and Garlic Paste
1 Tbsp White Pepper Powder
1 Tbsp Chinese Five Spice Powder or Ready to use Schezwan Masala
1 Tbsp Soya Sauce
2 Tbsp Tomato Ketchup
1 Tbsp Green Chilly Sauce
1 Tbsp White Vinegar or Lime Juice
2 Tbsp Ghee
2 Tbsp Oil
5 Sprigs Spring Onions Finely Chopped
Salt as per taste...

Method:
Heat a wok with oil and ghee on medium flame. Chop the paneer into bite size pieces. Gently drop the paneer in oil and shallow fry on low flame till edges turn light brown in color.

Drain the paneer and reserve on tissue paper. Fry the paneer in small batches to avoid crumbling it. I used the milky mist brand paneer which was very rich moist and creamy.

Using the same wok remaining fat start frying the finely chopped garlic on medium flame till light brown in color.

Once the garlic starts turning light brown in color add the dried red chillies and fry for 30 seconds for added heat we can break the dried chilies in halves and fry. I have added it to enhance the flavor.

Add the onions and chillies fry for a minute. Add the ginger and garlic paste fry for a minute. Add capsicum and fry for a minute.

Once we add the capsicum we can adjust the gravy consistency as per choice. For excess gravy add 1 cup warm water and thicken using corn flour mixed with water. I'm preparing semi dry side dish and used only 4 tbsp water.

Add 1/4 tbsp salt allow the veggies to cook for a minute. place the flame on high add the seasonings one at a time and toss, start with tomato ketchup, chinese five spice, soya sauce, chilly sauce and vinegar toss till all masalas are well coated in the onion and raw flavor has reduced.

Toss the fried paneer in the masala allow to cook for a minute, garnish with finely chopped spring onions and serve hot.

For added crunch we can add fried cashews or almonds I tend to add the nuts for added rich taste its only for special occasions. Do try the recipe and post your comments...Thank you so much for visiting my blog 😊

Older Paneer Chilly Videos from archive😉

Monsoon Sunday Brunch @JW Marriott Kitchen, Lavelle Road - Bengaluru

Experience spectacular monsoon sunday brunch at JW Kitchen. The exquisite spread offers wide rage of grilled meats, sushi, tandoor, dosas, biryanis, salads, soups and popup stalls. For those who like to indulge in sweets there is plenty to choose starting with pista burfis to malpua, rasmalai to sponge cakes. Chefs have truly curated a wonderful spread to welcome monsoons. 

I was hosted for the monsoon brunch, it was a fantastic opportunity to taste some delectable food and experience the lovely spread with a friend. To my surprise few authentic and traditional dishes were prepared to perfection like chicken biryani...tender morsels of chicken literally melted every bite, freshly hand rolled sushi, malai chicken tikka, bangers and mash, grilled pork ribs and malpua...highly recommend trying these dishes if it's on the menu. 

2450/- + Tax without alcohol and 3400/- + Tax with alcohol.   

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 Malai Chicken Tikka 

Orange Juice spiked with lemon grass

 From Tandoori: Malai Paneer Tikka, Malai Chicken Tikka, Tandoori Chicken served with chutney lime and salad....

 Lamb Shanks 

 Pork Roast

 From Roast Station: Chicken Roast, Herb Roasted Fish, Pork Roast, Lamb Shanks, Roasted Veggies...

BBQ Pork Ribs

Scampi and Stuffed Chicken 

Roti jala or lace crêpes prepared for special occasions in Indonesia, Malaysia and Singapore served with chicken or fish curry was highlight @jwmarriottblr Sunday brunch everyone enjoyed the taste and flavor. #vidyastravel #vidyascooking #jwmarriottbangalore #jwkitchenblr #sundayvibes #Sundaybrunch #monsoon #monsoonbrunch #nammabengaluru #bengaluru #bangalorefoodie #bangalore #loveforfood #rotijala #lacecrepes

A post shared by Vidya Lakshmi (@vidyascooking) on Aug 12, 2018 at 10:52pm PDT

Dreaming of sushi from Sunday brunch @jwmarriottblr #jwmarriottbangalore #jwkitchenblr #sundayvibes #Sundaybrunch #sushi #sushidreams #sushidream #bangalore #bengalurufood #bangalorefoodie #nammabengaluru #bengaluru #loveforfood #loveforsushi

A post shared by Vidya Lakshmi (@vidyascooking) on Aug 7, 2018 at 7:08pm PDT

 Sushi

Lamb Stuffed Ravioli with simple butter sauce and garlic...

 Bangers and Mash with lovely onion gravy...

From Popup Station Spice Terrace: Chicken Biryani, Paturi Macchi, Methi Mutton, Murgh Shahi Pasanda loved everything on the plate superb blend of spices and prepared to perfection...

Paturi Macchi (Barracuda coated with special mustard masala, pan fried in banana leaf) 

From Dessert Station: Fruit Sponge Cake, Malpua, Coconut Panna Cotta, Hazelnut profiteroles and grapes...