Chocolate Paddu Recipe (Chocolate Paniyaram)

I created the Godfather of paniyarams it was truly very chocolatey, gooey and delicious treat for the entire family! Paniyarams are normally prepared during tea time across southindian homes. We can serve these chocolate paniyarams as hot dessert after lunch or dinner.

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Ingredients:
4 Tbsp Cocoa Powder
1/2 Cup Maida (All purpose flour)
1/2 Cup Yogurt 
10 Almonds, 10 Cashews, 10 Walnuts Chopped 
1/4 Tsp Cooking Soda
2 Tbsp Vegetable Shortening (Dalda)
1 Tbsp Instant Coffee Powder 
2 to 4 Tbsp Powdered Sugar (Optional)

Method:
In a microwave safe bowl add half the amount of chocolate with 1 tsp vanaspathi mix and melt for 30 seconds on high or till the chocolate is melted.

Add yogurt to the melted chocolate and whisk to form smooth mixture.

Add chopped nuts, cooking soda, instant coffee to the yogurt mixture and mix well.

Add coco powder and mix well till there are no lumps. Add the maida in batches and mix well check for sugar content and add if needed. 

Add 1/2 cup water to the leftover yogurt dilute. Add the diluted yogurt or butter milk to the batter and whisk to form a smooth batter.

Heat a paniyaram pan on low flame. Using a silicon brush spread vanaspati in the paniyaram moulds.

Ladle 2 tsp of batter to the aniyaram moulds cook on lowest flame setting for 30 seconds. 

Just before flipping the paniyaram to the other side add a piece of chocolate in the center cover with extra batter and gently flip.

Cook the paniyaram 30 seconds on other side. Keep flipping the paniyaram to avoid the chocolate from burning. 

After a minute prick a tooth pick if there is no wet batter then serve right away. 

Top the paniyaram with powdered sugar, chocolate sauce and cherry...Serve hot...Enjoy!

Global Cuisine with Indian Flavors @Firangi Bake, Bangalore

Hi Friends! If you enjoy global cuisine with indian twist then you must try dishes from firangi bake. Food was so delicious 😉

My Order:
Corn and Pimento Lasagne 260/-
Minced Chicken Lasagne 260/-
Roasted Veggie Pot Rice 260/-
Tandoori Kukkad Pot Rice 300/-

Place your order: 
https://www.firangibake.com/

Firangi Bake is an online food delivery chain located across many regions of India. They have been serving many global dishes with indian flavors. I personally enjoy fusion cuisine and happen to order from firangi bake twice in a week for this review. 

The menu is not confusing choices are good we can choose lasagnas, quesadillas, pot rice, mac and cheese ect from the website. Slightly over priced but the amount of ingredients and quality was good. Packaging and service was excellent. 

Corn Pimento Lasagne has sweet corn, black olives, sliced jalapenos and pizza sauce layered with mozzarella cheese and cheese spread. No one will be missing the meat in the lasagna the lasagna itself was excellent - flavorful, hearty, and juicy. If possible try it with a salad and balsamic vinegar. 

Roasted Veggie Pot Rice is blended with freshly roasted veggies topped up with a layer of cheese. I liked the flavors from parsley and pepper. Very simple and nice dishes. 

Chicken lasagna was perfectly prepared 4 layers of pasta sheets smeared with tomato sauce, cheese in every layer along with chicken mince and topped with extra cheese then its baked...tasted superb comes along with garlic bread.

Chicken post rice was almost like chicken tikka biryani but loaded with cheese it was quite heavy the rice also comes with garlic bread. they also provide tissue and fork in every order neat packaging and the service was in time

Overall thoughts menu has good selection of dishes. In qsr style food serving or online ordering service I have seen dishes that evolve around younger generation and kids but at firangi bake even the older generation can enjoy the dishes its well balanced in terms of flavors and quality. 

Street Food Series: Banana Stem Chaat Recipe / Baledindina Chaat Masala / Vazhaithandu Chaat

One can find banana stem chaat or as its referred as bale dindina masala sold across street food vendors in Mysore region and some parts of Bangalore. Delicious flavors and crunchy textures makes it a unique, heart healthy snack for many chaat lovers.  

Banana stem, banana flower and plantains are vital vegetables for southindians. We will prepare atleast one or two dishes in a week using these banana stems. 

We received a large batch of these stems and banana flowers from our neighbours garden last week, best way to use the entire batch was in chaats, soups, curries and smoothies. Banana stem is packed with vitamin B6, contains ample amount of fiber which is helpful to relieve constipation and ulcer issues. 

Ingredients:
3 Cups Finely Chopped Banana Stems
1 Cup Peeled, Deseeded and Finely Chopped Cucumber
2 Peeled and Grated Carrots
1 Large Finely Chopped Onion
1 Large Deseeded and Finely Chopped Tomato
1/2 Cup Grated Coconut
1/2 Cup Finely Chopped Coriander
5 Finely Chopped Chillies
1 Tbsp Rasam Powder
1 Tbsp Chaat Masala
1 Lime
Salt as per taste

For Garnish: 100 Grams Each, Congress Peanuts, Moong Dal Moth, Kara Sev/ Omapodi.

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How to clean and finely chop banana stem is posted in detail on youtube, please watch the entire video recipe and clean the banana stem accordingly.

We have enjoyed using phalada products its very good in terms of quality. We are planning to stock up on coconut oil and few more products from the company. For this recipe I have used rasam powder which I received in a PR Package. 

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. Visit https://www.pureandsure.in/ for more products listed on their website.

Method:
To avoid discoloration in the banana stem add 1/2 lime juice once its finely chopped. Allow the banana steam to soak in the lime water for 15 minutes it also enhances flavor and taste.

After 15 minutes drain the banana stem and reserve in the colander until entire moisture has drained.

In a large mixing bowl add finely chopped cucumber, grated carrots, finely chopped chillies, onion, tomato, finely chopped coriander and grated coconut mix all the ingredients.

Add rasam powder, chaat masala and salt to the veggie mixture, mix till well combined. Add the hand full of each masala peanuts and moong dal moth mix the veggies well.

Add the drained banana stem to the veggies mix well add few drops of lime juice mix once. check for salt add if needed.

Plate the banana chaat, garnish with moong dal moth, sev and masala peanuts topping with grated coconut and coriander is optional...Serve right away...enjoy😊

Lunch @New Govinda Rao Military Hotel

There is new restaurant mushrooming everyday in Bangalore, but the classics are still worth visiting. More than a century old, New Govinda Rao Military Hotel located on cottonpet is an institution. It can get crowded on weekends, but a group of three or four should have no trouble securing a table. People throng here for their famous mutton biryani, mutton meat balls, piping hot trotters soup and offals prepared form family recipes that dates back to 1908.

Few institutions such as Govinda rao's  have maintained their family business and are serving quality food to customers. It's considered sin to sell food as per tradition but we were only people serving food to freedom fighters, soldiers and hungry people during quit india movement says the fourth generation grandson who is currently handling operations at the restaurant. 

Our great grandfather never had intention to sell food but our home style food gained popularity and we started this business, by 1940's even His Highness Mysore Maharaja Jayachamarajaendra Wadiyar also heard of us from the locals and came to our adobe to taste the local cuisine that people were raving about. 

I discovered many untold stories on this trip, on a personal level I felt very proud for the younger generation who are spontaneously supporting our culture and cuisine. The menu is simple with 10 items listed, but still the younger crowd throng here.

From 6am to 4pm there is a constant supply of  trotters soup, idlis, chicken curries, stir fried chicken dishes, rice and biryani. From 6pm to 10pm the menu slightly changes to chapati and parotas other than idli all the dishes repeat. 

His Highness Mysore Maharaja Jayachamarajaendra wadiyar photo at the entrance.

Please do not expect ambience in traditional military hotels it will be crowded and congested. A click of 32 seater at the first level.

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Our Order

Chilly Chicken 100/-
Just the perfect side dish for biryani.

Mutton Biryani 180/-

Here the mutton biryani has a moist texture and its loaded with spices. Its not chilly hot but the spices warms up the body. They also serve a chilly hot gravy which is mixed with the rice and meat to enhance the flavors and taste...

Over all thoughts...the limited menu option which is not confusing and pricing for the amount of food is truly a service that govinda roa's are providing to the community. They are also a very inspiring family to younger generation. A visit to Govinda rao's is a must, taste a slice of Bengaluru's own cuisine at its best.  

Chocolate Modak Recipe in Association with SPAR Hypermarket

May Lord Ganesha bring Peace, Happiness and Prosperity to Everyone. Happy Ganesh Chaturthi! The much loved modak by Lord Ganesha refers to a story from Padma Purana, a story from the volatile book of mythology refers that of Lord Shiva and Goddess Parvati along with Ganesha visited Anusuya, the wife of a respectable sage named Atri. While Lord Ganesha was presented with a platter full of mouth-watering delicacies, none were able to satiate his hunger.The only food item to have done the impossible was our now-famous modak. Hence began modak’s association with the Lord Ganesh and festive celebrations! 

As a part of festive series I have associated with SPAR Hypermarket and created these decadent chocolate modaks. SPAR HYPERMARKET has 10000+ Products listed on SPAR website, follow get notified for offers and discounts on official SPAR Socialmedia Facebook, Instagram and Twitter.

I'm a regular customer to spar and have shopped for many speciality gourmet products on a budget. Order your daily house needs via SPAR website and also follow them on Facebook official page for regular updates. All the ingredients used in this recipe is shopped at SPAR HYPERMARKET.

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Ingredients:
Khoya 200 Grams
Walnuts 150 Grams
Unsweetened Cocoa Powder 4 Tbsp
Icing Sugar 200 Grams
Vanaspati 2 + 2 Tbsp
Dark Compound Chocolate 200 Grams 

Method:
Chop the khoya into cubes or crumble it and reserve. Chop the compound chocolate and reserve. 

Heat a wok on medium flame, add the walnuts and dry roast for 3 minutes on low flame.Reserve the roasted walnuts on a plate allow to cool. Once the walnuts have cooled we can use a sharp knife and chop it into tiny pieces or use a rolling pin and roll over the toasted walnuts once or twice to form evenly crushed walnut pieces.

Using the same wok place on low flame. Add the khoya and icing sugar stir constantly making sure the khoya melts and well incorporated with the icing sugar.

Add the unsweetened cocoa powder to the khoya mixture stir well. Once the coco powder is incorporated the mixture will be tough to stir try to mix well and remove from flame.

Add the walnut pieces and mix well. Allow the mixture to reach room temperature, mix once.  Using a modak mould, grease it with vanaspati. 

Take lime size portions of the chocolate mixture and place it in the mould. Seal the mould and press to form the modaks. Reserve the modaks on a plate and place it in the freezer for 10 to 15 minutes to set.

Bring 2 glasses of water to boil in a milk pot. In a mixing bowl add the compound chocolate and 2 tbsp vanaspati. Place the chocolate bowl on the boil water place on low flame keep stirring the chocolate.

In roughly 10 to 15 minutes on low flame the chocolate to form a smooth syrup. Remove from flame let the chocolate syrup have a warm base do not remove from hot water.

Once the modaks are set, dip each modak in chocolate and allow the excess chocolate the drip. Place the chocolate coated modaks on a plate and refrigerate until the chocolate is set. Offer these decadent modaks to lord ganesh and also share it with friends and family...Enjoy😊 

SPAR Website - https://www.sparindia.com/en/ 
SPAR Facebook - https://www.facebook.com/sparindia/ 
SPAR Instagram - https://www.facebook.com/sparindia/ 
SPAR Twitter - https://twitter.com/SparIndiaHyper

Tasting Cakes from @Cakezone.com

Order freshest baked goodies on cake zone.com they'll deliver to your doorstep. I was invited to taste cakes and milkshakes from the online bakery.

They take bulk orders and also provide services like edible printed photo cakes, jar cakes which is good for gifting and various frosting options as per your choice. We will have to call for customized orders. 

There is a wide variety to choose on the website fluffiest cakes, cheesecakes, desserts, chocolates, combos and gifts, making it easy to shop and impress your loved one.

I enjoyed the eggless  cakes they offered me. The cakes were moist and fluffy. Frosting was fresh and light. The service was good. Every order comes with paper napkins, plastic knife and candle. The packaging was good. Cake Zone has branches in Bangalore, Pune and Hyderabad. Order Cakes and Desserts at https://www.cakezone.com/

 Chocolate Truffle Cake 100/- Per Piece

 Pineapple Pastry 100/- Per Piece

 Red Velvet Cake 100/- Per Piece

 Best for gifting Red Velvet Cake in a Jar 84/- Per Piece

 Fig/Anjeer Cake MilkShake 130/- Per Piece

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Paneer Ghee Roast Recipe

Ghee roast is such a classic dish prepared across south it’s either prepared with pepper or dried red chillies. I've prepared the Karnataka version ghee roast recipe. What I love and enjoy about classic recipes is we can alter and add ingredients which we prefer and it still tastes excellent. 

As a recipe developer it is important to change the recipe and incorporate new ingredients to discover new favorite. Ghee roast is normally prepared with mutton, fish or chicken, but I have tried to use paneer which turned out utterly delicious. This recipe can be served as a starter or as a side dish for phulkas dosas. 

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Ingredients: 
500 Grams Milky Mist Paneer
1 Medium Onion Roughy Chopped
1 Large Onion Finely Chopped
1 Tbsp Chilly Powder
1 Tbsp Coriander Powder
1/4 Tsp Turmeric Powder
15 Dried Red Chillies
10 Black Pepper Corns
4 Cloves
1/4 Tsp Fennel Seeds
1/4 Tsp Cumin Seeds
10 Fenugreek Seeds
1/4 Tsp Mustard Seeds
3 Pods Cardamom
1 Inch Stick Cinnamon
3 Sprigs Curry Leaves
1 1/2 Tbsp Ginger and Garlic Paste
2 Tbsp Tamarind Pulp
Salt as per taste
Ghee as required 
Oil as required...

Method:
Use extra malai paneer for this recipe. Chop the paneer into larger chunks. If we chop and use larger chunks panner it retain the buttery texture and absorbs more flavor.

Heat a wok on medium flame. Add 5 tbsp ghee and 5 tbsp oil allow to reach temperature. Gently add 5 to 6 pieces paneer and fry for 30 seconds on each side drain and reserve the paneer on a plate.

Using the same oil and ghee fry the spices, chillies and roughly chopped onions till the onion turns golden in color.

Remove the masala from flame transfer the fried ingredients along with ghee to a mixerjar and grind to form a smooth paste we can add a splash of water to grind into a paste.

Using the same wok place it on medium flame. Add 2 tbsp ghee and 2 tbsp oil allow to reach temperature. 

Fry the curry leaves allow to splutter. Add the finely chopped onions and fry for a minute. Add the chilli powder, turmeric powder and coriander powder and fry for a minute until the raw flavor reduces.

Add the ground masala and fry for a minute. Do not waste the masala paste which is in the mixerjar add 1/2 cup water dilute all the masala and transfer to the frying masala in the wok.

Add salt as per taste stir and allow to reduce on medium flame. Once the masala reduces oil and ghee will surface on the sides. Add the tamarind pulp and stir cook for another 2 minutes. Check for salt and add if needed.

Add the fried and reserved paneer chunks stir and fry for a minute. place on low flame allow the paneer to cook for 5 more minutes. Top with 2 tbsp ghee and serve hot...Enjoy this dish with phulkas or neer dosas.