Discover the Taste of Rajasthan @Gokulam Grand SPA & Hotel - Bangalore

Gokulam Grand Hotel & SPA hosted me for their ongoing Rajasthani Food Festival. Rangeelo Rajasthan! One gets to experience a culinary trail from different districts of Rajasthan right here in Bengaluru. 

Chefs from rajasthan are here with specially curated signature and traditional dishes for this festival. The menu consists of various dishes prepared with legumes, spices, herbs, millet breads and vegetables from the region. 

We enjoyed Laal maas, Dhal Batti churma, Ker sangri, Gatte ki Sabji and Mirchi vadas from the spread. The food festival also features folk music, dance, pop up shop for fabrics, ornamental jewelry, toys and more till 7th October, 2018.

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Non alcoholic welcome drinks (Shikanji, Gulab Jaal and Lassi) 

Ambience   

Entrance hall featured a fort decorated with flower rangoli, every guest is greeted with aarthi and flowers at the entrance. Once seated we got to enjoy folk music and rajasthani dance. Overall ambience and decor elevates festive atmosphere. 

We also shopped for fabrics and ornamental jewellery before dinner. The spread consists a combination of veg and nonveg dishes on the buffet, Live chaat counter, salad counter, starters, live roti station and dessert section.

Live Chaat Counter. Salad and Starters Counter

Ragda Patties, Samosa Chaat, Pani Poori, Rajasthani Mirchi Vada, Gathiya Sev, Dal Kachori, Khatti Meethi Mirchi, Dahi Bhalle...

Vegetarian Spread

Gatte ka Pulao, Masala and Dal Bati , Churma, Shekhawati Paneer Curry, Ghatte Ki Curry, Kale Channa Ki Curry,  Rajasthani Sev Tamatar Ki Sabji, Jodhpuri Dum Aloo, Panchmel Dal, Fluffy Steam Cooked Rice, Hara Bara Kabab, Nagori Paneer Tikka, Bhindi aur mirchi ki sabzi, Rajasthani Ker Sangri...

Non Veg Spread

Mangodi aur Murgh Palav. Laal Mass, Ramgadi Fish Curry, Murgh Jodhpuri, Murgh Angara, Hariyali Fish Tikka, Pickles Missi Roti, Butter Naan...

Dessert Counter

Rajasthani Specials: Laapsi, Pantua, Malpua and Rabadi, Kesariya Kheer...

On My Plate

Samosa Chaat

Ragda Patties

Pani Poori

Nagori Paneer Tikka, Murgh Angara, Hariyali Fish Tikka and Harabara Kabab...

Rajasthani Mirchi Vada

Gathiya Sev, Dal Kachori, Khatti Meethi Mirchi...

Channa and Chicken Soup...

Batti, Churma and Panchmel Dal

Murgh Mangodi Biryani, Laal Mass, Murgh Jodhpuri...

Butter Naan

Missi Rotti

Malpua

Kesariya Kheer

Pantua

Fresh Cut Fruits 

Overall thoughts...a festive atmosphere that kept us entertained for hours. We enjoyed the food and service. Three picks from the entire food tasting was Laal Mass, Mirchi Vada and Lapsi very authentic I had to have second serving. 

Dinner only / Price 1395/- ++/ Contact: 080 4300 1000

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.