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I got visit and taste excellent brownie and filter coffee at Bangalore’s first dedicated brownie cafe located on Cunningham road. Bangalore is known for its bakeries and cafes, we are blessed with freshest bakes and conventional sweets, but a dedicated space for brownies is where one gets to relax and enjoy decadent brownies with toppings and combos.
Brownie Heaven serves fifteen varieties of brownies everyday and add a special variety brownie for a limited period every month or for a special season.
The cheerful Brownie Heaven is tucked away in westminster complex on Cunningham Road. The Cafe is decorated with vibrant, bold and inviting colors very calming ambience.
After a good lunch, dinner or movie one can surely head to brownie heaven for a good dose of warm and fudgy dessert. Brownie Heaven also serves gluten free and eggless brownies. Brownie shake and filter coffee is a must try here.
Here is what I got to taste... Brownie Shake
This delectable Chocolate Brownie Milkshake is a must try. Blended with crumbled brownies, milk and chocolate syrup was so satisfying and filling.
Next up was The Popper...
Caramel Brownie, topped with toffee sauce, sea salt and popcorn served with a scoop of vanilla icecream. The warm caramel brownie with icecream and salt was a unique combination with different levels of flavours and taste. This is a must try!
Filter Coffee...
Overall I enjoyed the tasting and recommend everyone to try brownies here. The quality and experience was superb.
Ingredients: (Chicken Bhaji) 300 Grams Chicken Mince/Keema 1 Large Onion Sliced 1 Small/Medium Tomato Diced 1 Whole Garlic Peeled or (15 cloves garlic) 1 Inch Ginger Peeled 1/4 Cup Green Peas 1 Tsp Pav Bhaji Masala 1 Tsp Kitchen King Masala 1 Tbsp Chilly Powder 1 Tbsp Coriander Powder 1/4 Tsp Chaat Masala 1/2 Tbsp Turmeric Powder 1 Tbsp Red Chilly Sauce Salt as per taste Oil as required
Ingredients: (Pav & Garnish) 2 Packs Pav Buns 100 Grams Butter 1 Tbsp Chilly Powder Finely Chopped Bell Peppers, chilies, onions and coriander Butter for serving Lime wedges Salt as required Oil as required
Method: Heat a wok on medium flame with 2 tbsp oil. Once the oil reaches temperature fry the sliced onions till light pink in color. Add the ginger, garlic and tomatoes fry till the tomatoes soften. Remove the onion mixture from flame and transfer to a mixer jar allow to reach room temperature. Place the same wok back on low flame. Add 2 tbsp oil allow to reach smoking point. Add the dry powder masalas and fry in oil for 30 seconds or until the oil separates from the masala. Add the chicken mince and fry in the masala.
Grind the fried onion and tomato once it has reached room temperature we can add a splash of water while grinding to form a smooth paste. Add the ground puree to the chicken and fry the chicken well till all ingredients are well combined. Do not waste the brown onion paste left over in the mixer jar add 1/2 cup water and transfer the water to the chicken mince. Add the green peas and a tsp salt to the chicken stir well and cover the chicken. Cook the chicken on medium to low flame.
Once the chicken has cooked check for salt add if needed remove from flame a reserve. Slice the pav buns in halves heat a skillet on medium flame add a tsp oil and a tsp butter. Sprinkle chilly powder and salt toast the buns on both sides and serve hot. Plate the chicken bhaji in a bowl garnish with finely chopped onions, chilies, bell peppers and coriander serve with pav buns, butter, chillies and lime wedges...Enjoy 😊
Masala pav is a famous street food snack. We enjoy this buttery and fluffy masala buns with chai. It can be stuffed with cheese or served with a side of butter and mint chutney.
Ingredients: 1 Pack Pav Buns 1/4 Cup Finely Chopped Capsicum 1 Large Onion Finely Chopped 1 Medium Tomato Finely Chopped 5 Sprigs Fresh Coriander Finely Chopped 2 Finely Chopped Green Chilies 1 Tsp Ginger and Garlic Paste 1/4 Tsp Turmeric Powder 1/2 Tsp Coriander Powder 1/2 Tsp Chilly Powder 1/4 Tsp Garam Masala (Kitchen King Masala) 1/4 Tsp Pav Bhaji Masala 1/4 Tsp Chaat Masala 1/4 Tsp Chilly Sauce 1 Tbsp Tomato Ketchup 1 Tbsp Butter 1 Tbsp Oil Salt as per taste Finely Chopped Onion, Coriander, Capsicum, Butter and Lime wedges for Garnish...
Mint Chutney Recipe Video
Method: Heat a pan on medium flame with butter and oil. Add finely chopped onion, tomato, chillies, coriander, bell peppers, ginger and garlic paste fry all the ingredients for a minute. Once the onion starts to turn transparent add chilly sauce, ketchup, chilly powder, turmeric powder, coriander powder, pav bhaji masala, kitchen king masala and chaat masala fry all the ingredients till raw flavor reduces. Add very less salt to the masala since both the sauce and store bought masalas contain salt we can always adjust the salt later. Add 2 to 3 tbsp water and cook the masala on medium flame the moisture should evaporate and oil should separate from the masala. Spread the masala in a even layer and also place the heat level to low. Slice the bun in half and place it on the masala. The bun will absorb all the fat and masala. toast on both sides. try to spread the masala evenly on the bun and serve. Garnish with finely chopped coriander, onion and bell pepper enjoy this spicy and fluffy buns with chai. 😉
Since my childhood days we have regularly visited nagarjuna restaurant on several occasions. They are known for best chilly chicken, fish fry, biryani, meals and kababs. This place serves typical Bangalorean reddy community style food.
The reddy community are known for spicy and non veg cuisine, some classic dishes and must try are pappu annam, rasam, palak pappu, chicken vepudu and egg curry.
Native bangalore based tamils, kannadigas, reddy's, naidus, christians, muslims, maharashtrians and thigalas have similar style food prepared regularly at home and we enjoy this fusion cuisine. Our food has fresh coriander, spices freshly ground, green chilies, peanut or sesame oil and fresh coconut, we also use ginger and garlic for many dishes. One can find authentic bangalorean style food only in few places such as nagarjuna.
The food here is served on plantain leaf. We can also find condiments on the table like traditional pickles and podis. One can also choose a combination of biryani, pappu annam and rasam, that's exactly what we order every time. If your in a group then order full meals with various starters and biryani which can be shared.
My Parents 😍
Podis and Pickles
Chilly Chicken 245/- X 1 Plate
Chicken Sholay Kabab 260/- X 1 Plate
Anjal Fish Fry 350/- X 1 Plate
Mutton Biryani 280/- X 3 portions
Food Served on my Plantain Leaf
Overall thoughts I enjoyed the food, spice level was bit low, quality and quantity of food was good. Wait time to procure a seat is minimum 20 to 30 minutes which was bit irritating. Service was excellent. My order bill amount was 1790/- for 3 adults. Parking was bit of a hassle.
I am posting links to nagarjuna style chilly chicken, biryani and fish fry recipe dishes.
Mutton phal is a simple meat curry prepared across Bangalore and Karnataka for a quick lunch. This phal curry is normally served with layered parota or ghee rice. You can use Beef/Goat or Chicken meat to prepare this dish. Funny side to this curry we can convert it to a paulo by just adding washed and soaked basmati rice to the curry and pressure cooking it. Since we get fresh coriander in abundance we use it in many masalas and recipes in Bangalore.
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Ingredients: 500 Grams Mutton 1/2 Bunch Fresh Coriander Leaves 10 Green Chilies 1 Large Onion 10 to 15 Cloves Garlic 1/2 Ginger 1/2 Tbsp Ginger and Garlic Paste 1/2 Tsp Black Pepper Corns 1 Inch Sticks Cinnamon 5 Cloves 3 Cardamom Pods 3 Strands Mace 1/2 Tbsp Chilly Powder 1/2 Tbsp Coriander Powder 1/2 Tsp Turmeric Powder 1 Tbsp Pepper Powder Salt as per taste 4 Tbsp Oil 1 Tbsp Ghee Lime Juice for garnish...
Method: Peel, wash and roughly chop onion. Peel, Wash and reserve the garlic. Peel, Wash and reserve the ginger. Heat a pressure pan on medium flame with 4 tbsp oil. Add the roughly chopped onion to the oil and fry till it starts to turn light brown in color. Add the whole spices and fry for few seconds. Add green chillies, ginger and garlic to the masala and fry for a minute. Drain the fried masala and add to a mixer jar. Allow the masala to reach room temperature before grinding.
Wash the meat twice and place in a colander allowing excess moisture to drain before cooking. Using the oil which we cooked the masala in add the ginger and garlic fry till raw flavor reduces. Add the washed meat to the pan and fry for a minute. Add chilly powder, coriander powder and turmeric powder to the meat and fry the meat to eliminate any raw flavors from the meat. Once the fried onion masala has reached room temperature add coriander and a splash of water and grind to form a smooth paste.
Add the ground masala to the meat along with salt fry for few minutes. Do not waste ground masala leftover in the mixer jar add water and transfer to the meat. Add a cup of water to the meat and cover. Place a whistle and cook the meat for 3 whistles or until the meat is fork tender. Add ghee to a fry pan place on low flame. Add the pepper powder and fry for a minute. Once the meat has cooked temper the meat gravy with the pepper and cover allowing all the flavors from the fried pepper to absorb in the gravy. Garnish the meat curry with lime juice and serve with onion slices and parotta. Enjoy !
We normally like mutton phal with layer parotta. The pipping hot gravy is poured generously over the parotta mixed and eaten with soft morsels of meat. The bread soaks up all the flavors from the spices and coriander every bite of bread and meat combo literally melts in your mouth.
Fried chocolate icecream is a perfect combination of hot and cold for this season. I have associated with SPAR Hypermarket for this recipe. 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, 10000+ Products are listed on SPAR website, follow get notified for offers and discounts on official SPAR Socialmedia Facebook, Instagramand Twitter.
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Ingredients: 500 ML Chocolate Ice Cream 1 1/2 Cups Bread Crumbs 1 1/2 Cups Maida (All Purpose Flour) 2 Eggs 1/4 Tsp Vanilla Salt as per taste 3 Cups Oil for Frying...
Method: Start scooping the ice cream onto a plate. Freeze the scooped ice cream for at least an hour.
Add vanilla, salt and 2 tbsp maida to the eggs. Whisk it to form a smooth batter. Cover and place the egg batter in the fridge until further use.
Sprinkle 1 tsp salt to maida and mix well. Reserve. Sprinkle 1 tsp salt to breadcrumbs and mix well. Reserve.
Remove the egg batter and ice cream from the fridge. Roll the ice cream scoops in maida. Dip the scoops in batter and then in breadcrumbs. Freeze the crumb-coated ice cream for 2 hours. Cover the excess batter and place it in the fridge until further use.
Remove the batter from the fridge to coat the scoops with breadcrumbs for a second time. Add 2 tbsp water to make it thinner. Dip the frozen scoops in batter and roll them in breadcrumbs again. Freeze the coated scoops for another 2 hours.
Place 3 cups of oil in a wok for frying and gently bring it to temperature. Gently drop the scoops in oil and turn them continuously until they are golden in colour.
Mosaru Kodubale literally translates as yogurt rings. These are gluten free yogurt and rice flour rings, with a distinctive flavor and tangy taste. This is a traditional snack item prepared by the Arya-Vaishya Shettru community. One can also get to taste this snack in VV Puram a popular street food lane in Bangalore. These rice rings are normally served for breakfast or as a tea time snack.
Ingredients: 1 Cup Rice Flour 1 Cup Yogurt 1 Tsp Cumin Seeds 2 Sprigs Curry Leaves 5 Sprigs Coriander 8 Chilies 1/4 Tsp Asafoetida Salt as per taste Oil for frying...
Method: Make sure the yogurt is slightly sour for this recipe. Add 1/2 cup water to the yogurt whisk and reserve. Heat a wok on low flame allow to reach temperature. Add the rice flour to the wok and constantly keep stirring making sure the rice flour does not burn. Dry roast the rice flour until a good roasted aroma releases. Transfer the rice flour on a plate allow to reach room temperature. Crush the green chilies using a mortar and pestle. Finely chop the coriander and curry leaves.
Heat a wok on medium flame add the yogurt, cumin, asafoetida, salt as per taste, curry leaves and coriander bring to a rapid boil on medium flame. Gradually add rice flour and keep stirring the yogurt make sure no lumps are formed allow the rice absorb all the moisture and form into a dough consistency. Remove the dough from flame allow to cool completely. Knead the dough once if the batter/dough is sticky we can add extra tbsp of rice flour. Wet your hand or apply oil, take lime size portion of the dough roll to form a even length fingers, join both ends and form rings.
Heat oil in a wok for frying on low flame allow to reach temperature. Prepare only few rice rings for each batch do not roll the dough in large batch as it may tend to get dry and crack or fall apart while frying.
Once the oil reaches smoking point gently drop the rice rings and fry till golden brown in color. Drain excess oil and reserve on tissue paper before serving. These rice rings have a soft center and crispy exterior. Serve these rice rings hot with coconut chutney and enjoy 😊
