A Sunday Brunch with Italian Flair @Sheraton Grand Bangalore Hotel at Brigade Gateway

I've been to countless brunches in the past, but not to a dedicated all Italian brunch. Last Sunday I was hosted by Bene at Sheraton Grand Bangalore Hotel - Brigade Gateway. Chef Roberto Apa and team showcased the best of authentic Italian cuisine. Buffet spread featured handmade raviolis, artisanal breads, wood fire pizza, smoked meats and classic Italian desserts. I highly recommend a visit if you enjoy italian cuisine like me.

Every Sunday 12.30-4.00 PM
Price:INR 1999++ (Non-Alcoholic)
INR 2999++ (Alcoholic)

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My favorite bread station with handcrafted artisanal bakes featuring ciabatta, focaccia, sourdough and more, served with extra virgin olive oil and balsamic vinegar.
   

Grilled Veggies (mushrooms, peppers, zucchini, pumpkin and carrots ) prefect as side dish for pastas or cold cuts.

Salads and Sliders (Quinoa salad, Fennel beets, Caprese, Ham sliders and Creamy veg sliders).

Cheese platter as per choice (Parmesan, blue cheese, Brie, Emmental, Cheddar) Served with figs, prunes and walnuts.

Slow braised lamb shanks with polenta and grilled veggies. 

Lemon butter fish with grilled veggies.

Sliders with ham and Veg with cream cheese.

Roasted Peppers and Pumpkin with olives and extra virgin olive oil. This was superb I enjoyed three servings with sourdough bread.

Pork Roast with Veggies.

Stuffed Herb Roasted Chicken with Veggies.

Black forest ham was ultimate.

Caprese salad enjoyed the bocconcini cheese.

Sweet Paprika and Herb Tossed Chicken Wings.

With Herbs Zeppole and Arancini  

Wood Fire Chicken Pizza 

Mushroom Soup

My Plate with cold cuts, melon, cheese and smoked chicken.

Second round of cold cuts and grilled veggies and breads.

Spaghetti Aglio e Olio 

Pork Roast, Herb Chicken Roast and Veggies.

Braised Lamb with polenta and bacon butter asparagus. 

Dessert Counter...

Tiramisu...

Baked pudding, Mango Cheese Cake, Tiramisu and torta caprese...

Finally ending my meal with a good chocolate gelato 😊

Chef Roberto and team have truly done a wonderful job enjoyed the italian brunch. My favorites were the sour dough bread, paprika chicken wings,  mushroom soup, braised lamb, herb butter fish and chicken pizza.

Chocolate Dosa Recipe

Sunday's are meant for indulgence and enjoying the day with family. My sunday recipe blog series features scrumptious brunch and breakfasts. Create these chocolate dosas after a heavy brunch or Masala dosa breakfast, Its absolutely yummy and truly satisfying. 

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Ingredients:
4 Cups Idli Dosa Batter ( Please Click Here for Recipe)
1/4 Cup Chopped Nuts (Almonds, Pistachio, Cashews, Walnuts)
1 Cup Grated Compound Chocolate (Cooking Grade) Or Use Chocolate Chips
3 Bananas 
1/2 Tin Condensed Milk
15 to 20 Chopped Cherries 
1/4 Cup Ghee
1/4 Cup Oil
1/2 Onion for seasoning pan
Vanilla Ice Cream Optional

Recipe Video for Idly Dosa Batter 😊

Method:

Combine oil and ghee reserve.Use half onion for seasoning the pan. prick a fork or knife to the onion head for easy handling and reserve.

Heat a pan on medium flame. Once the pan heats up sprinkle water clear the surface. Season pan with oil/ghee mixture and half onion. 

Ladle the idli/dosa batter on the pan, spread and form a even dosa. Spread 2 tsp oil and ghee mixture and roast the dosa on low flame for 30 seconds.

Once the dosa is half cooked flip to the other side and roast on low flame for 30 to 40 seconds.

Flip the dosa back sprinkle chocolate. Slice the banana into coin and layer the dosa with banana.

Layer with chocolate again and top with nuts and cherries and serve.

Garnish with condensed milk and enjoy the dosa as hot as possible...Enjoy  😉

List of Dosa Recipe ideas for Sunday or any special occasion 🙏

Crispy Masala Dosa Recipe

Sabbakki Masala Dosa Recipe

Mini Masala Dosa Recipe

Chicken Keema Dosa Recipe

Schezwan Mixed Vegetable Dosa Recipe

Paper Dosa Recipe 

Pizza Dosa Recipe 

Keema Dosa Recipe

Chilly Corn Dosa Recipe

Egg Dosa Recipe

Soft, Melt in Your Mouth Dosa @HVR VEG, Seshadripuram - Bengaluru

HVR VEG (Hassan Vegetarian Restaurant) was opened in 1990 and is still as famous as it was back then. The masala dosas made here are super soft, which literally melts in your mouth.  

Dosas, Idlis, Coffee etc etc are drop dead delicious. This shop is fairly new for us Bengalureans, yet it manages to attract a large crowd and have maintained the quality of all dishes. They open early by 7am till 12.30 pm and from 4pm to 9.30pm there is a steady crowd always.

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Hassan style dosas are similar to Tamilnadu kal dosai, but it contains loads of butter. The variation starts with rice and fermentation. In hassan they use a mixture of locally grown red rice, white rice and curds which gives amazing texture and taste to the dosas.

 Mini Masala Dosa and Medu vada...

 Mini Masala Dosa

 Medu Vada

Click here for Medu vada Recipe 

Mangalore Goli Bajji

Click here for Goli Bajji Recipe 

Filter Coffee

Dosas, idlis and coffee is a must try for all those who haven’t. They are located on seshadripuram, Bangalore. My total bill for 5 people was 300/- rupees. My dad also recommended to try the mirchi bajji, palav and baath here. 

I've also posted how to prepare the same masala dosas easily at home click here for blog or watch the video ☝ 

Double Chicken Hot Dogs Recipe

A scrumptious hot dog constructed with combination of crispy and cheese chicken sausages, topped with peppery chicken stir fry can never go wrong it was truly a delicious variation from the classic hot dogs. 

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Ingredients:
200 Grams Chicken Sausages (skinless cheesy sausages )
200 Grams Chicken Mince
8 Hot Dog Buns
1 Large Onion Finely Chopped
1 Large Capsicum Finely Chopped
5 Sprigs Coriander Finely Chopped
1/2 Inch Ginger Finely Chopped
9 Cloves Garlic Finely Chopped
5 Green Chillies Finely Chopped
1 Tbsp Ginger and Garlic Paste
1/2 Tsp Pepper Powder
1/4 Tsp Chilly Flakes
1/4 Tsp Garlic Powder
1 Tbsp Butter
1/2 Cup Maida (All purpose flour)
1 Cup Bread Crumbs
1/2 Cup Grated Cheddar Cheese 
Oil for Frying
Salt as per taste
Garnish: Finely chopped onions, chillies, capsicum, coriander and chilly flakes...

Method:
Heat a wok on medium flame with a 1 tbsp butter. Combine and add the finely chopped bell peppers (capsicum), onion, chillies, coriander, garlic and ginger to the wok, fry all the ingredients till the onions turn transparent.

Add the garlic powder, pepper powder, chilly flakes and fry till raw flavor reduces.

Add the chicken mince to the onions and fry if the mince is sticky and not easy to break, add 1 cup water and stir the chicken will break apart easily and will cook faster.

Check for salt and add salt to the mince cover and cook the chicken on medium flame till well done. 

Once the chicken has cooked place on high flame and allow the moisture to evaporate and serve. This step can be done once you want to assemble the hotdogs the chicken mince masala will be moist and tasty.

 
Spread the all purpose flour in a plate. Roll and dust the sausages in flour this way the batter will stick on the sausages.

Add salt the the remaining maida (all purpose flour) whisk to form a smooth batter. Spread the bread crumbs on a plate and reserve

Dip the sausages in the batter and shake away excess batter. Roll the batter coated sausages in bread crumbs and reserve on a plate.

Heat oil in a wok on medium flame and deep fry the sausages. Gently turn the sausages every 30 seconds and fry till golden brown. Drain excess oil and reserve on a paper towel.

Slice the hot dog bun in half not all the way through. Spread butter and place the fried sausages, top with peppery chicken mince and grated cheese. 

Place the bun in microwave or broil mode in oven for 10 minutes for the cheese to melt and serve hot. Enjoy these hot dogs with crispy potato chips and ketchup 😉

String Beans and Mung Beans Usili Recipe (Payatham Paruppu Beans Usili)

Beans Usili is one among many side dishes served during festivals. This stir fry is normally prepared in south indian homes. We serve this simple stir fry for rotis or steam cooked rice on regular days its a no fuss easy dish to prepare. 

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Ingredients:
250 Grams or 1 1/2 Cups Chopped String Beans
100 Grams or 1/2 Cup Split Mung Beans (Payatham Paruppu)
1/4 Cup Fresh Grated Coconut
4 Sprigs Curry Leaves
4 Sprigs Coriander Leaves Finely Chopped
2 Green Chilies Slit
1 Medium Onion Roughly Chopped
1/4 Tsp Mustard Seeds
1/2 Tsp Black Gram Dhal
1/2 Tsp Split Chick Peas
1 Dried Red Chilly
1/4 Tsp Asafoetida
2 Tbsp Oil
Salt to taste.

Method: 
Wash the split mung beans twice and soak in water for 30 minutes or until the mung beans double in size. Drain excess water and reserve.

Heat a wok with oil on medium flame. Once the oil reaches temperature add mustard seeds, split chick peas, black gram dal and red chilly fry until the mustard splutters and stops to splutter.

Add asafoetida, onion and curry leaves fry all the ingredients till the onion turns transparent. Add slit chilies and fry for few minutes.

Add the chopped beans, 1/2 cup water and salt stir well cover and allow the water to boil beans would have cooked half way.

Add the split mung beans stir well, check for salt add if needed cover and cook till both the beans have cooked till well done.

Add grated fresh coconut stir and fry all the ingredients. Garnish with coriander and serve hot with steam cooked rice.

Wraps from Faasos

My first time trying wraps from Faasos,  Ordered the Mexican potato salsa wrap, Jumbo Chicken Wrap and Cheese melt paneer wraps with maida roti base. 

According to my taste the mexican potato salsa wrap was good, it had good amount of veggies corn, beans and potato, this was sort of a fusion dish constructed on a lachha paratha the flavors and textures was good. 

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Coming to paneer wrap the paneer and cheese spread did not match, Filling and spread had completely different taste, younger crowd will enjoy it. 

Jumbo Chicken roll was best order, we loved everything about the roll. Thin and soft roti stuffed with fluffy omelette, chicken tikka and a mustard sauce was yum its a must try. I also liked the tiny details adding chilly flakes, napkins, and menu card for every order. Customer care and delivery was on time. 

Overall a good option to stop for a quick lunch or snack, highly recommend to take advantage of their delivery service it is faster and easier compared to visiting the place.

Order your wraps from: https://order.faasos.io/

  
Mexican potato salsa wrap and Cheese melt paneer wraps with maida roti base. 

 Jumbo Chicken Wrap.

Sunday Brunch Recipe Series: Dill Leaves Masala Dosa + Ginger Coconut Chutney Recipe

Signature southindian style brunch on sunday would be masala dosa, specially bangalorean homes are known for their specialty masala dosas for brunch. There are few variations of masala dosas we prepare at home but the sabsige masala dosa is my favorite. 

Dill leaves / Sabsige soppu in local dialect is commonly used in many dishes across  Bangalore, Mandya, Tumkur and Mysore districts. One can find dill leaves in our veg curries, stir fries, idly, dosas, samosas, rotis etc. 

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The speciality of this dosa is it's served with a ginger coconut chutney and the flavor levels from dill, ginger, chilies and potatoes are ultimate every bite. 

Click Here Culinary Adventure Series Basavangudi Part 2 Blog Link😉

People visiting Bangalore a must try is this dosa at Namma SLN located in Basavanagudi. I have already posted a detail breakfast trail in basavanagudi please check the video and blog post. Please comment if you like my culinary adventure series.

Ingredients:
8 Cups Dosa Batter
Please click here for Idli and Dosa Batter Recipe
2 Large Onions Finely Chopped
1 Cup or Bunch of Dill Leaves (Sabsige Soppu/ Sozhi Keerai) Finely Chopped
5 Sprigs Curry Leaves Finely Chopped
8 to 10 Green Chilies Finely Chopped (Adjust heat as per your preference)
1 Inch Ginger Crushed into smooth paste
1/4 Cup Fresh Coriander Leaves Finely Chopped
1 Tbsp Cumin Seeds
1/4 Tsp Asafoetida Powder
Salt as per taste 
1/4 Cup Oil and 10 Tbsp Ghee Mixed
Oil as required.

For Ginger Coconut Chutney:
2 Cups Fresh Coconut
1 Tsp Tamarind
5 Green Chilies
1 inch Ginger
2 Dried Red Chilies
2 Sprigs Curry Leaves
1 Tsp Mustard Seeds
1 Tsp Split Black Gram Dhal
1/4 Tsp Asafoetida
Salt as per taste.
1 Tsp Oil.

For Garlic Chilly Paste:
1 Whole Garlic Peeled 
2 to 3 Tbsp Chilly Powder
Salt 
3 Tbsp Oil

Please click here for Potato Bhaji/Palya Recipe 😉

Method:
Heat a wok on medium flame add 1 tsp oil. Fry the ginger and chilies reserve for chutney first. Once the chilies starts to splutter drain and remove from oil and reserve on a plate allow to reach room temperature.

Add 2 tbsp extra oil to the same wok and allow to reach smoking temperature. Add cumin seeds and allow to splutter. Add crushed ginger, curry leaves, chilies and asafoetida fry all the ingredients.

Add dill leaves, onions and  coriander fry all the ingredients on medium flame, onions should turn transparent.

Add 2 tbsp water and 1 tsp salt to the masala cover and cook till the greens wilt.

After 5 minutes the greens should have cooked place on high flame and allow excess moisture to evaporate and oil should separate from the masala.

Once the masala has cooked allow to reach room temperature. Add the cooled masala to the batter mix well cover and allow the flavors to infuse in the batter for fifteen minutes.

Add the fried ginger, chilies , coconut, tamarind and salt to a mixer jar, grind to form a coarse paste.

Add 1/2 cup water and grind to form a smooth paste. Heat a fry pan with oil, add mustard seeds and black gram dhal allow to splutter and fry on low flame.

Add dried red chilies, curry leaves and asafoetida fry for a minute and temper the coconut chutney.

In a mixer jar add garlic, salt and chilly powder grind to form a smooth paste. Add oil and grind. 

Reserve this chutney in airtight container, this chutney can be used to spread on masala dosas or served even with idly.

Heat a tawa/iron griddle on medium flame. prepare the griddle by sprinkling water and rubbing half oil with few drops of oil and ghee. This way the flavor of dosa enhances.

Ladle the dosa batter spread the batter to form dosa, spread 2 tsp of ghee and oil on dosa cover and cook till the dosa is crispy on the bottom.

Spread the garlic chutney in a even layer on the dosa and place the potato filling in the middle, fold the dosa and serve hot with ginger chutney...Enjoy 😉

I have also posted a detail recipe how to prepare dill leaves idli please click here for recipe blog link 🙏