Southindian Style Radish Mutton Kurma (Mullangi Mutton Kuzhambu)

We prepare mutton curry with various seasonal veggies. My favorite veggies in mutton curry are brinjal, kohlrabi, potatoes, drumsticks and radish. Every vegetable has its own unique flavor and taste when cooked with meat, the combination of radish mutton curry with steam cooked rice is ultimate taste and must try recipe for winter.

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Ingredients: 
500 Grams Mutton
250 Grams Radish
1/2 Cup Coconut 
Fist Full Coriander 
2 1/2 Tbsp Chilly Powder
1 Tbsp Coriander Powder
1/2 Tbsp Turmeric Powder
2 Inch Sticks Cinnamon
5 + 5 Cloves
6 Pods Cardamom
2 1/2 Tbsp Ginger and Garlic Paste Please Click Here for Recipe
1 Large Onion Sliced
2 Green Chilies Slit
Garnish: Finely chopped coriander, 1/2 Lime
Oil as required 
Salt as per taste...

Method:
Peel the radish wash twice, remove the head and tail part, cut into 1/2 inch thick coins and reserve.

We can use coconut milk if you cannot find fresh coconut. Always peel the dark bark or outer skin of the coconut. chop into tiny pieces and add to a mixer jar with coriander, pulse twice. Add a splash of water and grind to form a smooth paste reserve.

Wash the meat twice and place in a colander to drain excess moisture.

Heat a pressure pan on medium flame with 2 tsp oil. Add the meat along with 1 inch cinnamon, 5 cloves, 3 pods cardamom, 1 1/2 tbsp ginger and garlic paste, 1 1/2 tbsp chilly powder, 1/2 tbsp turmeric powder, 1/2 tbsp coriander powder and salt fry the meat on low flame for 3 to 5 minutes.

Add 2 cups water stir well and cover, place a whistle and pressure cook the meat for 3 to 4 whistles or until the meat is tender and reserve.

Heat a heavy bottom wok or pressure cooker on medium flame with 1 tbsp oil. Add whole spices 3 pods cardamom, 1 inch stick cinnamon, 5 cloves allow the spices to splutter.

Add the sliced onion, slit chilies and radish coins fry for a minute. Add 1 tbsp ginger and garlic paste, 1 tbsp chilly powder, 1/2 tbsp coriander powder fry all the ingredients till onion turns transparent and radish softens a bit.

Add the cooked mutton to the radish place on low flame. Add 1 cup water and salt, cover and cook the radish until well done.

Add the ground coconut to the radish and mutton curry, adjust the gravy by adding water and salt as per taste bring to rapid boil and allow to reduce on medium flame.

Once the curry reduces the oil will surface on the curry, garnish with lime juice and finely chopped coriander...serve hot with rice and enjoy. 😊

Mutton Curry Recipes

Drumstick Mutton Curry Recipe 

Mutton Green Gravy

Split Chickpeas Bottle Gourd Mutton Curry

Brinjal Mutton Curry

Kohlrabi Mutton Curry Recipe

Beetroot Mutton Curry Recipe

Bangalore Mutton Phal Recipe

Street Food Series: Crispy Noodles Chaat Recipe

Crispy fried noodles tossed with indian spices and veggies makes a perfect starter when we are hosting lunch or dinner parties at home. Noodles Chaat is also referred as chinese bhel it's a very popular snack sold by street food vendors. 

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Ingredients for Crispy Noodles:
1 Pack 400 Grams Hakka Noodles 
2 Tbsp Corn Flour
2 Tbsp Maida (All Purpose Flour)
Salt as per taste
Oil for frying..

Ingredients for Noodles Chaat:
1 Cup Finely Sliced or Grated Cabbage
3 Large Carrots Thinly Sliced or Grated 
2 Large Onion Thinly Sliced
1 Large Capsicum Thinly Sliced 
1 Tomato Deseeded and Finely Chopped
3 Green Chilies Finely Chopped
1 Tbsp Chilly Sauce
1 Tbsp Soya Sauce
1 Tbsp Date and Tamarind Chutney Please Click Here for Recipe
1 Tbsp Tomato Ketchup
3 Tbsp Roasted and Salted Peanuts
1 Tbsp Chaat Masala
1 Tbsp Crushed Black Pepper Corns
1 Tbsp Chilly Powder
Aloo Bhujia as required
Finely Chopped Coriander
1/2 lime Juice
Salt as per taste... 

Method:
Cook the noodles according to package directions, drain excess water allow to reach room temperature.

Add the noodles to a large mixing bowl or plate sprinkle maida, corn flour and salt mix well. If any excess moisture in the noodles the flour will absorb and helps the noodles to cook faster.

Sprinkle little water at a time and mix the noodles the flour should stick on the noodles. Heat a wide pan with oil for frying on low flame allow to reach temperature.

Add one even layer of noodles to hot oil and fry till light brown in color on both sides. Fry the noodles on low flame to achive crispiness. Each side to fry evenly will take 2 to 3 minutes.

Once the noodles has fried allow excess oil to drain on a tissue paper or place in a colander to drain.

We can prepare these crispy noodles and store it in a airtight container and use as required. We can also store the fried noodles in the freezer up to 3 to 4 weeks.

In a large mixing bowl combine the veggies, sauces and masala powder mix well. Add salt  and noodles just before serving.

Also check for salt and add as required as the sauces and masalas already contain salt in them.

Add tamarind chutney, peanuts and bhujia and mix well. crumble and add the noodles mix well. Garnish with grated carrots, finely chopped coriander, finely chopped onions and lime juice.

Before serving sprinkle aloo bhujia and salted peanuts and serve right away...Enjoy 😉

Italian Street Food Festival @BYG Brewski Brewing Company, Hennur-Bengaluru

Italian Street Food Festival at BYG Brewski serves beyond pizzas and pastas. Pizza and pasta are great, no doubt, but there’s so much more to local italian cuisine. I was hosted by BYG Brewski for the ongoing festival at Hennur- Bengaluru.

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The aim of this event is to let people try gourmet regional and traditional italian dishes...One can gets to taste amazing Trapizzinos, Folpetti, Stigghiola, Lampredotto, Cannolis and Gelatos all prepared fresh everyday and specially curated for the festival. 

The festival has also featured Food trucks and live stalls which will dish out scrumptious dishes that offer the real street food experience. Please call in advance to check live performances by artists and enjoy the specially curated one of kind event with family and friends.

Here's what we tasted

Gimlet Cocktail: A gin based cocktail with lime cordial, spiked with kaffir lime and leaves... 

Arancini: Creamy arborio rice stuffed with bocconcini cheese, crumb coated and fried. These rice fritters were served on a bed of marinara sauce and fried basil leaves.

Credits to Chef Sanjay for this pic 😊

Panini Station (Live Counter)

I asked for little bit of everything in my Panini  
(Confit Chicken, Parma Ham, Bocconcini Cheese, Pesto and Tomatoes grilled to perfection)

Cuoppo Napoletano Seafood Option: This platter consists of crumb coated fried bocconcini cheese, calamari, king fish, prawns and basil fritters served with chipotle sauce. 

Cuoppo Napoletano Vegetarian Option: This platter consists of crumb coated fried bocconcini cheese,tater tots, fried eggplant slices, cheese stuffed broccoli, batter fried basil leaves, served with a chipotle sauce.

Trapizzino
Cone pizza with mixed veggies, cheese and pesto.

Bollito Misto is a classic Italian stew
Lamb served with polenta cake and pickles 

Bollito Misto is a classic Italian stew
Pork option served with polenta cake and pickles. Both lamb and pork was fork tender and cooked to perfection.

Polpette 
Lamb and turkey meat balls simmered and cooked to perfection in a green gravy and served with softest butter toast. 

Polpette 
Beef and turkey meat balls simmered and cooked to perfection in a tomato gravy and served with softest butter toast.

Lampredotto
Burgers prepared with veggies, chicken and beef options... 

Trapizzino
Cone pizza with chicken, bocconcini cheese and pesto..

Stigghiola
Home made spicy sausages Pork and Chicken Options... 

Sicilian Gelato served in a brioche bun 

I must thank Byg team, Chef Rabi and Chef Sanjay for this wonderful experience they left no stone unturned in terms of food, quality and service it was superb. I will get to cherish every moment spent with the team and my dad. This italian street food festival was well executed and highly recommend a visit to BYG.

Sunday Brunch Recipe Series: Mandakki Oggarane + Mirchi Bajji

Mandakki oggarane is a traditional north karnataka recipe it's also referred as soosla, prepared using puffed rice, served with spicy mirchi bajji and jalebis makes a perfect sunday brunch.

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 Ingredients:
4 Liters Puffed Rice/ Nel Pori/Muri/ Murmura
8 Cloves Garlic and 10 Green Chilies (Crushed into coarse paste)
3 Tbsp Salted Peanuts
3 Sprigs Curry Leaves
5 Sprigs Coriander Finely Chopped
3 Onions Finely Chopped
1/2 Lime
1 Tsp Mustard Seeds
1/2 Tsp Cumin Seeds
1 Tbsp Split Chickpeas 
2 Dried Red Chilies
1/4 Tsp Asafoetida
1/4 Tsp Turmeric Powder
Salt as per taste
3 Tbsp Oil

Method:
Wash the puffed rice thrice to remove excess salt. Drain excess water using a colander and reserve.

Heat a wok with oil on medium flame. Add the mustard, cumin and split chickpeas fry till mustard splutters.

Add dried red chilies, asafoetida, curry leaves, crushed garlic and chilli paste, along with onions fry till onion turns transparent.

Add salt as per taste and toss the washed puffed rice in the onion masala. Allow the puffed rice to heat all the way through and its ready to serve.

Ingredients for Mirchi Bajji:
250 Grams Mirchi (Banana peppers)
2 Cups Gram Flour (Chickpea Flour)
1/4 Tsp Asafoetida
3 Tbsp Chilly Powder
1 Tbsp Cumin Powder
1 Tsp Chaat Masala
1/4 Tsp Cooking Soda
2 Tbsp Tamarind Date Chutney Please Click Here for Recipe
Salt as per taste
Oil for Deep Frying...

Method:
Combine 1 1/2 tbsp chilly powder, chaat masala, 1/2 tbsp cumin powder to the date and tamarind chutney, check for salt and add if needed.

Slit the banana peppers in the middle and spread the tamarind chutney inside the peppers.

Heat oil for frying on low flame allow to reach smoking temperature.

In a mixing bowl sift and add the gram flour, 1 1/2 tbsp chilly powder, 1/4 tsp cumin powder, cooking soda, 1/4 tsp asafoetida and salt combine all the ingredients.

Add 2 to 3 tbsp of hot oil and mix. Gradually add water to form a smooth batter. If we dip our finger the batter should evenly coat our finger and excess batter should drip. The batter consistency should neither be to thick nor to thin.

Dip the peppers one at a time in the batter and gently dorp in hot oil allow to fry on medium flame cook the bajjis for 30 to 40 seconds on each sides and allow the batter to turn golden, drain excess oil and serve hot with the soosla...enjoy the combination with jalebis 😉

Capsicum Vangi Bhath Recipe (Kudamilagai Masala Sadam)

Vangi Bhath is a staple dish prepared by all mom's across india. We don't have a set time to eat this dish its normally prepared to pack for school or for office lunch box. We prepare and eat this rice dish for breakfast, lunch or dinner if the vangi powder is ready to use, its very easy to prepare. We can store this vangi powder in a airtight container refrigerated. 

Vangi in marathi translates as eggplant or brinjal, vangi bhath is normally prepared using brinjal, but it's okay to use any seasonal veggies to prepare this recipe. Some  people also use mixed veggies like peas, cauliflower, beans, carrots, potatoes and bell peppers.

I personally like the taste and flavor of bell peppers and tried to incorporate it with only peas. When the peppers are cooked with the vangi masala the flavor and taste is amazing.

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Ingredients for Vangi Powder:
2 Inch Sticks Cinnamon
1 Black Cardamom
2 Strands Mace (Javitri) 
10 Fenugreek  Seeds
1 Star Anise
3 Cloves
3 Pods Cardamom
1/2 Tbsp Cumin Seeds
1/2 Tbsp Fennel Seeds
1/2 Tbsp Poppy Seeds
1 Tbsp White Sesame Seeds
1 Tbsp Desiccated Coconut
1 1/2 Tbsp Split Chickpeas
1 Tbsp Black Gram Dhal
3 Bay Leaves
15 Dried Red Chillies
3 Tbsp Coriander Powder
3 Pearls Garlic

Method:
Use a heavy bottom pan or wok place on low flame allow to reach smoking point. Add all the ingredients at once and keep stirring. Dry roast all the ingredients on medium flame the dry red chillies should turn crispy and easy to break, while the sesame seeds should splutter and spot spluttering this is when the spices are well roasted. 

Transfer the spices to a platter and allow to reach room temperature. Transfer the roasted and cooled spices to a mixer jar and grind to form a smooth powder. Allow the powdered spices to cool, transfer to a airtight container and refrigerate until use. 

Ingredients for Capsicum Rice:
3 Cups Tri Color Bell Peppers (Deseeded and Cubed)
1/4 Cup Frozen or Regular Peas
2 Medium Onion (Roughly Chopped)
2 Green Chilies Slit
4 Sprigs Curry Leaves
2 Bay Leaves
1 Tsp Cumin
1 Inch Cinnamon Stick
2 Cloves
3 Pods Cardamom
2 Tbsp Vangi Baath Powder
1 Tbsp Ginger and Garlic Paste
1/2 Tsp Each Chilly Powder, Turmeric Powder, Coriander Powder
2 to 3 Cups Cooked Rice
Salt as per taste
Oil as required
Finely Chopped Coriander  and 1/2 Lime for garnish...

Method:
Heat a heavy bottom pot , pressure cooker or handi on low flame. Add 4 Tbsp oil and allow to reach smoking temperature.

Add the whole spices and allow to splutter. Add the onion, slit chilies, curry leaves, ginger and garlic paste, fry all the ingredients till onion turns transparent.

Add the peas along with chilly powder, coriander powder and turmeric powder cook the peas for 30 to 40 seconds or until the raw flavor from masala powders reduces.

Add 1/2 cup water to the  peas, cover and cook until the peas have cooked. Add the cubed capsicum to the peas and cook till moisture from the veggies have evaporated. Capsicum need not cook all the way through.

Add salt as per taste, always add salt once the veggies reduce a bit in volume. Gradually add the vangi powder a tbsp at a time we can always adjust the spice powder as per taste even after the rice is mixed.

Once the masala is added stir and fry the veggies till oil surfaces on the sides. Add cooked rice and mix well if needed add salt and vangi powder. Garnish the rice with lime juice and finely chopped coriander, serve as hot as possible enjoy 😊