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Waffles are great anytime of the day. One thing i like about Belgian waffle factory it's all vegetarian and no eggs used. I tasted the crunchy munchy and the sin waffles. Both the waffles were well constructed with loads of chocolate, banana, caramel and whipped cream. This Belgian Waffle outlet is located on 5th Block Koramangala.
Crunchy Munchy: This waffle has good flavor from butter, its constructed with fluffy waffles, whipped cream , banana slices, sweet corn flakes and salty caramel sauce.
The Sin Waffle: is perfect for a chocolate/nutella lover. This waffle is constructed using fluffy waffles, smothered with chocolate, nutella, whipped cream, banana slices and chocolate sauce.
Overall I enjoyed the waffles. Service was okay, friendly staff. Easy to locate, highly recommend belgian waffles as your snack / dessert choice.
South Indian style brunches are normally prepared to celebrate a special event at home. Keema semiya is a classic brunch dish prepared to celebrate ones birthday or anniversary on a weekend, I've also prepared semiya payasam and masala limca pani to pair with the dish.
Ingredients for Keema Semiya: 200 Grams Semiya (Vermicelli) 250 Grams Mutton Mince 5 Slices Bread 1 Large Onion 1 Large Tomato 5 Green Chilies 6 Pods Garlic 3 Tbsp Green Chilly Masala Paste Please Click here for Recipe 1 Tbsp Chilly Powder 1 Tbsp Coriander Powder 1/2 Tbsp Turmeric Powder 1/2 Cup Green Peas 1 Bay Leaf 2 Inch Sticks Cinnamon 4 Pods Cardamom 1/2 Tsp Cumin 2 Strands Mace 5 Cloves 5 Springs Mint Leaves 5 Springs Coriander Leaves 1 Lime Oil as required Salt as per taste...
Method: Peel, wash and finely chop onion, chilies, tomato, coriander and mint. Chop the bread into cubes and reserve. Peel and reserve garlic. Prepare and reserve chilly masala ahead of time. Heat oil in a wok on medium flame allow to reach temperature. Start frying the bread cubes on medium flame, fry the bread cubes till it turns golden in color, drain and reserve the fried pieces spread on tissue paper allowing the excess oil to drain. I used the same wok in which the bread was fried. Reserve the fried oil and place the wok back on medium flame. Start dry roasting the vermicelli till it turns golden in color and reserve on a plate.
Heat a pan or wok on medium flame. Add 2 tsp oil and allow to reach temperature. Add 2 cloves, 1 inch stick cinnamon and cardamom allow to splutter. Add meat along with 2 tbsp chilly masala, chilly powder, turmeric powder and coriander powder fry all the ingredients on medium flame for a minute or two. Add the peas along with 1/2 cup water and 1/2 tbsp salt stir well cover and cook until the meat is cooked well. If there is moisture place on high flame allow excess moisture to evaporate and reserve the meat.
Heat a pan on medium flame add 2 tbsp oil. Add whole spices cumin, bayleaf, cinnamon, cardamom, cloves, star anise and mace fry on medium flame allow the spices to splutter. Add finely chopped onion, tomato, chilies and garlic fry on medium flame allow the onions to turn transparent. Add a tbsp of chilly masala paste and fry all the ingredients. Add 2 cups of warm water bring to rapid boil and add semiya. Adjust the salt cover and cook until the vermicelli softens. Add the cooked meat and reserve a small portion for garnish. Mix well allow the excess moisture to evaporate. Add the fried bread, mint and coriander spread lime juice mix well and serve hot. Just before serving garnish with meat, fried bread and coriander...Serve hot and enjoy 😊
Semiya payasam can be served warm or cold. This dessert is considered to be very auspicious and normally prepared by all three communities Hindus, Muslims and Christians for festivals and special occasions.
Ingredients: 150 Grams Semiya Vermicelli) 100 Grams Sugar 100 ML Condensed Milk 3 Pods Cardamom 1 Cup Warm Milk 1 Cup Water 2 Tbsp Ghee 10 Cashews 10 Raisins
Method: Heat a wok with 2 tbsp ghee on medium flame. Fry the cashews and raisins on medium flame till golden in color and reserve on a plate. In the same wok fry the vermicelli on low flame till light golden in color. Crush the cardamom slightly and add to the vermicelli fry for 30 seconds. Add warm water bring to rapid boil cover and cook until the semiya softens. Add sugar and condensed milk stir well. Add the warm milk bring to rapid boil and reduce the moisture. Garnish with fried cashews and raisins and serve warm...Enjoy 😉
Masala Limca Pani can be served as welcome drink. This drink is perfect for spicy and greasy food. A simple lime based soda water is spiked with spices and mint which helps in digestion.
Ingredients: 1 Liter Limca or any Lime Based Soda 1 Lime 5 Sprigs Mint 1 Tsp Pani Puri Masala 1/2 Tsp Salt and Pepper Powder.
Method: I prefer using refrigerated/ cold soda. In a tumbler add 1/4 tsp salt and pepper powder, 1/4 tsp pani puri masala, chopped mint and few drops of lime juice. Pour the cold limca and stir once before serving. Garnish with a lime wedge and serve right away...Enjoy 😍
I have plated and shown how we normally serve the brunch. The keema semiya is served with onion and cucumber raita and fried egg. We will always serve the dessert first as it would help in digestion and the spices will not upset the stomach. The fried egg adds to the taste of keema semiya, every bite of semiya with fried egg will leave you with a smooth and creamy texture in the mouth. Finally the limca pani helps in digestion also compliments the entire dish.
Ingredients: 4 Large Ripe Tomatoes 15 Dried Red Chilies 1 Cup Warm Water 10 Pearls Garlic 3 Sprigs Curry Leaves 1/2 Tbsp Tamarind Pulp Or a small coin size Tamarind 2 Tbsp Split Black Gram Dhal 1/4 Tsp Asafoetida Salt as per taste Oil as required...
Method: Soak the dried red chilies in warm water half an hour prior to preparing the chutney. The red chilies should swell and double in size. Heat a wok on medium flame with 2 tbsp oil. Add the black gram dhal, constantly keep stirring and fry the dhal to light brown in color. Add the garlic, tamarind and curry leaves to the dhal and fry for few seconds. Drain and add the soaked red chilies and asafoetida fry the chilies for a minute. The chilies should turn into deep burgundy in color. Using a slotted spoon drain excess oil and add the chilies to a mixer jar. Add salt and splash of water grind to form a smooth paste.
Wash the tomatoes, pat dry and chop into quarters. Add a tsp of oil to the same wok start frying the tomatoes till it softens a bit. Add the soften tomatoes to mixer jar and grind all the ingredients till well combined. Serve the chutney right away...Enjoy 😊 I have prepared this chutney recipe in bulk to freeze a portion to use later. This chutney stores well if refrigerated.
I was hosted for Sunday Brunch at My Place - Gokulam Grand Hotel and Spa, Bangalore, It's a lavish spread needless to say and you have plenty to pick from.
Literally endless appetizers and pizzas are served hot on the table, fresh off the pan and oven. Scrumptious grilled fish, sushi, and in the mains we loved the shaadi ki biryani, aloo gosht, pork roast and kababs.
From the live grills, the fish was cooked really well and flavoured ever so delicately, chicken bao made with minced chicken and lots of fresh Thai basil leaves - was very good option.
The dessert bar had a fair variety to pick from. Excellent choice of dishes on the spread, we enjoyed the hospitality, live music and scrumptious food.
Here is what we tasted...
Live Chaat Counter, Pav Bhaji Counter, Dosa/appam/ paratha counter. We chose aloo chaat, samosa masala, keema pav, appam chicken stew.
Live Dimsums, Sushi and Stir Fry Counter. We chose chicken bao, vegetable dimsum, prawn dim sum, chicken dimsum and soba noodles.
Soups, Breads, Pizzas, Cheese and Pasta Counter. We chose the cold chicken pizza, Chicken and vegetable bruschetta, cheese brie, emenatal, cheddar and plums.
Live grills counter fish and chicken. We chose the pomfret, king fish, prawns, squid, basa and chicken wings.
Kebabs and Pork roast and tandoori counter. I love the lamb ribs which was marinated and perfectly grilled. The murgh ruzwali we had twice, corn kebabs, mushrrom kabobs and corn kababs was awesome.
Mains and Salads Spread there were three rows i was already full and couldn't taste everything. Some items which i did not want to miss and tried were biryani, aloo gosht, cheese stuffed potatoes and green juice.
Lavish Non Veg Spread.
The Dessert Bar. Live malpua, jalebi, baklavas, baked custards, pastries, chocolate cakes and icecreams was truly a stunning spread.
Overall we enjoyed the brunch. Must try from the buffet spread are the dimsums, grilled prawns, chicken and mutton kababs, keema pav, wok fried soba noodles and biryani. From desserts chocolate mousse cake, hot jalebis, cham cham, coconut custard.
Christmas Decor and goodies sold at their in house bakery 😊
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.
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. 😊
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.
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 😉
