Pizzas from Oven Story-Bangalore

Supreme Pizzas, Classics, Combos, Sides and Desserts from Oven Story is a online delivery only in my area. I have earlier visited their branch outlet in orion mall located in yeshwanthpur. Pizzas I ordered has indian flavors, if your not a fan of garam masala based sauce then try the classic pizzas listed on the site. Pizza sauce has mild heat with a hint of garam masala. 

Chicken Sausage & Kheema
Mozzarella Cheese|Chicken Kheema|Chicken Sausages|Onion|9 Inch Fluffy Crust from Supreme Pizza Section

Chicken Sausage & Chicken Tikka
Mozzarella Cheese|Chicken Tikka|Chicken Sausages|Onion|9 Inch Fluffy Crust from Supreme Pizza Section

Chicken Bruschetta 
Mozzarella Cheese|Chicken Sausages|Garlic Butter|Baguette from Sides Section

Over all enjoyed the pizzas and bruschetta. Quality of ingredients are okay. To order visit https://www.ovenstory.in Total bill for this review was 1400/-

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Broccoli and Cauliflower Uppu Kari Recipe (Broccoli and Cauliflower Salty Stir Fry Recipe)

Uppu Kari is a traditional south indian style side dish served with steam cooked rice and curry. This side dish is normally prepared with meat. I'm experimenting the same recipe using seasonal veggies. Last week in the market I found good quality broccoli and cauliflower combining both the florets this stir fry turned out excellent. I've already posted how to prepare Mushroom Uppu Kari, Chicken Uppu Kari and Mutton Uppu Kari recipes please click on the links and visit those posts. 

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Ingredients:
1 Cup Broccoli Florets
1 Cup Cauliflower Florets 
Please click here to follow the link how to clean broccoli and cauliflower ahead of time.
1 Whole Garlic Peeled or 25 Pearls Peeled Garlic
1/2 Cup Baby Shallots Peeled 
3 Sprigs Curry Leaves
1 Tbsp Fennel
1 Tbsp Kitchen King Masala or any Garam Masala
1 Tsp Salt
12 Whole Dried Cherry Chilies or Regular Dried Red Chillies
2 Tbsp Oil.

Method:
Heat a wok on medium flame with oil. Once the oil starts to smoke place on low flame, add fennel seeds and allow to splutter.

Add cherry chilies and curry leaves fry for 30 seconds. Add the baby shallots and garlic fry until the shallots turn transparent.

Add garam masala and salt as per taste fry all the ingredients for another minute. Add broccoli and cauliflower along with 1/2 cup water stir well cover and cook on medium flame.

Once the cauliflower and broccoli has cooked place on high flame and allow excess moisture to evaporate completely. Fry for a minute and serve hot with rice and rasam...Enjoy 😊

SGS Gundu Palav & Chicken Kababs

Hi Friends, I have combined two branches Balepete and Malleshwaram SGS Gundu Palav Review. I love their Biryani never tried the kababs before. 

The original Gundu Palav started at Balepete now they have many branches in Bangalore. I was not aware the old location does not sell palav in the evening its only fried chicken kabab and a traditional kshatriya kabab.

The branch outlets sell palav all day and chicken side dishes. The 
kababs featured in this review is from Balepete and Palav is from 
Malleshwaram outlet. Mutton Palav is also avaiable but its sold only till 1 pm and from tuesday till friday. Monday's all military hotels are closed.

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Mutton Palav From Balepete Location 

Mutton palav and chicken palav have similar masalas the taste differs slightly because of the meats. I personally enjoy the chicken palav from balepet. Mutton palav is equally juicy and very tasty. The rice is very fluffy and fragrant, not clumpy. 

 Packaging was awesome...

 Fried Chicken Kababs 

Chicken kababs were juicy and very tasty. We can certainly tell they have used freshly ground spices and meat is very tender. Price 60/- per plate.

 Chicken Kshatriya Kabab

Marination in both the kababs were good. Kshatriya kababs has a distinct onion and garlic flavor I can also taste cumin and black pepper.  For 60/- per plate the pieces were sufficient for three adults.

 Chicken Palav 

The palav is like medicine if your suffering from headache or fever we enjoy the combination of spices. Rice was fluffy not clumpy The combination of boiled egg every bite gives a creamy taste. Every palav order comes with 1/2 boiled egg, sliced onions and lime wedge.

Overall if you like local food like I do then this is the place to visit. we enjoy the spices used in palav. I highly recommend to try the chicken and mutton palav from SGS Balepete. Some day I will surely do a full review on malleshwaram branch they have good choices of chicken sides on the menu. My total bill was 700/- including travel to do this review. Mondays and Saturday holiday.

Guntur Chilly Chicken Lollipops Recipe

Guntur is a district in Andhra Pradesh which produces the special spicy chilies prefered by southindians. The deep red color chilies are pungent which adds a distinct flavor to the dish.

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Ingredients:
500 Grams Chicken Lollipops or Wings
4 Whole Guntur Chilies
12 Guntur Chilies (Soaked in warm water and ground into a Paste)
4 Sprigs Curry Leaves
1 Whole Garlic (Peeled and Finely Chopped)
1 Large Onion (Finely Chopped)
2 Tbsp Corn Flour
2 Tbsp All Purpose Flour (Maida)
1 Tsp Chilly Powder
1/2 Tsp Turmeric Powder
1/2 Tsp Garam Masala (Kitchen King)
1 Tsp Red Chilly Sauce
1 1/2 Tbsp Ginger and Garlic Paste
1 Tbsp Tomato Ketchup
1/2 Tsp Soya Sauce
5 Cashews 
1/4 Tsp Red Food Color
1/4 Tsp Ajinomoto
Salt as per taste
Oil for frying...

Marinate Lollipops:
We have to wash the lollipops twice and allow excess moisture to drain using a colander.

Add the lollipops to a plate, pat dry using a paper towel if there's excess moisture.

Add  chilly powder, turmeric powder, maida, corn flour, garam masala, 1 tbsp ginger and garlic paste, salt as per taste. 

Marinate the lollipops in the masalas well if the marination is dry sprinkle water mix well, cover and allow to marinate for 15 minutes.

Method:
Heat a wok with oil for frying, mix the marination well. Gently drop the lollipops in hot oil and fry on medium flame.

Fry the lollipops for 5 minutes on low each side or till the outer marination turns light golden in color.

Heat a wok on medium flame with 2 tbsp oil. Break the dry whole red chilies into halves and add to the oil place on low flame.

Add curry leaves, chopped garlic, onion and 1/2 tbsp ginger and garlic paste fry till onions turn transparent.

Add the cashews and fry till light golden in color. Add the chilly sauce, soya sauce and tomato ketchup fry all the ingredients.

Add 1/4 tsp food color and saute well. Add the fried chicken to the masala sauce toss to coat well. Allow the chicken to cook well in the masala for 5 minutes. 

Once the chicken has soaked all the masala serve hot. We can serve this chicken lollipops with any mayo based sauce...Enjoy 😊

Christmas Eve Brunch @The Square - Novotel, Marathahalli, Bangalore

The Square Restaurant at Novotel Bangalore-Marathahalli, treated us to a sumptuous christmas buffet spread with a selection of international and local specialities. 

The buffet was lively with interactive live cooking counters as we indulged from the all-time favourite galouti kebabs, fritters and local specialties, appams, idiyappam, momos...ect.  

The top festive faves on the menu were Roasted Turkey with Cranberry Sauce, Pork belly, Nalli curry, Andhra kodi biryani, Sushi, and hand rolled raviolis.

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Beverage Counter : White Sangria, Mulled Wine, Red wine and mocktails lichee with pineapple. 

Live Grills Counter and Ceviche Counter

Cheese, Cold cuts and Desi nachos counter 

Live Counter: Idiyappam, Puttu, Fritters 

Sushi Counter

Bread Station

Mains: Chicken biryani, pork belly, pepper crusted lamb, ratatouille, fish steaks, noodles and more... 

Traditional Turkey Roast

Pasta Station

Specially Curated Desserts for Christmas

Overall We enjoyed the turkey, cinnamon rolls, sushi, chicken biryani, pork belly, pasta and yule log from desserts. I must thank the management team and chefs for treating us to a exquisite Brunch

Fluffiest Waffles @Belgian Waffle Factory, Koramangala-Bangalore

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. 

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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.

Sunday Brunch Recipe Series: Keema Semiya + Semiya Payasam + Masala Limca Pani

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.

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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.