Peppery Bhindi / Vendakkai / Okra Roast

Vendakkai roast is one our go to easy to prepare side dish on weekdays. We normally serve this side dish with pulka or steam cooked rice and rasam. 

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Prep:
Wash the okra twice and allow excess moisture to drain using a colander.

Spread the washed okra on a cotton towel and pat dry.

If the okra has fuzz wipe using same towel.

Remove the stem and tail from the okra.

Bunch four or five okra start to thinly slice and reserve.

Ingredients:
1 Kilo Bhindi/Vendakkai/Okra
1 Tbsp Black Pepper Powder
1 Tbsp Red Chilli Powder
1/4 Tsp Asafoetida
4 1/2 Tbsp Oil
Salt to taste.

Method:
Heat a nonstick pan or wok,  add 2  tbsp oil allow to reach temperature.

Add  asafoetida allow to splutter. Add the sliced okra stir occasionally on a medium flame, we can place the cover but must stir every 3 minutes once.

Cook the okra for 10 minutes. Excess gel format from the okra must evaporate.

Once the okra is half way done add salt chilli powder and stir well and fry.

Add pepper powder in 5 minutes after the raw flavor from chilly powder has reduced and fry for 2 minutes.

Once you see little bit oil to the sides remove from flame serve hot...Enjoy...😊

Sunday Brunch @XOOX Brewmill, Koramangala-Bengaluru

I was hosted for sunday brunch at XOOX Brewmill, entire tasting and experience was excellent. The buffet is perfect for a beer lover, they have curated 15 starters on the spread, mains are freshly prepared as per order, followed by decent dessert bar. With 8 craft beers on tap and 15 starters it was truly heavenly. 

XOOX is located in 5th block koramangala very easy to locate. Parking available. Ample outdoor and indoor seating on all three levels. Pricing for sunday brunch Food Food 1157/-, Food and Beer 1750/-, Food + Beer + IMFL 2251/-.

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 Beer Sampling 

 My Pick Apple Cider

 Clicks from Buffet 

Starters Served 

 BBQ Vegetable Skewers 

 Cheese Stuffed Falafel 

 Lasooni Chicken Tikka

 Pineapple Chaat

 Kung Pao Chicken

 Thai Herbed Tofu 

 Achari Prawn Skewers 

Wok Tossed Fish Dumplings

 Sriracha Glazed Pork Belly

 Japanese Blonde Beer

Mains Freshly Prepared as per order...

 Vegetable Penne Pasta

 Vegetable Dum Biryani

 Vegetable Thai Curry

 Prawn Curry

 Chilly Chicken Penne Pasta

Donne Biryani

 Aloo Chaat

 Salad

 Masala Papad

Chutney and Pickles 

 Jalebi

 Tiramisu

 Cheese Cake

Ras Malai

Overall the ambience and food was good. Very well curated menu for beer lovers. I enjoyed the apple cider beer and japanese blonde beer from the tap, from the buffet sriracha glazed pork belly, achari prawns, from mains thai herbed tofu and vegetable thai curry. Service and staff were friendly, totally satisfied with the entire spread.

Broccoli, Sweet Corn and Cheese Stuffed Paratha Recipe

A simple no fuss recipe packed with flavors and taste is a must try. We enjoyed the taste of broccoli, corn and cheese stuffed in the paratha. 

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Ingredients For Paratha Dough:
1 Cup All Purpose Flour 
2 Cups Whole Wheat Flour
1 Tsp Salt
1 1/2 Cups Warm Water or Warm Milk
2 Tbsp Oil

Prepare the Dough:
Prepare the dough ahead of time or overnight for fluffy and soft paratha. Combine both the flours in a mixing bowl along with salt. Gradually add warm milk or warm water and knead to form a soft dough. Add 2 tbsp oil and knead for 5 more minutes store the dough in a airtight container for an hour or prepare the dough overnight and place in air tight container refrigerated until use. 

Ingredients for Stuffing:
250 Grams Broccoli
200 Grams Sweet Corn
150 Grams Grated Cheddar Cheese
1/2 Large Onion (Finely Chopped)
10 Pearls Garlic (Finely Chopped)
5 Sprigs Spring Onions (Finely Chopped)
2 Green Chilies (Finely Chopped)
1 Tbsp Chilly Flakes
Salt as per taste
2 Tbsp Oil.

Prepare the Stuffing:
Please follow the steps how to clean cauliflower and broccoli video. Clean, blanch and reserve the broccoli florets ahead of time.

In a mixer jar add the broccoli florets, pulse twice to form a coarse grind and reserve the broccoli until use.

Heat a wok on medium flame with oil. Add finely chopped garlic, onion and chilies fry till onion turns transparent. Add chilly flakes and fry till raw flavor reduces.

Add the ground broccoli to the onion masala and fry until the broccoli releases moisture. Add sweet corn and salt stir and fry all ingredients on high flame until the moisture completely evaporates.

Remove the broccoli mixture from flame allow to reach room temperature. Grate the cheddar cheese and add to the broccoli mix well and start stuffing. Taste the stuffing adjust salt and chilly flakes as per taste.

Prepare the paratha:
Knead the dough once, start forming equal size roundles slightly larger than a lime. Dust the dough ball in wheat flour, roll it into a thin roti. Heat a tawa on medium flame.

Prepare as many rotis required. Spread a tsp oil on the rolled roti and sprinkle 1/2 tsp flour spread the oil and flour in a even layer. Fold the roti in half. Place a tbsp filling to one half of the roti and fold.

Seal all the edges dust with flour and roll gently. Transfer the paratha on the tawa and fry for a minute on each side. Spread a tsp of oil and flip till the paratha has fried evenly on all sides and serve as hot as possible with ketchup or garlic mayo and enjoy 😊