Pub Grubbing @Watson's The Grub Pub - Sahakarnagar, Bengaluru

Watson's has always been a pocket friendly neighbourhood pub serving scrumptious food to pair with cocktails or crisp beers. Recently Watson's opened their branch in Sahakarnagar, which is a retirement community, purely residential, it's surely a great boon for couples, younger crowd and even senior citizens who want to go out avoid travel because of traffic. Commute from our place sahakarnagar itself is a huge stress especially on weekends.

Everything we ordered from the menu was delicious and well presented, My overall experience was superb, I enjoyed the service and drinks here. Some dishes are specially curated for sahakarnagar watson's. People can surely enjoy a relaxing weekend or weekday outing here. Ambience is bright and airy with comfortable seating, they can accommodate large groups. You drink or not you'll surely enjoy the pub grub here...

Ambience 

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 What I got to taste

 Tamarind Tales

Vodka, Orange Liqueur, Tamarind juice, bell pepper, mango and Basil

 Mogo (must try)

Crispy slices of golden fried cassava tossed with chilli, lime and ghee

 Salad:

Raw Thai mango and papaya salad

 International velvet

Vodka, avocado, red velvet and cream

 Cheeseling Bhel (must try)

Cheeseling, tamarind chutney, green chilly chutney, aloo, onion and sev

 Smoked Whisky

Black and white, rosemary, honey and ginger

 Fried Idli (must try)

Crispy fried chunks of idly in ghee tossed with gunpowder and schezwan sauce

 Galangal chicken curry puffs

Chicken pieces slow cooked in thai curry base and stuffed in a pastry shell and deep fried to perfection

 Laal maas Samosa (must try)

boneless mutton pieces slow cooked in red chilli masala stuffed and fried in a flaky samosa shell ad served with tamarind chutney

 Chilli Cheese Toast

 Chilly pork belly (must try)

melt in your mouth slices of pork belly, fried crispy and tossed in chilly paste with onion and capsicum.

 Hurricane Monk

Dark rum, muskmelon, pineapple and strawberry

Hummus and Baba Ghanoush

Served with pita and olives

 Kerala beef on coin parotta

my friend tasted she loved it.

 Butter chicken masala pie

Flaky and buttery tart filled with morsels of butter chicken gravy topped with cheese and baked

 Kiwi Smash

White rum, fresh kiwi, honey, lime

 Spicy Mayo Rock Prawns 

Crispy fried prawns tossed in spicy mayo

 Keema Rice

minced mutton, spices and eggs tossed in rice served with raita 

 Goan Prawn Curry and Rice

Buttery prawns simmered in coconut curry and served with coriander rice

Andhra Style Ghee & Chutney Powder Rice / Gunpowder Rice Recipe

Andhra style gun powder rice is a popular brunch item across buffet restaurants. There is a contrast variation from the traditional Tamil style podi rice, we prefer chutney powder with sesame oil. In Andhra the spice level is high the usage of  garlic and ghee is common. 

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Ingredients:
2 Cups Cooked Rice
4 Tbsp Andhra Chutney Powder 
4 Cloves Garlic Crushed 
1 Tsp Mustard Seeds
1 Tsp Black Gram Dal
1/4 Tsp Asafoetida (Optional)
3 to 4 Dried Red Chilies
1 Slit Green Chilly
4 Sprigs Curry Leaves
3 Tbsp Ghee
Salt as per taste
Finely Chopped Coriander and 1/2 Lime juice for garnish

Andhra Style Gunpowder Recipe Video

Method:
Heat a pan with ghee on medium flame. Once the ghee reaches temperature add mustard seeds, asafoetida, split black gram and curry leaves allow the mustard to splutter. 

Add the crushed garlic and chilly fry a bit and add the rice stir fry a bit till the rice heats up. Add the chutney powder gradually and build the heat as per your taste.

Once all the ingredients have combined with rice check and add salt if needed. Garnish with coriander and lime juice...serve hot...enjoy 😊

Curd Rice Recipe 

Mullangi Sadam

Andhra Style Chutney Powder / Gunpowder Recipe

Kandi Podi is a famous Andhra style chutney powder recipe, unlike the Tamil nadu version the andhra chutney powder consists of garlic, tamarind, cumin and roasted bengal gram. Chutney powder is a condiment served for idly, dosa, chapati and rice. 

In Andhra every dish has to be prepared with ghee or groundnut oil but in Tamilnadu chutney powder is normally served with sesame oil there is a lot of difference between the southern states serving similar dish in different ways. The ghee flavour in the rice along with chutney powder is outstanding very delicious. 

People also fondly call this chutney powder as gunpowder. No one has a historical reference why it's called gun powder, As per my assumption it could be referred due to the heat from chillies. There are many variations of this chutney powder, for a fact we know many travellers in the 15th and 16th century carried food which could last in the travel, condiments such as chutney powder was a very important condiment.

Gun Powder Recipe Video

Gun Powder Ghee Rice Recipe Video

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Ingredients:
1/2 Cup Split Bengal Gram
1/2 Roasted Bengal Gram 
1 Whole Garlic or 15 Pods Peeled Garlic 
Small Lime Size Tamarind
3 Tbsp Sesame
1 Tbsp Cumin
1 Tbsp Asafoetida
15 Guntur Red Chilies
6 Sprigs Curry Leaves
Salt as per taste...

Method:
Dry roast all ingredients in low to medium flame as slowly as possible. Dry roasting to perfection will enhance the flavour and taste of chutney powder and will last for 2 to 3 months.

Prep the curry leaves and garlic ahead of time peel, wash and pat dry allow to air cool until the moisture has evaporated.

Heat a wok on low flame allow to reach temperature. Start to dry roast the tamarind first gently stir and fry till it is crispy. Start adding the cumin, sesame seeds and garlic dry roast till the cumin and sesame starts to splutter.

To the cumin and sesame add the curry leaves and constantly stir and dry roast. Add the red chillies and dry roast till deep in color.

Remove the first set of ingredients and reserve on a plate spread evenly allow to cool. Start to dry roast the roasted bengal gram and chickpeas constantly stir and dry roast.

Add asafoetida along with dhals and dry roast till the dhals turn light brown in color. Remove from flame, spread on a plate allow to cool completely.

Once all the ingredients reach room temperature add to a mixerjar and grind to form a coarse powder. Add 1 1/2 to 2 tbsp of coarse salt and grind to form a powder. Spread the chutney powder on a plate allow to reach room temperature before bottling.

Bottle the chutney powder and use as required enjoy with idly, dosa, rice or chapathi. 

Amma's Idly Podi Recipe 

Podi Idly Recipe 

Idly Kurkure Recipe 

Royal Flavors of Rajasthan @The Hebbal Cafe - Courtyard by Marriott

This was my first experience at The Hebbal Cafe - Courtyard by Marriott and I must say Marriott never fails to impress me. I was hosted for the ongoing Rajasthani Food Festival. Staff are extremely courteous and friendly. What I like about marriott is the efforts in everything they do, I have been to few of their food festivals it's always very authentic.

Many ingredients from ghee to mathania chillies, kacchri (dessert cucumbers), ker sangri ( sour dessert berries and dessert beans) to millets and dessert spices were all sourced specially for this festival from the region.

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Visiting Chef Lakshmi Naryan from The Westin Pushkar Resort & Spa, alongside Executive Chef Lakhbir Singh Chahal from Bengaluru, treated us to some traditional heirloom dishes. 

Some dishes we tasted are from the queens cookbook that were incredibly delicious, the laal maas (mutton curry) cooked with mathania chillies, murgh shekhawati (chicken curry) so creamy simmered in a coriander based sauce and thickened with millets. Mawa pulao cooked with milk and aromatic spices, dahi wada so creamy and refreshing these were some favorites picks and popular from the tasting session. 

Ambience is decorated in theme with rajasthan, vibrant splash of colors. Hand embroidered tapestry, puppets and clay dolls showcasing artisans the entire theme is perfect setting for a good meal.

The Hebbal Cafe - Courtyard by Marriott Hebbal
Dates - Till 5th May 19
Buffet Lunch - INR 1400 + taxes, Buffet Dinner - INR 1500 + taxes 
Rajasthani Theme Thali - INR 999 incl taxes (for in room dining only)

Here is what we got to taste:

Bajre ki Raab (fermented millet drink for summer with hint of roasted cumin on top)

Kantalupa (musk melon with hint of lime)

Pommes cup (pomegranate with hint of jaljeera)

Starters: Maas ke sule (marinated in kacchri/dessert cucumber, cloves, red chillies and yogurt)

Pichola Macchi (burnt garlic batter fried fish fillets)

Appetizer: Shekhawati Dhai Wada (melt in your mouth lentil wada, creamy yogurt, garlic chutney and mint chutney for heat and topped with sev)

Mains: (served in a thali)

Makai aur Bajra ki Roti ( Corn and Millet flat bread for gravies )

Murgh Shekhawati (tender morsels of chicken simmered in dessert spices and cooked in a millet based gravy garnished with fresh coriander)

Paneer Mircha (creamy chunks of cottage cheese cooked in cashew and tomato gravy)

Ker Sanger (dessert sour berries and dessert beans soaked and stir fried in a mango based masala)

Jodhpuri bharwan gatte (my favorite chickpea flour dumplings stuffed with khoya and simmered in a fenugreek gravy, this recipe is from the queens cook book)

No meal is complete without kachumber, ker achar, mirchi achar, lasooni achar and masala papad

Laal Mass (from meat to mathania chillies sourced from rajasthan, simmered and cooked to perfection )

Mawa Pulao (Long grain rice cooked in milk and milk solids and dry fruits)

Dal Batti Churma (this was so delicious wheat roundle cakes baked and soaked in a pool of ghee and served with panchmel dhal and garlic chutney )

Dessert: Malai Ghewar (Honeycomb  pastry with saffron and cardamom custard)

Malpua Rabri (semolina pancakes cooked in ghee and served in a almond based custard)

Pic credits to my Fellow Bloggers Nameesh and Deepa Shri Rajan

I thoroughly enjoyed the dhal batti churma,  laal maas and mawa paulo, every dish tasted so good. I must compliment the chefs the entire menu was personalized and authentic, there was no rush in service. very pleasant ambience and experience. 

Pepper Idli Recipe (Milagu Idli)

Ask any southindian what their comfort food is the answer without doubt will be idli with sambar or chutney. These soft and fluffy, light as a feather steam cooked idlis are healthy and wholesome meal.

We consume idlis for breakfast, lunch or dinner here in southindia. Pepper idli or we fondly call it milagu ittaly is a perfect after school snack and can also be prepared for weekend, served with hot cuppa filter coffee or masala chai, this dish is sure to curb all your cravings. 

Facts: Ghee, pepper and idly (steam cooked rice) is an excellent trio and has a lot of medicinal properties which helps people heal faster from common cold, heat boils and also migraine.

Pepper Idli Recipe Video😉

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Ingredients:
6 Precooked Idlis 
1 Large Onion
10 Cloves Garlic
1/2 Inch Ginger
1/2 Bell Pepper (Capsicum)
3 Sprigs Curry Leaves
1 Tsp Fennel Seeds
1/2 Tsp Pepper Powder
1 Tsp Chilly Powder
1 Tsp Garam Masala
Salt as per taste
Oil as required 
Ghee as required 
Spring onions, Coriander and 1/2 Lime for garnish...

Method:
Chop the idli into four equal pieces. Peel wash and finely chop the capsicum, garlic, onion and ginger. 

Heat a wok on medium flame with 1 tsp oil and 1 tsp ghee add the idly and toss gently fry till idly turns pink and light brown in the edges.

Remove the idli from flame and reserve. Add 1 tbsp ghee and 1 tbsp oil to the same wok place it on medium flame.

Add the finely onion, garlic, ginger, capsicum, curry leaves, fennel seeds, garam masala, chilly powder and pepper powder fry till onion turns transparent and the raw flavor from the ingredients reduce.

Toss the fried idli in the masala allow the masala to penetrate for a minute. Garnish with finely chopped spring onions, curry leaves and lime juice toss well and serve hot...Enjoy 😉

Mom's Idli and Dosa Batter Recipe 

Dill Leaves Idli Recipe 

Podi Idli Recipe 

Chilly Idli Recipe

Idli Kurkure Recipe

Cheese Idli Recipe

Palak Idli Recipe

Paneer Fried Rice Recipe

Paneer fried rice is a popular street food in India. The flavor of cheese and ghee is intense in this rice which pairs well with spicy and crispy fried chicken or french fries. 

Subscribe for recipe video in Tamil and English posted regularly...

Ingredients:
1 Cup Basmati Rice (steam cooked)
100 Grams Paneer (Cottage Cheese)
2 Tbsp Schezwan Sauce 
1 Tbsp Soya Sauce
1 Inch Ginger and 10 Pearls Garlic Crushed 
1/2 Cup Finely Chopped Cabbage
1/2 Cup Finely Chopped Bell Peppers
1 Large Finely Chopped Onions
5 Green Chilies Chopped
Salt as per taste
1/4 Tsp White Pepper Powder Optional
1/4 Tsp Vinegar Optional 
1/2 Lime 
5 Sprigs Coriander Finely Chopped 
2 Tbsp Oil 
1 Tbsp Ghee 

Method:
Heat a wok with 2 tbsp oil on low to medium flame. Chop the paneer into tiny bite size cubes. Add the paneer to the hot oil and gently fry on low flame.

Once the paneer has fried till light brown in color using a slotted spoon drain and reserve on a plate.

In the same oil add 1 tbsp ghee and start frying the crushed ginger till raw flavor reduces. Add the chopped cabbage, onion, chilies and capsicum fry till onion turns transparent.

Add the schezwan sauce, soya sauce and salt fry till all ingredients have combined. Add fried paneer and fry for a minute.

Separate and add the rice mix gently till the masala is combined. Allow the rice to heat all the way through. If  you enjoy spicy and sour taste then add white pepper powder and vinegar or mix lime juice and coriander in the rice and serve hot...Enjoy 😊