Chettinad Samayal @Nook - Aloft, Cessna Business Park, Bengaluru

Chettinad food festival at Aloft gives one a glimpse of the regions cuisine. Chef Murthy has travelled to karaikudi and has researched extensively on the cuisine and culture. Many dishes featured in the menu is prepared for marriages, large gatherings and limited only to homes and cooks from the family.

The Chettiars are well travelled business people from Burma to Singapore, Thailand and Malaysia. The cuisine evolves around many continents and regions. Few staple and main ingredients one can find from this region is chickpeas, curry leaves, fennel seeds, sesame oil and red rice.

Chettiars enjoy spicy meat curries, fried fish, shark, chicken, offals, and tamarind based curries. The cuisine reflects on the regions rich and nutritious produce.  

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All the dishes in chettinad was either cooked in terracotta, copper, iron or brass utensils. Every dish has its own flavor and consistency when cooked in these selected cookware. Chef Murthy says, all the masala's even today are stone ground and prepared according to the dish. There is no bulk masalas prepared and stored in the fridge for convenience. We enjoyed a five course meal. All dishes were prepared and served on a plantain leaf. 

#Seeyam #Suyam : Deep fried rice dumpling with sweet lentil stuffing.

#Kuzhuvathal : Deep Fried Rice Crisps 

#Vazhakkaigolaurundai : Vegan meatballs prepared with plantain and spices. 

#MeenVaruval : Deep Fried Fish 

#Adhirasam : A rice dessert prepared for special occasion...

#ThavalaiVadai : Rice and lentils soaked in copper utensil  ground and deep fried has a unique taste and flavor.

#Thenkuzhal : In english literally translates as tubes filled honey, but its a savoury snack.

#Neipaniyaram : Rice and lentil Takoyaki 

#Vengayamvadagam : Sun Dried Onions which can be deep fried and eaten with rice porridge. 

#Vellayappam : Soft as sponge sweet dish served to the groom

 #Vellayappam and #Kandarappam 

We enjoyed the kandarappam, vellayappam and #keeraivadai with #hotmasalachai...

#Daanger : Chutney served with dumplings

#Coconut and #Coriander #Chutney

#ParuppuKadaisal : Mashed dals with onion and garlic

#kolluellupodi : Horsegram and Sesame with Spices is a condiment for rice or roti.

#Paruppupodi : Spicy Powdered Chickpeas is a Condiment for rice or dosas.

#Ghee #Nei

#Murugakkaisoup : Drumstick Dal Soup

#Muttonuppukari : Salty Meat Stir Fry

#Sambasadam : Jeera Pulao

#Keeraimasayal : Mashed spinach with dals

#Chettinadchicken : Chicken simmered with spicy gravy

#Muttongolakuzhambu : Mutton Meat Ball Curry

#Viralmeenkuzhambu : Fish Steak Curry. This is a tamarind based curry...

#mapilaisambarice: Red Rice

#Chettinadchickenbiryani : Spicy

#Urulaikaruvaduvaruval : Potato Cooked Like Fish

#Vendakkaipachadi : Okra Sweet and Spicy 

#Manathakkalivathalkuzhambu : Sunberry Curry

Dessert

#Kummayam

#Kvuniarisi

#Badamhalwa

#Vidyascooking #Strikingapose

Chefs and Aloft team efforts is undoubtedly the best. Churning heirloom recipes for this festival was the highlight. Many people new to the cuisine enjoyed the spread. It was house full when we dined, I highly recommend booking a table in advance. 

Product Review: Tasty Tales Amritsari Mutton Curry

I received the newly launched ready to use masala paste range from Tasty Tales recently. Preparing amritsari mutton curry within 20 minutes is a dream come true. 

My family enjoyed the flavours and taste of mutton curry, just the right amount of heat, packed with jeera flavor, the meat had blended with the masala paste and cooked to perfection.

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I followed the simple three step process to prepare the amritsari mutton curry. For 750 grams meat the curry paste and masala powders are 130 grams. Cooks in 20 minutes.

No artificial flavors, preservatives or added colours in their entire range of masalas. Its all 100% natural. People who miss the taste of authentic homestyle amritsari mutton curry this is a must try product.

Ingredients used:
750 Grams Tender Leg of Lamb Pieces
130 Grams Tasty Tales Amritsari Mutton Curry

For Garnish:
1 Inch Ginger Julienne 
5 Sprigs Coriander Finely Chopped
2 Green Chilies Finely Chopped
1/4 Tsp Roasted Jeera Powder 

Method:

Following the package directions, heat a pressure cooker. Empty the curry paste, fry for a minute.

Add the washed and drained meat to the masala and fry for a minute.

Add 1/2 cup water and cook till the masala is infused in the meat.

Add the masala powders, stir the meat well.

Add 1 1/2 cups water bring to rapid boil and cover.

Cook for 8 to 10 whistles or until the meat is tender.

Garnish with ginger juliennes, coriander, jeera powder and chilies...Serve hot with phulkhas or naans and enjoy 😉

Soft phulkas with melt in your mouth meat is always a treat. We enjoyed the subtle flavors from the gravy. 

On hectic days we always search for easy cooked meals having this handy curry paste at our reach will truly help us quick meals in a jiffy. The shelflife of this curry paste is 6 months. I've not added extra oil or salt to the curry. The meat was infused with the spices and the tasted excellent.

Available in stores: Loyal world, MK Retail, New Frosty's and online stores: Bigbasket.

More info: https://www.tasty-tales.com
Facebook: https://www.facebook.com/YourTastyTales/

Traditional South Indian Stir Fried Split Chickpeas Sundal

Sundal is a offering served during festivals. Very healthy and nutritious starter or evening tea time snack. This dish is normally prepared during Navratri, Guru Purnima (Teachers Day), Ganesh Chaturthi and Diwali across India. Chickpeas offering served in any form to Lord Ganesha, Saibaba, Dattatreya swami  and Dakshinamurthy is very auspicious for Business and students.

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Ingredients:
1 Cup Channa Dal (Kadalai Paruppu/ Split Chickpeas)
1/4 Cup Fresh Grated Coconut
1 Tbsp Mustard Seeds
1 Tbsp Split Black Gram Dal 
3 Green Chilies Slit
1 Tsp Turmeric Powder
1/4 Tsp Asafoetida
1 Large Onion Finely Chopped 
2 Sprigs Curry Leaves
1/2 Lime
3 Sprigs Coriander 
1 Carrot Finely Chopped
Salt as per taste
Oil as required 

Method:
Wash and soak the channa dal in water for 30 minutes.
Once the channa has doubled in volume wash thrice drain and place in a bowl that will fit in a pressure cooker. Add 1 tsp turmeric and 1 cup water cover and place inside the pressure cooker.
Place cover the pressure cooker lid and cook for two whistles.

Place a wok on medium flame with oil. Add mustard seeds, split black gram dal allow to splutter. Add asafoetida, curry leaves, onions, and slit chilies fry for a minute or until the onions have turned transparent.

Add the cooked channa dal, salt and 1 cup water place on high flame stir and cover. Allow the dal to cook and absorb all the flavours.

Once the water has evaporated, add grated coconut, finely chopped carrots, coriander and lime juice stir well and serve hot...Enjoy 😊

The Canteen - Bar + Kitchen @Vapour, Indiranagar-Bengaluru

The Canteen is a newly launched segment at Vapour-Indiranagar earlier used to house the kebab room, on several occasions I've been to kabab room and enjoyed the food paired with beers. The layout remains the same but decorated with pastels the place is vibrant and airy. 5 to 6 beers on tap, cocktails, mocktails and branded liquor to choose from the extensive drink menu.

The canteen is more like Indian mess style serving limited food options but a good variety to choose. They have maintained the mess style portion size priced between 40/- to 150/- rupees, creating a pocket friendly menu and destination for everyone.

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  Entrance 

Comfy canteen style seating options 

Not a lot of decor just a bright and open space  

Seating options few pics used from The Canteen site...

Mutton Galouti Kabab 

Harabara Kabab

Close Shot of Mutton Galouti kabab

Setting Sun Mocktail

Beer Samples 

Malnad Pork

Vegetable Seekh Kabab

Basmati Beer (Japanese style rice beer)

Chicken Lollipop

IPA

Blonde (My Favorite)

Soya Chaap

Chicken 65 Potli Biryani

Peppery Mutton Biryani

Mirchi Ka Salan

Pistachio Phirni

Gulab Jamun

Overall excellent pub grub, I enjoyed the crisp beers. Some dishes were spicy it is better to ask before ordering. Must try are potli biryani, chicken lollipop and malnad pork, paired with blonde beer.

Unboxing Prestige Express Mixer Grinder

Express Mixer Grinder - is Compact and Convenient . Saves space, makes grinding easy. I recently received the new Express Mixer Grinder from TTK Prestige to review and prepare recipes using the grinder. 

While unboxing the mixer grinder, I liked the design and compact device which can be cleaned and stored easily, it will surely come handy to whip up milkshakes,chutney, small masalas and juices,in no time. 

 The components of Prestige Express Mixer include:

1. Big jar
2. Base unit
3. Small jar
4. Jar base assembly- 2 pieces
5. Lid- 2 pieces
6. 350-watts powerful motor

Prestige Express Mixer Grinder is less noisy than average mixer grinder and hence ensures silent yet efficient operation.

Priced between: 3095/-
Available at prestige outlets, Reliance Digital, Spar, BigBazaar, More Mega Stores...

Product is also available on online prestige store, amazon, flipkart... 

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