Product Review: Bengali Mustard Prawns Using Tasty Tales Curry Paste

Tasty Tales Bengali Mustard Prawn Curry is a perfect fit for those special days when you feel like indulging is some authentic home style curries, without going overboard on spices! The mild and sweet undertones from coconut blends perfectly with pungent mustard based masala. 

Every bite of  sweet and juicy prawns, creamy curry and rice was pure magic. A beautifully flavored simple prawn curry, perfect dish to serve at a dinner party. How healthy is the curry paste? It doesn't contain any artificial flavours, colors or preservatives. All natural and organic ingredients used. The hygienically packed masala paste has a shelf life upto six months. Very compact to store and easy to follow instructions. 

Subscribe to me on Youtube English and Tamil Channel for Regular Updates 😊

Tasty Tales mustard masala and coconut masala for the prawn curry are individually packed. The compact and vacuum sealed pack can be stored in a dry and cool place upto 6 months.

Using few extra ingredients like mustard oil, sugar and slit green chilies in the gravy adds to the flavour and taste. 130 grams of masala paste can be used to prepare 500 grams prawns, under 20 mins I was able to prepare a decent prawn curry which was sufficient for four adults. 

Use medium size prawns for this curry the prawns absorb the sharp mustard and tastes excellent with steam cooked rice. I can see myself indulging in this curry often. This prawn curry will also pair well with Poori or Layer paratha.

Tasty Tales Masala Paste has curated amazingly delicious curry paste. There is a story behind every curry paste the specially curated masala pastes are soul food recipes collected from home chefs (mom's, aunt's and cousins). 

Proportion of  every ingredient in the masala paste was perfect. We can spike the chilly level depending on our taste buds. This is the speciality of Indian cuisine, our masala pastes will never spoil if prepared in a right way. The prawn curry is truly a comfort food served with rice. 

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

Link to Tasty Tales Website : https://www.tasty-tales.com/

Product Review Tasty Tales Aloo Launji Video

Product Review Tasty Tales Vathal Kozhambu

Product Review Tasty Tales  Amritsari Mutton Masala

Herbal Soup / Asiatic Pennywort Leaves Soup / Vallarai Keerai Soup Recipe

Asiatic Pennywort leaves are considered good brain stimulators, these leaves are used in diabetic medicine, hair oils, body oils and the list goes on... It's widely used across India. The medicinal properties helps in digestion and also cure many wounds. 

I tend to prepare many dishes using these leaves on regular basis, few favourite recipes we developed and enjoy are soup, chutney and stir fry. These leaves are on the bitter side if your not diabetic please feel free to add sugar to balance the taste.

In local indian dialect these pennywort leaves are also referred as Brahmi / Vallarai or Golu Kola...

To prepare any recipe using these leaves separate the leaves and discard the stems as its slightly fibrous and not edible. 

Wash the leaves thrice before use. Place the leaves in a colander allow excess moisture to drain and then use.

If your planning to use the leaves after a day or two wrap the leaves in a banana leaf and then wrap in a newspaper and store it in the fridge until use.

Subscribe to me on Youtube English and Tamil Channels for regular updates 😊

Ingredients:
150 Grams Asiatic Pennywort Leaves (Vallarai Keerai)
1 Large Onion Finely Chopped
1 Whole Garlic Bulb Peeled and Chopped
1 Tsp Cumin Powder 
1 Tbsp White Pepper Powder
1 1/2 Tbsp Parsley
1/4 Tsp Turmeric Powder
1/2 Tbsp Dried Ginger Powder
2 1/2 Tbsp Corn Flour 
2 Tbsp Butter
Salt as per taste
2 1/2 Cups Warm Water
2 Tbsp Finely Chopped Carrots for Garnish
1 Tbsp Fresh Cream for Garnish 
1/2 Lime Juice



Method:
Heat a pan with butter on medium flame, before the butter starts to burn add the finely chopped onion and garlic fry till the onion turns transparent.

Add the pennywort leaves to the soften onions and garlic fry for two to three minutes or until the green wilt and soften.

Drain and add the wilted leaves to a mixerjar and pulse twice to form a coarse paste. Transfer the ground paste back to the pan fry a bit.

Add white pepper powder, cumin powder, turmeric powder, ginger powder and parsley to the greens along with corn flour fry all the ingredients for a minute.

Add two cups of warm water to the greens bring to a rapid boil allow to reduce and cook for five to eight minutes.

Remove the soup from flame once its reduced and serve hot. Garnish with lime juice, fresh cream or finely chopped carrots and enjoy this healthy soup 😊

Popular Soup Recipes Posted by Vidyalakshmi

1. Lamb Trotters Soup (Paya Soup)

2. Southindian Style Spinach  Soup

3. Curried Carrots Soup

4. Banana Stem Soup

5. Crab Soup

6. Chicken Soup

7. Cauliflower Soup

8. Manchow soup

9. Summer Melon Soup

10. Mixed Vegetable Clear Soup

11. Cream of Tomato Soup

12. Sweetcorn Soup

13. Bonda Soup

14. Laksa Soup

15. Railway Tomato Soup

16. Mutton Soup

17. Military Hotel Mutton Paya Soup

18. Mutton Liver Soup 

Nevermind - Bar & Social, Indiranagar - Bengaluru

Nevermind is a must visit place if you are keen on experiencing the city life. The place is well established for its music scene and hard core party lovers. One gets to choose between private lounges or ambient pods, to the balcony seating, the option of balcony seating is a nostalgic vibe. 

Nevermind - Bar and Social is located in the heart of the city, Indiranagar it's very easy to locate or commute to this place. The warm and cozy ambiance of the place attracts large numbers on weekends but if you want a cozy space for your group, make sure that you come early or book in advance. Weekdays are your best bet to fall in love with the ambiance.  

The kitchen dishes out amazing Indian, continental, Korean, and Thai food paired with refreshing cocktails. Nevermind is not very old pub but has already captured the attention of both young and old crowd.  

Subscribe to me on Youtube English and Tamil Channels for regular updates 😊

The Flint Cocktail is prepared with guava juice, jalapeno, brine, and spiked with vodka.

Starter: Bacon Wrapped Prawns with Honey Chilly Sauce 

Starter: Chicken Bao

Starter: Bhuna Murgh Tikka

Starter: Multani Paneer Tikka

Starter: Chicken Dumpling

Starter: Mushroom and Asparagus Dumpling

Thai Coconut Crumb Fried Prawns 

Mains: Crispy Salmon with Wok Tossed Udon 

Mains: Coastal Prawn Curry with Rice

Mains: Jasmine Rice with Silken Tofu

Mains: Edamame Garlic Rice

Dessert: Banoffee Pie

Dessert: JD MUD Pie

Overall I enjoyed refreshing cocktails and food. Centrally located good hangout place. They have valet parking which was a plus for me.

Restaurant Style Creamy Goan Prawn Curry with Coriander Garlic Butter Rice Recipe

Goan style prawn curry with rice is a popular pub grub in Bangalore, this is a must try dish if it's on the menu. Popular pubs and restaurants where I got to taste this dish are at Watson's, Love Shack, LadyBaga, the fisherman's wharf, mahesh lunch home and the list goes on...

I've recreated the exact same curry with locally avaiable ingredients. We can serve this dish with various condiments, salads, papads, pickles and fried chicken. The creamy gravy pairs very well with buttery rice.

Subscribe to me on Youtube English and Tamil Channels for regular updates 😊

We can use kokum extract if it's available or substitute like I did with tamarind pulp. Fresh cream can be used or a paste of khus khus and cashews to thicken the gravy. 

Ingredients for Prawn Curry:
500 Grams Prawns 
10 Black Pepper Corns 
4 Dried Red Chilies 
1 Tsp Cumin
1/4 Tsp Fennel Seeds
10 Seeds Fenugreek 
1/2 Inch Cinnamon
4 Cloves 
1 Cardamom
1/2 Tsp Coriander Powder
1/2 Tsp Red Chilly Powder 
1/4 Tsp Turmeric Powder
1 Tbsp Tamarind Pulp
1 Large Tomato
1 Large Onion
6 Sprigs Curry Leaves 
1/4 Cup Fresh Coconut
10 Pods Garlic 
1 Inch Ginger
1 Cup Thick Extract Coconut Milk
3 Tbsp Fresh Cream
3 1/2 Tbsp Coconut Oil
Salt as per taste

Prep Up:

Extract 1 cup coconut milk or use ready to use coconut milk. Coconut milk powder can be used it contains sugars we have to adjust spice level accordingly.

In a mixer jar add dried red chilies, fennel, fenugreek, cumin, pepper, cinnamon, cardamom, cloves, 3 sprigs curry leaves, ginger and garlic grind to form coarse paste. 

Add 1/4 cup fresh coconut and grind to form smooth paste. We can add a splash of water to grind and form a smooth paste.

Finely chop onion and tomato. Peel, devein and wash prawns and reserve. 

Method to Prepare Prawn Curry:

Heat a wok with 2 tbsp coconut oil. Add the cleaned prawns to the oil along with chilly powder, turmeric powder and coriander powder fry the prawns in oil for a minute. Drain the prawns from oil and reserve in a bowl. 

Add 1 1/2 Tbsp coconut oil to the existing oil in the wok. Add1 sprig curry leaves, and finely chopped onion and tomato.

Fry the onion and tomato till onion turns transparent. We can add a splash of water to cook the onion and tomato faster.

Add the ground masala paste to the onion and tomato, fry for a minute. Add 1 1/2 cups of water, tamarind pulp and salt. Stir well and get it to a rapid boil allow to reduce a bit.

Once the curry reduces the oil will separate from the curry. Add thick extract coconut milk, stir and bring to a rapid boil. Reduce the gravy, adjust the salt if needed.

Add the prawns to the curry and cook for five minutes. Add fresh cream stir and remove from flame the prawn curry is ready to serve 😉

I've tasted this buttery coriander rice or herbed rice with prawn curry which is delicious, pairs well with curries, very simple to prepare...

Ingredients for Coriander Rice:
1 1/2 Cups Basmati Rice
1 Tbsp Dried Parsley 
1/4 Cup Fresh Coriander Leaves
1 Whole Garlic 
4 to 5 Dried Red Chillies 
3 to 4 Tbsp Butter
1 Tbsp Coconut Oil
Salt as per taste.

Prep Up:

Wash the basmati rice thrice and soak in water for 10 minutes. Wash and finely chop coriander leaves, garlic and red chilies.

Prepare these step ahead of time before preparing prawn curry so that we can serve the curry and rice as hot as possible.

Method to Prepare Coriander Rice:
Heat a pressure cooker / pressure pan on medium flame with oil and butter. Once the butter melts add the garlic, chilies and coriander fry for few seconds. Add 1 tbsp parsley and fry till the aroma starts to release.

Drain and add the soaked rice to the herbs and fry for a minute. Measure and add 1 1/2 cups of water for every 1 cup rice. I added 2 1/2 cups water. Add salt as per taste stir well and cover.

Place the whistle once the pressure builds and cook for 3 whistles. Once the rice is done garnish with fresh coriander and 1 tbsp butter for flavor. fluff the rice and serve hot 😊

This prawn curry also pairs well with roti, naans or bread.

Less curry and more curry is my preference. I enjoyed the curry with some cucumber and onions slices 😉

We can also serve the prawn curry with walnut and coriander rice here's my recipe video 😊

Product Review: Tasty Tales Aloo Launji Curry Paste

I got to impress my family with authentic punjabi style aloo launji served with piping hot pooris. It was so simple to prepare this dish under 20 minutes. Recently I got to associate with Tasty Tales a brand which offers authentic tasting, ready to use curry paste. 

Past couple weeks we got to taste aromatic and delicious, Amritsari Mutton Curry and Vathal Kozhambu. The instructions are so simple to follow, we don't have to add extra spices, oils or salt.

Tasty Tales Aloo Launji Recipe Video 😊

All curry recipes were collected from passionate home chef's. There is no preservatives, colors, or added flavours in the curry pastes. Hygienically prepared and packaged curry paste last upto 6 months. Only natural ingredients used.

Tasty Tales is available on Bigbasket and Amazon. Also available in stores: Loyal world, MK Retail, New Frosty's...

Punjab is the Breadbasket of India, many vegetable and meat curries were curated to pair well with millet / wheat breads. Aloo launji is a classic and staple dish served across punjab, the tangy and slightly sweetened curry pairs well with breads.

Following the package directions we pre-cooked potatoes, tossed in mustard oil and cooked in specially curated home blend spice curry paste. We could taste the flavours from tamarind, whole pepper, kalonji (onion seeds), bay leaf, chillies and mustard in the gravy. 

Tip: prepare this curry ahead of time and allow the potatoes to absorb the spices and curry flavors. we prepared this curry for breakfast but there was enough leftovers for dinner, by evening the potatoes had absorbed all the spices and flavours it was so tasty, we enjoyed the potato curry with rotis. 

Punjabi food is one of the most sought after cuisine in the world. Many of us struggle to get the dishes tasting right. Tasty Tales aloo launji curry paste is a boon to many people who would love to taste punjabi cuisine at the comfort of their home with loved ones. It is an indulging meal, prefect to prepare and enjoy during weekends.

Surprisingly I got to learn many punjabi dishes from my granny who has travelled extensively with my grandpa when he was serving the army. That's how even today mom prepares amazing aloo parathas, pooris, pulkhas and rajma. 

How to prepare poori recipe video 😊

Recipe how to prepare perfect pooris please click here.

Tasty Tales Vathal Kozhambu Recipe Video

Tasty Tales Amritsari Mutton Curry Recipe Video

Product Review: Vathal Kozhambu Curry Paste From Tasty Tales

Vathal Kozhambu is a tamarind based curry. This dish is popular among us Tamilians / Tamil community. My grandmother or mom would often prepare vathal kozhambu. It was a staple curry that would compliment with many vegetables. 

Tasty Tales Vathal Kozhambu contains a wonderberry called as Black Nightshade. These berries contain medicinal properties and helps in many ways.  Black Nightshade in Tamil is referred as manathakkali and Vathal meaning sundried. These berries are grown in abundance across south india which is washed sun dried and cleaned to add in a curry or other recipes. Our families would prepare these sun dried berries in bulk during summer but these days no one prepares due to time constrain and these steps are avoided.

Subscribe for upcoming recipes and reviews on Youtube English and Tamil Channels 😉

I was satisfied to find Tasty Tales offering authentic homestyle vathal kozhambu, prepared with natural ingredients. No preservatives, colors or flavors used. The curry paste has a shelf life upto 6 months. One packet serves four. 

This curry is a great boon specially for people who are in search of authentic dishes that can be prepared in a jiffy. The curry once prepared can be stored upto two weeks refrigerated. Just a small amount of curry would be sufficient for a bowl of rice. 

Manathakkali or Black Nightshade berries helps cure flu, cold, cough, stomach pain and heals wounds faster, this sentence was always repeated by my granny to coax fussy eaters atleast taste the curry. At the sametime few fussy eaters in my family would avoid some veggies and only opt vathal kozhambu.

Easy to follow instructions, best part we don't have to add anything additional to the curry. Just follow the directions and prepare, in 10 minutes a delicious curry can be served.

Neatly packaged product no leaks, we can carry it for camping or long travels where we are allowed to cook. Best product for people who are staying away from home for work and craving home cooked food. Tasty Tales is available on Bigbasket and Amazon. Also available in stores: Loyal world, MK Retail, New Frosty's...

Simple two step process creating a tasty curry was fun. I served vathal kozhambu with cabbage stir fry, dhal, rice and papad. Tasty Tales recipes are curated by passionate home Chef's (Mom's / Grannies). Both the curries which we prepared and tasted was delicious. 

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

Amritsari Mutton Curry Review from Tasty Tales