Pub Grubbing @The IRISH House - RMZ Galleria, Yelahanka - Bengaluru

Popular bar and restaurant chain The Irish House, recently launched their third outlet in north Bengaluru at yelahanka - RMZ Galleria Mall.  Easy to locate and enroute to international airport. 

The interiors features a piece of location history which used to house a tile and brick factory, hence the exposed walls and unfinished rustic ambience and decor. 

Travellers who would like to check out early, avoid hectic traffic and also do last minute shopping, this is a convenient location, you can get to relax enjoy the food and cocktails catching up some news or football on television... excellent space to relax.

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Menu is so colourful with vibrant photos and features exact portion size. I was here for bloggers table on invite and got to taste excellent pub grub, beers and cocktails.

Here's What I got to Taste:
Drinks Menu:

Cocktail:  Irish Tea Party

The Irish Tea Party is a concoction of  Jameson, Vodka, Gin, Rum, Triple Sec, Mint Tea. I was unable to taste the mint tea very mild cocktail not potent perfect for a person who enjoys lower alcohol content. 

Cocktail: Twisted Old Fashioned

Bourbon, Espresso, Thyme Bitters very potent cocktail, paired with sausages or chicken.

Cocktail Inverted Bird: Vodka, Apple Juice, Passion fruit extract...served with a inverted pint of beer...

Cocktail Irish Trash Can : Vodka, Gin, Rum, Triple sec, Peach Extract...served with a over turned energy drink...

Kingfisher Beer...

Milk Shakes: Salted Caramel Apple Shake

Salted Caramel Sauce blended with Apple Juice...

Milk Shake: Chocolate and Peanut Butter Shake 

Decadent Chocolate blended with Peanut Butter...

Appetizers: 

 Trio of Shots

Crispy Spinach Fritters, Garlic Potato Pops, Deep Fried Spicy Jalapenos served with Sweet Chilly Dip...

 Old Fashioned Onion Rings 

Classic deep fried onion rings dusted with cajun spice...Highly recommend these with beer...

 The Great Irish Fish and Chips

Deep fried crunchy beer batter fish fillets, served with coleslaw, french fries, peas mash, lime wedges and homemade tarter sauce ...Yum

 Pail of Shrimp Popcorn with Chef's special BBQ Sauce...

 Community Eats: Sourdough Fondue Bowl

Sourdough bread bowl filled with three cheese sauce, served with spicy grilled chicken bites, smoked chicken sausages, roasted broccoli, Roasted sweet potatoes...Highly recommend this if your in a group... 

Mains:

  Fries: Good OL Mac N Cheese 

House fries topped with classic cheesy macaroni and cheddar cheese... 

 Breads: Sloppy Pig Out 

Sweet spicy pulled pork, topped with worcestershire sauce, dubliner cheese, crispy onions and served with a side of fries...

 Pizza: Three Cheese Pizza & Spicy Sweet Corn Pizza

Thin Crust Pizza loaded with Goat Cheese, Mozzarella, Cream Cheese... 

Thin crust pizza topped with sauce, roasted american corn, spicy jalapenos...

 Smoked Meat Spaghetti 

Spaghetti with spicy pork pepperoni and turkey ham in parmesan creamy mustard cheese sauce...

 Beer Can Roast Chicken 

Stout flavoured farm roasted chicken served with roasted potatoes and seasonal veggies...

 Peri Peri Cottage Cheese Bowl

Grilled peri peri cottage cheese served with couscous and pepper mushrooms...

Desserts:

 Dual Chocolate Torte 

 Dark and white luscious chocolate mousse cake...served cold...

 Nutty Caramel Pie

Gooey caramel and peanut butter pie layered with rich chocolate ganache, served with warm caramel...

 Devilish Chocolate Brownie 

Warm gooey chocolate walnut brownie served with vanilla ice cream and sinful chocolate sauce...

My picks from the tasting...

Drinks: peanut butter smoothie, Irish tea party. 

Food: mac n cheese fries, beer can roast chicken, smoked meat spaghetti, The Irish Fish and chips, The sloppy pig out burger. Desserts: Torte nutty caramel, the dual chocolate.

SouthIndian Masala Lamb Shanks Recipe (Mutton Nalli Masala Recipe)

Nalli or Lamb shanks prepared with freshly ground robust spice masala and pressure cooked to perfection, literally melts in your mouth. This Mutton nalli masala or Masala lamb shanks pairs well with mutton or chicken pulao, parotta, naans, neer dosas and bread toast. 

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Lamb Shanks: 500 Grams 

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Ingredients Mutton Masala Shanks:
1 KG Mutton Shanks / Nalli (Washed and Drained in a colander) 
1 Tsp Fennel Seeds
1 Tsp Cumin Seeds
1 Tsp Shahi Jeera
2 Star Anise
1/2 Tsp Pepper Corns
2 Strands Mace
1 Inch Stick Cinnamon
4 Pods Cardamom
5 to 6 Cloves 
Tiny Piece Kalpasi / Stone Flower (Lichen)
1 Medium Onion (Peeled, Washed and Chopped into Slices)
1 Medium Tomato (Washed and Chopped into Cubes)
1/4 Cup Coconut (Fresh coconut pieces)
10 Cloves Garlic (Peeled and Washed)
1 Inch Ginger (Peeled and Washed)
1 Tbsp Chilly Powder
1 Tbsp Coriander Powder
1 Tsp Turmeric Powder
1 Tbsp Kitchen King Masala
3 Tbsp Oil 
Salt as per taste...

Garnish: Finely Chopped Mint, Coriander leaves and Pepper Powder.

Method:
Wash the lamb shanks twice, drain using a colander...reserve.

In a mixer jar add 1 Tsp Fennel Seeds, 1 Tsp Cumin Seeds, 1 Tsp Shahi Jeera, 2 Star Anise, 1/2 Tsp Pepper Corns, 2 Strands Mace, 1 Inch Stick Cinnamon, 4 Pods Cardamom, 5 to 6 Cloves, tiny piece Kalpasi, 1 Medium Onion, 1 Medium Tomato, 1/4 Cup Coconut, 10 Cloves Garlic, 1 Inch Ginger, 1 Tbsp Chilly Powder, 1 Tbsp Coriander Powder, 1 Tsp Turmeric Powder, 1 Tbsp Kitchen King Masala...grind all the ingredients with a splash of water till smooth paste.


Heat Coconut oil or Sunflower oil in a pressure cooker on medium flame. Add the ground masala to hot oil and fry till raw flavour reduces. 

Add the lamb shanks and fry in the masala on medium flame till the shanks sear to all sides.

Add 2 cups water and salt as per taste stir well and cover, place a whistle and cook for 3 to 4 whistles.

Once the mutton has cooked, uncover and cook on medium flame till the curry reduces and the oil surfaces on the sides.

We can also fry the mutton nalli individually on a tawa along with masala and sprinkle pepper powder and lime juice before serving.

Serve the fried nalli masala garnish with finely chopped mint, pepper powder and lime juice...Enjoy 😊

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Sunday Chicken Biryani Recipe

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Chicken Kabab Recipe

Vanjaram Fish Fry Recipe

Mutton Sambar Recipe

Mutton Biryani Recipe

Chicken Fry Recipe

Keema Gojju Recipe

Layer Parrotta Recipe

Mutton Liver Fry Recipe

SouthIndian Style Pakoda Kurma Recipe

When it comes to celebrations in Southindia be it festival or any family functions, it is incomplete without a vada. Masala vada batter is prepared with split chickpeas, dill leaves, mint leaves, coriander leaves and special masala. The vada batter stores well in the fridge, it's normally prepared in bulk to serve multiple servings and the leftover batter can be used to prepare pakoda kurma or dumplings.

Recipes and Reviews Posted on Youtube English and Youtube Tamil Channels 😊 

Ingredients for Pakoda Kurma:

Masala Vada Batter ( Recipe Link: https://vidyascooking.blogspot.com/2010/08/masala-vadai.html )

1/4 Cup Fresh Coconut or 1 1/2 Cups Coconut Milk

1 Large Onion Sliced

1 Large Tomato Cubed 

5 Green Chilies Chopped

1 Bay Leaf

1/2 Cup Coriander Chopped

5 Sprigs Mint Chopped

10 Pods Garlic (Peeled and Washed)

1 Inch Ginger (Peeled, Washed and Chopped)

2 Large Potatoes (Peeled, Washed and Cubed)

Normally we also use brinjal and peas along with potato if we are going to serve this curry for larger crowd.

1 Tbsp Chilly Powder

2 Tbsp Coriander Powder

1/2 Tsp Turmeric Powder

1 Tsp Fennel Seeds

2 Inch Sticks Cinnamon

2 Star Anise

4 Pods Cardamom

5 Cloves

2 Strands Mace

10 Peppercorns

Salt as per taste

Oil as required 

Chopped Mint, Coriander and Lime Juice for Garnish...

Masala Vada Recipe Video

 

Ingredients for Masala Vada Batter:
1 Cup Chick peas (channa dhal/ kadalai paruppu)
1 Cup Dill leaves (Finely chopped)
1/2 Cup Coriander leaves (Finely Chopped)
1 Large Onion (Finely Chopped)
1/2 Cup Mint leaves (Finely chopped)
1 Inch Ginger
8 to 10 Green Chillies
1 Inch Cinnamon stick
3 Cloves
3 Cardamom pods
1 Tbsp Fennel seeds
Oil for frying
Salt to taste...

Method:

When ever we prepare the masala vada batter in bulk we would mix all the ingredients other than the salt. Once we add salt the onion will start to release moisture and the batter will get soggy. 

Take portions of vada batter and just before frying add salt to that portion and fry till crispy...This is a tip shared by my mom.

Mix vada batter well before frying check salt and add as per taste, form lime size roundels and deep fry the pakodas till golden and reserve. For 25 to 30 vadas we have used 2 potatoes in the curry.

Heat a wok with 2 tbsp oil on medium flame. Once the oil starts to smoke, add fennel seeds, 1 inch cinnamon, 3 cloves, 2 pods cardamom, 1 star anise, 2 strands mace, ginger, garlic, 1/4 amount sliced onion, 2 tbsp mint and coriander, peppercorns, 3 green chilies fry all the ingredients till the onion turns transparent.

Add chilly powder, coriander powder, turmeric powder to the onions and fry for few seconds. Add 1/4 cup water and boil all the ingredients till oil surfaces to the sides, remove from flame allow to cool.

In a mixer jar add coconut and 1/2 the amount of mint and coriander, grind to form a smooth paste with a splash of water. 

Reserve the ground coconut in a bowl. To the same mixerjar add the fried masala paste and grind to form a smooth paste. Add splash of water if needed and reserve the ground masala paste.

Heat a wok on medium flame with 3 tbsp oil. Add 1 inch cinnamon, 2 pods cardamom, 2 cloves and 1 star anise fry all the spice till it starts to sputter.

Add the bay leaf, reserved sliced onion and tomatoes fry till onion turns transparent. Add chilies and potato fry for a minute.

Dilute and add the ground onion masala paste to the potato, add additional one cup water and salt as per taste, cover and cook until potato is tender.

Once the potato is tender add the ground coconut masala and dilute the curry with 1/2 cup water bring to rapid boil and reduce. The raw flavor from coconut should reduce and the oil should start surfacing on the top. 

Once the curry has reduced add the fried and reserved pakodas,  bring to one rapid boil, remove from flame. Add lime juice and garnish with mint and coriander...Serve the curry hot with pooris, jeera rice, pulao or steam cooked rice. I relish this curry next day...since all the pakodas absorb the curry and the juicy fried pakodas pair excellent with chapathi.

Traditional Vada Recipes Prepared During Festivals 

Karamani Vada

Medu Vada

Mor Vada Kuzhambu

Thair Vada or Dahi Vada

Karamani Sweet Sundal / Sweetened Blackeyed Beans Stir Fry

Sweet Karamani sundal is a popular dish we prepare during Gowri Ganesha, Varamahalakshmi and navratri. This is a traditional offering for Goddess Parvati and MahaLakshmi. Consuming blackeyed beans often is recommended it is good source of fiber and helps reduce cholesterol. Very simple and nutritious dish, from adults to kids everyone will surely enjoy.

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Black Eyed Beans Stir Fry Ingredients:
150 Grams Blackeyed Beans / Karamani
1/2 Cup Sugar
1/2 Cup Any Fruits of Choice (Apple, Grapes or Pears)
10 Cashews
10 Raisins optional
1/2 Tsp Cardamom Powder optional
2 Tbsp Ghee

Method:
Measure the blackeyed beans wash twice and add to a hot pack with hot water place the lid and allow to soak to 3 to 4 hours the bean should double in volume.

Once the beans has doubled in volume, wash twice and add to a pressure cooker. Measure and add 1 1/2 cups water, cover the lid and place a whistle cook on medium flame for two to three whistles.

Drain the cooked beans and reserve. Heat ghee in a wok on medium flame. Add the cashews and fry till golden in color. Add the cooked beans and fry for a minute.

Add the sugar and fry, sugar will melt and turn into liquid place on high flame and cook the beans till the sugar has reduced. At this point we can add cardamom powder or cloves and even saffron strands it is upto ones preference.

Remove the stir fried beans from flame. Chop fruits of your choice, serve the stir fried beans in a serving dish and garnish with chopped fruits and serve as offering during puja or prepare this dish for kids regularly...Enjoy 😉

Split Chickpea Sundal Recipe #itsvegan

SouthIndian Style Condiment: Guava Pachadi Recipe

During Festivals, marriages or any happy celebration meal here in south we always serve a pachadi which is a condiment to pair with a traditional plantain leaf meal. 

According to customs people would prepare a pineapple pachadi or Okra Pachadi and some times even pumpkin pachadi, but today I have switched the traditional fruits and veggies with guava and the pachadi turned excellent. This dish can be stored in airtight container refrigerated upto two weeks and can be served with  sambar rice or chapati.

Why we serve pachadi? 
There might be any toxins in a vegetable or grains, the useage of jaggery helps reduce the toxin and avoid stomach issues. Jaggery is also considered good source of iron which helps strengthen our bones and muscles. 

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Guava Pachadi Ingredients:
250 Grams Guava (Chopped into Large Chunks)
1 Medium Onion (Roughly Chopped)
3 Green Chilies (Slit in the middle)
5 Sprigs Curry Leaves
1/2 Tsp Split Black Gram Dhal
2 Dried Red Chilies
1/2 Tsp Mustard Seeds
1/2 Tsp Asafoetida
1 Tsp Chilly Powder
1 Tsp Coriander Powder
1/2 Tsp Turmeric
1/2 Cup Jaggery 
3 Tbsp Oil
Salt as per taste...

Method:
Wash and wipe the guava. Chop into large chunks and reserve.
Heat a wok with 2 tbsp oil. Add mustard seeds, black gram dhal and dried red chilies fry till the mustard splutters and stops spluttering. 

Add asafoetida, onions, green chilies and curry leaves. Fry all the ingredients till the onion turns transparent.

Add chilly powder, coriander powder and turmeric powder fry till the raw flavor reduces
Add 1/2 cup water and 1/2 tsp salt cook until oil surfaces and water or moisture has reduced.
Add the chopped guava and fry for a minute.

Add 1 cup water and jaggery, place on high flame and bring to rapid boil once the jaggery melts and reduces place on high flame.

Reduce the curry and taste test. Add salt if needed and stir once. Once the curry reduces remove from flame and serve hot or in room temperature. 

Mango Pachadi Video