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This quaint little tea shop (Taj Tea House) located on MM-Road, Frazer town is known for best dum ki chai and sulaimani chai. A cup or two of hot brewed concoction with irani samosas and biscuits is simply addictive and nostalgic. Interesting facts and history behind Dum ki Chai or Irani Chai was introduced to us by persian immigrants. The original vessel to boil the chai is a combination of copper, brass and iron. Tea leaves are added with water in the vessel, a tight fitting lid is placed to lock all the aromas, for almost 2 hours the chai is boiled on very low flame. For 5 Liters of Chai concoction, 25 liters of milk will boil to thick consistency. For every glass, 30 ML Chai...60 ML Milk will be combined with sugar and served hot. Sometimes people also refer this as 90ml chai. Completely contrast chai here is the sulaimani chai, basically a lime tea with a twist. A combination of tea leaves, tulsi / basil, mint, lime juice and rock candy is boiled and served hot with mint and tulsi garnished. People swear by the healing properties of sulaimani chai, be it headache or common cold people flock here for a cup of sulaimani chai. this chai is rejuneavating packed with flavors and unique taste.
They were featured on Bangalore times, the owner proudly displays this article in his shop.
Dum ki chai and milk boiled on low flame, this batch is for evening customers...
Sulaimani Chai and Dum Ki Chai served to us...
Irani Samosas..
Khajur Biscuits..
My Favorite snacks to parel from here are salt biscuits, sweet and salt biscuits and samosas. Chai shops has always been a integral part of Indian culture, be it students, artists, professionals everyone gathers at chai shops like this across india for some soothing chai to help relieve stress and revive energy. A chai or two is a must if you come across chai shop.
Irani Samosa and Chai Recipes Featured on Vidyascooking
We enjoyed these hearty and delicious homemade masala chicken sandwiches, it's quick to prepare, very comforting and perfect for winter. Pair these sandwiches with hot masala chai or smoothie of choice.
Ingredients Chicken Sandwich : 2 Loaves Bread 300 Grams Chicken Mince 1 Large Onion (Peeled, Washed and Finely Chopped) 1 Large Capsicum (Washed, Deseeded and Finely Chopped) 1 Inch Ginger (Peeled, Washed and Finely Chopped) 10 Cloves Garlic (Peeled, Washed and Finely Chopped) 15 Green Chilies (Washed and Finely Chopped) 5 Sprigs Curry Leaves(Washed and Finely Chopped) 1/4 Cup Peas 1 Cup Cheese (mozzarella and cheddar Cheese) 2 Tsp Chilly Powder 1 Tsp Turmeric Powder 1 Tsp Pepper Powder 1 Tsp Kitchen King Masala or Garam Masala 1 Tsp Coriander Powder 1 Tsp Cumin Seeds 1 Tsp Chaat Masala Butter as required Oil as required Ghee as required Salt as per taste Finely Chopped Coriander for garnish...
Prepare Chicken Stuffing: Heat a wok with 3 tbsp oil on medium flame. Add finely chopped ginger, garlic, curry leaves, and chilies. Fry all the ingredients for a minute. Add cumin seeds, chilly powder, turmeric powder, chaat masala, pepper powder, garam masala, and coriander powder to the garlic and ginger and fry for few seconds. Add the finely chopped onion and bell pepper fry all the ingredients till onion turns transparent. Add the chicken mince and combine with the masala. Add peas and stir well. Make sure not to fry the chicken too much as it might tend to over cook with a rubbery texture. Add salt as per taste and 2 cups lukewarm water to the chicken and stir well. Cover and cook the chicken on medium flame.
Cook the chicken for 15 to 20 minutes on medium flame. Once the chicken and peas have cooked place on high flame stir occasionally and make sure the moisture has completely evaporated. Check for salt and spice level, add if needed. Fry the chicken till the oil separates and remove from flame. Combine fresh coriander and lime juice this step is optional. We can prepare this chicken filling ahead of time and store it in the fridge until use or freeze until use.
Method to Prepare Sandwiches: Combine equal portions of oil and ghee in a container. Heat a iron tawa on low flame. Add 2 tsp oil and ghee on the tawa and place on low flame setting. Line up the bread slices on a flat surface. Spread butter evenly on bread slices. Stuff the slices with 2 tsp of chicken mince and spread evenly. Sprinkle and even layer of cheese on the chicken, place the other slice of bread and gently press. Place two sandwiches on the tawa and fry on low flame for a minute on each side or until the bread turns golden in color. We can spread extra ghee and oil as we flip the bread to toast for crispiness. Simply serve the gooey sandwiches hot with cucumber slices, ketchup and masala chai...Enjoy 😉
We normally consume these type of easy or simple to prepare dishes atleast 3 times in a week. Bulgar or broken wheat is recommended product for people who are on diet and want to avoid rice products.
Bulgar or broken wheat is very easy to digest, can be cooked ahead of time and stored in fridge until use. This wheat upma pairs well with yogurt, mango pickles and cucumber.
Ingredients to Prepare Bulgar Wheat Upma: 2 Cups (250 Grams) Bulgar Wheat (Broken Wheat) 4 Cups Water 1 Large Onion (Peeled + Washed + Finely Chopped) 5 Sprigs Coriander (Washed + Finely Chopped) 5 Sprigs Curry Leaves 5 Green Chilies Slit 6 Dried Red Chilies 1/2 Cup Grated Coconut 1/2 Tsp Mustard Seeds 1 Tsp Split Black Gram Dhal 1/4 Tsp Asafoetida 1 Tsp Pepper Powder Salt as per taste 2 Tbsp Oil Garnish: Lime Juice, Grated Coconut, Coriander...
Method: Use a heavy bottom pot or pressure cooker to dry roast and cook the wheat. Heat a pressure cooker on medium flame allow to reach temperature. Add the wheat to the pressure cooker and constantly stir and dry roast until the wheat turns slightly white in color and releases a good aroma. Remove the wheat from flame and transfer to a mixing bowl, wash twice or until there is no sign of milky water. Drain the bulgar wheat using a fine mesh sieve and reserve. Add water and trivet in the pressure cooker, place the pressure cooker on medium flame. Use a pot that fits inside the pressure cooker, add the washed wheat to the pot along with 4 cups water. Place a cover and whistle, cook the wheat bulgar for 3 to 4 whistles or 10 minutes on high. Switch off the flame, allow the pressure to release. Open and check if the wheat has cooked and if pressed between two finger the wheat must smash easily.
Heat a wok or heavy bottom pressure cooker on medium flame. Add 2 tbsp oil and allow to reach temperature. Add mustard seeds, split black gram dhal, asafoetida, pepper powder, and dried red chilies fry all the ingredients till the mustard splutters and stops spluttering. Add finely chopped onions, curry leaves, and slit green chilies fry all the ingredients till the onion turns transparent.
Add the grated coconut and salt fry the coconut till the pink in color. Add the cooked wheat and mix well. Check and add salt if needed. Garnish with lime juice, fresh grated coconut and chopped coriander...and add salt if needed, mix well allow to heat all the way through and serve hot...Enjoy 😊
Although I get to visit Shivaji Military Hotel on a regular basis with my clients, I never get to enjoy a full on biryani meal. After years I finally got to visit this place with my blogger friend Sowmya Gopi. This place is definitely hyped and deserves the hype for their authentic delicacies. They hardly have 10 to 15 dishes on the menu and few people have tried all the dishes here. Mainly people visit the place for biryani and mutton pepper fry. We had all the time and mind space to enjoy the biryani when we got to visit, but procuring a seat was hill climbing task. We literally stood next to the dinner and waited for a turn for almost 1 hour. Standing is one place was worth it but not getting to taste few dishes I enjoy here was a let down. This place was packed people rushing in for lunch and takeaway was bit disorganised and messy, but service was excellent. We were lucky to taste the mutton biryani and mutton pepper fry but people waiting after us got only biryani rice as everything was sold out. Please carry your own sprite or pepsi and water to the place. As the place is packed the waiter doesn't get to serve in time and this way I got billed twice for not even consuming bottled water and soft drinks. We need lot of patience and all the time to procure a seat and enjoy the biryani here. Highly recommend a visit to shivaji. Few clicks listed on the blog is from Sowmya (you gotta try it) Blog. I have also listed the dishes I recreated inspired by military hotels... Overall satisfied with the awesome biryani. Not that budget friendly when compared with few other places. Must try dishes part from biryani chilly chicken, mutton pepper fry, chicken fry and rasam...
Over the years I have discovered few unknown or less popular street foods in Bangalore. Many niche or restricted to only certain business class communities have their own chaat shops and regular bajji shops in the locality serving these type of dishes to known customers or on request. On one such outing, I was casually strolling in the old city and I came across this mirchi vada joint dishing out hot bajjis all day.
Boss lady was typical rajasthani preparing delicious food... I asked her for the recipe without hesitation she took me inside her kitchen and showed all the ingredients used in the recipe...we became very close friends sharing recipes and ingredients...Nowadays I visit her all the time if I'm in the area.
Ingredients Potato Filling: 250 Grams Potatoes (Washed, Boiled, Peeled and Crumbled) 1 Large Onion (Washed, Peeled and Finely Chopped) 1 Inch Ginger (Washed, Peeled and Finely Chopped) 4 Green Chilies (Washed and Finely Chopped) 5 Sprigs Coriander (Washed thrice and Finely Chopped) 1 Tbsp Coriander Seeds (Coarsely Crushed) 1/4 Tsp Nigella Seeds 1/4 Tsp Fennel Seeds 1/4 Tsp Cumin Seed 1 Tbsp Kitchen King Masala or Garam Masala 1 Tbsp Chaat Masala 1/4 Tsp Turmeric Powder 1/2 Tbsp Chilly Powder 1/4 Tsp Asafoetida Salt as per taste 3 Tbsp Oil... Method: Heat a wok on medium flame add 3 tbsp oil, once the oil reaches temperature add whole spices (coriander seeds, nigella seeds, cumin seeds, fennel seeds) allow the spices to splutter. Add the finely chopped onion, ginger, chilly and coriander to the spices and fry on medium high flame. Add salt as per taste and powdered spices( chilly powder, coriander powder, kitchen king masala, chaat masala, turmeric powder and asafoetida) fry all the ingredients till the onion turns pink in color. Add the crumble potatoes to the onion masala and fry till the moisture from the potatoes reduce. Once the potato is well cooked in the masala the oil will slightly surface on the sides and the potato will release good aroma. Remove the filling on a plate and allow to reach room temperature. We can prepare and refrigerate the filling in a air tight container up to a weeks time.
Ingredients for Kadhi Recipe: 250 Ml Fresh Plain Yogurt 150 Grams Chickpea Flour (Sifted Twice) 1 Inch Ginger (Washed, Peeled and Finely Chopped) 4 Green Chilies (Washed and Finely Chopped) 5 Sprigs Coriander (Washed thrice and Finely Chopped) 1 Tbsp Coriander Seeds (Coarsely Crushed) 1/4 Tsp Nigella Seeds 1/4 Tsp Fennel Seeds 1/4 Tsp Cumin Seeds 6 Seeds Fenugreek 1 Tbsp Kitchen King Masala or Garam Masala 1 Tbsp Chaat Masala 1/4 Tsp Turmeric Powder 1/2 Tbsp Chilly Powder 1/4 Tsp Asafoetida Salt as per taste 3 Tbsp Oil 1 Liter Water... Method to Prepare Kadhi: Whisk and combine the yogurt and chickpea flour in a smooth consistency. Heat a wok on medium flame add 3 tbsp oil, once the oil reaches temperature add whole spices (coriander seeds, nigella seeds, cumin seeds, fennel seeds) allow the spices to splutter. Add the finely chopped ginger, chilly and coriander leaves to the spices and fry on medium high flame. Add salt as per taste and powdered spices( chilly powder, coriander powder, kitchen king masala, chaat masala, turmeric powder and asafoetida) fry all the ingredients for few seconds. Add the diluted chickpea flour and yogurt to the spice masala and stir constantly on low flame. Making sure the yogurt does not split. Once the yogurt curry boils check for seasoning and spice level, add if needed. Remove the curry from flame and start preparing Mirchi Vadas.
Ingredients for Mirchi Bajji: For Batter: 150 Grams Split Black Gram Dhal 2 Cups Sifted Chickpea Flour 1 Tbsp Chilly Powder 1/4 Tsp Asafoetida 1 Tsp Carom Seeds 1 Tsp Cumin Powder 3 Tbsp Hot Oil 1/4 Tsp Cooking Soda (Soda bicarb) Salt as per taste... Method: Prepare the batter: In a mixing bowl wash the black gram dhal thrice and soak for thirty minutes. Once the dhal doubles in volume drain and wash twice. Drain all the excess moisture in the dhal and add to a mixer jar in small batches. Add 2 to 3 tbsp water and grind to form a smooth batter and reserve. Prepare the batter in batches to achive smooth texture and even batter. Heat 3 tbsp oil in a fry pan or ladle on slow flame. In a mixing bowl combine the sifted chickpea flour, chilly powder, asafoetida, carom seeds, cumin powder and salt. Add the ground batter and mix well.
Add hot oil and mix well. Add water gradually in small amounts and form a smooth batter. Make sure the batter is not to thin neither to thick, slightly thinner than a pancake batter.
To check the batter consistency dip your finger if the batter coats evenly in your finger its perfect. Allow the batter to rest on kitchen counter for 5 to 10 minutes.
For Bajji: 500 Grams Banana Peppers Potato Filling Batter Oil For Frying
Garnish:
Mint Chutney
Chilly Chutney
Yogurt
Boondi or Sev (ompodi)
1 Medium Onion Finely Chopped
5 Sprigs Coriander Finely Chopped
1/2 Cup Whisked Yogurt
1/2 Lime Juiced
1/2 Tbsp Chaat Masala
1/2 Tbsp Cumin Powder
1/2 Tbsp Chilly Powder...
Chutney Recipe Video's For Chaats
Mint and Coriander Chaat Chutney Recipe Video
Red Chilly Chaat Chutney Recipe
Tamarind Chaat Chutney Recipe
Prepare the Mirchi:
Wash the banana peppers twice, pat dry...slit the chilies in the middle, check for any insects... remove all the seeds and reserve.
Place oil in a wok for frying on low flame. Once the oil reaches temperature start preparing bajjis.
Feel free to use your hands to stuff the chilly with potato stuffing mix. Make sure the potato stuffing is in room temperature before stuffing.
Heat oil in a wok for frying on medium flame. We need at least 500 ml oil to fry the mirchi vadas.
Dip each chilly pepper in the batter, shake out excess batter and gently drop in hot oil. Do not crowd the oil fry 2 to 3 chilly pepper at a time.
Fry the peppers for 2 minutes on each side on low to medium flame. Once the bajjis turn golden in color drain from oil and place in a plate lined with absorbent paper.
Start assembling the bajjis in a serving plate... we can enjoy the bajjis as it is or with the kadhi... 😉
The spicy and creamy potato filling and crunchy batter fried bajjis are a prefect snack come meal during travel or after a hectic day. This dish is so comforting and enjoyed by all age groups...
Michi Vadas with stuffing in the middle...
Start Assembling the Mirchi Vada: Using sharp kitchen scissors cut the mirchi vada into bite size pieces place the chopped pieces of mirchi vada in serving plate or bowl.
ladle the hot yogurt curry on the vadas. The ratio to serve one plate of kadhi vadas is 3 vadas and 5 ladles of yogurt curry. Top the vadas with chilly chutney and mint chutney also top it with whisked yogurt and sprinkle some cumin, chaat masala and chilly powder. Finally garnish with finely chopped onions, coriander leaves, few drops of lime and boondi...Serve as hot as possible...Enjoy 😊
Similar Recipe posted Kadhi Kachori:
Vada's, Bajji's, Pakoda's and Bonda Recipe Posted on Vidyascooking
