Bloggers Table @Punkah House - Indiranagar, Bengaluru

Punkah House located on 12th Main Road - Indiranagar, resembles a sophisticated gentleman's club from 1920's. The atmosphere and vibe is well suited for business discussions, date night or just to relax and enjoy a cocktail or two with friends. 

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Clicks of  Ambience and Food 

Elegantly decorated dining area...

Eye Catching Antique Decorative Figurines and Furniture

Entryway... Decorated with Grandfathers Clock, Coat and Hat Racks

 Vintage Study Table 

Portraits of Royals and Colonial History 

Old Fashioned Bar Style with Bitters and Bartenders Concoctions...

Cocktail Deccan Daiquiri

Southindian Banana infused Rum, Honey Lemon Syrup, Pineapple

Quarter plates

Fox Nut Jhalmuri, Tamarind Chicken Piccalilli

Karachi Spiced Lotus Root, Sour Cream and Beet Crackers

Small Plates

Fish and chips, Lahore Spices, Mustard Remoulade

Sweet Potato Chops, Sour Dough Kulcha,  Smoked Chili Aioli

Mushroom Crumble, Chili Soil

Yangon Spiced Paneer, Fried Shallots and Peanut Crumble 

Rustic Chicken Dumplings, Tamarind Soil, Chili Pepper Broth

Shredded Lamb, Cafreal Spices, Portuguese Puffed Bread

Flatbread

Mushroom kovai style, Tamarind cheese

Hoppums

Asparagus and Water Chestnut Turmeric Lemon Grass

Old Bombay Brain Scramble

Desserts

Toffee Cheesecake. Bourbon Caramel, Roasted Walnuts Praline

Christmas specials:

Aged Fruit Cake, Gingersnap Ice Cream, Banana Fosters...

I was hosted for a bloggers table tasting session here, must thank the PR and punkah house team for treating me to unique cocktails and delicious food. 


I enjoyed many classic dishes prepared with modern ingredients, paired with creative cocktails. My favourite and must try dishes here are Karachi spiced lotus root, shredded cafreal lamb, fish and chips, mushroom crumble, asparagus and water chestnut with appam, old fashioned Bombay brain scramble with appam and toffee cheesecake with bourbon caramel.

Homemade Green Chilly Sauce Recipe

Spicy and best homemade chilly sauce recipe. This sauce can be used in cooking or served as a condiment for fried rice, noodles, chilly chicken and even added to curries to enhance the flavor and taste of the dish.

Chilly Sauce Recipe Video

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Ingredients:
1 Kilo Banana Peppers or Bajji Milagai
200 Grams Serrano chilies or Spicy Green Birdseye Chilies 
200 Grams Sugar
1 Tbsp Salt 
200 ML White Vinegar
400 ML Warm Water

Prep:
Wash the banana peppers and serrano chilies twice. Remove the stems, pat dry and reserve in a colander.

Slit the banana peppers and remove the seeds. Wash the banana peppers after deseeding and reserve in a colander to drain.

Method:
In a heavy bottom pot add 200 ml warm water and both the chilies serrano and birds eye. Add salt stir once and place a lid cook on low to medium flame for 20 minutes stirring occasionally in intervals.

We can also cook the peppers in pressure cooker for 3 whistles until mushy.

Once the peppers have cooked place on high flame and allow excess moisture to evaporate.

Once all the moisture from the peppers have reduced, add the cooked peppers to a blender and grind to form a smooth paste.

We can use a splash of warm water to grind the chillies to a smooth puree format.

Transfer the ground chilly paste back to the pot and place on medium flame. Add 200 ml warm water to the mixer jar dilute all the leftover chilly sauce and transfer back to the pot.

Add sugar and check for salt add if needed. Stir well and bring to a rapid boil. Allow the sugar to melt and the sauce to reduce on medium flame. Keep stirring occasionally.

Once the moisture content reduces the sugar will caramelise and the sauce will thicken in 10 minutes. 

Add the vinegar and stir well bring to rapid boil and remove from flame.

Allow the sauce to reach room temperature and fill into sterilized bottles. Since we have used only vinegar in this recipe I would recommend refrigerating the sauce. 

Add this sauce to dishes you prepare or serve as condiment ... enjoy 😊  

Popular Dish in Bangalore using this chilly sauce is Chilly Chicken recipe posted on Vidyascooking:

Hot Chocolate Recipe

Warm and satisfying mug of  hot chocolate is a perfect treat for winter 😊 I always stock up and freeze cooking chocolate and cocoa powder for hot chocolate both the ingredients freeze and store well until use. 

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Hot Chocolate Ingredients:
1/2 Liter Milk
100 Grams Dark Cooking Chocolate
2 Tbsp Unsweetened Cocoa Powder
4  Tbsp Sugar
Chocolate Wafer For Garnish...

Method:
Heat a heavy bottom sauce pan or pot to boil milk on medium to low flame.

Add the milk, coco powder, cooking chocolate, and sugar. 

Using a balloon whisk whisk and combine all the ingredients. Keep stirring and whisking do not allow the cooking chocolate to settle in the bottom of the pot and burn.

In 5 to 10 minutes on low flame the milk with thicken and your hot chocolate will be ready to serve. 

Pour the hot chocolate in a serving mug and serve with a side of wafer and enjoy 😊

Also Prepare Home Made Saffron and Almond Milk at Home for Winter Recipe Posted on Youtube and Vidyascooking

Breakfast Series: Wheat Bulgur Bisi Bele Baath Recipe

Bisi Bele Baath with wheat bulgur is comforting very addictive and easy to digest. Once you prepare this dish with bulgur you will for sure avoid rice bisi bele baath. Broken wheat is a good substitute for people who want to avoid rice.

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Wheat Bulgur Bisi Bele Bath Ingredients:
Veggie Curry:
All Veggies Combined 250 Grams: Green Beans, Carrots, Kohlrabi, Peas...
1 Large Onion
2 Large Tomatoes 
3 Green chillies slit
1/2 Lemon
2 Tbsp Coriander Leaves
3 Sprigs Curry Leaves
1/2 Tsp of Chilli Powder
1/4 Tsp of Turmeric Powder
1/2 Tsp Coriander Powder
4 Dried Red Chilies
1 Tsp Mustard Seeds
1/4 Tsp Asafoetida
1 Tbsp Tamarind pulp 
Salt to taste
3 Cups Water

Bisi Bele Baath Dry Masala:
2 Tbsp split chick peas = chana dal
2 Dried red chilli
1 Inch piece of cinnamon
3 Cloves
1/4 Tsp Fenugreek Seeds
1 Tsp Black Pepper Corns
1 Tsp Cumin
1 Tbsp Sesame Seeds
1/4 Tsp Asafoetida / Hing
1/2 Tsp Red Chill Powder
1/2 Tsp Turmeric Powder
2 Tbsp Dried Coconut Powder

For Porridge:
200 Grams Wheat Bulgur
200 Grams Red Lentils (masoor dhal) 
6 Cups Water

For Garnish:
Finely Chopped Coriander
1/2 Lime juice 
3 Tbsp Ghee...

Condiments Served (Potato Chips, Kara Boondi, Cucumber Slices, Yogurt, Mango Pickle)

Method:

First Step:
Peel and wash all the veggies.

Slice the onions, slit the green chilies, chop the khorabi into bite size cubes, chop carrots into bite size cubes, chop the tomatoes.

Second Step:
Pre cook the vegetables

Heat a wok on medium flame add 3 tbsp oil and allow to reach temperature. Add mustard seeds and dried red chilies. Allow the mustard seeds to splutter and stop sputtering. 

 Add the curry leaves, sliced onions, tomatoes and slit chilies fry till onion turn transparent. Add asafoetida and fry all the ingredients for a minute.

Add chilly powder, coriander powder, turmeric powder and salt fry all the ingredients for two more minutes.

Add 3 cups water, cover and cook on medium flame till veggies are parboiled.

Second Step:
Heat a wok on medium flame dry roast all the ingredients mentioned above for bisi bele bath masala. Transfer the roasted spices on a plate allow to cool. 

Grind the masala to powder format and reserved. We can prepare this masala powder and store it in a airtight container for a month. 

Third Step:
Heat a wok on medium to low flame, add the wheat bulgur and constantly stir and dry roast. Once the wheat bulgur turns color and releases good aroma remove from flame. Dry roast the red lentils in the same way combine the bulgur and lentils.

Wash the bulgur and lentils thrice and soak in water for 5 to 10 mins, drain excess water before adding to the cooker. Add the bulgur and dhal to a pot which fits inside the cooker. Add 6 cups water, place the lid and whistle and cook on medium flame for 3 whistles. 

Water ratio to cook bulgur and dhal: For 1 cup bulgur and dal combined its 2 cups water. 

Final Assembly:
Once the wheat and dal has cooked transfer the contents directly to the pressure cooker, along with veggies. Measure and add 3 cups water and 2 tbsp bisi bele baath masala. We can either add 1 tbsp tamarind pulp or lime juice.

Add 2 tbsp ghee stir all the ingredients, add salt cover and place the whistle on high flame cook for 5 minutes or 2 whistles. Garnish with coriander and serve bisi bele hot topped with ghee, pickles boondi and potato chips...Enjoy...😉

Bulgur Wheat Upma Posted on Vidyascooking

Dum Ki Chai @Frazer Town - Bengaluru

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. 

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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

Irani Samosa

Basil Chai

Lemongrass Chai

Mint and Thyme Chai

Ginger Chai Latte

Breakfast Series: Masala Chicken Sandwich Recipe

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. 

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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 😉

Bread Toast Recipes Posted on Vidyascooking

Bread Canapes

Cabbage Bread Toast

Chilly Cheese Bread Toast

Schezwan Bread Toast

Basil Cheese Bread Toast

Chilly Corn Bread Toast

Breakfast Series: Bulgar Wheat / Broken Wheat Upma (Samba Godhumai Upma)

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.

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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 😊

Upma Variations Posted on Vidyascooking

Peas and Mutton Upma

Idly Upma

Cous Cous Upma

Rice Upma

Classic Chow Chow Bath

Idiyappam Upma

Mandakki Oggarane

Chicken Sevai

Reviewing Shivaji Military Hotel Again

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...

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Mutton Biryani

Mutton Pepper Fry

Mutton Pepper Dry

Mutton Biryani

Mutton Biryani, Chicken fry, Mutton Dry on plantain leaf

Military Hotel Inspired Recipes on Vidyascooking

Mutton Sambar Recipe

Shivaji Military Hotel Mutton Biryani Recipe

Kaal Soup (Lamb trotters soup)

Donne Biryani Recipe

Keema Gojju Recipe

Military Hotel Style Chicken Curry 

Chicken Pepper Fry

Chilly Chicken Recipe

Mutton Liver Fry

Chicken Kabab Recipe

Mutton Pepper Fry Recipe