Food Tasting at Western Terrain Coffee Roasters Cafe - Bengaluru

Western Terrain Coffee Roasters - Bengaluru a must visit cafe for coffee enthusiasts.  Freshly brewed 100% Arabica & Robusta coffee, is served both in hot and cold coffee. Home grown coffee from coorg is making wave among locals who flock to pack and taste their coffee and food, set at an affordable price.  WTC is located at #746, Union Bank Circle, AGB Layout, Chikkabanavara  post, Jallahalli, Bengaluru. Café is open on all days from 7.30am to 11.30pm. 

About WTC: 

Founder of Western Terrain Coffee Roasters Mohankumar B.P is all about coveting to watch his passions take shape. He has a great experience of more than two decades working with the healthcare sector before he decided to step into explore his own business. While he understands the evolving palate has a penchant for great tasting coffee, he discerns why a great looking and tasting menu has to accompany it too.

He is meeting this need head-on with a well-curated selection of coffee pours and drinks along with delectable bites that will for sure make you want to devour them! Well aware that great tasting food and beverages speak the strongest for the brand that endorses them. Mohankumar makes best use of his extensive experience in coffee-making as a third generation coffee farmer from the grand plantations atop the mountainous ranges of Coorg.

Now, through his cafe he has set his eyes on pouring his love for food and beverage into palates that are in turn filled with smiles of all those heading the Western Terrain way. Along the process, He has a great vision of elevating the small time farmers who grow coffee across South India. He not only plans to  buy the coffee from the small time coffee growers but also roast it and distribute among the retail buyers just like what he does with his own plantation back in Coorg.

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Ambience:

Decent seating both indoor and outdoor. Not noisy at all very calm and peaceful environment. No jazzy music to divert, one can enjoy food, coffee and also work for a while or finish his or her group studies here. I saw many students joining here for group studies.

Food:

WTC has choicest signature range of cappuccino, frappe and latte selection with hazelnut, saffron, vanilla and more flavor options all prepared at their estate. One can choose hot and cold coffee options.  Tea section has selective choices of masala chai, blue teas and so on...

Apart from coffees and teas I must talk about the thick milk shakes served here…red velvet, chocolate, mango, kiwi and avocado is simply superb these thick and frothy shakes  pairs well with zinger burgers, club sandwiches and pastas. The combos are huge hit here… younger crowd flocks here to pack a few shakes and bites after school and college.

Coffee is always paired with idli and dosas in southindia it is a tradition , here they serve egg dosa, onion dosa, masala dosa, davangere benne dosa, cheese dosa, open dosa and thatte idly for breakfast who enjoy a classic filter coffee with  their breakfast. The coffee is also served in a traditional brass coffee tumbler.

Here's what I got to taste...

Zinger Burger: Crispy chicken breast patty, layered with lettuce, cucumber, onions, tomato and special sweet chilly sauce is perfectly sandwiched inside a fluffy bun was special. Well balanced flavors and taste...

WTC Club Sandwich: Grilled toast sandwiched with peppery chicken patty mince, fresh coleslaw, egg omelete, house mayo and peri peri sauce. Served with side of fries and chicken nuggets. Sufficient combo meal for two.

Veggie Sandwich: Panini grilled sandwiched with crispy potato patty, corn, olives and crinkle chips. Loaded with freshly sliced veggies this sandwich was filled and packed with flavors. 

WTC Mojito: Freshly blended watermelon, pineapple mint juice topped with sprite. Very refreshing mojito packed with mint flavor. 

Chicken Alfredo Pasta: Penne pasta tossed with herb grilled chicken and with creamy white sauce. Very creamy and cheesy. Meal on its own. Chicken and pasta was cooked to perfection.

Elbow Pasta in Arrabiata Sauce: This was a veggie delight. Sauce used in this was tangy and loaded with veggies and cheese the herbs, veggies and pasta literally tingled my taste buds...

Crunchy Frappe: Thick cold coffee. 100% arabica brewed coffee used in this frappe. Whipped with oreo cookies, chocolate ice cream and chocolate sauce the cold coffee was satisfying after a spicy treat.

Health Drink: Energy boosting drink, prepared with whey, almonds and honey

Red Velvet Shake: Thick milkshake prepared with redvelvet cake and vanilla icecream...

Hot Chocolate Fudge: Chocolate fudge layered with brownie and vanilla icecream...

Hazelnut Cappuccino:  Thick and creamy hazelnut coffee is also prepared with 100% arabica coffee...

Royal Falooda: Loaded with fruits, nuts, falooda and pista icecream is a must try if your in a group...

3 in 1 Sunday: Choosing icecream flavors of choice which is loaded with nut and fruits...

Concluding and Coining the phrase, “Vocal for Local”,  trying my best to support farmers is the need of the hour for the nation to come together to encourage local businesses and products. Hope to post more and more informative reviews thank you so much supporting me across all social media platforms.

Southindian Breakfast Tapioca Puttu Recipe (Tapioca Rice Cakes)

Puttu is a breakfast dish prepared across southindian. Puttu is also served for lunch and dinner with meat curry or a simple vegetable curry. During tapioca season from nov to march, one should never miss to prepare puttu. Freshly harvested tapioca is so tender and tasty it is easy to clean and grate. 

When buying tapioca only few points to be noted, tapioca should be white in and should not have dark spots inside the flesh. Skin mush be flaky, if there is pinkish peel it's even better the tuber is fresh.

In my basics video I've posted a detail video how to clean and prep the tapioca. do watch the video for more info...

How to prepare tapioca puttu video watch and learn 😊

Ingredients:

500 Grams Fresh Tapioca (Peeled and Washed)

300 Grams Rice Flour

300 to 450 Grams Freshly Grated Coconut

Salt as per taste

Banana Leaves 

Tooth Picks

To Serve: Sugar, Ghee, Banana

Method:

Wash, peel and grate the tapioca.

Add the grated tapioca to a bowl of water and allow to rest for few minutes.

Rub the tapioca with your fingers and wash off excess starch on the tapioca.

Repeat the process and rinse of excess starch from tapioca at least thrice.

Squeeze of excess moisture from tapioca and reserve in a colander.

Allow excess moisture from tapioca to drain, do not be hasty when following this step.

Once the tapioca is drained, add approx. 3 to 4 tbsp of grated tapioca  to a mixer grinder along with 2 tbsp of rice flour and pulse thrice to form a coarse powdery texture. 

Reserve the grated tapioca in a plate, follow and repeat the step and prepare an entire batch of tapioca flour.

Add 1 tbsp salt and mix till well incorporated in the tapioca.

Cut the banana leaf into equal squares.

Roll the banana leaf to form a cylinder shape and secure with a toothpick from unraveling.

 

Rest one end of the cylinder on a flat surface.

Start to layer with grated coconut and tapioca. Form three layers and gently press the layers.\

We can follow the same step and prepare puttu in a tumbler and place the moulded puttu to steam.

Heat a steamer with enough water to cook the puttu.

Place the prepared puttu in the steamer, cover and steam cook on low flame for 5 to 10 minutes on medium flame.

After 10 minutes touch and check if the puttu is firm and start serving it hot.

We can serve puttu with curry, or ghee and sugar and enjoy the fluffy and delicious puttu for breakfast 😊

Many people use puttu contraption to cook the puttu but I've focused and shown how we can use natural products like banana leaf or utensils which we already have like tumbler to mould and prepare the puttu without a puttu maker. Hope every with try this method 😌

Rose MO:MO Recipe (Prawn and Green Onion Stuffed Momos)

Sweet and Juicy prawn momo, delicately wrapped and formed into rose shapped….steam cooked and served with spicy chutney...is a perfect tea time snack or can be served as a starter.

Rose Momos Recipe Video In English

Rose Prawn MoMo Ingredients:

250 Grams Prawns (Finely Chopped or Coarse Mince)

200 Grams Spring Onion Finely Chopped

1/4 Cup Coriander  Finely Chopped

1/4 Cup Onion Finely Chopped

1 Inch Ginger Finely Chopped

10 Cloves Garlic Finely Chopped

10 Green Chilies Finely Chopped

1 Tsp Soya Sauce

2 Tbsp Sesame Oil

1 Tbsp Salt

1/4 Tsp Ajinomoto (MSG)

2 Tbsp Lime Juice

Prawn Filling:

In a mixing bowl combine all the ingredients mentioned for filling leaving out the salt. We can always add salt once we are preparing the momos. Cover the filling and refrigerated until use.

Momo Wraps Ingredients:

2 Cups Maida (All Purpose Flour)

1/4 Tsp Salt

1/4 Tsp Baking Powder

2 Tbsp Oil

1 1/2 Cup Luke Warm Water

Prepare the Dough and Wrappers:

In a mixing bowl combine all-purpose-flour, baking powder and salt, gradually add warm water in small batches and form a smooth dough. 

Knead the dough for 10 minutes. Add 3 tbsp oil and knead for further 10 more minutes.

Cover and allow the dough to rest for 10 minutes.

After 10 minutes once the dough has rested form large lime size roundel, exactly how we prepare roti,  dip the roundel in flour and roll to form a roti. 

Using a soup bowl or a round lid, cutout rounds and reserve on a plate, repeat this process and form as many cutouts as possible reserve on a plate and cover with damp cloth, making sure the cutouts don't form a crust.

Heat a wok with water and place the steam basket or place a steamer to cook the momos.

Start forming the momos, on a clean surface, off center and overlap the cutout circles 4 to 5 to make one rosette. 

Place the filling off center almost to one edge of the dough circle and fold in half.

With few drops of water seal the edges and start rolling the filled dough to form a flower shape.

Prepare 4 to 5 in a batch.  

Place the prepared momos in the steamer and cook for 10 minutes on high. We can create and prepare 3 to 4 batches with in 40 minutes. 

Plate the cooked momos with mayo, chutney and sprinkle with peri peri seasoning and enjoy!

These momos pair well with jasmine tea or apple tea. Serve the right condiments to enhance the flavor and taste...serve a generous portion of spring onion chutney and mayo or soya sauce with wasabi is also a good combo. 

Prawn Stuffed Mung Beans Vada Recipe

Crispy prawn stuffed vadai can be served as a tiffin item with chai or as a starter. 

Recipe Video Updated on Youtube English and Tamil Channels 😀

Ingredients:

Vadai Batter:

300 Grams Split Mung Beans (Moong Dal)

1/4 Roasted Bengal Gram Flour

8 Dried Red Chilies

5 Sprigs Curry Leaves 

10 Cloves Garlic 

1/4 Tsp Asafetida

1 Tbsp Salt

1. Wash the split mung beans thrice until the water runs clear. Add enough water to soak the mung beans allow to soak and double in volume.

2. Drain the soaked mung beans using a colander allowing excess moisture to drain and reserve.

3. Add small batches of mung beans to a mixer jar and grind to form a coarse paste. Sprinkle very little water to grind or don't at water at all for crispy Vada's.

4. Add peeled garlic, dried red chilies and curry leaves to the same mixer jar along with a batch of mung beans and grind in the same format.

Prawn Filling:

250 Grams Prawns

1/4 Cup Finely Chopped Onions

1/4 Cup Finely Chopped Spring Onions

1/4 Cup Finely Chopped Coriander 

2 Inch Ginger Finely Chopped 

10 Cloves Garlic Finely Chopped 

1/2 Tbsp Salt

1/4 Tsp Soya Sauce 

1 Tsp Sugar

2 Tbsp Cooked Sesame Oil

Garnish:

Oil for Frying

Peri Peri Seasoning

Lime Wedges

Banana Leaves

5. In a mixing bowl combine prawns, spring onions, green chilies, ginger, garlic, onion and soya sauce for the filling. 

6. Just before filing the prawns in the Vada add salt and pinch of sugar mix well and start preparing Vada's.

7. Heat enough oil in wok for frying the Vada's on low to medium flame allow to reach temperature.

8. Add salt to the Vada batter and mix well.

9. Using a banana leaf flatten the mung bean to prepare even Vada. Take slightly larger roundel than a lime size Vada batter. wet your hands and gently flatten, fill the center with prawns and fold to batter in half. Gently press to seal all edges and start frying.

10. Gently drop the Vada one at time in hot oil and fry on low to medium flame. Flip the Vada's every minute and fry until golden in color.

11. Make sure to fry the Vada's on low to medium flame the prawns have to cook till well done.

12. Drain the fried Vada's from oil allow excess oil to drain on a tissue and serve hot with fried green chilies and lime wedges...Enjoy!

Beach Shack Shop Style Mackerel Fish Fry Recipe

Beach side shack shops across soutindian coast prepare the best mackerel fish fry. This delicious fish fry can be prepared two ways with a crispy rava coating or without a rawa coating...either ways this fish fry tastes yumm.

Mackerel Fish Fry Recipe Video on Vidyascooking Channel

Ingredients:

500 Grams Bangada / Mackerel Fish

1 Tbsp Deggi Mirchi Powder for Flavor and Color 

1 to 2 Tbsp Regular Chilly / Mirchi Powder For Spicy Taste

1 Tbsp Sambar Masala Powder (Any Brand I used Maiyas)

1 Tsp Turmeric Powder 

Salt as per taste

5 to 6 Tbsp Vinegar

Ground Nut Oil or Sunflower Oil for Frying

(Lime Wedges, Pepper Powder and Sambar Powder for Garnish)

Marinate:

Combine both the chilly powders, turmeric, sambar powder, salt and vinegar...form a smooth paste.

Wash the fish till all the blood and gut area is drained and cleaned.

Allow the fish to rest in a colander for excess water to drain.

Pat the fish dry with a paper towel, add to a mixing bowl.

Apply generous amount of marination all over the fish, inside the slit gut area and head also.

Cover the fish and allow to marinate for 30 minutes...for best results allow to marinate over night refrigerated.

Start Frying:

Heat a iron tawa with 4 tbsp groundnut oil and allow to smoke on low flame.

Once the tawa has heated and the oils starts to smoke, gently place the marinated fish on a time and fry 3 in a batch.

Every 2 minutes flip the fish and fry. Once the edges and the marination is crispy check if the fish is fork tender inside and remove from flame...Serve the fish right away.

It took us 10 minutes to cook a batch a fish on very low flame, we did not want the marination to burn.

Serve the fish as hot as possible...sprinkle some black pepper powder, sambar powder and chilly powder, and serve with lime wedges and enjoy!

This type of masala fish fry or tawa fish fry is famous across pondicherry, tamil nadu and karnataka.

Rava fish fry is equally tasty, crispy and juicy inside...perfect starter.

Ingredients:

Marinated Fish

1/2 Cup Semolina / Regular Upma Rava 

1 Egg

Sunflower Oil for frying

Garnish: Lime Wedges, Onion, Sambar Powder, Pepper Powder, Peri Peri Masala...

Fry Rava Fish:

Spread semolina on a plate to coat the fish.

Spread egg white on the fish we need to adjust salt and heat as per taste. A tsp of chilly powder, dash of salt and pepper can be added...rub this all over the fish allow to marinate till the oil is hot.

Add enough oil for frying in wok place on low to medium flame until the oil reaches temperature.

Roll the fish in semolina, shake of excess and gently slide the fish in oil, start frying on low flame.

Flip the fish every 2 minutes and fry on both sides till the fish is crispy. It took us 15 minutes to fry a batch of 2 fishes, we fry the fish on very low flame until it was well done.

Once the fish has fried drain excess oil and reserve on a paper towel for excess oil to drain.

Serve the fried fish with lime wedges, onion, aprinkle peri peri masala, sambar powder and chilly powder...Enjoy!

Fish Fry Recipes on Vidyascooking Channel

Green Mushroom 65 Recipe

Mushroom green 65 is packed with mint and garlic flavors, these fried mushrooms literally melt in your mouth. This dish pairs well with pulao, fried rice, naans and southindian meals.

Mushroom 65 Recipe Video

Green Mushroom 65 Ingredients:

500 Grams Button Mushrooms

1/4 Cup Mint

1/4 Cup Coriander

2 Whole Garlic Peeled (15 Cloves Garlic Separated and Crushed and reserve)

1 Inch Ginger

10 Green Chilies (5 Green Chilies Slit and Reserved)

1 Tbsp Coriander Powder

1/2 Tbsp Chilly Powder

1/4 Tsp Turmeric Powder

1/4 Tsp Cumin Powder

1/2 Tbsp Garam Masala / Kitchen King Masala

1/2 Tbsp Curry Powder

1/4 Tsp Chaat Masala

2 Tbsp All Purpose Flour

1 Tbsp Rice Flour

1/2 Tbsp Corn Flour

1/4 Tsp Green Food Color

1/4 Tsp Lime Juice

Salt as per taste

Oil for Frying

Prep Mushrooms:

Wash and air dry mushrooms.

We can spread the mushrooms on a towel and allow excess moisture to evaporate or until dry for 45 minutes.

Remove the hard stem and chop the mushroom in half or quarters as per your choice and reserve in a bowl.

Grind the Masala Paste:

In a mixer jar, add mint, coriander, chilies, ginger, garlic, spice powders, salt, ajinomoto grind to a smooth paste with a splash of water.

Marinate the Mushrooms:

Add the cleaned mushroom to a mixing bowl.

Add Masala paste and flour mix well.

Add curry leaves, slit green chilies, crushed garlic to the mushroom mix well and marinate for 15 minutes for best results allow to marinate for 1 hour.

Start Frying:

Once the mushrooms are marinated, add oil for frying in a wok place it on low flame.

Once the oil reaches temperature...adjust salt as per taste in the mushrooms and mix well. Gently drop a batch for few mushrooms in the oil along with the garlic, chilies and curry leaves and fry for few minutes on each side.

Flip and fry the mushrooms until crispy, drain from excess oil and follow the same step to fry the other batches...serve the mushrooms hot and Enjoy!

Chicken Pepper Masala

Across southindia there are different names for the same dish but kozhi sukka or kozhi milagu sukka is what we call it at home, we normally prepare this chicken sukka as side dish for biryani, rasam rice and southindian meals.

Recipe Video for Kozhi Milagu Sukka (Chicken Pepper Fry)

Chicken Milagu Sukka Ingredients:

500 Grams Chicken Curry Cut (with bones)

1 1/2 Cups Finely Chopped Onions

1 1/2 Cups Finely Chopped Tomatoes 

(I used 2 Bangalore/Roma tomatoes and 1 Natti/Farm Tomato in this recipe)

10 to 15 Garlic Cloves

1 1/2 Inch Ginger

6 Green Chilies

4 Dried Red Chilies

5 Sprigs Coriander Leaves Finely Chopped

5 Sprigs Mint Finely Chopped

3 Sprigs Curry Leaves

1 Tbsp Chilly Powder

1/2 Tsp Turmeric Powder

1/2 Tsp Garam Masala

1 1/2 Tbsp Coriander Power

1 + 1 Inch Pieces Cinnamon

1 Black Cardamom

1/4 Tsp Sauf

1/4 Tsp Cumin

4 to 5 Cloves

4 Green Cardamom

1/2 Tsp Peppercorns

1 Star Anise

1 Small Piece Mace

1 Marati Moggu

Oil as required

Salt as per taste...

Prepare Milagu Masala:

Heat a wok with 2 tbsp oil on medium flame.

Reserve 1 inch cinnamon and 2 cloves to add later while preparing curry.

Add all the whole spices to the oil and allow to sputter.

Add ginger, garlic, half the amount of onion, half the amount of tomato, 2 dried red chilies, mint, half the amount coriander leaves, half the amount of curry leaves and fry all the ingredients until the raw flavor reduces and oil surfaces on the sides switch of the flame allow the fried ingredients to cool.

Drain the ingredients from oil and add it to a mixer jar and grind to form a paste we can use 1/4 cup water to grind the ingredients to a paste.

We will use the same oil which we fried the masala to prepare the curry.

Prepare Curry:

Heat the spice oil in a wok with 3 tbsp ghee on medium flame.

Add the cinnamon and cloves allow to sputter.

Add the reserved dried red chilies, curry leaves, coriander, onion, tomato, and green chilies.

Add the chicken to the onion masala, along with chilly powder, coriander powder, turmeric powder and fry till the raw flavor reduces. I fried all the ingredients for 10 minutes on low flame.

Add the masala paste and fry the chicken. Do not waste the masala paste in the mixer jar, add water and dilute it and transfer to the chicken we also need to add 1 cup water to cook the chicken.

Adjust salt as per taste, cover and cook the chicken until tender.

Add garam masala once the chicken has cooked and place on high flame for the gravy to reduce.

We can serve the chicken with gravy or semi dry gravy.

Once the moisture has evaporated from the gravy serve the chicken hot.

Garnish with curry leaves, mint , coriander and lime juice.

Serve this chicken pepper masala with biryani, southindian meals or naans...Enjoy!