Bloggers Table @IronHill Brewery, Marathahalli - Bengaluru

First impression...I felt like, I've entered a beer palace at Iron hill-Bengaluru. Newly launched brewery is a must visit if your living or visiting the IT Hub. This place has it all the terrace views, Pool dining, koi pond seating, indoor seating with two levels, alfresco dining from tables to sofas that all light up in the night as per mood...loved the interiors and most important there's  ample space for parking. I was hosted for a pre launch bloggers table lunch. 

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Invitation for the launch 

Pics: Courtesy from Iron Hill Facebook (LBB Post)

 250+ starters to mains and desserts impressive menu. This massive brewery has 2k cover with stunning beers on the taps and cocktails to pair with starters...

New England IPA (World Series VOL 21)

Bitter, hop and fruity flavor (raw mango)

Nutty Nacho Salad

Tex Mex - Mexican

Creamy peanut butter dressing along with crunchy peanuts and veggies 

Chipotle Onion Rings with Ranch

Continental

Chewy batter dipped onion rings topped with chipotle seasoning

Chicken Mesclun Salad

Continental

Crunchy  panko fried chicken salad with chilly lime dressing

Potato Bites

Chinese

Indo chinese starter, spicy paired well with our beers 

Lasooni Tandoori Gobi

Indian

Garlic marinated cauliflower baked in clay pot

Spicy Papdi Pizza Bites

Indian

Street style finger food  topped with delicious cottage cheese and cheddar cheese

Mushroom Ontario

Continental

Cheese baked mushroom with garlic bread

Malai Broccoli

Asian Influenced 

Cream Marinated Broccoli baked in claypot

Pineapple Vodka spiked Cocktail

Wasabi Chicken Tikka

Asian Influenced 

Wasabi and chilly marinated chicken baked in clay pot 

Shikampuri Kabab

Indian

Mutton keema ground and cooked with special spice blend shaped and fried on a pan

Mango and Habanero Chicken Wings 

Continental

Fiery Pork Skewers

Continental

Wok Tossed Garlic Prawns

Indo Chinese 

Koli Chips

Indo Western

Crispy Chicken Tenders 

Grilled Jerk Fish

Indo Western

Siracha Grilled Chicken Pizza

Asian Influenced 

Thin-crust wood fired pizza

Chicken Roast Pulao, Rogan Gosh, Mirchi Ka Salana, Raita

Perfectly prepared pulao with ghee and fried onions and ghee roasted chicken was delicious 

Rogan Josh, succulent meat pieces in a rich curry

Vanilla Pannacotta 

Chocolate Éclair  

Joyful Tummy

Indian 

Tapioca Rice Rings Recipe (Crispy Snack)

I bought the freshly harvested tapioca from a local farm and have experiment few recipes which turned out amazing. Rice rings are a popular tea time snack here in south we enjoy snacking these, I tried to incorporate tapioca instead of preparing with just rice flour the taste was excellent.

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Ingredients:

1 1/2 Cups Cooked and Mashed Tapioca Dough

1/4 Cup Roasted Bengal Gram Flour

1/4 Cup Rice Flour

1 Tbsp Chilly Powder

1/4 Tsp Asafoetida

1 Tbsp Black Sesame Seeds 

Salt as per taste

Oil for frying

Tapioca Rice Rings Recipe:

1. Please follow the steps clean and cook the tapioca as per the previous video.

2. Once the tapioca is cooked grate it using a grater and reserve in a mixing bowl

3. Knead the tapioc to form a smooth dough.

4. Add the rice flour, roasted bengal gram flour, asafoetida, chilly powder, sesame seeds, and salt as per taste.

5. Heat enough oil for frying in a wok.

6. Once the oil reaches temp add 2 tbsp hot oil to the tapioca and knead to form a smooth dough, if the dough is dry or tight sprinkle few drops water and knead to form smooth dough.

7. Place the oil on low to medium flame for fry the tapioca rice rings.

8. Divide marble size dough balls, roll to form a cyliner shape and join both ends. Prepare 6 to 8 rice rings and reserve.

9. Gently drop the prepared rice rings in hot oil and allow to fry on low to medium flame.

10. Flip the rice rings every 2 minutes and fry until golden and crispy. Once the rice rings have fry drian from oil and reserve on a plate.

11. To drain excess oil place the fried rice rings on a tissue paper and serve these crispy rice rings hot or in room temp...Enjoy!

Beetroot Sev Tikki / Beetroot Cutlet Recipe

This easy to prepare beetroot sev tikki / cutlet is a perfect starter. We can also prepare sandwiches using these tikkis.

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Recipe Ingredients: 250 Grams Beetroot 250 Grams Potato 150 Grams Onion 4 to 5 Green Chilies 1 Cup Flatten Rice / Poha 1 Tbsp Curry Powder 1/2 Tbsp Garam Masala 1/2 Tbsp Turmeric Powder 1/2 Tbsp Chilly Powder 1 Tbsp Coriander Powder 1 Tbsp Ginger and Garlic Paste 2 Tbsp Butter 1/2 Cup Corn Flour 1/2 Cup All Purpose Flour / Maida Gram Noodles / Oma Podi Salt as per taste Oil for frying

Method:

1. Heat and wok on medium flame with 2tbsp oil. Add ginger and garlic paste and fry till raw flavor reduces.

2. Add finely chopped onion and chilies and fry till transparent. Once the onions turn transparent, add the spice powders and fry till the spices bloom and the strong flavors reduces. Make sure the spice powders dont burn and fry well.

3. Add 1/2 Tbsp salt to the onion masala and fry till light golden in color. Add beetroot and potato constantly stir and fry both the vegetables. Place the flame on lowerst setting, make sure the veggies dont burn.

Tip: Peel, grate and add the potato to a bowl of water directly making sure all  the starch is strained in the water. We can rinse the potato twice making sure the potato has less starch or no starch.

4. Cover and cook the beets on low flame do not add water. If you feel the veggies are burning at some point we can sprinkle water and cook the veggies till tender.

5. Beetroot contains lot of moisture the veggies will cook eventually. make sure the stir between 2 to 5 minute intervals.

6. Add the poha or avalakki to a mixer and grind to form a smooth powder. We can also use paper poha if you cannot find the thick poha.

7. Once the veggies have cooked place it on high flame and reduce the excess moisture content. We can add the ground poha to the beet mixture and mix well till the tikki mixture is formed place on low flame setting.

8. Once the dough is tight and can form desired shape, remove the tikki mixture from flame and allow to reach room temprature.

9. Once the beetroot reaches room temprature knead well, adjust the salt as per taste, knead well. Make even roundles slightly larger than lime size, using a lid or a cookie cutter form even cutlet shape and reserve.

10. Make a slurry with maida and corn flour reserve in a bowl, spread the sev on a plate and reserve.

11. Once the tikki is form dip the tikki in the slurry and roll it in sev, repeat the process twice and reserve a batch of five to six tikkis to fry.

12. Heat oil in a wok on low flame, allow to reach temperature. Once the oil is hot, drop few drops of batter in the oil, allow to fry and turn golden, drain and remove the batter.

13. Gently drop the formed tikkis in hot oil and fry on low flame for 5 minutes on each side or until the tikkis turn light golden in color, drain and serve the tikkis as hot as possible...Enjoy!

Whole Wheat Ragi Banana Cake Recipe

These Whole Wheat and Ragi Cakes can be prepared in a muffin tin. I really enjoyed these for breakfast with masala chai. 

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Ingredients:

1 Cup Ragi Flour (Finger Millet)

1 Cup Whole Wheat Flour

1/2 Cup Milk Powder

2 Cups Powder Jaggery

2 to 3 Ripe Bananas

1 1/2 Cups Oil

1 Tsp Cooking Soda

1 Tsp Baking Powder

1 Tsp Vanilla

1/4 Tsp Salt

Prep:

1. Measure and sieve the ragi flour twice.

2. Measure and sieve the wheat flour twice or thrice.

3. Measure and sieve the milk powder twice

4. Measure and sieve the powdered jaggery twice.

Method:

1. Combine and grind banana, oil, salt, baking powder and cooking soda. Prepare a smooth puree.

2. In a mixing bowl add the powdered jaggery and banana puree, combine and allow the jaggery to melt and form a smooth batter.

3. Preheat the oven at 170 degree for 15 to 20 minutes. Grease a 9 X 13 cake pan with oil and reserve.

4. Add the sifted flours to the prepared puree and fold to combine. In slow whisking method whip and combine to form a fluffy batter.

5. Pour the prepared batter into a 9 x13 cake dish. Spread the cake batter in a even layer. Break any bubbles and spread in a even layer.

6. Place the cake pan in the oven and bake at 180 degree for 15 minutes or until a knife inserted, comes out clean.

7. Demould the cake on a wire rack allow to reach room temp. Slice the cake and serve with ginger chai...Enjoy!

Pork Chorizo Masala Pav Recipe

Simplest breakfast pork chorizo pav. Pakka street shake recipe. People who do not consume pork can try this same recipe with chicken chorizo or soya chorizo but taste is not the same. I personally enjoy the smoky flavors and tangy masala in chorizo.

Chorizo Pav Recipe Video

Ingredients:

10 Beads Chorizo 

1/2 Cup Onion 

1/2 Cup Tomato

1 Green Chilly

1/4 Tsp Each Chilly Powder, Turmeric Powder, Coriander Powder

Salt as per taste

Lime Juice Optional

Method:

Boil 2 cups water in a wok. 

Add the chorizo beads to the water allow to soak for 30 minutes.

Once the chorizo beads swell, using a scissor chop into tiny pieces and remove the threads.

Add the chopped chorizo back to the same water. 

To the chorizo add onion, tomato, chilly, chilly powder, coriander powder and turmeric powder.

Adjust salt as per taste and place the wok back on low flame allow the excess moisture to evaporate completely and the chorizo to cook till well done.

If your in a hurry place the chorizo on medium flame.

Once the onion and tomato starts to form a masala the oil will separate. Gently press the spoon on chorizo to release more flavors in the masala and fry till desired consistency.

I like my chorizo masala slightly moist. Once the masala is done layer it inside a pav bun or serve with toast and enjoy 😉