“Good Food, Good Mood.” @Morsel Treats - 12th Main Indiranagar, Bengaluru

This new place that silently launched with no hype or build up, has been a delightful surprise for Bangalurean vegan / vegetarian community. In spite of being located in a very busy part of Indiranagar, the ambience of Morsel Treats is soothingly calm and has so much to offer.

The elegant outdoor furniture, the canopy formed by trees growing outside, and the quaint pastel green, grey and brown tones really give this place its own personality. And extra points for the clean washroom! There’s a handmade, personal touch to everything, which adds to the positive energy this place holds.

Menu is creative, the food is healthy. The quality is commendable and the place is just beautiful; taking into account all these factors, it’s all certainly worth it. 

Morsel Treats Tasting Session On Youtube Channel Subscribe :)

Here's what we tasted...

SOUP

DRUMSTICK MARROW SOUP (must try)

Durmstick marrow soup was aromatic and clear winner. We could have just had three portions of this and called it a meal.

CRANBERRY KISS Mocktail 

Very refreshing mocktail to pair with our starters...

PANNIYARM

CHEESE PANIYARAM

Panniyarams are gluten free, we were served both versions vegan and with cheese stuffed, the soft and chewy paniyarams were perfect way to start our tasting. Extra points for plating and presentation.

NAUGHTY NUTTY CROQUETTES must try

Potato based croquettes please make sure your not allergic to nuts. This was crunchy and a the dipping sauce was tood good...

SCHEZWAN MOCK MEAT

Highy recommend this dish, I felt like this was chicken but actually this is no meat dish prepared with perfection.

SABUDHANA SUGAR CANE FRITTERS along with MALAI PANEER PANEER 

LALMIRCH PANEER TIKKA

This was similar to sabudana vada but served and prepared in a unique way. Malai Paneer and Lalmirchi Paneer Tikka was soft and tender literally melts in your mouth...

MOROCCAN FRIED MUSHROOM

Soft and mildly spiced Moroccan fried mushroom with a crunchy fried skin. 

WA POTATOES

Wa Wa Wa lemongrass infused potatoes was crunchy and had perfect amount of heat paired well with our mocktails.

THE 12TH MAIN BHARWAN MIRCH must try

Cheese stuffed peppers served with a side of special sauce....

TANDOORI STUFFED ALOO BUN

Wood fired baked buns had good amount of smoky flavors and the taste was even more delicious...

GARLIC INFUSHED MUSHROOM

These stuffed mushrooms again added to the flavors and taste...

GOLDEN VITALITY

MOCK MEAT PIZZA

Very new taste for me really enjoyed this one compared to the pepperoni pizza...

DUM KA KAJU & KUMBH

We started with mains dum ka kaju with a stuffing of figs is a fried dumpling in a yellow curry and  kumbh kofta was mushroom stuffed fried dumpling in a red currysauce...

ROTI / KULCHA

Both the curries were creamy and paired well with kulcha and whole wheat rotis...

MIX VEG MOCKTAIL

NATTY STYLE BIRYANI must try

Local favorite was the natti biryani tasting a vegan version was unique and absolutely enjoyed every bite.

MORSEL BIRYANI TREATS must try

Every grain of rice was fragrant and fluffy. There is room for improvement with more innovative creations we enjoyed every single dish tasted...

 

YELLANIRI & WATERCESTNUT PAYASAM

There was still room for some desserts...Yellanir payasam with waterchesnut was clearly a local dessert with slight thai dessert mashup 

MANGO CHEESE CAKE

Was creamy and the sauce was decadent 

CHOCOLATE MOUSSE 

No egg or gelatin in the mousse it was a baked mousse the best one I tasted after years...

Overall, it was a great dining experience that left our stomachs content. Although the drive to Indira Nagar might be quite a road trip for some, it’s worth it and we highly recommend this place to vegans and non-vegans alike. Younger and older crowd will surely enjoy good food in a good mood!

Cheese Paniyaram Recipe

Paniyaram meaning snack or tiffin in Tamil dialect. Traditionally this dish is prepared with a plain rice fermented batter. According to culture and current trends there are many paniyaram recipes with meat fillings to chocolate. This cheese paniyarams are perfect for a sunday breakfast or weekday tiffin. Growing up my mom or granny would always prepare these paniyarams as after school snack.

Panniyaram Recipe Video in English

Cheese Panniyaram Ingredients:

500 ML Idly or Dosa Batter

1/4 Cup Cheese Cut into Tiny Cubes

1/4 Tsp Each Cumin and Mustard 

1/4 Tsp Asafoetida

6 Cashews Finely Chopped

2 Green Chillies Finely Chopped

2 Sprigs Curry Leaves Finely Chopped

2 Sprigs Coriander Finely Chopped

1/2 Cup Onions Finely Chopped

1/2 Tsp Salt

Oil and Ghee as required...

Method:

Heat a wok on medium flame with 2 tsp ghee and 1 tsp oil.

Once the oil and ghee has heated, add mustard seeds and cumin seeds allow to sputter.

Add asafetida followed by curry leaves, finely chopped chilies and onion, fry the onions for a minute.

Add 1/2 tsp salt and cashews fry the onions until golden and remove from flame. Allow the onions to cool down completely. 

Add the fried onion to the batter and mix well, if need add salt to the batter and mix well.

Heat a paniyaram pan on medium flame. Add ghee and oil allow to heat well.

Ladle the batter into the paniyaram pan half way and place the cheese in the middle.

Ladle more batter over the cheese to cover and seal it.

Gently flip and fry the paniyarams for a minute on each side and flip and fry until the paniyarams turn golden in color.

Drain the paniyarams on Kitchen towel and serve hot with chutney...Enjoy! 

 

Amaranth in Mutton Keema Curry

Many southindian classic recipes are forgotten or intentionally avoided to prepare because of the steps involved.  I've recreated this dish which used to be prepared regularly at home.

Amaranth Leaves in Keema Curry Recipe Video in English 

To Prepare Keema:

500 Grams Keema

1 Tbsp Ginger and Garlic Paste

1/4 Tsp Turmeric Powder

1 Tsp Chilly Powder

1 Tsp Coriander Powder

1/2 Tsp Garam Masala

2Tsp Oil

Wash the keema drain and reserve.

To Prepare Amaranth Curry:

1 1/2 Cups Cleaned, Washed and Finely Chopped Amaranth Leaves

1 Tbsp Finely Chopped Mint Leaves

2 Tbsp Finely Chopped Coriander

2 Green Chilies Finely Chopped

2 Sprigs Curry Leaves Finely Chopped

1 Onion Finely Chopped

8 Garlic Pods Crushed

1 Inch Cinnamon

2 Cloves

2 Pods Cardamom

1/4 Tsp Each Turmeric, Chilly powder, Coriander powder, Garam masala

1 Pinch Grated Nutmeg

1/4 Tsp Fennel / Sauf

1 Tsp Ginger and Garlic Paste

1 Tsp Ghee

1 Tsp Oil

Salt as required

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

Method:

Heat a pressure pan on medium flame, add 2 tsp oil.

Once the oil is hot add the washed meat mince along followed by 1 Tbsp Ginger and Garlic Paste, 1/4 Tsp Turmeric Powder, 1 Tsp Chilly Powder, 1 Tsp Coriander Powder, 1/2 Tsp Garam Masala fry the meat on medium flame until the meat releases moisture.

Add 1/2 Cup Water stir well. Add 1/2 Tsp Coarse Salt stir well.

Place the cooker lid and whistle. Cook for 3 whistles until the meat and bones are cooked.

Heat a wok on medium flame with 1 tsp oil and 1 tsp ghee on medium flame.

Add whole spices cinnamon, cloves, cardamom, fennel allow to sputter. When the spices stop sputtering, add finely chopped onions, chilies, crushed garlic, curry leaves and coriander fry the onion till it turns transparent.

Add  spices powders chilly powder, coriander powder, turmeric powder, garam masala and fry for few minutes. Add amaranth leaves and fry for few more minutes.

Add 1/2 cup water and stir well cover and cook the greens till the greens wilt down a bit.

Add the cooked meat stir and cover, cook until the the moisture is reduced a bit.

Garnish the meat with finely chopped coriander, finely chopped mint and few drops of lime juice...stir well and serve the keema curry with steam cooked rice, chapatti or pulao...Enjoy!

Squid 65 Recipe

Serve crispy fried squid as a starter or as a sidedish. 

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Ingredients:

500 Grams Squid

1/2 Beaten Egg

1 Tbsp Kashmiri Chilli Powder or Paprika Powder

1/2 Tbsp Red Chilly Powder Spicy

1 Tsp Garam Masala

1 Tsp Chicken Tikka Masala or Tandoori Chicken Masala

1 Tsp Turmeric Powder

1 Tbsp Ginger and Garlic Paste

1/2 Lime Juiced 

1 Tsp Maida

1 + 1 Tsp Corn Flour 

1 Tsp Rice Flour

Few drops orange food color

Salt as per taste

Oil for Frying

Serving Garnish and Seasoning: Salt, Pepper Powder,  Chaat Masala, Onion Rings, Lime Wedges...

Marinate:

Remove the skin, center bone and tentacle tips.

Slice the squid into rings and rinse in cold water atleast thrice.

Drain the squid using a colander.

Add the squid to a mixing bowl.

Add lime juice, ginger and garlic paste, chilly powder, kashmiri red chilly powder, turmeric powder, chicken tikka masala, garam masala,  whisked egg.

Mix till well combined and allow to marinate for 10 minutes.

Method:

Heat oil for frying in a wok.

Add all purpose flour, corn flour, and rice flour to the squid and mix well.

Take small batches of squid in a bowl, add salt and mix well. If needed add corn flour and mix well.

Gently drop the squid pieces one at a time in hot oil and fry for a minute on each side on high flame.

Drain the fried squid from oil and reserve on a paper towel and serve hot with onion rings, seasoning mix and lime wedges...Enjoy!