Vidyascooking

Tuesday, May 24, 2016

Food Tasting @Kopper Kadai, Kormangala-Bengaluru

Recently Launched Kopper Kadai a fine dine restaurant located at koramangala - Bengaluru hosted me for an elaborate food tasting session featuring north west frontier cuisine. North-west frontier is a Indian name given to food originating from northern Pakistan, Punjab and parts of Afghanistan.

These regions are known for various breads, slow cooked legumes and meats not to forget the tandoori dishes a hallmark of Indian and Pakistani cuisine. Not everyone gets to travel all the way to Punjab, Pakistan and Afghanistan to taste these dishes. Tasting all these dishes at one place in Bengaluru, was truly satisfying.

Chef Akshay Nayyar's, Kopper Kadai is winner in my records, his impressive play of 172 spices in various dishes, edgy presentation and attention towards details were outstanding. About Chef Akshay, He is energetic young celebrity chef, a Tv Host, Cook Book author and a multitasker, is quite the perfectionist and passionate about delivering excellence in whatever he does.

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After completing his hotel management course and internship at the Ananda in the Himalayas, lauded as the world’s best destination spa, the 28 year old had a successful stint as the youngest executive chef at one of Dubai’s foremost five stars – Melia, Dubai, launched in 2012 and got an opportunity to sharpen his skills under the guidance of stalwarts like Chef Marco Pierre White and Chef Sanjeev Kapoor, Excelling in various international cuisines, Chef Nayyar was the corporate chef for Middle East, North America and Europe at Sanjeev Kapoor Restaurants Pvt. Ltd until recently,heading all brands in the region.

A household name in the Middle East, he is popular as the host of Middle East’s biggest reality TV food show “Foodshala”, amongst other stints on Indian Television and has ranked at #8 in Caterer Middle East’s power 50 list 2015. Bestowed with several awards and accolades, including the Chef De Cuisine of the year by the Hotelier Middle East Awards, he is also the author of the Foodshala Kitchen Comforts Cook Book 2015 and his biggest achievement has been cooking for the Hon’ble Prime Minister Shri Narendra Modi during his recent trip to the UAE. Venturing into the role of an Entrepreneur, he has recently launched his maiden venture in Bangalore, Kopper Kadai, a Modern Rendition on the Heritage cuisine of India.

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Ambiance: One step inside the restaurant the aromatic scents of rich Indian curries and fiery Pakistani spice blends creates a bold presence that's hard to ignore at the live station with 7 copper kadais featuring signature curries and a open kitchen in the back ground.

I found different shades of red, blues and dark wood, blended well with copper crockery. Comfortable and casual seating are spread across the floor. A modern spoon chandelier at the entrance made with 172 spoons represents 172 spices that is used everyday at the kitchen.

Food: The spread consisted of elaborate dishes like kebabs, curries, biryani, and roomali rotis. Vegetarian dishes also strongly feature on the menu. Chef Akshay has also created some of his signature non alcoholic beverages on the menu which pairs perfectly with all the dishes.

What I liked the most from the tasting session were Chatmolafatafat, mutton mustawa, butter Chicken, laccha paratha, veg biryani and gulab jamun biskit.

Menu Card

Chat Mola Fatafat

Masakali

Smoking Lassi

Himalayan Belu Ras: Aam Papad (mango leather) orange and ginger fizz

KK Shikanji: Soda served with kokum, mint and lime

Chicken Keema Golgappas

Challi Komal Kabab: Challi meaning corn. Use of corn, potato and herbs wrapped in threaded pastry and baked this is a vegetarian take on kabab.

Galouti Kababs: Melt in your mouth lamb kababs which is pan fried and served on naan bread.

Murgh Malai Shooley: Chicken marinated with spices and herbs, basted with cream and cooked in 360 degrees tandoor clay oven.

Various Chutneys, Papads and Pickles

Sarson ki Champey: Soya marinated in pickle and tandoori spices baked in tandoori oven

Mutton Hatodi Parchey: Morsels of mutton pounded with a red chilly spice blend, shaped and pan fried with ghee and served in a hammer shaped platter.

Mal Mal Seekh: Chicken seekh kababs served in a bed of creamy sauce...

Ganna Chicken: Chicken mince marinated with aromatic spices. The mince is shaped on sugarcane skewers and grilled on coals served with sweet chutney.

Tandoori Burnt Garlic Biryani: Burnt garlic, basmati rice, spices and seasonal vegetables combined and cooked on coals.

Achari Hari Bhari Seekh: Spinach, green peas and mustard minced and pan fried.

Warqi Dal e Dastaan: Mushy Dhal Grandfathers signature heritage recipe...

Garlic Raita

Kooker Da Kukkad

Butter Chicken

Lacha Paratha

Romali Roti

Mutton Mustawa: Blackgram dhal, spices and mutton simmered and cooked to a creamy consistency finished with crispy golden fried onions and mint.

Kacchey Aam Ki Kurkure Bhindi: Crispy batter fried okra tossed with spices and raw mango.

Bombay Blues Biryani: Bombay style tawa biryani with takatak prawns.

Gulab Jamun Biskit: Baked Gulab Jamun stacked on cooked and topped with rabdi (condensed saffron milk)

Dodha Lava Cake : Milk burfi filled with nutella

Batessa Cake and Dilli Wali Fruit Cream

Overall I would say Chef Akshay has recreated magic creating an experience which brings together the New age and Old age cuisine for Bengalureans.

Sunday, May 22, 2016

Fish in Blackbean Sauce - Indo Chinese Recipe

This Fish in blackbean sauce is an asian/chinese inspired side-dish. I prepare this dish when ever i find fresh king fish in the market. Fresh kingfish is easy to skin out and tastes really good in this dish. We can also use frozen basa for this recipe.

Blackbean sauce is available at all super markets. This sauce is so versatile we can use this sauce for so many recipes like stir fries and curries.

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Ingredients:

1 kilo Skinned and Washed King Fish Pieces or Basa Fish

3 Tbsp Black Bean Sauce

1 Large Onion and Capsicum Chopped into Large Cubes

3 Green Chilies Slit

1 Whole Garlic Peeled

6 Pods Garlic Peeled and Chopped

1 Inch Ginger

10 Red Chilies

1 Tbsp Pepper Powder

3 + 2 Tbps Corn Flour

2 Tbsp Soya Sauce

1 Tbsp Vinegar

Fresh Scallions Chopped

Salt as per taste

Oil as required

1 Cup Warm Water or Chicken Stock

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Method: Once the fish is washed and cleaned thoroughly place the fish in a colander and allow the excess moisture to drain. Place a wok with 1 1/2 cups oil to heat on low flame. Transfer the fish to a mixing bowl add 3 tbsp corn flour salt as per taste and pepper powder coat the fish in dry ingredients.

Please click here for Hakka Noodles Recipe...

First fry the dried red chilies in hot oil on low flame once the chilies turn light golden in color transfer to a mixer jar add ginger and garlic grind to form a smooth paste. Start frying the fish in batches of 3 pieces in the same chilly oil on low to medium flame. Fry the fish for a minutes time drain excess oil and reserve on a paper towel.

Heat a wok on medium flame add 2 tbsp oil or we can use the fried fish oil. Once the oil reaches smoking point add garlic and 2 dried red chilies and fry till the raw flavor from the garlic has gone.

Add the ground masala to the garlic and fry for a minute. Add the cubed capsicum, slit green chilies and onion to the masala and fry for a minute.

Add the blackbean sauce, soya sauce and salt to the masala fry for a minute. Transfer the fish to the masala Gently toss to coat. Mix 2 tbsp corn flour with water in a bowl and reserve.

If you want gravy add water if not corn starch can be added directly. Add warm water or stock to the fish and bring to a rapid boil on high flame add corn starch stir gently check for salt add if needed once the sauce thickens serve hot with burnt garlic noodles/rice or hakka noodles...Enjoy...:)

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Friday, May 20, 2016

Raw Mango Chutney Recipe

Raw Mangoes are packed with vitamin A and C. Consuming Raw Mangoes regularly is good for health. Patients, especially senior citizens suffering from constipation and digestion issues should consume raw mangoes on a regular basis, raw mangoes helps in digestion and sorts out all gastric issues.

Southindians serve this chutney with steam cooked rice, chapathi, parotta, Idly and dosas. I've used totapuri mango to prepare this chutney we can use any variety raw mango for this recipe.

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Ingredients:

1/2 Cup Fresh Coconut

1/4 Cup Raw Mango

1 Inch Ginger

3 Green Chilies

Fist Full Fresh Coriander

2 Sprigs Curry Leaves

1 Tbsp Mustard

1/4 Tsp Asafoetida

Salt as per taste

1 Tbsp + 1 Tsp Oil

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Method: Wash and Peel the mango, chop into chunks. Wash and Chop fresh Coconut into tiny pieces. Wash, Peel and chop Ginger, Wash and chop the coriander and chilies reserve. Heat a fry pan on medium flame add 1 tsp oil fry chilies and ginger for a minute.

Transfer the fried chilies and ginger to a mixer jar add the chopped coconut, mango, coriander and salt add a splash of water and grind the coconut and mango to a slightly coarse consistency .

Heat a fry pan with 1 tbsp oil once the oil is hot add mustard seeds allow to splutter add curry leaves and asafoetida temper the chutney and serve. We can prepare this chutney ahead of time and store in a sir tight container refrigerated up to 3 days.

Tips: If the mango is sour we can add 2 inch pieces to this chutney.

Tuesday, May 17, 2016

Scrumptious Buffet @Nimisserie, Brigade Road, Bangalore

I'm loving everything about Nimisserie. Last week I was hosted by the restaurant for its floating Buffet. Please click here for my first blogpost on Nimisserie. Chef Nimish Bhatia and team have created some fantastic dishes, using seasonal locally sourced ingredients.

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The menu was traditional and creative, featuring dishes from diverse regions, India and abroad. For a change I got to taste vegetarian dishes, Surprisingly loved everything on the buffet. The dishes were packed with rustic flavors. The combination of mustard oil, herbs, and spices were well balanced in every dish.

We started our tasting session with orange mojito, few starters mustard chicken wings, tandoori gobi and basil tomato soup. The soup was slow cooked and tempered with basil.

Mustard chicken wings were marinated in yogurt and spices then baked to perfection. The tandoori gobi was marinated in a yogurt and tandoori masala basted with mustard oil while grilling.

We slowly progressed to mains, I tasted almost everything on the menu...Kaale Masale Ki Subziyan, mixed vegetable stir fried with sesame and spices. Bengali Style Aloo Dum with Grapes, Cubes of potato braised and cooked in a spicy chilly and mustard based gravy tempered with mustard oil.

Pithid Katli Yakh Masala, Fried dumpling in a yougurt gravy. Mango Tomato Chilly Paneer, mango and chilly based gravy...paneer was fried and added.

Bhaigan Bharta with Muttar and Pakodi, grilled egg plant gravy with green pea fitters. Shaved Chicken in Chickenpea gravy ginger and Khatta Pyaz, chicken grilled with few spices then added to a chilly based gravy and tempered garnished with ginger julienne and pickled onions.

Fenugreek Chicken Chilmun Biryani, Vegetable Semiya Biryani with Green Dumplings, Amritsari Maa Chollan ki dal, Arbi gosht, meat slow cooked in spices colocasia.

I was pretty full at this point had to taste the mango crepes which was sensational the batter was prepared with lemon grass, fennel and cardamom powder. Pan fried crepe was filled with whipped cream and ripe Alphonso mangoes.

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Pickles, Chutneys and Papadums

Salad Bar

SEV CUCUMBER, RIBBONS OF CARROTS, HAIRLOOM TOMATO, PATIALA PYAAZ, ASSORTED GREEN LEAVES, CUCUMBER PEANUT SALAD, TEMPERED IDLI WITH GUN POWDER, DAHI MINI VADIS, BHURANI RAITA, CARROTS THREAD...