Seer Fish Curry (Meen Kuzhambu)

Seer Fish is a delicacy for Southindian's, when ever this fish is avaiable during season. My family would always buy a large or medium whole fish and use the head and tiny pieces from the tail portion for curry the rest would be used to prepare fish fry 😎 

This fish curry is so tasty with steam cooked rice, dosa or idly. Try preparing this curry with sesame oil for added flavor 😋

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Ingredients:
500 Grams Fish (seer or anchovies)
2 Tbsp Chilly Powder
1 Tbsp Coriander Powder
1/2 + 1/2 Tbsp Turmeric 
1/4 Tsp Mustard
1/4 Tsp Cumin
1/4 Tsp Fenugreek
1/4 Cup Tamarind Pulp
1/2 Cup Coconut Milk
1/2 Cup Baby Shallots (Sambar Onions, peeled & finely chopped)
1 Tomato (finely chopped)
1 Medium Onion (peeled & finely chopped)
1 Whole Garlic(peeled)
3 Green Chilies
3 Sprigs Curry Leaves
1/4 Tsp Asafoetida
5 Tbsp Oil
Salt as per taste

Method:
Wash and marinate the fish with 1/2 tsp turmeric powder and 1/2 tsp salt reserve.

Heat a wok with oil on medium flame. Once the oil reaches smoking point add mustard seeds, fenugreek seeds, and cumin allow to splutter and reduce.

Add  curry leaves, shallots and chopped onions, chilies and fry till light golden in color.

Add tomato and fry till tomato has reduce. Add chilly powder, asafoetida, coriander and turmeric fry all the ingredients till raw flavor has reduced.

Once the oil surfaces on the masala, add tamarind pulp and 1 cup water allow the curry to boil and reduce a bit.

The curry should be cooked in 5 minutes on medium flame add salt and coconut milk bring to a boil we can thin the gravy with 1/2 cup of water if needed. Allow the raw flavor from coconut milk to reduce.

Once the oil surfaces on the curry and the raw flavors have reduced gently add the fish to the curry and bring to a rapid boil for 2 minutes. Fish curry is done served hot with rice...Enjoy 😀😏 

Food Tasting @Chitty Chitty Bang Bang, Koramangala-Bengaluru

Chitty Chitty Bang Bang is a rooftop retro themed gastro pub, named after a 1958 British musical. The restaurant is located on 80 ft. road in Koramangala. 

The gastro-pub servesup some delicious food one can look forward to; it’s a mix of American, Italian and Continental cuisine. A Few star dishes are Bang Bang Chicken, Stuffed Mushrooms, Panzerotti, Fish Sticks, Tempura Prawns, Shrimp Spaghetti Olio Aglio, Chicken Lasagna, Grilled Chicken Steak, Panacotta with Strawberry Couli & Sundae Brownie with Vanilla ice cream and much more. 

Ambiance is divided into 3 seating segments, plush green leather soafs for people who want to lounge, first level with ample private seating and the balcony seating overlooking the city. Stand up comedy to musical nights Chitty Chitty Bang Bang is a new place to windup for many Bengalureans where all are united under the banner booze 😎

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Drinks

We started our food tasting session with a cocktail called "Hot City" gin and green apple with a hint of chilly.

Bang Bang: Rum and tender coconut cocktail...

Blue Lagoon and Lychee Based Mocktail...

Starters

Panzerotti spinach and ricotta stuffed in flaky fried pastry.

Bang Bang Chicken:  Crispy fried chicken in smoky tomato sauce.

Cheese Stuffed Mushrooms 

Kerela Beef Fry: Crispy morsels of beef tossed with pepper and coconut.

Tempura Prawns 

Bruschetta with Avocado and tomato based toppings...

Mains

Classic Margherita Pizza

Chicken Tikka Pizza

Beetroot Rissotto

Chicken Lasagna

Shrimp Spaghetti Olio Aglio

Hot Brownie with Vanilla Icecream

Blue Berry Cheese Cake.

Over all experience, the cocktails were good with decent food paring, great service + lovely ambiance 😉

Methi Mutton & Chicken Koftas ( Methi Meatballs)

Meat Balls are perfect dish or appetizer served during any occasion. There are many different ways one can serve these spicy and flavorful meat balls be it a mezze platter or roti rolls, spicy and succulent meat balls are everyone's favorite. 

People who are not familiar with dried fenugreek leaves should try incorporating them in many or all meat based recipes the curry like flavor from fenugreek when cooked enhances the flavor of this dish. We can prepare many variations using this basic meat balls, add it to spicy yellow curry, pulao or serve it as it is....

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Ingredients:

500 Grams Lamb Mince

200 Grams Chicken Mince or Boneless Chicken Thighs

1 Tbsp Chilly Powder

1/2 Tbsp Turmeric 

2 Tbsp Coriander

1 Tbsp Garam Masala

2 Tbsp Dried Fenugreek leave(Kasoori Methi)

1 Large Onion (Peeled and Finely Chopped)

Fist Full Mint and Coriander Leaves Washed and Finely Chopped

2 Tbsp Ginger and Garlic Paste

4 Green Chilies Finely Chopped

2 Tbsp Oil

Salt as per taste

Method:

In a mixer jar add the chicken and pulse twice and then grind on low speed to form a mince. 

Once the chicken mince is ready add the lamb mince and grind on low speed till both the meats are well combined.

Transfer the mince the a mixing bowl.

To the mince add finely chopped onions, coriander and mint, ginger and garlic paste, chilies, chilly powder, turmeric powder, coriander powder, garam masala powder, dried fenugreek and salt mix the meat well till all ingredients are well incorporated.

Place a cover and allow the meat the marinate for 1 hours time in the fridge or for best results allow to marinate over night.

Place a pan on medium flame add 2 tbsp oil. Apply oil to your hands and take portions of the meat start forming meat balls add the the pan and cook for 10 mins keep tossing every 2 mins until the meat balls are cooked and there is no moisture.

We can add these koftas to a curry or serve as appetizer...Enjoy :) 

Taste of PUGLIA @Bene, Sheraton Grand, Bengaluru

I was invited for ongoing South Italian Food festival at Bene, Sheraton-Grand which is located at Melleshwaram, Bengaluru. 

Our tasting session started with a choice of wine and fried bread (petolle) followed by fresh baked breads and olives from Italy, ending with a yummiest nutella tart. 

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Bread Basket: Foccasia and Ciabatta 

Meet Chef Giuseppe Lioce who has strong roots from Puglia-Italy. He explains Puglia cuisine is a combination of land and sea. Pastas I'm used to eating are always handmade freshest sea food and combination of slow cooked lamb was my staple diet at puglia. 

I was surprised to Bengalureans are huge fans of Italian cuisine and wanted to showcase authentic Italian food. Pastas are made with 3 ingredients rawa, water and olive oil when we make everything from scratch the taste truly differs we cannot compare it with bottled stuff. 

One can find women preparing hand made pastas in tiny lanes of Puglia we used to buy pasta by kilos and prepare our meal, Italian cuisine is never complex but we are very particular about the ingredients used. 

I wanted Bengalureans to experience and relish it all like the olives, limes and cheese are from Italy. Procuring fresh catch and cod fish was also a task the buttery cod is something everyone should try. 

 Stuffed Olives with capers, almonds or onions is a traditional italian starter/antipasti.

Petolle  is prepared with leftover bread bread dough or fermented dough which is spongy and chewy served with romano tomato sauce.

Caprese alla Barese

(Bocconcini mozzarella, fresh basil pesto and sundried tomato tossed with extra Virgin olive oil,fresh oregano,Modena balsamic vinegar)

 Bruschetta Pugliese

(Homemade Puglia Bread,topped with fresh cherry tomato,sundried tomato,shaved aged parmesan cheese,extra Virgin olive o il arugula leaves)

Panzerotti Pugliesi

(Mini folded pizza ,stuffed with burrata cheese,tomato and basil)

 Via botto

(Seafood soup [catch of the day] ,cooked in bisque and fish stock,served with grilled bread)

Orecchiette al Ragu, made using homemade orecchiette handmade pasta with slow cooked lamb ragout and pecorino cheese...

 Branzino in crosta di patate

(Branzino in crosta di patate, cherry tomato,asparagus and garden salad)

Zucchine al tonno 

(Zucchini stuffed with tuna,garlic and cappers,served with garden salad)

Biscotti di mandorla

(South Italian short bread tart,stuffed with homemade Nutella served with home-made vanilla ice cream) 

Taste of Puglia at Bene till 13th november 2016.

Spaghetti Arrabiata @Howard Johnson, Hebbal-Bengaluru

I'm always in search of live pasta counters at buffets. The pasta that I truly enjoyed was at Howard Johnson, located at Hebbal. Chef Vikas Chandra prepared a spaghetti with simple set of ingredients which was so tasty and packed with flavors, I happen to record a video while he prepared my order. 

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Chef Vikas Chandra

Spaghetti for 2 servings:

Spaghetti 1 packet follow the package directions and cook and reserve.

1 Cup Veggies of choice: Broccoli, Carrots, Baby Corn, Mushrooms, Zucchini and Bell pepper chopped into cubes blanched and reserved we can also steam cook the veggies and reserve.

1 1/2 Cup Pasta sauce or Arrabiata Sauce.

1 Tbsp Finely Chopped Garlic

1 Tbsp Chilly Flakes

1 Tbsp Mixed Italian Herbs: Oregano, Thyme, Basil 

1 Tbsp Olive Oil

Salt and Pepper as per taste

Method:

Heat a pan on medium flame add olive oil and the garlic fry till raw flavor from garlic has reduced. Add chilly flakes and fry. Add pasta sauce and veggies fry for a minute. Add the pasta and herbs toss to coat and serve sprinkle grated cheese if needed Enjoy...:)

Green Beans Stir Fry (Southindian style) / Beans Pirattal

Green beans stir fry is a common side dish that we serve with roti or rice. This side dish is prepared at a typical Bengaluru based Mudhaliar house for lunch or dinner.

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Ingredients:

500 Grams Green Beans

1 Tbsp Mustard Seeds

A Pinch Cooking Soda

6 Dried Red Chilies

3 Tbsp Black Gram Dhal

1/4 Tsp Asafoetida

Salt as per taste

2 Tbsp Oil

Prep Up:

Wash the green beans pat dry.

Snip the tips and remove any fibrous strings.

Slit the green beans and cut into 2 inch pieces. 

Method:

Heat a wok on medium flame once the wok smokes reduce the flame add the black gram dhal dry roast until pink in color. 

Add the dry red chilies dry roast along with dhal for a minute remove both the ingredients from flame, transfer to a plate allow to cool.

Place the wok back on medium flame add oil once the oil smokes add mustard allow to splutter add asafoetida followed by beans stir and fry the beans for a quick minute.

Add salt as per taste stir and add 1 cup water followed by cooking soda stir all the ingredients place a cover and cook on medium flame for 10 minutes.

Add the dry roasted ingredients to a mixture jar pulse and grind to form a coarse powder reserve. In 10 minutes if the beans has softened place the flame on high and allow the excess moisture to evaporate.

Add the ground powder to the beans fry for a minute and serve hot with roti or rice...Enjoy...:)