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My pani puri feast is never complete without sukha puri at the end. Pani puri is a lite snack but sukha puri is filling, its basically a salad filled in a edible bowl. If your a chaat addict like me then these sukha puri is a must try.
Ingredients: 1 Medium Potato 1 Pack Ready to use puri 1 Large Onion 1 Large Tomato 2 Medium Carrots Fist Full Coriander 1 Lime 1/2 Cup Salt Boondi 1/2 Cup Sev 1 Tbsp Chaat Masala 1 1/2 Tbsp Chilly Powder Salt as per taste
Prep Up: Peel, wash and finely chop the onions. Wash, chop the tomato in half deseed, finely chop reserve. Wash pat dry the coriander finely chop. Peel, wash and grate the carrots. Chop the lime in half. Pressure cook the potato. Once the potato has cooked peel, crumble and reserve.
Method: Create cavity in the puri and start arranging in a large serving plate. To the crumbled potato add 1/2 tbsp chaat masala, 1/2 tbsp chilly powder and 1/4 tsp salt mix all the ingredients and reserve. Fill the puri with spicy potato followed by chopped onion, boondi, tomato and grated carrots.
Take one half of the lime pierce with a metal skewer or knife dip in chilly powder. On medium flame grill the lime on all sides once the edges char a bit and the center portion of the lime puffs up a bit remove from flame allow to cool.
Once the lime is easy to handle garnish the puris with lime juice, chaat masala, chilly powder and coriander. Before serving sprinkle salt and top with sev and serve right away...Enjoy😊 Once we start assembling puris it must be served asap if not the veggies tend to release moisture and puris get soggy.
I recently got to visit XO Belgian Waffle located at Koramangala, Bengaluru. This waffle place was bit of a hike for us since we are new to the area it is located bang on 5th block Jyothi nivas college road. The waffles they serve here are 100% vegetarian no eggs used in the batter. All waffles are prepared fresh as per order. They are currently serving a seasonal red velvet waffle for Christmas, but otherwise you can choose between all chocolate, chocolate and white waffle or white waffle as per your choice. Being a hardcore bengalurean I personally enjoyed the butter lays waffles and coffee waffles. These dessert waffles start between 105/- to 155/- for 2 slices depending on the filling and toppings. Since this place is nestled between many major pubs, restaurants and college it is packed all the time. We got to know that the best time to visit is between 3pm to 5pm on weekdays.
About XO Belgian Waffles XO Belgian waffles take their name from an oronym of the Bel-Gem brand and are a North American waffle variety, based on a simplified version of the Brussels waffle. We have a vast variety in waffles of which toppings vary from whipped cream, confectioners sugar, soft fruit, and chocolate spread, to syrup and butter or margarine. They may also be served with vanilla ice cream and fresh fruit such as strawberries as a dessert. These waffles are unlike any waffle you’ve ever had made from yeast-leavened dough and specially imported Belgian pearl sugar, this mouth-watering piece of heaven is guaranteed to put a smile on your face. Baked at the perfect temperature, the sugar pearls melt on the inside and caramelize on the outside for a sweet, delicate crunch.
The waffle iron is generously buttered and ready orders...
Crunchy waffles are slightly cooled in gentle fan breeze...
Here is my first waffle dark belgian chocolate waffle. This waffle was recommended by the owner. Two slices of crunchy waffles are smothered with rich belgian chocolate spread. This is truly a treat or I should call it a stress buster after a long days work.
My next order was spicy hot cinnamon cocoa. After a heavy dose of chocolate this cinnamon coco was superb a must try if your in the area. This coco was perfect winter warmer.
After a wonderful portion of belgian chocolate waffle and spicy cinnamon cocoa i was looking forward to my third order which was coffee waffle. If you want to try coffee in a dessert format then this waffle is a must try. This was a decadent treat crunchy and fluffy waffle slices covered with absolutely divine coffee spread a perfect dessert if your out with friends.
Perfect tasting on a saturday night we were thoroughly enjoying the waffles. I was over indulging at this point and wanted to end my tasting with a maple butter lays waffle. I was a huge fan of lays in my childhood days. The smell and taste of this waffle was so nostalgic brought back so many memories!
Overall the tasting was superb. People are literally thronging to this waffle place it is a must try. I thoroughly enjoyed the spiced hot cinnamon cocoa, coffee cream waffle and maple butter lays waffle here.
A classic Tamilian sunday brunch, we normally prepare these type of dishes when guests visit. Everyone at home men and women will gather and help prepare idiyappam (string hoppers/ rice hoppers) its bit time consuming and huge process if we have to prepare for a large family. I have fond memories of childhood days when visiting my granny's house all my uncles and aunts used to prepare a very large batch of idiyappam and for kids they used to serve with grated coconut and sugar. It was such a joy watching them prepare these idiyappams. I recently found these string hoppers freshly made and sold at a local condiment store in Basavangudi called mane hollige. These string hoppers are prepared by women from cottage industry and sold in the area. If we cannot find these freshly made hoppers please use the dry rice vermicelli for this recipe. We never use whole spices in this recipe.
Ingredients: 300 Grams Boneless Chicken 300 Grams Rice Hoppers or Vermicille 1 Tbsp Shahi Jeera/ Caraway Seeds 1 Tbsp Chilly Powder 1/2 Tsp Turmeric Powder 1/2 Tsp Kitchen King Masala or Garam Masala 1/2 Tsp Tandoori Chicken Masala or Chicken Masala 1 Large OnionChopped 3 Chillies Choppes 1 Large Tomato Chopped 1 Tbsp Ginger and Garlic Paste 3 Sprigs Curry Leaves 2 Tbsp Ghee 1 Tbsp Oil Salt as per taste 5 Sprigs Coriander Leaves chopped and Lime Juice for garnish.
Method: Chop the chicken into tiny pieces. wash thrice and drain excess water using a colander. Heat a wok with oil and ghee on medium flame. Add the chopped onion, tomato, chillies, curry leaves, ginger and garlic paste fry all the ingredients till onions soften and tomato has reduced in size. Add the dried masala powders fry till raw flavors have reduced. Add chicken and fry in the masala for a minute. Add 1/4 cup water and salt as per taste stir all ingredients till well combined cover and cook the chicken till well done.
Once the chicken is cooked there will be moisture spread the chicken in one even layer and gently layer the idiyappam cover and cook. The string hoppers will absorb all the moisture and will steam cook in the juices. After 10 minutes on low flame switch of the heat garnish with chopped coriander and lime juice mix well and serve hot...Enjoy 😉
Rice hoppers , String hoppers or Idiyappam is such a satisfying meal, its very light and easy to digest. I enjoy these hoppers with coconut and sugar as a dessert. Recently while shooting for a food trail blog series I stumbled upon these fresh hoppers sold in Basavangudi, Bangalore. When enquired these hoppers are made by local women and its a cottage industry in the area. Each bag of hoppers are 300 grams pack sold from 15 to 35/- it is ready to serve.
1/2 Lime Juice, Grated Coconut, Chopped Coriander for garnish...
The day I bought these string hoppers I was unable to prepare anything and happen to store it in the fridge for two days. The hoppers tends to get rough I sprinkled water and steam cooked it and the hoppers were fluffy and soft very fresh ready to eat. Quality is superb totally worth, serves 3 adults.
Prep Up:
Wash, Peel and Finely chop the carrots and onion.
Remove hard strings from the green beans, chop into tiny pieces.
Finely chop chillies and capsicum.
Dry roast peanuts remove the skin slightly crush and reserve.
Method: Heat a wok with 3 tbsp oil on medium flame. Temper the oil with mustard seeds, cumin and dried red chillies. Allow the mustard seeds to splutter once the mustard stops spluttering add onion, curry leaves and beans. Fry all the ingredients on low flame or until onion turns transparent.
Once the beans and carrots have soften add the capsicum, chillies, peas and sweet corn stir well. Sprinkle little water and cover and cook the beans, peas and carrots. Add salt and 1/4 tsp sugar stir well cover and cook the veggies till well done. Once the veggies have cooked and the masala is ready add the semiya mix well till all ingredients are distributed. Check for salt add if needed sprinkle water cover and allow the semiya to steam cook for a minute. Garnish with lime juice, coriander and roasted peanuts before serving...Serve hot..Enjoy 😉
Basavanagudi in early years was referred as sunkenhalli or dodda basavana-guddi meaning (Big Bull Temple).
Bulls for Hindu community is the bread winner of the family. Since they are strong and help farmers yield larger cash crops so its very auspicious and worshipped, given prominence across shiva temples.
I started my culinary adventure breakfast series from Basavangudi Bull Temple. Every year on the last Monday and Tuesday of the Hindu month Karthika Maasa a groundnut fair is held in the temple premises and groundnut is offered to the deity. This fair is known as 'Kadalekaayi Parishe' in local dielect. Groundnut sellers and devotees throng the place during Kadalekaayi Parishe.
According to folklore the story dates back to 1500 when farmers lost majority of cash crop destroyed by a wild bull. Distressed farmers headed to the Chieftain Kempegowda for help and its said that he built the sacred nandi bull temple assuring them of peace from then people offer the first harvest to Dodda Nandi.
After a very short hike we enter the temple...
The bull is a sacred Hindu demi-god, known as Nandi; Nandi is a close devotee and attendant of Shiva. Dodda Basavana Gudi is said to be the biggest temple to Nandi in the world. The stone monolith idol of Nandi is continually covered with castor oil and charcoal.
Out side the temple premises a gate leads to the Bugle Rock garden which is behind Dodda Ganesha temple and adjacent to the Bull temple.
The garden gets its name from a bugle call made on top of a very large rock formation to alert the nearby dwellers. It is densely covered with trees and one can usually see and hear a number of bats perched on the trees. There is a water tank with motifs of famous people from Karnataka.
Statue of DVG
Devanahalli Venkataramanaiah Gundappa, popularly known as DVG, was a Kannada writer and philosopher. His most notable work is the Mankuthimmana Kagga, which is similar to the wisdom poems of the late medieval poet Sarvajna. The adjacent road leading from the park is named after DVG which houses many eateries, I will cover most of my breakfast tour around DVG Road.
Starting Breakfast Trail
First Stop: Sri Guru Kottureshwara Davangere Benne Dosa
I have heard so many people literally talk about the place all the time and finally got here. They are known for davengere style masala dosa.
The dosa itself is a thin batter but still forms fluffy dosas. If your a person who enjoys overdose butter in dosas then head here. I personally did not understand the concept of just a bland mashedup potato served with heavy dose buttered dosa if someone can explain please let me know.
Next confusing part was podi dosa with a very spicy aloo and chutney shouldn't it be other way round, both the aloo and chutney should have been served with the butter dosa. But one amazing thing it is truly a pocket friendly place hence the crowd.
Open Dosa
Benne Dosa
Kaali Dosa
Paddu
This place is not child friendly only fit for adults who can balance everything in the hand and eat there is no place to sit. Please carry your water bottles I dont recommend drinking water from the can they are providing.
Apart from all the things I have mentioned there is something everyone has to worry this place is located in high traffic zone and I really worry about dust, noise, pollution and onlookers are plenty making it a very uncomfortable eating experience. We had been here 2 days in a row and total bill for all the food was 170/-
'The SLN Bajji Corner' at NettaKallappa Circle in Basavanagudi is quite famous for all types of bajjis and pakodas. The aroma
of the fried stuff spreads across that stretch of the road teasing the tastebuds of passers-by. It is very tough to find piping hot pakoras and bajji in the morning. We bengalureans prefer uddina vada, or bele vada for breakfast.
If your a bajji lover head here it starts by 10 am starting from Baalekai bajji, capsicum bajji, bread bajji, onion pakoda, Mangalore bonda, aloo bonda, Maddur vada, kachori and samosa are some of the items listed on the menu. They also prepare delicious jilebi.
We chose Kachori and Samosa which they serve with meethi/sweet date chutney and spicy mint chutney topped with coriander, finely chopped onion and grated carrots. Total bill here was 30/-
This place is always over crowded we have to be ready to stand in a corner and enjoy dosa or idly as per order. I was here to taste special Kadubu idly but its served only during evening. We ended up ordering Poori. These puffed pooris were perfect it is half maida and half wheat flour serve with mixed vegetable saagu and chutney truly yummy. Next order was shavige or rice hopper which is tempered with mustard and lime juice.
Poori
Shavige (Rice Hoppers)
Also try their coffee its strong filter coffee perfect way to cleanse your palate. Total bill was 140/-
Holige or obbattu is most loved dessert in Bengaluru. We have constant climate change in the city and crave for holige all the time. To prepare this delicacy we require lot of patience and effort. i prefer to dig in where ever i find a holige outlet.
Here at mane holige the options are endless truly a dream come true for a person with sweet-tooth. From dried fruit filling to figs, dates, peanuts and carrots are few fillings they offer. One can also try their spicy version white holige with gravy which is refereed as tulisi holige in many other holige joints.
They start the live counter by 10 am to 9.30 pm Mon to Sun. I ordered for Dhal holige and Khova Holige which is served with ghee.
The outer cover for holige has 70% semolina and 30% Maida (all purpose flour) which is pounded after kneading into dough and soaked in oil over night. The holige literally melts in your mouth.
Khova Holige
Dhal Holige
Apart from holige they also sell variety of condiments for even marriage parties and traditional edible gifts.
We bought koddubale, Benne murukku and shavige...Total bill was 178/-
I will be preparing and posting recipes using shavige purchase from mane holige. My personal thoughts on this trip was mixed reaction. I liked some dishes like podi dosa, holige and bajji. I am looking forward for part 2 will post my final thoughts about the entire tasting soon. Thanks for stopping by and supporting me on this food tour.
