Festival Recipes: Fruit Curd Rice Recipe

Friends and family who have tasted this dish in my house have constantly messaged me over the years for this recipe. We prepare this curd rice specially for dinner parties, ganesh chaturthi and pongal festival. 

Cook the rice:
I've used 1 coffee tumbler sona masuri rice. Washed the rice thrice and added to a pot which will fit in the pressure cooker.

Using the same coffee tumbler measure add 2 tumbler measure water and soak the rice for 15 minutes.

Using same coffee tumbler measure reserve 1 cup milk.

Combine the milk in the rice along with 1/2 tsp salt after 15 minutes and place in pressure cooker. 

Cover and place the whistle, cook for 3 whistles or until the rice is mushy.

Once the rice is cooked remove from flame allow to reach room temperature.

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Ingredients for Fruit Curd Rice:
1/4 Cup Pomegranate seeds
1/4 Cup Peeled, Deseeded and Finely Chopped Cucumber
1/4 Cup Grapes
1/4 Cup Apple
10 Raisins 
10 Cashews 
1 Sprig Curry Leaves
3 Sprigs Coriander Leaves (Finely Chopped)
2 Green Chilies (Finely Chopped)
1 Inch Ginger (Peeled and Finely Chopped)
1 Tsp Cumin Seeds
1 Tsp Mustard Seeds
1 Dry Red Chili
1/4 Tsp Asafoetida
2 Cups Yogurt
Salt as per taste
Cheery for garnish
2 Tbsp Oil...

Method:
Combine half the amount of yogurt to the rice and mix well add salt as per taste.

Add all the fruits and raisins mix and reserve.

Heat a fry pan with oil on medium flame. 

Add mustard and cumin to the hot oil allow to splutter.

Add ginger, curry leaves, chilies and asafoetida fry all the ingredients.

Add cashews and fry till light golden in color.

Remove the tempering from flame allow to reach room temperature.

Add the other half amount of yogurt to the rice along with salt as per taste.

Add the tempering and mix well. Serve the fruit curd rice chilled of room temperature...either ways this curd rice is an excellent dish to serve after a spicy main course...Enjoy 😊

Basics of Indian Cooking: How to Clean Banana Stem (Vazhaithandu/ Arati Kandam/ Bale Dindu)

Once we master the process of cleaning banana stem, this is a crunchy and flavorful vegetable which can be added in many recipes. Please watch the video shown how my mom cleans this stem without using a peeler. All we need is a good quality serrated knife.

If the banana stem is very fibrous after removing the outer stem, chop the stem into coins and soak the vegetable in a pot of buttermilk (2 tbsp yogurt) or 1/2 lime juice for half hour before preparing any recipe this way the vegetable will soften faster. 

Detail Video How to Clean Banana Stem😉

For salads use lime juice to soften it adds flavor and sour taste, for curries soak in butter milk (2 tbsp yogurt diluted in water).

Banana stem chopped into coins can be used in smoothies or added in sambar (lentil soup).

Banana stem chopped into tiny pieces can be used in salads, curries or stir fries.

Tips for buying and storing Banana Stem:

From october to march there is a huge harvest for banana. In south we harvest banana till may. Try buying banana stem in these months.

Always check for quality of stem it should not be soft when we squeeze it or brown in color. The center core must be hard and white in color.

Until use wrap the stem in newspaper and store it in the refrigerator. We can par boil the stem and also refrigerated until use.

3 Banana Stem/Vazhaithandu Smoothie Recipes

Banana Stem Soup Recipe (Vazhaithandu Soup)

South Indian Banana Stem Salad Recipe (Bale Dindina Kosambari)

Street Food Series: Banana Stem Chaat Recipe / Baledindina Chaat Masala / Vazhaithandu Chaat

Vazhaithandu Kootu Recipe (Southindian Banana Stem Dhal)

Vazhaithandu Kootu Recipe / Southindian Banana Stem Dhal Curry Recipe

Banana Stem Kootu is a typical south indian style dhal very similar to sambar. We prepare kootu as a side dish the reason we call it kootu is because, it can be combined with other side dishes and eaten with rice. Kootu in tamil translates as combination. 

Traditionally kootu is a must serve dish when we prepare a spicy tamarind based fish curry or tamarind curry (pulikuzhambu). Apart from banana stem, kootu is prepared with various seasonal vegetables like (chayote, cabbage, ridge gourd, yellow pumpkin, egg plants, drumsticks and calabash).

Please watch the video how to clean and prep Banana Stem.

Ingredients:

300 Grams Banana Stem (Chopped into tiny pieces)

150 Grams Split Pigeon Peas (Toovar Dhal)

1 Large Onion (Finely Chopped)

1 Whole Garlic (Crushed)

3 Sprigs Curry Leaves

2 Green Chilies Slit

1 Tsp Chilly Powder

1 Tsp Coriander Powder

1/2 Tsp + 1/2 Tsp Turmeric Powder

1/4 Tsp Asafoetida

1 Tsp Cumin Seeds

1 Tsp Mustard Seeds

2 Dried Red Chilies

1 Tsp Urad Dhal (Split Black Gram)

2 Tbsp Oil

Salt as per taste

Coriander for Garnish...

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Method:
Wash and place dhal in pressure cooker with 1/2 tsp turmeric powder and 1 cup water, cover and cook for 3 to 4 whistles or cook until mushy and reserve.

Please watch the video how to clean banana stem prep the vegetable ahead of time.

In a wok combine finely chopped onions, slit chilies, 1 sprig curry leaves, chopped banana stem, chilly powder, coriander powder, turmeric powder, salt and 1 cup water, we can also use cooked dhal water to cook the vegetable. place on medium flame cover and cook until banana stem is soft.

Once the banana stem has cooked add the dal to the kootu and stir, adjust the moisture level and cook the dhal until its well combined with the banana stem. Adjust the salt as per taste.

Place the kootu on low flame, eventually the curry will reduce. Start tempering, heat a fry pan with oil add the mustard and cumin to hot oil allow to splutter. Break the dry red chilies into halves and fry along with the mustard, add curry leaves and asafoetida fry all the ingredients until the mustard stops spluttering.

Add the tempering to the reduced kootu cover and remove from flame. Just before serving garnish with fresh coriander, stir and serve hot with steam cooked rice or roti and enjoy...😊

You may also be interested to watch Banana stem recipes series posted below:

Banana Stem Smoothie 

Banana Stem Soup

Banana Stem Chaat

Banana Stem Kosambari

Pizzas from Oven Story-Bangalore

Supreme Pizzas, Classics, Combos, Sides and Desserts from Oven Story is a online delivery only in my area. I have earlier visited their branch outlet in orion mall located in yeshwanthpur. Pizzas I ordered has indian flavors, if your not a fan of garam masala based sauce then try the classic pizzas listed on the site. Pizza sauce has mild heat with a hint of garam masala. 

Chicken Sausage & Kheema
Mozzarella Cheese|Chicken Kheema|Chicken Sausages|Onion|9 Inch Fluffy Crust from Supreme Pizza Section

Chicken Sausage & Chicken Tikka
Mozzarella Cheese|Chicken Tikka|Chicken Sausages|Onion|9 Inch Fluffy Crust from Supreme Pizza Section

Chicken Bruschetta 
Mozzarella Cheese|Chicken Sausages|Garlic Butter|Baguette from Sides Section

Over all enjoyed the pizzas and bruschetta. Quality of ingredients are okay. To order visit https://www.ovenstory.in Total bill for this review was 1400/-

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Broccoli and Cauliflower Uppu Kari Recipe (Broccoli and Cauliflower Salty Stir Fry Recipe)

Uppu Kari is a traditional south indian style side dish served with steam cooked rice and curry. This side dish is normally prepared with meat. I'm experimenting the same recipe using seasonal veggies. Last week in the market I found good quality broccoli and cauliflower combining both the florets this stir fry turned out excellent. I've already posted how to prepare Mushroom Uppu Kari, Chicken Uppu Kari and Mutton Uppu Kari recipes please click on the links and visit those posts. 

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Ingredients:
1 Cup Broccoli Florets
1 Cup Cauliflower Florets 
Please click here to follow the link how to clean broccoli and cauliflower ahead of time.
1 Whole Garlic Peeled or 25 Pearls Peeled Garlic
1/2 Cup Baby Shallots Peeled 
3 Sprigs Curry Leaves
1 Tbsp Fennel
1 Tbsp Kitchen King Masala or any Garam Masala
1 Tsp Salt
12 Whole Dried Cherry Chilies or Regular Dried Red Chillies
2 Tbsp Oil.

Method:
Heat a wok on medium flame with oil. Once the oil starts to smoke place on low flame, add fennel seeds and allow to splutter.

Add cherry chilies and curry leaves fry for 30 seconds. Add the baby shallots and garlic fry until the shallots turn transparent.

Add garam masala and salt as per taste fry all the ingredients for another minute. Add broccoli and cauliflower along with 1/2 cup water stir well cover and cook on medium flame.

Once the cauliflower and broccoli has cooked place on high flame and allow excess moisture to evaporate completely. Fry for a minute and serve hot with rice and rasam...Enjoy 😊

SGS Gundu Palav & Chicken Kababs

Hi Friends, I have combined two branches Balepete and Malleshwaram SGS Gundu Palav Review. I love their Biryani never tried the kababs before. 

The original Gundu Palav started at Balepete now they have many branches in Bangalore. I was not aware the old location does not sell palav in the evening its only fried chicken kabab and a traditional kshatriya kabab.

The branch outlets sell palav all day and chicken side dishes. The 
kababs featured in this review is from Balepete and Palav is from 
Malleshwaram outlet. Mutton Palav is also avaiable but its sold only till 1 pm and from tuesday till friday. Monday's all military hotels are closed.

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Mutton Palav From Balepete Location 

Mutton palav and chicken palav have similar masalas the taste differs slightly because of the meats. I personally enjoy the chicken palav from balepet. Mutton palav is equally juicy and very tasty. The rice is very fluffy and fragrant, not clumpy. 

 Packaging was awesome...

 Fried Chicken Kababs 

Chicken kababs were juicy and very tasty. We can certainly tell they have used freshly ground spices and meat is very tender. Price 60/- per plate.

 Chicken Kshatriya Kabab

Marination in both the kababs were good. Kshatriya kababs has a distinct onion and garlic flavor I can also taste cumin and black pepper.  For 60/- per plate the pieces were sufficient for three adults.

 Chicken Palav 

The palav is like medicine if your suffering from headache or fever we enjoy the combination of spices. Rice was fluffy not clumpy The combination of boiled egg every bite gives a creamy taste. Every palav order comes with 1/2 boiled egg, sliced onions and lime wedge.

Overall if you like local food like I do then this is the place to visit. we enjoy the spices used in palav. I highly recommend to try the chicken and mutton palav from SGS Balepete. Some day I will surely do a full review on malleshwaram branch they have good choices of chicken sides on the menu. My total bill was 700/- including travel to do this review. Mondays and Saturday holiday.

Guntur Chilly Chicken Lollipops Recipe

Guntur is a district in Andhra Pradesh which produces the special spicy chilies prefered by southindians. The deep red color chilies are pungent which adds a distinct flavor to the dish.

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Ingredients:
500 Grams Chicken Lollipops or Wings
4 Whole Guntur Chilies
12 Guntur Chilies (Soaked in warm water and ground into a Paste)
4 Sprigs Curry Leaves
1 Whole Garlic (Peeled and Finely Chopped)
1 Large Onion (Finely Chopped)
2 Tbsp Corn Flour
2 Tbsp All Purpose Flour (Maida)
1 Tsp Chilly Powder
1/2 Tsp Turmeric Powder
1/2 Tsp Garam Masala (Kitchen King)
1 Tsp Red Chilly Sauce
1 1/2 Tbsp Ginger and Garlic Paste
1 Tbsp Tomato Ketchup
1/2 Tsp Soya Sauce
5 Cashews 
1/4 Tsp Red Food Color
1/4 Tsp Ajinomoto
Salt as per taste
Oil for frying...

Marinate Lollipops:
We have to wash the lollipops twice and allow excess moisture to drain using a colander.

Add the lollipops to a plate, pat dry using a paper towel if there's excess moisture.

Add  chilly powder, turmeric powder, maida, corn flour, garam masala, 1 tbsp ginger and garlic paste, salt as per taste. 

Marinate the lollipops in the masalas well if the marination is dry sprinkle water mix well, cover and allow to marinate for 15 minutes.

Method:
Heat a wok with oil for frying, mix the marination well. Gently drop the lollipops in hot oil and fry on medium flame.

Fry the lollipops for 5 minutes on low each side or till the outer marination turns light golden in color.

Heat a wok on medium flame with 2 tbsp oil. Break the dry whole red chilies into halves and add to the oil place on low flame.

Add curry leaves, chopped garlic, onion and 1/2 tbsp ginger and garlic paste fry till onions turn transparent.

Add the cashews and fry till light golden in color. Add the chilly sauce, soya sauce and tomato ketchup fry all the ingredients.

Add 1/4 tsp food color and saute well. Add the fried chicken to the masala sauce toss to coat well. Allow the chicken to cook well in the masala for 5 minutes. 

Once the chicken has soaked all the masala serve hot. We can serve this chicken lollipops with any mayo based sauce...Enjoy 😊

Christmas Eve Brunch @The Square - Novotel, Marathahalli, Bangalore

The Square Restaurant at Novotel Bangalore-Marathahalli, treated us to a sumptuous christmas buffet spread with a selection of international and local specialities. 

The buffet was lively with interactive live cooking counters as we indulged from the all-time favourite galouti kebabs, fritters and local specialties, appams, idiyappam, momos...ect.  

The top festive faves on the menu were Roasted Turkey with Cranberry Sauce, Pork belly, Nalli curry, Andhra kodi biryani, Sushi, and hand rolled raviolis.

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Beverage Counter : White Sangria, Mulled Wine, Red wine and mocktails lichee with pineapple. 

Live Grills Counter and Ceviche Counter

Cheese, Cold cuts and Desi nachos counter 

Live Counter: Idiyappam, Puttu, Fritters 

Sushi Counter

Bread Station

Mains: Chicken biryani, pork belly, pepper crusted lamb, ratatouille, fish steaks, noodles and more... 

Traditional Turkey Roast

Pasta Station

Specially Curated Desserts for Christmas

Overall We enjoyed the turkey, cinnamon rolls, sushi, chicken biryani, pork belly, pasta and yule log from desserts. I must thank the management team and chefs for treating us to a exquisite Brunch