Hi Friends, Recipes, Reviews and Videos Originally Created & Posted by Vidyalakshmi. To request for permission or for commercial use of photos/content from my site, contact me via email
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Egg rice is a very popular street food sold across Bangalore from 12 pm noon to 12 pm midnight. The use of local spices and ingredients sets this rice dish apart from regular chinese version. This fried rice is a mashup of tomato rice, lime rice and pulao. We can serve it as it is or with onion and lime wedges. Also pairs well with gobi manchurian, potato 65, chilly chicken , cabbage fritters or egg chilly.
Ingredients: 2 Cups Cooked Basmati Rice 5 Eggs 1/2 Cup Finely Chopped Beans 1/2 Cup Finely Chopped Cabbage 1/2 Bunch Spring Onions 3 Medium Onions Finely Chopped 2 Medium Carrots Grated (Use the large eye in the grater) 1/2 Cup Cooked Peas 2 Capsicum Finely Chopped 4 Green Chilies Finely Chopped 1 1/2 Tsp Chilly Powder 1 Tsp White Pepper Powder 1 Tsp Kitchen King Masala or Garam Masala 1 Tsp Ajinomoto 1 Tbsp Ginger and Garlic Paste 2 Tbsp Tomato Ketchup 1 Tbsp Soya Sauce 1 Tsp Red Chilly Sauce 1 Tsp Vinegar Salt as per taste 1 Tbsp Butter 1 Tbsp Ghee Oil as required Finely Chopped Coriander, Finely Chopped Spring onions, Lime Juice for Garnish
Method: Use finely chopped veggies as it will cook faster. Cook rice ahead of time, night before. I used 2 cups basmati rice washed twice and soaked for 10 minutes before adding to a pressure cooker. Added 1 tbsp oil and 3 cups water and cooked the rice for two whistles. Once the rice is cooked fluff it with a fork, allow to reach room temperature and store in a airtight container refrigerated till use...
Heat a wok or heavy bottom pot on medium flame with 1 tbsp butter, 1 tbsp ghee and 1 tbsp oil. Add all the finely chopped veggies and fry for few minutes on low flame. Add ginger and garlic paste and fry for 30 seconds. Sprinkle 1/4 cup water cover and cook the veggies till well done.
Make a well in the cooked veggies and add 2 tbsp oil. Gently add egg and start to scramble. Add salt for the veggies and eggs stir to mix well. Once the egg starts to cook, add tomato ketchup, soya sauce, chilly powder, kitchen king masala, white pepper powder, ajinomoto, chopped coriander, spring onion and fry till oil surfaces on sides. Add cooked rice and mix well, place on low flame and add vinegar, 1 tbsp red chilly sauce for flavor mix well. Allow the rice to fry all the way through, garnish with lime juice, finely chopped coriander, spring onion and serve hot with onion and lime wedges...Enjoy 😉
Wok roasted vegetables are part of a side dish prepared everyday for rice or roti. These type of side dishes are also prepared during festivals and large family gathering. Best part about such recipes we can combine the leftovers, add cooked dhal and tomatoes and prepare a large batch of sambar. These recipes are traditional, from family to family it might vary. This dish in particular is prepared for Mahalaya-amavasaya or Ganesh Chaturthi at my house every year.
Ingredients: 250 Grams Brinjal (Eggplant) 3 to 4 Whole Brinjals 250 Grams Potato 3 to 4 Whole Potatoes 250 Grams Drumsticks 3 to 4 Pieces 1 Tbsp Tamarind Pulp 1 Large Onion Chopped 1 Large Tomato Chopped 3 Green Chilies 1 Tsp Mustard Seeds 1 Tsp Split Black Gram Dhal 1 Tsp Cumin Seeds 3 Dried Red Chilies 1/4 Tsp Asafoetida 1 Tbsp Chilly Powder 1/2 Tbsp Turmeric Powder 1 Tbsp Coriander Powder 3 Sprigs Curry Leaves Salt as per taste Coriander or Fresh Grated Coconut for Garnish. Coconut oil or Sunflower Oil as required.
Method: Wash all the veggies twice. Peel and chop the drumsticks into 1 inch pieces. Clean the stem and chop the brinjal into quarters. Scrub the potatoes well chop the potatoes into quarter with skin. Peel, wash and chop the onion, tomato and chillies roughly.
Heat a wok with oil and temper with mustard, split black grams dhal, cumin and red chilies allow to splutter. Add the curry leaves, onion, chilies and tomato fry all the ingredients till onion turns transparent. Add asafoetida and fry well. Add the chopped veggies along with chilly powder, turmeric powder and coriander powder stir to coat. Add 1 1/2 Cups water and salt as per taste stir well and cover allow the veggies to cook till well done.
Once the veggies have cooked add tamarind pulp and place on high flame roast till the masala or gravy coats the veggies well. Check for salt and add if needed.
Garnish with coriander or fresh coconut and serve as hot as possible with rice and sambar...Enjoy😉
NBC or Nothing but Chicken is a newly launched store located at, Koramangala -Bengaluru. NBC has multiple stores across Mumbai. Whats special about NBC? The hens/chicken are all from self owned farms from Maharashtra. The special feed and antibiotic free meat is what the sell. Customers can pick and choose from different cuts of meats, to signature dishes, marinates, grilled chicken to processed sausages and salamis at an affordable price. I was contacted by the PR team and sent samples from the brand which included peri peri marinated chicken, herb grilled chicken and sausages. I liked the herb grilled chicken and used the peri peri marinated chicken and sausages in pizza. Out of my interest I have created a recipe this post nor the video is sponsored by the Brand or PR.
When I say double chicken its two completely different varieties of chicken used to create a pizza. Marinated Peri Peri Chicken and Sausages were excellent we enjoyed the taste. For 250 grams it's priced at 170/-
Ingredients: 250 Grams Peri Peri Marinated NBC Chicken 250 Grams Chicken Sausages NBC Chicken 5 Ready to Use Pizza Base or Kulcha 1 Large Onion Chopped into Cubes 1 Large Tomato Chopped into Cubes 1 Large Capsicum Chopped into Cubes 1 Tbsp Pizza Seasoning 1 Tbsp Chilly Flakes 1 Cup Pizza Sauce click here for recipe 1 Cup Cheddar Cheese 1/2 Cup Pizza Cheese Oil as required.
Pizza Sauce Recipe Video
Method: Cook the chicken breast with 1 cup water in a wok. we can also grill or bake. I prefer to cook it this way. Chop the sausages into bite size pieces. Add to the chicken and cook till chicken is tender. Remove the chicken from flame and chop into bite size pieces and add to the sausages dry roast until no moisture. Heat a tawa on medium flame, add 2 tbsp oil and start to fry the kulcha base on very slow flame. Top the pizza base with sauce spread evenly and add a layer of cheese. Top with roasted chicken and sausages along with veggies. Sprinkle oregano and chilly flakes cover and cook on very low flame until the base is crispy and the cheese has melted. Serve as hot as possible and enjoy 😉
South Indian style sunday brunches are mostly vegetarian and vegan dishes it's truly satisfying and very filling. Hulled hyacinth beans on uthappam style dosa is a famous street food style dish. Normally the beans are ground to prepare many dishes but here the beans adds to the flavor and taste when its topped with loads of onions on dosa.
Normally this avarekalu dosa is served with coconut chutney and a tomato gravy without onions and garlic. The spicy gravy can be stored upto a weeks time refrigerated. This type of gravy is famous in Bangalore and other parts of SouthIndia.
Ingredients for Tomato Gravy: 2 Large Ripe Tomatoes 1 Tsp Tamarind 1/2 Inch Ginger 1/4 Cup Fresh Coconut 1/4 + 1/4 Tsp Cumin 1/4 + 1/4 Tsp Peppercorns 1/2 Tbsp Coriander Powder 1 Tbsp Chilly Powder 1/4 Tsp Turmeric Powder 1 Tsp Mustard Seeds 1/4 Tsp Asafoetida 2 Sprigs Curry Leaves 3 Tbsp Oil Salt as per taste...
Method: Boil the tamarind and tomato in two cups water till tomato has completely softened. Grind coconut, 1/4 tsp cumin, 1/4 tsp peppercorns and 1/2 inch ginger to form a coarse paste. Once the tomato has cooked, strain and reserve the broth and add the pulp to the coconut grind to form a smooth paste. Transfer the ground masala to a bowl add the broth followed by chilly powder, turmeric powder and coriander powder, dilute the gravy and reserve. Heat a wok to boil the gravy. Add 3 tbsp oil, add mustard seeds, 1/4 tsp cumin, 1/4 tsp peppercorns and asafoetida allow to splutter. Add curry leaves and the gravy bring to rapid boil. Adjust salt as per taste. Gravy should reduced and oil should surface remove from flame and serve it for idly, dosa, or even bread toast and enjoy...😉
We can use a left over dosa batter or even ready to use dosa batter from store for this recipe. Since everything is conveniently available I have to suggest options for readers. We always have a large batch of dosa batter ready to prepare at home, when it is all home made the taste is excellent. Normally my mom would stretch the leftover dosa batter by adding maida(all purpose flour) or sooji (semolina) for uthappam we can follow that method or just use dosa batter.
Recipe video how to prepare Idli and Dosa Batter.
Recipe Video How We Prepare Uthappam.
Ingredients for Hidukkida Avarekalu Dosa: 1 1/2 Cups Hulled and Cooked Hyacinth Beans 5 Large Onions Finely Chopped 1 Kilo Idly or Dosa Batter 1 Tbsp Cumin 1/2 Tsp Asafoetida 2 Carrots Grated 1 Bunch Dill Leaves Finely Chopped 1/2 Bunch Coriander Leaves Finely Chopped 10 Chilies Finely Chopped 5 Sprigs Curry Leaves Finely Chopped Oil as required Butter and Ghee Optional
How to Hull Hyacinth Beans Video
Method: Clean, wash and finely chop all the ingredients from chillies to dill leaves. Peel and grate the carrots and reserve. Heat a wok on medium flame add 3 tbsp oil. Add cumin and asafoetida allow to splutter. Add 1 large onion and finely chopped curry leaves, fry for 30 seconds. Add dill leaves, half the amount of finely chopped chilies and fry till onion turns transparent the dill leaves should cook till well done. Remove the onion masala from flame.
Add half the amount of onion masala to the dosa batter and reserve the other half for topping. Mix the masala in the batter till well incorporated. Check for salt add if needed. Make sure there is no moisture in the cooked hulled beans strain and add to the other half of onion masala. Add the other half of chilies, coriander, grated carrots, and salt as per taste mix the topping and reserve. Heat a tawa on high flame season the tawa with half onion few drops of oil and water to create fragrant dosas. Start to ladle two full scoops of dosa batter on the tawa. Take handful of prepared topping gently spread and create uthappam. Add two to three tsp full of ghee, butter or oil and fry the dosa to both sides on medium flame. Serve hot with tomato gravy and coconut chutney Enjoy😉
Coconut Chutney Recipe is already posted on my Masala dosa video.
Reviving Bengaluru's Tamil Communities long lost and forgotten recipes has been my aim to cover on this blog since 2012. Hyacinth beans in local dialect is referred as Mochakottai/Avarekalu, grown in abundance throughout the year. We can also find these beans shelled, hulled and readily available in malleshwaram market, vvpuram and also in cantonment. Best season to purchase these beans are from November to March. The curry or kuzhambu has a very nice flavor profile from the beans. Combination of raw mango, spinach and beans, is a odd combination, but all ingredients come together creating a fantastic curry.
Ingredients: 2 Bundles Spinach or 500 Grams Spinach 1 Cup Hulled Hyacinth Beans 1/2 Bundle Coriander or 250 Grams Coriander Leaves 1 Large Onion 2 Medium Tomatoes 1/4 Cup Raw Mango 5 Green Chilies 5 Pods Garlic 4 to 5 Sprigs Curry Leaves 1/2 Tsp Turmeric Powder 1 Tbsp Coriander Powder 1 1/2 Tbsp Chilly Powder 1 Tsp Mustard Seeds 1/2 Tsp Split Black Gram Dhal 1 Tsp Cumin 3 Dried Red Chilies 1/4 Tsp Asafoetida Salt as per taste 2 Tbsp Oil
Prep Up: To prepare this curry we need to chop all ingredients fine as possible. Separate the spinach leaves from hard stems, wash thrice. Drain the spinach leaves in a colander and bunch the leaves finely chop and reserve. Finely chop onions, chilies, curry leaves and tomatoes and reserve. Hull the hyacinth beans boil and reserve. Peel and wash garlic and reserve. Peel, wash and chop raw mango and reserve.
Method: I'm using a pressure cooker to prepare the curry, we can use a wok or a pot if your not comfortable using a pressure cooker. In a pressure cooker add 1 cup water, trivet and place a pot which fits snug in the pressure cooker. Start adding the first batch of ingredients that have to cook well. Add the hyacinth beans, tomato, coriander leaves, onion, raw mango, chopped curry leaves, garlic, chilly powder, turmeric powder and coriander powder. Add 1/2 cup water cover the lid and place a whistle. place the cooker on medium flame and allow to cook for 3 whistles.
After the first set of ingredients have cooked and softened add the spinach and salt cover and place the cooker back on medium flame cook for 2 more whistles. Once the spinach has cooked allow to release and add only the cooked contents to the mixer and pulse once or twice to form a coarse curry. Transfer the curry to a pot and add the cooked broth back we can dilute as required by adding water. Adjust the salt and start tempering. Heat a fry pan with two tbsp oil. Add mustard seeds, split urad dhal, cumin and asafoetida allow to splutter and add curry leaves followed by dried red chilies fry a but and temper the curry. We can bring the curry to a rapid boil before serving. This curry is normally enjoyed with steam cooked rice, dosa, ragi muddle and wheat muddle is my tamil community...Try this recipe...Enjoy 😊
Traditional Mochakottai, Muttai, Karuvadu Kuzhambu Recipe Video.
BLR Airport launched The Quad by BLR, on February 19, 2019: Over 20 F&B and retails outlets; for travellers and visitors alike with an aim to deliver an international dining and retail experience for everyone, BLR Airport the first in the Country to introduce such an offering. With this, the BLR Airport can now be a destination for the people of Bengaluru city – not just passengers.
With over 20 outlets and a fabulous international vibe, The Quad by BLR promises to offer a fascinating experience to all its visitors. Situated on the Kerb (in front of Arrivals), The Quad has four zones to keep customers engaged – Retail, F&B, Flea Market and the Arena.
Operational round the clock, shopping enthusiasts can now explore a wide range of brands, making a fashion statement with the latest collections. With brands such as Superdry, Hidesign, Toyport by Lego, Auromonde and Gajet Plaza, customers will have ample opportunity to shop before they board their flight or see their loved ones off. A row of flea markets adds to the charm.
Foodies are in for a surprise with an array of F&B outlets, offering a variety of gastronomic experiences. The eateries are known for curating dishes that are hyper-local, gourmet and crafted to artistic perfection.
Customers can indulge their taste buds and set out on an excursion of deliciousness at Barley & Grapes Café, Windmill Craftworks, Café Azzure, House of Kebabs, The Wok Shop, Burrito Boys, Doner & Gyros, Frozen Bottle and Great Foods of India. Two additional outlets, Wine Vault by Living Liquidz and Gourmet Food are scheduled to open later this month. Dessert and coffee lovers can head to Haagen-Dazs, Smoor and Café Coffee Day.
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A defining element of the retail plaza is the centrally-located LED video wall and arena, where live performances will brighten up the ambience and draw customers in. The space is designed to host plays, musicals, poetry/book readings, concerts and more. The Quad by BLR is adorned with spectacular green cover and is home to distinct plants that reflect Bengaluru’s image as a Garden City.
Flea Market
About Kempegowda International Airport, Bengaluru
Kempegowda International Airport, Bengaluru is the first Greenfield airport in India to be built as a private-public partnership.
It is operated by Bangalore International Airport Limited (BIAL), where private promoters hold 74% (Fairfax 54% and Siemens Projects Ventures 20%) stake in BIAL, while the government holds the remaining 26% (Karnataka State Industrial and Infrastructure Development Corporation Limited – 13%, Airport Authority of India – 13%).
The Airport began operations in May 2008 and has significantly enhanced the regional and worldwide air connectivity of Bangalore and Karnataka. It is currently the busiest airport in South India and the third largest in the Country.
Kempegowda International Airport, Bengaluru has been adjudged the ‘Best Regional Airport in India and Central Asia’ by Skytrax in 2018. For more information log on to www.bengaluruairport.com
Food menu at all eateries are customised for purely KIA. When i say grilled meats, veggies or pizzas its all prepared with electric ovens that was the rule all the restaurants had to follow on the quad as per safety regulations. Barley and Grapes, serve wine and beer with amazing food. Food was delicious they have nailed the flavors and taste of grilled meats and veggies. Pizzas and starters were superb. I enjoyed the chicken pizza, peri peri chicken and cheese pops it will perfectly pair with beers or any drinks. Salad menu is superb, guests who want to eat lite and travel or want something refreshing after travel then salads are must try here. Ambience also has refreshing elements, decorated with plants and constant cool air filters to keep their customers refreshed and feel welcomed. Comfortable seating, friendly staff and service. Dishes I tasted: Potato Cheese Kibbeh Fiery Cheese Pops BBQ Vegetable Skewers Watermelon Feta Peri Peri Chicken Skewers Grilled Chicken Salad Grilled Chicken Pizza (Thin Crust) Mushroom and Cheese Pizza (Thin Crust)
Ambience
Two floor seating decorated with succulents, rustic and retro seating...
Watermelon and Feta Cheese Salad
Peri Peri Grilled Chicken
Potato Cheese Kibbeh
Cheese Poppers
BBQ Vegetable Skewers
Grilled Chicken Pizza (Thin Crust)
Mushroom and Cheese Pizza (Thin Crust)
Good selection of pizzas, pastas, burgers and sandwiches on the menu. Something I like about azzure all dishes can be shared among 2 to 3 people. Groups travelling in larger groups can opt for burgers and pizzas here. Their beverages are also good try the Chocolate freak shake.
We got to indulge in: Azzure Special Twister Pizza Lot of Fun Chicken Burger Azzure Special Chicken Club Sandwich Cheese Loaded Jalapenos Penne Alfredo Passion Fruit Tea
Azzure Special Chicken Club Sandwich
Penne Alfredo
Lot of Fun Chicken Burger
Cheese Loaded Jalapenos
Azzure Special Twister Pizza
Passion Fruit Tea
We were in a large group and tried the signature fondue.
The Signature Fondue:
Fondue bowl with caramel and chocolate fondue
Fruits kiwi, apple. watermelon scoops, strawberry
icecreams cookie and cream, belgian chocolate, blueberry, strawberry
The breakfast burritos are must try here, we also liked the nachos and lemonade here. Ask for extra spice level the serve with a side of salsa but extra spice is recommended as per indian taste.
Breakfast burritos with chicken, Nachos, Salsa and Fries...
Nachos..
Fries..
Brea at KIA is a perfect stop to pack some baked goodies for loved ones back home or just carry baked goodies for friends. There's something nostalgic associated with bakeries and travel in my family we never miss a chance to carry the local bakes to where ever we travel and share it with friends.
Brea roti is a butter goodie, crispy on the outside, lite, soft and buttery inside...
Hazelnut and chocolate croissant rolls
Jam Rolls
I've always been a fan of windmills beers and starters. Something special about windmills located in KIA. Windmills has six beers on tap (three by Windmills and three by Giest)
I was impressed with the menu they have showcased millets, gluten free dishes at the same time featuring our local karnataka ingredients to international and domestic commuters, everyone can get to taste local ingredients upcycled to gourmet style.
We got to taste scrambled egg sandwich with cheddar cheese and caramelized onions. Millet pancakes with chocolate granola and nuts, Turkish kababs on a bed of salad, Pizza margarita (heavenly must try), Avalakki (Poha) Crumb coated malai paneer, Tiramisu.
Try their beer samples first, I personally narrowed down to three best picks Lager, IPA and Stout Must try beers.
We also enjoyed cocktails my pick was Brine Damage paired perfectly with starters.
Dessert is a must try if your in windmills they serve best tiramisu and Sticky toffee pudding.
Six beers on tap (three by Windmills and three by Giest)
Brine Damage
Scramble Egg Sandwich
Millet Pancakes with chocolate granola and nuts
Smoked Barrel
Turkish Kababs
Avalakki Crumbed Paneer
Margarita Pizza
Tiramisu
Decadent chocolates to pastries and sushis, Smoor has covered it all at KIA. People always keep asking me for luxury chocolates, specially my expat clients now I can proudly point out at smoor and ask them to take some home. What a lovely experience we had at smoor, tasting some of the most richest and creamiest centered chocolates from their line.
Gifting options...
Chocolate Fountain
42 Pieces Assorted Chocolates perfect gift for someone you love!
KIA is not just for travellers but its a destination for bengalureans. The entire set up of high end retail to F&B and variety of features around the Quad and Terminal was truly a experience. Many people visiting India for the first time can get a slice of it at the airport itself while many travelling from bengaluru can grab some goodies and relax for a good beer or two then proceed with their travel. Apart from travellers the focus was on visitors who come to pick their loved ones and also people who want to take long drives and enjoy a couple beers and good quality food can head to KIA.
