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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Andhra style gun powder rice is a popular brunch item across buffet restaurants. There is a contrast variation from the traditional Tamil style podi rice, we prefer chutney powder with sesame oil. In Andhra the spice level is high the usage of garlic and ghee is common.
Ingredients: 2 Cups Cooked Rice 4 Tbsp Andhra Chutney Powder 4 Cloves Garlic Crushed 1 Tsp Mustard Seeds 1 Tsp Black Gram Dal 1/4 Tsp Asafoetida (Optional) 3 to 4 Dried Red Chilies 1 Slit Green Chilly 4 Sprigs Curry Leaves 3 Tbsp Ghee Salt as per taste Finely Chopped Coriander and 1/2 Lime juice for garnish
Andhra Style Gunpowder Recipe Video
Method: Heat a pan with ghee on medium flame. Once the ghee reaches temperature add mustard seeds, asafoetida, split black gram and curry leaves allow the mustard to splutter. Add the crushed garlic and chilly fry a bit and add the rice stir fry a bit till the rice heats up. Add the chutney powder gradually and build the heat as per your taste.
Once all the ingredients have combined with rice check and add salt if needed. Garnish with coriander and lime juice...serve hot...enjoy 😊
Kandi Podi is a famous Andhra style chutney powder recipe, unlike the Tamil nadu version the andhra chutney powder consists of garlic, tamarind, cumin and roasted bengal gram. Chutney powder is a condiment served for idly, dosa, chapati and rice. In Andhra every dish has to be prepared with ghee or groundnut oil but in Tamilnadu chutney powder is normally served with sesame oil there is a lot of difference between the southern states serving similar dish in different ways. The ghee flavour in the rice along with chutney powder is outstanding very delicious. People also fondly call this chutney powder as gunpowder. No one has a historical reference why it's called gun powder, As per my assumption it could be referred due to the heat from chillies. There are many variations of this chutney powder, for a fact we know many travellers in the 15th and 16th century carried food which could last in the travel, condiments such as chutney powder was a very important condiment.
Ingredients: 1/2 Cup Split Bengal Gram 1/2 Roasted Bengal Gram 1 Whole Garlic or 15 Pods Peeled Garlic Small Lime Size Tamarind 3 Tbsp Sesame 1 Tbsp Cumin 1 Tbsp Asafoetida 15 Guntur Red Chilies 6 Sprigs Curry Leaves Salt as per taste...
Method: Dry roast all ingredients in low to medium flame as slowly as possible. Dry roasting to perfection will enhance the flavour and taste of chutney powder and will last for 2 to 3 months. Prep the curry leaves and garlic ahead of time peel, wash and pat dry allow to air cool until the moisture has evaporated. Heat a wok on low flame allow to reach temperature. Start to dry roast the tamarind first gently stir and fry till it is crispy. Start adding the cumin, sesame seeds and garlic dry roast till the cumin and sesame starts to splutter.
To the cumin and sesame add the curry leaves and constantly stir and dry roast. Add the red chillies and dry roast till deep in color. Remove the first set of ingredients and reserve on a plate spread evenly allow to cool. Start to dry roast the roasted bengal gram and chickpeas constantly stir and dry roast. Add asafoetida along with dhals and dry roast till the dhals turn light brown in color. Remove from flame, spread on a plate allow to cool completely.
Once all the ingredients reach room temperature add to a mixerjar and grind to form a coarse powder. Add 1 1/2 to 2 tbsp of coarse salt and grind to form a powder. Spread the chutney powder on a plate allow to reach room temperature before bottling. Bottle the chutney powder and use as required enjoy with idly, dosa, rice or chapathi.
This was my first experience at The Hebbal Cafe - Courtyard by Marriott and I must say Marriott never fails to impress me. I was hosted for the ongoing Rajasthani Food Festival. Staff are extremely courteous and friendly. What I like about marriott is the efforts in everything they do, I have been to few of their food festivals it's always very authentic. Many ingredients from ghee to mathania chillies, kacchri (dessert cucumbers), ker sangri ( sour dessert berries and dessert beans) to millets and dessert spices were all sourced specially for this festival from the region.
Visiting Chef Lakshmi Naryan from The Westin Pushkar Resort & Spa, alongside Executive Chef Lakhbir Singh Chahal from Bengaluru, treated us to some traditional heirloom dishes. Some dishes we tasted are from the queens cookbook that were incredibly delicious, the laal maas (mutton curry) cooked with mathania chillies, murgh shekhawati (chicken curry) so creamy simmered in a coriander based sauce and thickened with millets. Mawa pulao cooked with milk and aromatic spices, dahi wada so creamy and refreshing these were some favorites picks and popular from the tasting session.
Ambience is decorated in theme with rajasthan, vibrant splash of colors. Hand embroidered tapestry, puppets and clay dolls showcasing artisans the entire theme is perfect setting for a good meal.
The Hebbal Cafe - Courtyard by Marriott Hebbal Dates - Till 5th May 19 Buffet Lunch - INR 1400 + taxes, Buffet Dinner - INR 1500 + taxes Rajasthani Theme Thali - INR 999 incl taxes (for in room dining only) Here is what we got to taste:
Bajre ki Raab (fermented millet drink for summer with hint of roasted cumin on top)
Kantalupa (musk melon with hint of lime)
Pommes cup (pomegranate with hint of jaljeera)
Starters: Maas ke sule (marinated in kacchri/dessert cucumber, cloves, red chillies and yogurt) Pichola Macchi (burnt garlic batter fried fish fillets)
Appetizer: Shekhawati Dhai Wada (melt in your mouth lentil wada, creamy yogurt, garlic chutney and mint chutney for heat and topped with sev)
Mains: (served in a thali)
Makai aur Bajra ki Roti ( Corn and Millet flat bread for gravies ) Murgh Shekhawati (tender morsels of chicken simmered in dessert spices and cooked in a millet based gravy garnished with fresh coriander) Paneer Mircha (creamy chunks of cottage cheese cooked in cashew and tomato gravy) Ker Sanger (dessert sour berries and dessert beans soaked and stir fried in a mango based masala) Jodhpuri bharwan gatte (my favorite chickpea flour dumplings stuffed with khoya and simmered in a fenugreek gravy, this recipe is from the queens cook book)
No meal is complete without kachumber, ker achar, mirchi achar, lasooni achar and masala papad
Laal Mass (from meat to mathania chillies sourced from rajasthan, simmered and cooked to perfection )
Mawa Pulao (Long grain rice cooked in milk and milk solids and dry fruits)
Dal Batti Churma (this was so delicious wheat roundle cakes baked and soaked in a pool of ghee and served with panchmel dhal and garlic chutney )
Dessert: Malai Ghewar (Honeycomb pastry with saffron and cardamom custard) Malpua Rabri (semolina pancakes cooked in ghee and served in a almond based custard)
Pic credits to my Fellow Bloggers Nameesh and Deepa Shri Rajan
I thoroughly enjoyed the dhal batti churma, laal maas and mawa paulo, every dish tasted so good. I must compliment the chefs the entire menu was personalized and authentic, there was no rush in service. very pleasant ambience and experience.
Ask any southindian what their comfort food is the answer without doubt will be idli with sambar or chutney. These soft and fluffy, light as a feather steam cooked idlis are healthy and wholesome meal. We consume idlis for breakfast, lunch or dinner here in southindia. Pepper idli or we fondly call it milagu ittaly is a perfect after school snack and can also be prepared for weekend, served with hot cuppa filter coffee or masala chai, this dish is sure to curb all your cravings. Facts: Ghee, pepper and idly (steam cooked rice) is an excellent trio and has a lot of medicinal properties which helps people heal faster from common cold, heat boils and also migraine.
Ingredients: 6 Precooked Idlis 1 Large Onion 10 Cloves Garlic 1/2 Inch Ginger 1/2 Bell Pepper (Capsicum) 3 Sprigs Curry Leaves 1 Tsp Fennel Seeds 1/2 Tsp Pepper Powder 1 Tsp Chilly Powder 1 Tsp Garam Masala Salt as per taste Oil as required Ghee as required Spring onions, Coriander and 1/2 Lime for garnish...
Method: Chop the idli into four equal pieces. Peel wash and finely chop the capsicum, garlic, onion and ginger. Heat a wok on medium flame with 1 tsp oil and 1 tsp ghee add the idly and toss gently fry till idly turns pink and light brown in the edges. Remove the idli from flame and reserve. Add 1 tbsp ghee and 1 tbsp oil to the same wok place it on medium flame. Add the finely onion, garlic, ginger, capsicum, curry leaves, fennel seeds, garam masala, chilly powder and pepper powder fry till onion turns transparent and the raw flavor from the ingredients reduce. Toss the fried idli in the masala allow the masala to penetrate for a minute. Garnish with finely chopped spring onions, curry leaves and lime juice toss well and serve hot...Enjoy 😉
Paneer fried rice is a popular street food in India. The flavor of cheese and ghee is intense in this rice which pairs well with spicy and crispy fried chicken or french fries.
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Ingredients: 1 Cup Basmati Rice (steam cooked) 100 Grams Paneer (Cottage Cheese) 2 Tbsp Schezwan Sauce 1 Tbsp Soya Sauce 1 Inch Ginger and 10 Pearls Garlic Crushed 1/2 Cup Finely Chopped Cabbage 1/2 Cup Finely Chopped Bell Peppers 1 Large Finely Chopped Onions 5 Green Chilies Chopped Salt as per taste 1/4 Tsp White Pepper Powder Optional 1/4 Tsp Vinegar Optional 1/2 Lime 5 Sprigs Coriander Finely Chopped 2 Tbsp Oil 1 Tbsp Ghee
Method: Heat a wok with 2 tbsp oil on low to medium flame. Chop the paneer into tiny bite size cubes. Add the paneer to the hot oil and gently fry on low flame. Once the paneer has fried till light brown in color using a slotted spoon drain and reserve on a plate.
In the same oil add 1 tbsp ghee and start frying the crushed ginger till raw flavor reduces. Add the chopped cabbage, onion, chilies and capsicum fry till onion turns transparent. Add the schezwan sauce, soya sauce and salt fry till all ingredients have combined. Add fried paneer and fry for a minute. Separate and add the rice mix gently till the masala is combined. Allow the rice to heat all the way through. If you enjoy spicy and sour taste then add white pepper powder and vinegar or mix lime juice and coriander in the rice and serve hot...Enjoy 😊
When three award winning speciality restaurants Cubbon Pavilion, Japanese Restaurant and Bar – Edo and the alfresco seating at the beautiful Lotus Pavilion comes togeather it is a spread fit for a king and all for the price of one. Spread features an array of delicious vegetarian and non-vegetarian delicacies from around the globe, hand-picked by Master Chefs. One can choose from a stunning selection of spirits and beverages to start with, get pampered for choice and enjoy the flair with award-winning mixologist shaking up the legendary signature beverages. Indulge in signature Kebabs from Kebabs and Kurries, authentic Sushi, Robatayaki and Tempura from Japanese Restaurant and Bar – Edo and an exquisite array of multi-cuisine delicacies at Cubbon Pavilion. For the music lovers, there is a live performance suited to the electrifying ambience of Cubbon Pavilion and a special kid’s corner to keep the little ones busy while you sit back and relax with your family and friends.
First stop: kababs and kurries we got to indulge in seekh kabab, murgh boti and sigdi aloo. Next station was menu from cubbon pavilion featuring grills king fish steaks, vegetable skewers, grilled chicken, grilled corn and soya chaap.
Grand Buffet Spread Cubbon Pavilion
Second Stop: Grand buffet spread featuring, biryanis, dimsums, salads, slow cooked curries, salt baked fish, naans as per order prepared fresh, soups, live counter preparing korean bibimbap, goan chorizo pav as per order and freshly baked breads to fresh cut fruits...oh wait there more...
Japanese Bar and Resturant - Edo
Third stop: Edo brings you delicious sashimi, sushi, prepared with freshest ingredients. Robatayaki Live grill station, Robatayaki is a special feature of Izakaya style of dining. One get to choose from display of the day’s fresh seasonal vegetarian, seafood and meat signatures and allow the chef to grill your order. Agemono – Tempura and Katsu Tempura – Flash fried, delicate batter covered morsel of fresh vegetables, tofu and seafood, served with chef’s selection of sides and sauces. Katsu – Deep fried breaded pork or chicken with chef’s special tonkatsu sauce. Yasai Tempura – Vegetables Ebi Tempura – Prawn Tori Karuge– Deep fried chicken cutlet Tori Katsu – Deep fried chicken with tonkatsu sauce Tonkatsu – Deep fried pork belly with tonkatsu sauce Chawanmushi Savoury egg custard with soy, dashi and mirin with shrimps and chicken Shokuji – Udon, Soba, Gohan Traditional Japanese short or medium grained, glutinous rice and a selection of ramen or noodles with subtle flavourings. Wakame Sea weed Inari Fried beancurd skin ZaruUdon/Soba Cold Udon/Cold Soba Noodles YasaiYakiUdon Stir fried udon noodles with vegetables YasaiYaki Meshi Fried rice with spinach, peas, carrot & mushroom Gohan with Miso Soup Traditional Japanese soup with Dashi stock, kombu seaweed and bean curd with steamed rice Tori Chicken Tori Yaki Udon Stir fried udon noodles with chicken Yaki Meshi (Contains Shellfish) Fried rice with prawn, chicken and egg Dessert Choose from a refreshing selection of Japanese flavours for a delicate sweet end to your meal Matcha and Raisin Ice Cream Green Tea Tiramisu Yuzu Cheese Cake Kuro Goma Ice Cream...If you thought this is all then your wrong next was a dedicated 41 specially curated dessert bar...
Dessert Bar
Third stop: Dessert bar was a slice of heaven on earth. The collection featured dark fudge cakes, black forest cake, coconut cake, apple tart, deconstructed caramel popcorn in a shot glass, mini fruit tarts, caramel custard to freshly set or frozen cheese cake pops. The #GrandGardeniaBrunch is guaranteed to satiate the foodie in you, must visit highly recommend to try the most expansive and delicious brunch in the city at #ITCGardenia. Ongoing; Sundays only Pricing Gourmet Brunch with Soft Beverages: INR 2450 + taxes as applicable per person Gourmet Brunch with Select Beverages: INR 3250 + taxes as applicable per person Bubbly brunch: INR 4250 + taxes as applicable per person Venue Cubbon Pavilion, Lotus Pavilion and Edo ITC Gardenia. I've taken you around sunday brunch hosted by ITC Gardenia and featured all the dishes, I got to taste and get inspired to re-create future recipes. This was a king size buffet where three award winning restaurants curate amazing spread for customers. Some people may be new to India or Bangalore, while some explore new cuisine like me this way my city is showcasing a variety for everyone. My overall experience was exhilarating tasting various regional and international dishes at one spot. I binged on Japanese food and korean bibimbap. Lovely selection of grilled meats, fish and veggies every dish had mild marination to suit every customer. Kormas, dhals and biryani was a hit among international clients they seemed to enjoy our cuisine. The king size dessert counter featured black forest cakes to pastries and shot glass size portions. Everything on the spread was specially curated and one of a kind offering.
