Tested & Tasted : Jukebox,Koramangala

Goods : Normal sizzlers,Fish Fingers,Veg starters,Fresh Lime & the music..
Bads : (Chicken) Drums of heaven,five spice chicken sizzler & the 'oh-so-bright' Lighting

A hearty meal for four would come up to Rs.1500.

** The place will be special for years to come for the good memories it has given with special ones **

Kerala style .. simple mor kuzhambu

Ingredients:
Curd - Medium sour [2 cups]
Chilli powder - 1 tbsp
turmeric powder - 1/4 tbsp
Cocunut oil - 3 tbsp
Mustard seeds & Jeera - a small quantity
Fresh Curry leaves,salt - reqd. quantity

Method:

Heat 3 tbsp of coconut oil in a kadai.Add mustard,jeera seeds and let them splutter.Remove the kadai from the stove,now add chilli powder - 1 tbsp,turmeric powder - 1/4 tbsp and roast it in the warm oil.Care should be taken to roast it finely only for a minute.Now add curd,salt and sprinkle curry leaves to this.Mix well and put it back on stove.Donot let this boil.Once warm,the mor kuzhambu is ready to serve !

Goes well with : White rice & side dishes - Fish fry,Paapad.

Brinjal & BitterGuard Sambar

Ingredients

Bitterguard - 1 (small)

Brinjal - 2 (medium)

Tomatoes - 6 (medium)

Big Onions - 2

Chilli - 2

Garlic - 5-6 pieces

Ginger - 1 piece

Coconut pieces - a small cup

Tamarind - a small quantity

Chilli powder,turmeric powder,sambar powder,salt - acc. to taste

Curry leaves,oil

Method:

Preparing the Bitterguard: To cut a bitter guard, slice it lengthwise, scoop and scrap the inner white pulp, leaving only the outer green parts.Then, cut the bitter guard thickly.Put these pieces in a bowl and soak them with enough water.Add a pinch of salt and let it cook for 5 mins.Once it is half-cooked,remove from the stove and filter the juice.Gulp the bitterguard juice for its medicinal virtues.

Grind the coconut pieces,tamarind,garlic and ginger into a coarse paste.Chop the brinjals,tomatoes,onions,chillies and keep them ready.Put the tomatoes in the mixie jar and give it a single quick grind.Now lets start the real cooking.Fry mustard seeds in oil.Suate onion,chilli,curry leaves till golden brown.Add the chopped brinjals and cook them for 5-7 mins.Add some salt and all the curry powders to it(turmeric,sambar and chilli powder) and stir for a while.Wondering what happened to the cooked bitterguard? this is the right time to put them into the kadai.Add the grated coconut & tomato mixture.Let the mixture cook for a while.Add salt according to taste and serve.

Goes well with : White Rice,Dosa,Idli

Tested & Tasted .. Chinese!

China Pearl,Koramangala


Goods : Chicken Manchow soup,Chilli chicken dry,Mixed chowmein - real value for money,good quantity enough for two + the crisp egg bits in it made the chowmein very tasty.Fresh lime soda - sweet & salt was good.
Pleasant music and a good interior decor.



Bads : Chicken drumstick (too much of oil),fresh lime soda (sweet only)
Landmark : Koramangala

Tomato chutney

Ingredients

Tomatoes - 4 (medium sized)
Green Chilli - 2
Onion - 1 no. (Big one)
Curry,coriander leaves
Turmeric powder
Mustard Seeds
Salt to taste
Cooking oil

Method:

Heat oil in a pan.Add mustard seeds and let them splutter.Add chopped onion bits,chopped green chillies and curry,coriander leaves.Fry again for 5 mins.Add chopped tomatoes,a pinch of turmeric powder and salt to taste.Let the mixture cook.Stir them occasionally till the tomatoes are cooked well.This can be served as such or grinded to a chutney.

Tip: Adding coconut oil increases the taste.

Goes well with : Dosa,Idli,Chapathi & White Rice

Beet N Veg Sambar

Ingredients :

Beetroot - 2 Nos
Potato - 2 Nos
Carrot - 3 Nos
Drumstick - 1 No
Brinjals - 2 No [ optional ]
Small Onion - 8 Nos
Tomato - 2 Nos
Tamarind water - 1 cup
Garlic - 5 teeths
Ginger - a small piece
Big Onion - 1 No
Green Chilli - 2 Nos
Cocunut paste - one bowl
Chilli powder
Turmeric powder
Garam masala powder
Mustard seeds - 1 tbsp;
Water,Oil,Salt - reqd quantity

Method :
Chop Beetroot,Carrot,Potato,Drumstick and Brinjal.Mix it with two tbsp of oil,chilly powder,turmeric powder,salt in a bowl.Add chopped tomatoes,smashed garlic teeths,chopped small onions,chopped ginger and marinate this mixture for five minutes.Pressure cook with three glasses of water [ 2 whistles only].Add coconut paste,tamarind water,asafoetida,garam masala to the cooked veggies.Bring the sambar to a boil afterwhich keep the stove in a sim.Fry mustard seeds,chopped big onion and two chillies in a seperate pan,add a pinch of turmeric powder and mix it with the veggies.Keep the flame in sim,stir occasionally and bring to a boil.

Tastes good with : White rice,Dosa

Tested & Tasted.. Empire,Koramangala

Goods : Kerala Parotta (Real Value for money at Rs.14/-) - Yummy,hot and Crisp
With Side Dish Tomato curry & Dal.Tomato curry was mouth-watering.
Chilly fish boneless - Spicy and tasty.

Bads : Congested seat arrangements and poor ventilation

Landmark : Koramangala

Split peas powder

Glossary
Pottu Kadalai - Split peas dal,roasted gram,puttani dhal,chutney sengapappu
Ingredients
Pottu kadalai 1/4 Kg
Jeera 1/4 TableSpoon
Red chilly 4
Garlic 4
Salt to taste
Pepper [ optional ]

Method :- Place all the items in a tray in Sunlight for 1/2 Hr.Roast all the above items[except salt] in a dry tawa.No oil/water.Grind them in a Mixie to make a powder.Store in an air-tight container.

Best with..
Take two spoons of the powder,mix with coconut oil/ghee.Tastes Good with Idly,Dosai or hot plain rice.

Yummy & Simple .. Fish Curry

Glossary :
1) Some fish names in English and their equivalent names in Tamil/Malayalam
Mackerel - Aiyla Sardine - Mathi Aiykoora/Ney meen - Kong Fish/Seer fish Kari meen -Pearl Spot
2) cloves,lavang - pattai,krambu

Ingredients :
Fish -1 kg
Small Onions -15
Garlic - 1 full
Ginger - small piece
Coconut -1 cup
Tomato - 2 Nos
Tamarind -small quantity
Mango -small one
Chilli powder - Reqd. amount
Turmeric powder - Reqd amount
Salt - according to your taste
Oil - Reqd. amount
Lemon juice - 2 tbsp
Cloves & lavang - 2/3
Curry leaves

Method :- Marinate the cleaned fishes with 1/4 tbsp of turmeric powder,2 tbsp of chilli powder,2 tbsp salt,2 tbsp lemon juice for 1/2 an hour.Fry small onions,garlic,ginger,2/3 cloves,lavang with 2 tbsp oil for 5 mins.With this add coconut pieces,tamarind,tomato and grind it.Heat pan,add oil,five small onions cut to pieces,curry leaves and fry.Add mango pieces and the grinded paste.Add salt,chilly powder(remember the marinated fish also has chilly powder mixed) according to taste.Bring to a boil.Simmer the heat and add the marinated fishes and stir it occasionally for about 10 mins.Fish curry is ready !

Tastes good with : Rice,Dosa,Idli,Appam