Recipe : Homemade Tandoori Naan

Ingredients

Egg - 1
Maida - 1/2 kg
Sugar - 1 tbsp
Salt    - 1 tbsp
Curd   - 100 ml
Butter/ghee/oil - 4 tbsp
Baking powder - 1 tbsp
Kasthuri methi - 2 tbsp
Milk - as required to knead a soft dough
Garlic pods finely chopped - as per taste


Kasthuri methi and garlic pods are optional.Quantity can be added/reduced as per ones taste.


Method

1.Add all the ingredients except Kasthuri methi and Garlic pods in a big bowl or on a clean dry table and knead well for almost 10-15 mins.Cover the dough with a wet cloth and leave it aside for almost 2 hours.I personally prefer to do this on the wooden table where one has enough space to knead and roll out the dough later as well.Makes the cleaning up part a bit easier.
2.Preheat the oven to 300 degree celsius.Thats the max I could do in my conventional oven.
3.Make big balls of the soft dough.These balls should be thrice the size of a regular chapathi ball.Flatten the balls using a rolling pin.Make them a little thick.They will be fluffy if thick.
4.Sprinkle some dry kasthuri methi leaves on top and some chopped garlic.Press them into the dough with hands.
5.Line a baking tray with silver foil and sprinkle some oil lavishly to prevent the dough from sticking to the tray.
6.Place the rolled dough carefully on this tray,sprinkle some ghee/oil on top and bake it till golden brown spots appear on both sides.
7.Remove once cooked and using scissors cut the naan into triangles.

Goes well with : Any non-veg gravy/ a simple dal gravy.They stay soft even if reheated.

ISYS - The President Hotel (JayaNagar)

...there were so many items served on the regular buffet,that we were stunned ! Very hospitable service.Food here is worth every cent.

Goods : Ambience & the variety,Yummy deserts
Bads : No Muzziikk

Lunch Buffet (Regular) @ Rs.250 per person.

@ 79/8, Diagonal Road, Jayanagar, 3rd Block, Bangalore

Recipe : Dal Rasam

Ingredients
Tomatoes - 5
Tamarind - small quantity
Chilly powder - 1/2 tbsp
Turmeric powder -1/4 tbsp
Asafoetida powder - 1/4 tbsp
Toor Dal - 1 cup
Garlic pods - 5
Onion - 1
Green Chillies - 2
Curry leaves - small quantity to garnish
Water,Oil,Salt - reqd quantity

Method:
Chop the tomatoes roughly.Take four cups of water in a bowl,drop a ball of tamarind into it.Add some salt,turmeric powder and let it boil for 10 mins.Cool it and smash the tomatoes well.Squeeze out the extracts.Filter the tomato skin and tamarind waste.Pressure cook a cup of toor dal with garlic pods,a tbsp of oil and salt.Smash it well and add it to the tomato mixture.Saute onion,green chillies and curry leaves with mustard and oil.In the same pan,add a pinch of asafoetida,1/2 tbsp chilly powder and fry it slightly.Add it to the dhal tomato mix.Bring to a boil and server hot.

Veg Fish Fry

Ingredients

Yam - 1 (medium sized)

Sambar powder - 2 tbsp

Chilli powder - 1 tbsp

Ginger-Garlic paste - 2 tbsp

Asafoetida - a pinch

Lemon juice - 2 tbsp

Turmeric powder - 1/4 tbsp

Oil - Reqd quantity (for tawa fry)

Salt - according to taste

Method :Remove the thick outer skin of the Yam.Wash and shake of excess water.Cut into palm-sized pieces.Add a tbsp of salt,turmeric powder to a bowl of water and add the Yam pieces to it.Pressure cook for 5 minutes (So they get half-cooked).

Make a paste of Sambar powder,Chilli powder,Asafoetida,Ginger-Garlic paste,Salt & lemon juice.Apply this mixed paste over the cooked yam pieces and marinate for 30 mins.Tawa fry them until roasted.

Good combo for : Lemon rice,Tomato Rice , Rice & Rasam

Guru Palace Restaurant,Bannerghatta Road

@ Hulimavu,Bannerghatta Road

Goods : The one & only .. 'Chicken Biriyani ' :D :D , Home delivery

Bads : Lethargic Service in the restaurant , cream of mushroom soup - miss it if there is a chance!

Tested & Tasted .. Andhra !

CHINAI's, Outer Ring Road , Marathahalli

Goods : Tasted one of the finest Dum Biriyani(Chicken) in Bangalore,Good & crispy fish fingers,spicy royal chicken soup(wah..wah).

Overall - Good quality , more quantity & value for money !

Bads : Lethargic Service & Bad taste of music

** A meal for two came upto Rs.1200 (with liquor)

Tested & Tasted : Bageecha,Marathalli,Bangalore

Goods : Chicken Tikka,Open air seatings

Bads : No Music, poor lighting

Not so impressed !

Tested & Tasted : The DHABA,Outer Ring Road, Bangalore

Goods : Good Interior Decor,Yummy Fish Tikka,Huge Rotis (Butter Naan,Rumali..),Tasty Butter Chicken gravy

Bads : Disappointed with the 'Chicken Tikka' as well as with the poor choice of songs played

** A meal for two came upto Rs.1100.

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

BayLeaf & KFC

BayLeaf :
Goods : Less oily & ultimately less calories !
Bads : Highly priced ! [ One sea food biriyani costs Rs.349 bucks..expected it to be tasty..in vain]
Landmark : Raheja Arcade,Koramangala

KFC :
Goods : Quick service,Affordable prices
Bads : Are Bhaiyaa!chicken ko thoda aur be spicy karo nah...
Landmark : Forum

Additional info :Try the 'insomnia' flavour for just Rs.40/- from Fabmall ice-cream parlours in Forum...wud love it any season!

Tested & Tasted !!

..." No eating junk food outside,make sure you come home" !
... "Ok ma..Bye!!"

Thats the past.Gone are those days of a strict "NO-NO" for outside food.Now everybody get to know the two most famous rules of Bangalore..

Rule no.1 Make sure atleast one meal a week is had out-of-home.
Rule no.2 Don't ever think of missing a treat for which you aren't gonna swipe :-)

Posting some of my views of few restaurants in bangalore where I have tasted yummies.Let your tastebuds bless me...

Spot 1 : Popsies [ chinese ]
LandMark : Near ChungWah & Jyothi Nivas college,Koramangala
What I liked : The ambience,interior decor and the privacy
Recommended : Schezwan Noodles,Schezwan Chicken [ gravy & dry ] ,chicken wings
Commendable : Quick Service & Affordable Rates
Negatives : Plz ban smoking n d restaurant,Poor quality Sea food,Bad music

Spot 2 : Tiffanys
LandMark : Richmond Road
What I liked : Chicken Sizzlers
Recommended : Sizzlers [ chicken only]
Commendable : Decent place to dine with family
Negatives : Poor lighting at nights.Gives the feel of a Dark Room !!

Rest will follow..