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