Thai Mackerel Fish Fry


My Thai version mackerel fish fry is so simple it can be prepared with in an hour easy recipe to prepare for BBQ party. if you love spicy food you can always add more black pepper corns and alter the recipe as per your taste also use butter instead of oil while grilling on coals. I like my mackerel to have a lot of char bits its very nice and tasty..


Recipe Video...


Ingredients:
1/2 Kilo Mackerel
2 Whole Strands Lemon Grass
15-20 Birds Eye Chilly
15 Pods Garlic
1 Inch Ginger
1 Whole Lime
Salt as per taste
Sesame Oil and Sunflower oil as required

Method:
  1. Wash and clean the mackerel pat dry and score the fish.
  2. In a mixer jar first add lemon grass ginger and garlic grind into a smooth paste once the first base paste is done add chilly and grind.
  3. Reserve the masala paste in a bowl add lime juice and salt mix well apply this masala paste all over the fish allow to marinate for 1/2 hour.
  4. Heat a tawa add 2 tbsp sesame oil and 2 tbsp sunflower oil place heat on low flame gently transfer the fish to tawa and fry for 10 minutes each side drain of excess oil and serve hot with lime wedges...Enjoy...:)


This recipe is best served along with thai based curry and rice very nice and tasty side dish...the fried fish can also be served as a starter..

Cocktails @JW Marriott


We were invited by Blue Label for a private cocktail session at JW Marriott. Petro Rafael demonstrated and shared some amazing cocktail recipes to be prepared easily at home..few recipes were captured on video please look into...

Petro truly amazed us with his famous recipes using Blue Label whisky he unleashing the flavours of the whisky...






Awesome Thai Food at Mango Tree Bistro Bengaluru

Mango Tree Bistro is Bangkok's favourite destination, now at Indiranangar Bengaluru. Finally we have a restaurant that serves up authentic thai cuisine.

Ambiance is cosy at the same time a large balcony is converted into a seating area which is covered with glass panels, its fun to be seated there during the day and it converts into a different space during the night with candle lit lanterns and soft lighting, also get ready to stare at the celling for some recipes, it will totally keep you preoccupied while waiting for your meal.

The menu is simple and authentic thai,  they serve a la carte and  set menu, my suggestion you pick the a la carte the portion size is awesome. the bar is well stocked looks like a space from hong kong absolutely wonderful and refreshing cocktails and mocktails are served at an affordable price. I totally enjoyed the tom yum soup, the shrimp cakes are awesome with some beer, the tiger prawn curry is a true winner followed by mixed veggie thai green curry served with jasmine rice and desserts are to die for fried ice cream and thai style sticky rice with mango was yum and refreshing. 
My Experience Captured...


Virgin Mojito, Passion Fruit Mocktail, Pomegranate and cranberry with vanilla cream mocktail, Voodoo Martini ...
Virgin Mojito was my pick...ah was so refreshing...
Paneer Satay with Peanut Sauce (Satay Paneer)...
Deep Fried Vegetable Spring Roll (Por Pai Phak)...
Deep Fried prawn Cakes on Lemongrass Skewers (Thod Mun Goong)...
Deep Fried Fish Patty (Thod Mun Pla)...
Tom Yum Shrimp Soup...
Ummm...Yummm...
Gaeng Phed Goong, Thai red curry with prawns...
Stir Fried Thai Noodles in Red Pepper Paste with grilled veggies...
Pic courtesy: Vamshi Krishna 
Gai Yang Ta Krai, Thai style grilled chicken...
Pic courtesy: Vamshi Krishna 
 Thai Green Curry with mixed vegetables...
Pic courtesy: Vamshi Krishna 
 Thai Green Curry and Jasmine rice ....yum
Pic courtesy: Vamshi Krishna 
Jasmine Rice...
Pic courtesy: Vamshi Krishna 
Gaeng Kiew Wan Goong, Thai yellow curry with tiger prawns...
Sweet Sticky Rice with Coconut and Mango sauce served with slices of  Mango...
Fried Ice Cream with Mango Sauce...


Served hot....cold and soft centre...yumm...


Over all experience was awesome. only problem i had was to locate the restaurant its very easy to reach there dont ask people for directions they will totally confuse from 80ft road indiranagar bus stop dont turn any where just straight ahead  you will find mango tree bistro its located just opposite to madurai idly shop or ask for mezzeh a famous Lebanese restaurant which is located above Mango tree Bistro.

Mango Tree Bistro:

Spicy Parsley Chicken Meatballs


Meatballs have always been my favourite with or without gravy, I always prefer a quick and easy snack during weekends and this meatball recipe was one awesome experiment I've never ever ever added parsley and basil in meatballs this was first attempt ever oh my its soooo good flavour and taste 10/10. 

there are many alien ingredients entering Indian super markets lately from chillies to veggies all gourmet stuff. due to Indian climatic conditions lot of harmful pesticides are sprayed on these veggies to ensure proper growth but the adverse side to all this...our health is in jeopardy at First Agro they do not spray any pesticides and all seeds used in cultivation are NON-GMO to read more all about First Agro visit my blog I truly enjoyed my visit to first-agro-farms here is a recent post on press please click the link write up on press the Chillies and Basil  used in this recipe are from First Agro Farms. Parsley is grown in my own balcony...

Recipe Demo Video...


Ingredients:
500 grams Chicken Breast and 500 grams Chicken thighs
1 Bunch Parsley
1 Whole Garlic
2 Inch Piece Ginger
8 to 10 Birds Eye Chillies
2 Sprigs Basil
1 + 1Tbsp Pepper
1/2 Tbsp Garam Masala
Salt as per taste
4 Tbsp Oil

Prep Up:
  • Remove the steams from the parsley wash and pat dry.
  • Chop the chicken into cubes wash and pat dry.
  • Add parsley, basil, chillies, ginger and garlic to a mixer jar and grind to a smooth paste add water if needed.
  • Transfer the masala to a mixing bowl add the chicken to the same mixer jar and pulse twice.
  • Once the mince is done transfer the chicken to the ground masala add 1 tbsp pepper powder, turmeric powder and garam masala mix well and allow to rest for an hour.

Method:
  • Heat oil in a wok on low flame.
  • Oil your palms take small portion of the meat mixture roll into meatballs arrange the meatballs in the wok about 30 meatballs can cook at once.
  • Cover and cook on low flame after 5 to 8 minutes just toss and fry till light brown in color once done drain oil and transfer in a bowl start with second batch and cook.
  • Once the second batch of meatballs are cooked combine the first batch of meatballs and add 1 tbsp of pepper powder toss to coat and fry a bit serve right away...enjoy...:)

Dimsum Feast at Yauatcha Bengaluru

A Michelin-starred restaurant from London, Yauatcha Bengaluru invited us to a elegant sunday brunch. Alan Yau a london based restaurateur is the man behind Yau-at-cha, I loved his creative word building game alan has named the restaurant after his surname Yau and atcha means at tea house or drink tea this word derives from Cantonese a phrase. 

Yautcha is located at 5th Floor of 1MG mall Bengaluru. A very modern space which is completely covered with blue tinted glass panels that reflects good energy its well lit, the space itself is well maintained there is a lot of detail they follow at Yauatcha, like the table settings are symmetrically placed. every single detail is noted and made sure its arranged and set perfect this precision makes the dining experience a formal affair.

My Experience Captured...
 
Truffle edamame dumpling, Vegetable chui chow dumpling, Vegetable chive dumpling, Chicken and prawn shumai,Pork and prawn shumai...

We were served yumcha and the sunday brunch which is 24 varities of dimsums steamed/ baked/ fried and pan fried followed by sunday brunch stir fried veggies/beef and pork along with fried rice and noodles, the real deal was slow cooked and braised beef and pork. finally desserts and an array of tea and mocktails. yumcha is only served from monday to friday and the sunday brunch is a set menu please visit the web-link given below and call for rates...

Chicken wrapped in Pokchoi, Crispy prawn cheung fun, Shanghai dumpling, Chicken Charsui cheung fun, Veg Peking Dumpling...



Wagyu Prawn Puff, Crispy Duck Roll, Sesame prawn and chicken fried Balls, Golden fried vegetable puff...

Turnip cakes garnished with garlic, jasmine tea and chicken puff...

Braised pork belly in a truffle sauce served with steam cooked mantao sweet buns..

All dished were served with pickled veggies  and chilly sauce...we also enjoyed stir fried chicken rice  warped chicken in pepper and stir fried beef ... 

chocolate hazelnut mousse...

Raspberry delice...

Religieuse...

Mango Mousse cake...


I'm a sort of person who loves detail the maccarons had a chinese year of horse stamped on it this truly touched my heart this is a gesture that says may good luck follow where ever you go...

Level 5, 1 MG Road Mall, MG Road, Bangalore, Karnataka 560008

Phone:1800 266 1000

Peppery Mutton Varuval {Bangalore style}


Bangalore based Tamils  are know for their mutton recipes this is my family favourite recipe we normally prepare this juicy and spicy treat during monsoons some treats are meant to be served during chill rainy days...
Demo Video Recipe...


Ingredients:
1 Kilo Mutton
3 to 4 Medium Onions finely chopped
1 Tbsp Peppercorns
3 Tbsp Chilly Powder
2 Tbsp Garam Masala
1 1/2 Tbsp Coriander Powder
1 Tbsp Turmeric Powder
11/2 Tbsp Ginger Garlic Paste
4 Green Chillies Chopped
Few pieces fresh Coconut
Lime juice Mint and Coriander for garnish
2 Tbsp Oil
2 Tbsp Ghee
Salt as per taste

Method:
  • On a medium flame add 1 tbsp ghee to the ghee add 3 to 4 tbsp chopped onion and fry a bit add pepper corn to the onions and fry till light brown in colour add coconut to the onion a fry a bit remove from flame allow to cool a bit.
  • Add this onion mixture to a mixer jar add tad bit of water and grind to a smooth paste reserve this paste can be prepared a head of time and preserved in air tight container and chilled.
  • Heat a pressure cooker on medium high flame with one tbsp of oil add the washed and drained meat fry a bit add 1 tbsp of ginger garlic paste 2 tbsp of chilly powder 1/2 tsp of coriander 1 tbsp garam masala powder fry the meat add 2 cups water and salt as per taste bring to a boil and place the lid with whistle allow the meat to cook upto 4 whistles or until well done.
  • Heat a kadai on medium high flame with 2 tbsp oil and 2 tbsp ghee add 2 sprigs of curry leaves and fry a bit add the remainder chopped onion and ginger garlic paste fry till light pink in colour add the remainder masalas chilly powder, turmeric powder, coriander powder and garam masala fry till oil separates add the onion paste to this masala and 1/3 cup water and cook till oil separates add the cooked meat to this masala and allow till the masala reduces add chopped coriander and lime juice toss a bit and serve hot with steam cooked rice....enjoy...:)

Few tips to follow: If there is more moisture content  in the meat after pressure cooking place the cooker on high flame with out lid allow the moisture to reduce a bit before adding to the masala and frying...

Chicken Curry (Military Gravy)


The deep red colored curry is called as military gravy this recipe is army style cooking passed down to me from granny i remember my granny always used to prepare this rich gravy for large gatherings and birthdays at home...nowadays no one prefers greasy stuff you can surly cut down on fats authentic army cooking always has oil floating on top...I've cut down on whole spices and added garam masala there is no compromise on taste curry tasted yumm...
Video demo...


Ingredients:
1 Kilo Chicken Curry Cut
3 Large Onion (Finely Chopped)
2 Large Tomatoes (Finely Chopped or Crushed in Blender)
5 Chilies Slit add if you can handle the heat
1 Tbsp Ginger and Garlic Paste

1 1/2 Tbsp Garam Masala
4 Tbsp Chilly Powder
1 Tbsp Pepper Powder
2 Tbsp Coriander Powder
1 Tsp Turmeric Powder
2 Tbsp Tamarind Pulp 
1 Tbsp Kasuri Methi/dried fenugreek

Salt as per taste
2 Tbsp Ghee
2 Tbsp Oil

Finely Chopped Coriander and Mint for Garnish...


This Chicken Gravy is normally served along with Poori, hot Pulkas or Bread..

Prep up:
  1. Wash the chicken pat dry or leave it in the colander to drain out excess water.
  2. Make sure to chop onions and tomatoes fine as possible.
  3. Finely chop coriander and mint.


Method:
  • Heat oil and ghee in a wok add the chopped onion and chilly fry on low flame constantly stirring.
  • Add a splash of water to the onions keep stirring and fry till oil separates.
  • Add chilly powder, tumeric powder, dhania powder and garam masala and fry a bit.
  • Add splash of water and fry the Masala till oil separates.
  • Add the crushed tomato and fry till oil separates.
  • Add chicken to the masala and fry a bit cover and allow the chicken to cook in its own juices.
  • After 10 minutes check on the chicken add sufficient water salt  pepper powder and kasuri methi stir and place a cover cook the chicken till well done.
  • Once the chicken has cooked add tamarind pulp bring to a boil and garnish with mint and coriander...serve piping hot with hot fresh poori enjoy...:)


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Street Food Series: Mixed Fruit Chaat Recipe

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