Korean Food Festival @Highultralounge, Bengaluru


I was hosted for the ongoing Korean food festival at High. Executive Chef Myo at High, has handpicked a menu that includes assortment of delectable vegetarian and Non-vegetarian dishes from Korea. 

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Korean style Tenderloin Skewer, Vegetable Skewer with Spicy Kimchi Tamarind sauce, Stir fried Chicken with Siracha Pepper sauce, and Stir fried Pork Loin vegetable with Kimchi Oyster sauce followed by most luscious desserts like Melon Ball soup etc...


About:
HIGH Ultra Lounge is spread lavishly across the roof top of the World Trade Center – Bangalore. At 421 feet high, it is the highest point for food and beverage in India. High Ultra Lounge looks to redefine the lounge bar experience by focusing on superlative ambiance, modern pan Asian cuisine, world-class mixology and personalized service.

 Passion Fruit, Orange and absolute vodka cocktail...

 Korean style chicken pops with Homemade BBQ sauce & Kimchi

 Korean style fish pops with homemade kimchi & lemon sauce


Deep fried fresh potato slice with homemade kimchi chili flake sauce, garlic and scallion

 Limbu Panni (Lemon Soda)

  
Korean style Vegetable Skewers with homemade kimchi tamarind sauce


 Chef MYO special homemade vegetarian kimchi salad

 Stir fried tofu, mushrooms and vegetable in sriracha pepper paste sauce, on the side kimchi, steam rice. 


Tasting vegetarian kimchi was truly a treat. The kimchi is supposed to be mixed with the rice and gravy and also eaten along with the rice for added flavor and taste...


Fried egg with spicy curry and hot rice is so comforting and the pepper stir fry with kmichi was super hit...

 Stir fried  chicken with vegetable & sriracha pepper paste sauce, on the side  kimchi, steam rice. 



Stir fried chicken tends to get dry but chef myo had nailed this dish I enjoyed my rice and chicken curry...


Stir fried pork loin with vegetable & kimchi oyster sauce...on the side steam rice, kimchi & fried egg.



Pork Pieces were bit chewy but I like the sauce and pork flavors mixed with rice and kimchi...

 Stir fried vegetable noodle with kimchi pepper sauce


Over all tasting session was superb, I enjoyed everything served to me. Three picks from the entire tasting has to be the chicken pops, kimchi  and  stir fried chicken with rice and fried egg. This was my first time tasting korean food it is very similar to Indian style food, wholesome and satisfying.


 Warm Toddy spiked with spices...

 Signature cocktail at High Inception: This deep, savoury, rich whiskey has rosemary, vanilla, fresh pineapple puree and Earl Grey tea enveloped in clouds of smoky flavor which is achieved by pouring a shot of whiskey upon the dry ice in a bamboo shoot.

Scoop of Vanilla Ice cream and Fudge Brownie. 

Korean Food is a must try head to high and enjoy the offering!

Wipe OFF By Care Clean-Product Review


Hi Friends, I was contacted by the PR from Care Clean Company who sent me their line of cleaning products. I have never heard of this brand before but was really eager to see if the products work. 

Once in every 2 weeks, I tend to deep clean all the kitchen gadgets, which is not fun, consumes a lot of effort, time and products. The PR ensured me I will spend only 15 minutes of my time to clean all these gadgets and he was correct. All we need to do is spray the active nano wipe off on the surface area and just wipe using a micro fiber cloth. 

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Two high traffic or most used gadgets are my Micro Oven and Halogen Oven it is used almost every day. My goal and challenge was to see if both the gadgets are cleaned with in 30 minutes.


About CareClean:
CareClean is brand of Megamorph Marketing Pvt. Ltd., which is India’s First certified Green Company by GC Mark, Germany & DQS in the scope of manufacturing domestic & industrial cleaning liquids.

CareClean stands for caring about you by providing solutions for all challenging & varied requirements. With experience of over 15 years, redefining the standards of cleanliness in India. 


Wipe Off !
CareClean wipe off is specially designed keeping in mind Indian kitchen and Indian cooking style. Our cooking has considerable amount of oil and greasy materials, which deposit in our chimneys, ovens, grills and even burnt or stained steel vessels . Now with CareClean wipe off just spray and wipe off all the grease and grime, which is a nightmare to clean at times. 



The active nano solution-wipe off, has to be sprayed on the surface which needs cleaning allow to rest for 15 minutes and wipe off to leave a sparkling ovens or kitchen counter behind. The fragrance free formula comes in 250 ml Bottle, Priced at 49/-



Floor Cleaner Liquid:
CareClean Floor Cleaner gives you sparkling clean floors and long lasting fragrance! Safe on all kinds of flooring, such as marble, granite, mosaic, wood, etc. 

Comes in 4 amazing fragrance lemongrass, rose, lavender, and citric lemon...priced at 65/- for 500 ML we can dilute the 1 tbsp liquid in a bucket of water before moping.



Over all I liked the products we dont have to waste a lot of product on the greasy surface area with very little product and 15 minutes of time the entire surface area gets cleaned. It would've been great if the product was in a transparent bottle I like to check and see how much product is left or how much is used to clean the greasy surface. 

All the products from care clean are good, affordable visit http://www.careclean.co or https://www.facebook.com/CareClean Where to buy: BigBasket or your nearest local store...😎

Mutton Green Curry Recipe


Spicy mutton green curry is normally served with Ragi mudde (Finger millet ball) or with parota in south, specially in Karnataka. There are a variety of indigenous greens like (Sukkan keerai) which is normally used to prepare this curry since we cannot find these greens in other parts of India, I've used spinach for this curry.

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Ingredients:
750 Grams Mutton(Lamb or Goat)
1 Medium Onion
10 Green Chilies
1/2 Cup Coriander Leaves
1/2 Cup Mint Leaves
2 Inch Ginger
15 Pods Garlic
1 Tbsp Pepper Corns
5 Cloves
4 Pods Cardamom
2 Inch Sticks Cinnamon
1 Star Anise
3 Strands Mace
1 Tbsp Fennel
1 Tbsp Chilly powder
1 Tbsp Coriander Powder
1 Tbsp Garam Masala
1/2 Tsp Turmeric
1/2 Cup Blanched Spinach
Salt as per taste
Oil as required


Method:
In a pressure cooker add 2 cups water and 1 tbsp salt bring to rapid boil, add 1 Tbsp Chilly powder, 1 Tbsp Coriander Powder, 1 Tbsp Garam Masala, 1/2 Tsp Turmeric powder. Bring to one last rapid boil add the mutton place the lid and whistle cook until the meat is fork tender. I cooked the meat for 3 whistles.

In a small pan add 1/3 cup water and spinach cook until the spinach has wilted and reserve.

Heat a fry pan or wok on medium flame add 4 tbsp oil. Once the oil is hot add the whole spices allow to splutter and reduce, add onion, ginger, garlic and green chilies fry all the ingredients for a minute.

Add 1/3 cup water cook the onions till mushy. Add mint and coriander fry with onion masala for 30 seconds once the green wilt remove from flame allow to cool.


In a mixer jar add the blanched spinach grind and prepare a smooth puree reserve. using the same mixer jar add the fried masala, add a splash of water grind to form a smooth paste reserve.

Place the cooked meat with broth on medium flame bring to boil add the ground masala and spinach puree stir the curry check for salt add if needed. Bring the curry to a rapid boil remove from flame serve hot...Enjoy πŸ˜‰

Karnataka Style Vegetable Pulao Recipe


Veg Pulao in Karnataka, specially in Bengaluru is served for breakfast with boiled eggs, coconut chutney or onion and tomato raita. It is a very simple and easy, one pot meal to fix on a busy day. Always store a bag or two of frozen veggies it is very convenient to use in many recipes. 
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Ingredients:
3 Cups Rice
2 1/2 Cups Mixed Veggies
(Carrots, Beans, Peas, Cauliflower, Capsicum and Potato)
1 Large Onion
3 Green Chilies
1 Cinnamon Stick
4 Cloves
3 Pods Cardamom
1 Star Anise
2 Bay Leaves

Masala Paste:
1/4 Cup Fresh Coconut
1/3 Cup Fresh Coriander leaves
1/3 Cup Fresh Mint Leaves
1 Small Onion
1 Tbsp Pepper 
1/2 Tbsp Fennel
1 Inch Cinnamon 
3 Cloves
3 Pods Cardamom
2 Inch Ginger
15 Pods Garlic
5 Green Chilies 
Salt, Oil and Ghee as required
Lime Juice for garnish...


Method:
Heat a wok on medium flame with 6 tbsp oil. Once the oil is hot add 1 Small Onion sliced, 1 Tbsp Pepper corns, 1/2 Tbsp Fennel, 1 Inch Cinnamon, 3 Cloves, 3 Pods Cardamom, 2 Inch Ginger, 15 Pods Garlic, 5 Green Chilies fry till the onions turn transparent.

Add 1/4 Cup Fresh Coconut, 1/3 Cup Fresh Coriander leaves and 1/3 Cup Fresh Mint Leaves fry for 30 to 40 seconds remove the masala from heat allow to cool.

Once the masala has cooled add to a mixer jar with a splash of water grind to form a smooth paste reserve. Wash the rice thrice and allow to soak in water for 5 minutes.

Heat a pressure cooker with 1 tbsp oil and 1 tbsp ghee. Add the spices 3 Green Chilies, 1 Cinnamon Stick, 4 Cloves, 3 Pods Cardamom, 1 Star Anise, 2 Bay Leaves allow to splutter.

Add 1 large onion and slit green chilies fry till transparent. Add the masala paste and fry till oil surfaces on top. add the chopped and frozen veggies fry for a minute in the masala.

Add salt as per taste to the veggies stir. Drain excess water from the rice and add to the veggie masala. For every 1 cup rice, I have added  1 1/2 cup water stir all the ingredient till well combined check for salt add if needed close the lid place a whistle and cook for 3 whistles on high flame.

Once the pressure has reduced open the lid, Add lime juice mix well and serve hot...Enjoy :)

Natti Style Food @Rayaru's Kitchen-Indiranagar, Bengaluru


Rayaru's Kitchen serves variety of  veg and non-vegetarian, Karnataka style cuisine, which has a strong influence from the neighboring states like Tamil Nadu, Andhra pradesh, Kerala and Maharashtra. 

Mr. Balakrishnan owner and founder of rayaru's kitchen says he has been catering and serving rustic home style food for many years, when it comes to non-vegetarian karnataka style food its all male dominated military style restaurants...the idea to create a space with decent seating, budget friendly family restaurant started in 2006 and 2007 since then they have 2 outlets located in Indiranagar and Ulsoor. 

Many dishes served here has a strong influence by his mother and heirloom family recipes like natti kozhi chicken fry, Paya soup, thale curry, liver fry and more...

If you want to taste a mixture of Bengaluru based tamilian/naidu/reddy/gowda community food head to rayaru's kitchen. Must try are bun parotta, chops curry, chicken ghee roast and chicken paddu, I can for sure say we cannot find true to or authentic bengalurean cuisine in other parts of Bengaluru.

Subscribe to me on Youtube English and Tamil Channels for regular updates😁

Dishes we tasted...
Mutton Paya Soup
This portion size soup is complimentary served before your order...(Medium spicy)

Natti Kozhi Fry
Free range chicken simmered in home made masala (Spicy)

Chicken Paddu
Chicken Keema cooked with spiced and then cooked with beaten egg in takoyaki moulds or paddu moulds...(Spicy)

Deep Fried Sea Bass
Steaks of seabass marinated in chilly powder masala and coated with rice flour before frying for crispy texture (not spicy)

Chicken Ghee Roast
This is reddy/tamil style ghee roast chicken with crush ginger and garlic sauteed in ghee and spiced with generous amount of crushed pepper (medium spicy)

Offal's (goat and lamb organs) braised and cooked with spices...

Thale mamsa
Tender boneless lamb and goat heat braised with spices (Spicy)

Botti Curry
Lamb Intestine simmered with hand pounded spices (Spicy)

Mutton Liver Fry
Lamb Liver cooked to perfection in green masala (Spicy) 

Mutton Green Curry
Lamb chops simmered in coriander and mint based flavorful curry (Spicy)

Ragi Mudde
Finger millet porridge cooked till hard consistency without salt and served in a ball format with lamb offals and mutton curry 

Bun Parotta
This bun parotta is only available in madurai and some parts of tamilnadu. Rayarus kitchen is the only place in entire Bengaluru to serve this flaky and super tasty parotta (Must try)

Natti Kozhi Donne Biryani
Free range chicken with skin cooked with spices and dum cooked with short grain rice served in a sal leaf cup. (Spicy)

Coconut Lapa
Chew and crispy dough with sweet centered coconut filling (Must try)

I enjoyed the food at rayaru's my favorite and three picks from the entire spread was the bun parota, natti kozhi fry and chicken paddu. They undertake party and outdoor catering. One can also order via app based swiggy or zomato.

Cost for two 800/-
Easy to locate

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Street Food Series: Mixed Fruit Chaat Recipe

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