Monday, September 30, 2013

You're Invited for Mutton Pasanda

Very rarely I come across a movie that touch me closely as this one - Lunch Box. It has also the frills of a modern life - a longing, a new start, stale relationship, monotony of urban life. And one such movie is Lunch Box.

And if you ask me why I like Lunch Box, then I may not have an answer. It has all the spices, and in good measure. All the people portrayed in the movie, lla, Sajan Fernandez, Shaikh, Ila’s partner, are people around us, or even we can see ourselves in them.  .   

In this movie, Shaikh ( Nawazuddin Sidddiqui) invites Mr Fernandez (Irffan Khan) to his house, . and treats him his favorite dish - Mutton pasanda. 

The way Shaikh spoke of the delicacy, it persuade me to try out Lamb Pasanda in my kitchen. And you're invited!

Mutton Pasanda

Lunch Time scene in Lunch Box :)
So here comes the Mutton Pasanda recipe. 

Ingredients required:
  • Mutton                             ½ kg
  • Cream                            ½ cup
  • Curd                                ½ cup
  • Onion                              2 Chopped
  • Garlic                              4 chopped
  • Ginger                             1 inch chopped
  • Oil/Ghee                          2 tablespoon
  • Turmeric powder            ½ tsp
  • Corriander powder        ½ tsp
  • Cummin powder             ½ tsp
  • Garam Masala               1 tsp
  • Nutmeg powder              ½ tsp
  • White pepper powder   ½ tsp
  • Almond paste                 2 tbsp
  • Roasted almond             6
  • Corriander leaves few
  • Salt to taste
Follow these Steps:
  1. Cut the mutton into thin slices, then place the slices between cling film and pound with a meat mallet to make them even thinner.
  2. Put the lamb slices in a bowl, add the garlic, ginger and curd and marinate well and keep it for 2 hours.
  3. Heat oil in a pan and add chopped onions and sauté till golden brown.
  4. Add turmeric powder, salt, cumin powder, nutmeg powder, pepper powder and coriander powder
  5. Add the marinated mutton and little water and cook for 30 minutes .
  6. When mutton is tender add the almond paste and cream and gram masala  powder
  7. Garnish with roasted  almond and coriander leaves .
  8. Serve hot with roti or rice.

    Information about the history and origin of Pasanda

Monday, September 23, 2013

Delightful Tandoor Experience at Tandoor Restaurant

Lunch at Tandoor Restaurant, Bangalore

Finally the project lunch at Tandoor restaurant, at M.G, Road, Bangalore happened. Hurray! It all started with table reservation for two of us. And for a change, we were on time.

Thought the menu was pricy, it was suprising to see packed tables filled with familes, friends and few with foreigners/ expats. Probably, these are tourists who has stepped from the near by Oberoi or Taj Vivanta.

Succulent and tasty kababs at Tandoor

Ready for a bite of Naan

What we ordered - Naan and Butter Chicken

Two full size bellies in front of Tandoor Restaurant :-)

Positive Experience at Tandoor Restaurant, M.G, Road, Bangalore:

Awesome Starters - Kebab - Perfectly cooked, one of the best North Indian starter I ever had
Fast Service - Lightning fast service - Full marks
Smiling Customer Service -  Waiters with a pleasing disposition
Large Serving - Good quality in one serving ( one dish good for two)

If you love North Indian cusine or willing to explore, then I suggest you to plan a lunch or dinner at Tadoor restaurant at M.G, road . Though I tasted kebabs, naan and butter chicken, I feel rest items on the menu will match with quality and taste.

My suggestion to Tandoor's Mgmt:
Pls avoid using plastic covers while packing remaining food. Better, option would be to give a paper cover with Tandoor name on it. It would cost you more, but it's worth for your brand!

Also, your staff could suggest first timers like us on the size of serving.

Happy Lunch!

Monday, September 16, 2013

Onam 2013 in Bangalore

Onam Sadya at home

Ambalapuzha Pal Payasam

Wednesday, September 11, 2013

Who doesn't loves Blondies - Check this Recipe

Blondies For You
After a pretty long time I found time to watch a culinary show on T.V. The show by Gordon Ramsay was packed with tips, recipes. This show he showed how to make Blondies.

Baking Essentials: Ingredients

Melted Butter                     - 1/2 cup
Castor Sugar/Brown sugar  - 1 cup
Egg                                     -  2
Vanilla essence                   -1/2 tsp
Baking powder                   - 1 tsp
Flour                                  - 1 Cup
Salt                                    - a pinch
White Chocolate chopped  - 1/2 Cup.

The method I followed:
  1. Preheat oven in 350 degree
  2. Butter the baking pan with butter paper
  3. In a bowl, add the melted butter, sugar and cream well.
  4. Stir in eggs, vanilla essence and salt.
  5. Add flour and stir until everything mixes.
  6. Now add the chopped white chocolates and fold it properly.
  7. Pour the batter into baking dish and bake for 20-25 minutes.
  8. Cool them and cut into 16 squares.
Enjoy the Blondies :-)

If you like bondies, you will naturally like Brownies.

Thursday, September 5, 2013

Restaurants in B'lore Serving Onam Sadya - 2013

Image Courtesy - Ente Keralam
Enter Keralam presents a special Onam Sadhya from 7th September 2013 to 17th Sept 2013. The menu features special delicacies like Ada Pradhaman, along with Thorans, Avial, Eruseri, Rasam and more.
The rate
445/- + Tax from 7th to 13th Sept 2013,
545/- + Tax on 14th, 15th and 17th Sept 2013 and
16th the Onam day it will be 595/-+ Tax,
Call on 080-32421002 to reserve you seats.

The Paul - Amar Jyothi Layout ( Opp Dell Office) 

The Paul presents a Onam Buffet @ Rs.1250/-will be served the traditional way – on a banana leaf and will have 16 dishes including  payasams along with an assortment of accompaniments.

Call 40477277 , 9902010387 to reserve your seats

The Gateway offers Onam Sadya served the traditional way on a banana leaf. The feast features ever popular vegetarian favourites like Kalan, Olan, Avial, Pachadi and Kootu Curry along with accompaniments and delicious desserts Pal Payasam and Ada Pradhaman. The feast will be served the traditional way on a banana leaf. at Karavalli's . Rs.950/- plus Tax .
Contact # 66604545 to reserve your seats.

Also, I saw a poster about Onam Sadya delivery at Frosty's Super market at Indira Nagar.
Delivery Date: 16/9/13 ( Monday Only)
Time: 11 AM Onwards
Onam Sadya - Home Delivery - Serving 3 nos - Rate Rs 975/-

Contact- (M) 9008477741, 080-65678238

2013 Onam Sadya in Bangalore

Onam Ashamsagal - Onasadya 2013 with Menna
Onam is celebrated over 10days with Sadya eaten over plaintain leaves, it is difficult to find these traditions  outside Kerala.  But I always  try and manage to make the sadya in the traditional way.
The first course of an Onam Sadya is always Paripp curry and  ghee with red boiled rice and pappadam.

Paripp curry -Roast the Moong Dhal  then add water and cook it with some salt and a coarsely ground  coconut, jeera and green chillies. When it is cooked , temper it with dry red chillies, mustard and curry leaves.

Olan – Cut the vegetables into fairly big pieces  as for avial (Raw banana, Brinjal, Raw papaya, Lady’s finger, pumpkin, snake gourd and split green chillies).  Boil Red gram (vanpayar) . Cook all the vegetables add the boiled gram. Crush the garlic cloves with the grated coconut and stir well. The curry should be fairly thick. Temper the curry using coconut oil, mustard, dry red chillie and curry leaves.

Avial – Cut the vegetables into big pieces (Brinjal, pumpkin, snake gourd, string beans, drumstick etc., ) Boil the vegetables along with slit green chillies , turmeric powder, curry leaves and salt. When the vegetables are done add coarsely ground coconut and cumin seeds mixed in curds. When the gravy is fairly thick. Season the curry using coconut oil, mustard, dry red chillies and curry leaves.

Thoran – Thoran can be made with cabbage, beans, carrot and other vegetables also. You need to grate the vegetables for making thoran  or slice it very thin.  Add oil and cook the vegetable with salt and turmeric and when it is half done add coarsely ground coconut, jeera, green chillie and garlic.  Heat oil add mustard seed, red chillie and curry leaves and season the thoran  ( please don’t add water while cooking the vegetables)

Pulinji Curry – In oil fry mustard, curry leaves,jeera  and methi seeds. Add ginger and tamarind pulp and jaggery and cook till the gravy thickens. Garnish with fried curry leaves.

Along with the above curries the usual Sambar, rasam , moru curry along with Kaduku manga pickle, pachachdi etc are served.

Now let’s move on to the sweet dishes served on Onasadya.  There will be Ada payasam,  pal payasam,  parippu payasam

Ada Payasam - Boil the ada. Add milk cook until done. Then add sugar and cardamon powder. Stir well. Add ghee and garnish with fried coconut pieces

Make your Onasadya and Enjoy your Onam

Check this link to know more about Onam Sadya in Bangalore 2013

Onam Ashamsagal!