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Showing posts from April, 2016

Sorshe

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Whitefield area in Bangalore is truly deprived of good Bengali Cuisine Restaurants.
It was our Bengali New year and we were madly looking out for restaurants at the nth hour. All good Bengali restaurants are mushrooming in Kormangla or else in central Bangalore. No bookings were available for the ones which are  in the vicinity. After a lot of Googling we finally decided to go for SORSE, located at Phoenix Marketcity.
We were a group of 14 people including 3 kids. As we reached Phoenix, we started hunting for the restaurant. We were unable to locate it even after 30 mins of search as the restaurant had no inclusion in the mall map. Finally we reached the venue at around 8:45 pm.
The place is located on the top floor extreme end (opposite direction of the food court). A very small outlet with neat décor. The seating had been extended to the mall area to accommodate the guests.
We blocked two tables and jumped to order from the menu. We ordered nearly every other famous Bengali dish that wa…

RASAM

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Though this is bong taste buds, but still I am posting this one. Because Rasam is actually very good for health. It keeps away cold and cough. Staying in Bangalore for almost 7 years now, I have become allergic and suffer a lot from cold. Initially I did not like Rasam. Frankly speaking I used to ridicule at others who love Rasam. Too bad of me!
Now I have developed the taste and enjoy rasam. Its a powerhouse of antioxidents and thus have got huge health benefits. I learnt the recipe from my Babysitter. So this time all credits to her :) Ingredients: Tamarind paste 2 tabsp to which 1 cup water is mixed smoothly 2 Sliced tomatoes  10 cloves of garlic crushed 1big green chilli Few coriander leaves chopped Mustard seeds 1 tsp Turmeric powder 1 tsp Pepper powder 1 tsp Jeera powder 1 tsp 2 Dry red chillies  Oil 2 tsp Salt to taste Sugar/ Jaggery 1 tsp Heat oil in a deep vessel. Add the mustard seeds and red chilli and temper. Now add garlic, green chilly, tomatoes and stir fry for two minutes. Then add t…

The Egg Factory

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It was an unplanned visit. Our initial plan was to have a buffet breakfast. But due to sheer laziness, we became late and none of the buffet breakfast options were still open. Then we started hunting for other options around ITPL and landed up here. The Egg factory ITPL is located beside GE Healthcare. The location is kind of hidden amidst trees and little elevated. The entrance is also a bit odd...


The interior is very casual with wooden unpolished benches and Folding Iron chairs. I like the way they highlight ''Egg'' in their plain décor. Then came the menu- a huge variety of options. I had earlier visited the other EGG factory at St. Marks road and only realised how many permutations and combinations are possible with lovely eggs!


We were a group of four (Including my one year old peanut). We ordered hot chocolate, two cold coffee, Bulls Eye, The ultimate veggies omelette, Two Egg Burgers, Huevos Rancheros. After a comfortable wait the order arrived. The Hot chocolate…

ManBan cake

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Mangoes are a must in summers. They are very refreshing and make you feel good. I hope everyone prefers the sides of mangoes and not the center. Frankly speaking one cannot relish the center part(along with the seed) in a civilized manner in front of guests. So what I uaually do is serve only the sides to guests.  For the leftovers, I utilize them for something else! Ingredients: 1 cup mango pulp (extracted from the leftovers)
1 cup suger
Half banana
A handful of raisins
75 grms melted butter
3 Eggs
1.5 cup Maida/ Flour
1 tsp baking powder Procedure:
Grind the suger nicely and add the eggs to it. Mix them again in the mixer. Now in a bowl sift the flour and baking powder smoothly. Mix butter, banana to the sugar and eggs cum suger mixture. Now add the flour little by little to the mixture continually stirring. Now run the mixer again with mixture to a smooth consistency. Finally add the mango pulp and the raisins to it and mix well.
On a baking dish, brush with 1 tsp butter and then du…

The Big Kahuna

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It was near lunch time and I was praying if by any means something would refrain me from having the office cafeteria food. At that moment trring trring... as if my prayers were answered! A call from hubby asking me to join for lunch as he and his colleagues were going out. I was so happy even without knowing the place that we would head to. Our tech parks are adjacent so within 10 minutes, he came to pick me. On the way, I came to know that we are going to a Hawaiian restaurant. I became all the more excited as I had been to the Big Island, Hawaii recently.
Kahuna, in Hawaiian meant wizard. So, Big Kahuna means big wizard or big boss. Good name. This one is located on the top floor of Phoenix Mall, ITPL. As we entered,  we were greeted in the ALOHA way. Nice décor, with huge traditional tiki masks here and there. The restaurant was not much occupied, might be as it was a weekday. The food came out to fantabulous. Chicken shots was something unique and came out to be very good. It was …

Near Perfect Dosas

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Dosa is a all time favourite for all age groups. It's delicious and nutritious too if you have the right non-stick utensil. There is no point in using too much oil and make  it junk, leaving you feel guilty. If you serve it with chutney and sambhar (comprising of plenty of vegetables), you do not need to worry about your child's nutrition.
The batter is all that takes your time. Once the batter is prepared, dosas can be served within a minute.
A quick one- Always use Dosa /Idly rice available at supermarkets for making Dosa. Do not use the rice which you normally use daily for your meal. Ingredients:
1 cup urad dal
2 cups of Dosa/Idly rice
2 tsp oil/ghee
1 tsp methi
2 tsp salt. Procedure:
Wash the rice, dal and methi thoroughly and soak in water for 3-4 hrs. Now ground it into a fine paste with a consistancy such that the mixture can just flow. Now keep in a large airtight container with space to accommodate the fermented mixture as it rises. Store in a dry area for approximat…

Dialogue in the dark

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The name sounded very fascinating and without any background we went there for our anniversary dinner. I got an uncanny feeling when they asked to keep our belongings including cell phones inside a locker.
The reception person briefed us that we will be experiencing dinner in complete darkness and would be led inside by visually impaired person. As we entered, the curtain was closed and we were introduced to our blind attendant. She instructed me to hold her shoulder and keep walking. My husband was following me by holding my shoulder. We made a train of three. We started to go through a narrow passage next , one leading to another. One darker than the other. To be honest, I was scared to death. My husband's constant cheer up was not sufficient for me. Finally she asked us to stop and feel the chair kept around us and asked to sit. The chairs were adjacent to a  table with some cutlery I think. She then asked us to be comfortable. Funny part is that there is no menu card and menu …

Boondock Bristo

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If you are a lover of steaks, burgers and other American staples and stay around whitefield - This in ''The Place'' to be. Of course Kormangala or Indiranagar has lot many more options but the distance matters, at least to me...
We were a group of four (including my 8 month old) who actually went for having brunch surpassing lunch time:) Quite lazy in Sunday, actually similar lazy on other days but unable to exhibit openly for earning bread and butter!
I initially faced a problem to bring the baby's pram to the lift as there is no ramp. The lift is also a very tiny one carrying not so tiny beings. The first glance at the place said that it was surely a casual food joint. Very simple and plain arrangement but quite neat.
We took a corner large table and decided over the menu. We ordered chicken wings, burgers, baked beans, jacket potatoes, omelettes, chicken steak and mocktails (I don't remember the names now).
Food came quickly. We ate like poor, hungry men! The ja…

Buffalo Chicken Wings

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Why do they call it buffalo wings? Do buffaloes have wings? In fact buffaloes have nothing to do with it. Even why do they call it wings? Does anyone eat the actual wings of chicken?
Chicken wing is actually that portion of chicken which lies between the elbows and tip. Never mind. Weird Nomenclature!
Who cares!
I love buffalo wings and if you want to enjoy this at the comfort of your home, here goes the recipe: INGREDIENTS: 6-7 medium chicken wings
1 small onion finely chopped
1 tabspoon honey
1/2 tabspoon mustard sauce
1 tabspoon barbeque sauce
2 tsp olive oil
1 tsp grated ginger
1 tsp grated garlic PROCEDURE:
Except the oil, marinate all ingredients for 4 hours. You can also refrigerate overnight. Heat oil in a pan and shallow fry on both sides for 10 mins each side.
Server hot!

Local train

Carrying the load of a thousand men
Running steadily from dusk to dawn
Stopping for all yet waiting for none
Here comes the train and with a whistle is gone! Platforms are flooded with people so different
Some going to office,  some college goers
Dressed in uniform school student
Struggling to grab a place to stand
And balance themselves with everything in one hand
By the other hand they hold on for support
Cursing the lucky ones who got a place to sit
Ear phones in ears,  most of them
Some playing games putting others to shame
A few reading notes from notebook or laptop
And some are sleeping with their heads unrest
Searching for peace is every soul
Perfectly utilising each moment whole
During their almost no delay train journey
Since rest of the day might not be in harmony And here comes the hawkers with their magic bag
Unfolding beautiful things with no price tag
Carrying a complete household
Giving joy to passengers untold As the train approaches each station
Passengers for …

Chicken pakora

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If you think of a snack for your guests that is easy to make, takes less time to cook,  is loved by all (non-vegetarians) then this is the right place to look for...
And the best part is you don't need to deep fry and wonder what to do with the excess oil. However the preparation requires overnight or at least 4 hrs marination. Here goes the recipe: INGREDIENTS
1/2 kg boneless chicken cut in medium pieces
2 eggs
1 large onion finely chopped
2 green chilles
2 tsp garlic paste
1 tablespoon refined oil
Pepper powder 1/2 tsp
Kashmiri chilli powder 1 tsp
Chat Masala 1/2 tsp
Juice of half lemon
Corn flour 1 tablespoon
2 tsp maida/all purpose flour
A pinch of sugar
Salt to taste Directions:
Except the oil,  mix all the ingredients in a mixing bowl. Marinate it for at least  4 hrs.  You can refrigerate it overnight also.  When you wish to prepare the pagodas,  heat oil in a fry pan. Shallow fry on both sides of the chicken. Serve hot with tomato sauce or mustard sauce.

Potoler khosha bata

This is a typical East Bengal(Bangladesh) dish. People with east Bengal origin tend to utilise all parts of vegetables. They even do not throw away the skin and prepare mouth watering delicacies out of it. This is one such recipe prepared out of skin of pointed gourd. If you have lost taste /appetite due to antibiotics or illness you should have this dish along with steaming rice and give me a shout if you didn't enjoy it! Ingredients :
Skin of 1/2 kilo pointed gourd
1 tabsp mustard oil
1 tsp garlic paste
1 tsp poppy seeds
1 tsp kalongi
1 green chilli
A drop of lemon
1/2 tsp ghee
A pinch of sugar
Salt to taste Procedure :
Grind the pointed gourd skin to a smooth paste. Heat oil in a fry pan. Add half green chilli and the kalonji. As it tempers,  add the pointed gourd skin paste and garlic paste. Stir fry in medium flame for 3 minutes. Now add poppy seeds,  sugar,  salt and cover for 2 minutes in low flame. Check if the dish separates out of the fry pan.  Once it separates,  remov…

Alu posto (Potatoes with poppy seeds)

Alu posto is a simple yet popular bengali delicacy. The story of alu-posto is also the story of drug trade, exploitation and the Opium Wars.
The British discovered the huge market for illegal opium in China soon after the Battle of Plassey in 1757, which is when they first set up their base in Bengal. Overnight huge tracts of agricultural land in the Bengal were transformed into rolling poppy fields. The enormous amounts of dried out poppy seed, left as waste by the colonial masters, suddenly took on an important role. Villagers experimented with it and found that the seeds when ground to a paste exuded a nutty flavour, blended well with potatoes. In the intense dry heat of the area, it also cooled the body. Thus was born the Bengali’s cherished alu posto.  Ingredients :
1/2 kg potato cut in sugar cube size
25 gram Poppy seeds
4 green chillies
1 large onion finely chopped
2 tabsp mustard oil
Salt to taste Procedure :
Soak and keep poppy seeds an hour prior to start cooking. In a mixer,…

Nandos , ITPL

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This is my 4th visit to Nandos ITPL. It was closed for a long time. From time to time we used to check if its open. One fine day we got a ''We are back'' mail and on the same day we rushed there.  Hope you can now guess how desperate we are to have chicken peri peri and become merry merry!
The interiors have changed and so are the norms. They no more take order on table. We need to go to the counter and place order. We also need to collect cutlery,  water from dispenser and ketchup on our own. At least they serve the food on table.
Well rules are rules!
Waiting time was comfortable. We were a group of 5, excluding my one year old toddler. We ordered chicken wings, chicken espetada, peri peri chicken.  Rice, potato wedges,  French fries,  veggies were the sides we selected. The peri peri chicken was good.  Espatada was just awesome.  However the chicken wings were not upto the mark,  quite dry and hard. We did not order any dessert as the food was very filling. The staff…

Fatafat Tomato Mushrooms Pasta

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This Pasta will be made in no time if you have the right ingredients in place. Pasta is healthier than noodles as it consumes less oil. So it's a better option for a quick hunger arrest. Vegetarians can avoid the eggs. A good thing about this recipe is that all ingredients cook almost instantly.  Here goes the recipe: INGREDIENTS-
170 grams macaroni pasta(roughly 2cups)
1big onion chopped
4 cloves garlic chopped
1 tsp mixed herbs
3 tsp olive oil
4-5 button mushrooms
2 tomatoes
2 eggs
1small capsicum chopped
Salt to taste
2  tsp Pasta sauce (preferably tomato salsa)
1/2 tsp pepper powder
Coriander leaves chopped (optional) Procedure :
On a sauce pan boil the macaroni for 5 mins and drain out the water.
On another side, heat some oil in a frypan.  Add the mixed herbs and temper. Add the onions,  garlic and mushrooms to it.  Saute for 5 mins. Now add the tomatoes and stir fry. On another fry pan heat oil and add the eggs. Stir fry until the eggs become dry and do not stick to each other. Now ad…