Monday, November 20, 2017

OUR DINING EXPERIENCE: CHUTNEY CHANG

OUR DINING EXPERIENCE: CHUTNEY CHANG

Once in a while when I feel like it, I write about our experience in dining out at a restaurant, hoping that would be of use to readers of my blog. These days with Trip Advisor, Zomato and what have you, there are many inputs you can get about a restaurant but this is to share my personal experience.

Chutney Chang has something for everyone. If you are one of those who approach a buffet spread as if it is your last meal on earth, there is enough and more for you. Go ahead and eat till you drop. If you are more choosy, you can wander around looking at the wide variety of dishes and choose what attracts you or what you like best.

We went there recently to celebrate my husband's birthday and came away extremely satisfied with our dining experience. We visited Chutney Chang in Jayanagar though there is one in Church Street too. For elder people the landmark is the old Cosmopolitan Club, for the youngsters it is Amoeba!

What we liked was the spaciousness of the place. There were ever so many people around but it seemed like we had our own space and the tables were not crushed close to each other.


We started with the Sweet Corn Chicken Soup which was quite delicious. There was also Noodle Soup on offer which looked quite interesting. 

 


For starters we headed to the Live Grill from where we picked up Tawa Fried Seer Fish, and Stuffed Chicken Rolls sliced into Spring Roll like portions. These were excellent hot off the tawa. Also on offer was Mutton Kheema in roasted pav (buns) .









For the main course, we had Gosht Dum Biriyani, Chicken Tangri Kabab, Murgh Sesame Kabab and Fish Spring Rolls had with mint chutney, garlic and chilli sauce. The mutton pieces in the biriyani were soft and tender. The fish spring rolls were awesome!
























We also sampled the Bombay street food inspired Tawa Fried Noodles with a host of colourful ingredients that go into it.
 

In conversation with Chef Martin as we have the Tawa Fried Chicken Noodles.

Did we try most of the buffet? Of course, we did not. We didn't go to the Live Chaat section or the  Live Dimsum counter nor did we taste the vegetarian delicacies on offer.

For dessert, we skipped the Indian sweets and stayed with chocolate brownies, strawberry pastry, and marshmellows and jujubes soaked in the sinful chocolate from the chocolate fountain.






We visited on a Friday afternoon. The Khao Chao Indian Chinese fusion theme was on. The bill for two of us came to Rs. 1550 inclusive of all taxes. The staff were courteous and helpful especially Sheela our helpful hostess who took good care of us.












Overall, we were delighted with our dining experience and would heartily recommend the buffet at Chutney Chang. I believe you will get your money's worth!

Friday, November 17, 2017

BATATE UPKARI

BATATE UPKARI

Potatoes (Batata/Batato in my mother tongue, Konkani) are an excellent source of Vitamin C and potassium. I make dishes using potatoes quite often as they are easily available all through the year. For example, elsewhere in this blog you will find recipes for Konkani dishes using potatoes such as Batate Humman, Batate Losne Saung, and Batata Usli.

Today, I will share how I prepare an easy to make yet delicious stir fry called, "Batate Upkari." As an option, some prefer not to peel the potatoes but I have always peeled them. How much you roast the potatoes is a matter of individual taste. Some prefer to roast them till they are almost crisp by using much more oil. If you use Kashmiri chilli powder it adds to the colour without making the dish too hot.

This dish is usually served as an accompaniment to our meal of rice and dal.



Ingredients:

  • Potatoes, medium-sized, 3-4
  • Mustard, 3/4 tsp
  • Chilli Powder, 1 tsp, or to taste
  • Hing, (Asafoetida), powdered, 1/4 tsp
  • Salt, to taste
  • Oil, 1 and 1/2 to 2 tbsp

Method:

Wash, peel and cut the potatoes into cubes
Keep the cubed potatoes in a bowl of water so that they don't get discoloured
Remove the cubed potatoes from the water, drain away the excess water and apply salt. Keep aside for 10-15 minutes
Heat oil in a thick-bottomed kadhai and when it gets hot on medium heat add the mustard seeds. When they splutter add the powdered hing and saute for a few seconds till it gives off a good aroma
Squeeze out the excess water from the cubed potatoes and add them to the kadhai
Cover and cook on medium heat stirring from time to time till they are almost done
When the potatoes get cooked, remove the lid, check for salt and add if required.
Add the chilli powder and mix thoroughly until it gets uniformly mixed with the potatoes. 
Cook until the potatoes are roasted to the extent you desire drizzling more oil as required.





Saturday, November 11, 2017

MASALA CHAWLI

MASALA CHAWLI


Chawli (also called lobia) is the Hindi name for cowpeas, commonly known as black-eyed beans. We call this bugdo in Konkani. These legumes are very tasty and nutritious. They are said to help diabetics as also lower cholesterol as per this article.

I try to use chawli at least once in a while in our diet. Elsewhere in this blog you will find recipes for Lobia Rassedar which goes great with rotis, and for Lobia Suva Bhaji Subzi.

Today's dish is adapted from Masala Chawli from the legendary Tarlaji Dalal. I tried it out and loved the special flavour provided by the mint leaves and dried fenugreek leaves.

For best results it is essential that the cowpeas are soaked for at least 4-6 hours so that they become nice and soft.





Ingredients:

  • Cowpeas/ Black-eyed Beans (Chawli/Lobia), 1/2 cup soaked for at least 4-6 hours
  • Medium-sized Onion, finely chopped, 1
  • Fresh Tomoto Pulp, 1 cup
  • Dried Fenugreek Leaves (Kasuri Methi) 1/2 tsp
  • Turmeric Powder, 1/4 tsp
  • Salt, to taste
To be ground into a paste:
  • Mint Leaves, chopped, 3/4 cup
  • Ginger, grated, 1 tsp
  • Green Chillies, 2-3
  • Lemon Juice, 1/2 tsp
Method:

Clean, wash and soak the chawli in enough water for at least 4-6 hours
Make a pulp from 2 medium-sized tomatoes and keep aside
In a small mixer jar, make a paste of the mint leaves, ginger, green chillies and lemon juice adding very little water. Keep aside.

In a pressure cooker  add 1 cup of water to the soaked chawli and pressure cook for 2-3 whistles or till they are coooked. 
Once the cooker cools, remove the cooked chawli and keep aside. Retain the water in which they were cooked.
Heat oil in a kadhai, and when it gets hot add the chopped onions and saute for 1-2 minutes or till they turn slightly golden. Add the tomato pulp, dried fenugreek leaves, turmeric powder,  and salt and mix well
Cook over low flame for about 2 minutes
Add the cooked chawli, some of the retained water in which it was cooked and the ground mint paste and let it simmer for 4-5 minutes
You can vary the consistency to suit your taste
Serve hot with rotis










Tuesday, November 7, 2017

SWEET CORN & CAPSICUM SOUP

SWEET CORN & CAPSICUM SOUP

As is often said, "Winter time is soup time." We make soups from time to time as they are tasty and
healthy too. Elsewhere in this blog you will find recipes for a variety of soups such as Beetroot Soup, Green Peas & Mint Soup, and Tomato & Carrot Soup.

This is a filling Mexican soup adapted from Sweet Corn & Capsicum Soup by one of my favourite cookery experts, Tarlaji Dalal. This soup was unique for me because of the smoky flavour of the roasted capsicum which was a delight, in combination with the innate sweetness of the corn.

If you wish to make it more spicy remember to add chilli sauce or tabasco sauce. We loved this soup and would recommend it to you.



Ingredients:
  • Sweet Corn Kernels, boiled, 1 and 1/2 cups
  • Capsicum, medium-sized, 1
  • Oil, for brushing
  • Milk, 1/2 cup
  • Butter/ Oil, 1 tbsp
  • Onions, finely chopped, 1/4 cup
  • Cornflour, 1 tsp dissolved in 1/4 cup water *
  • Salt, to taste
  • Freshly ground Pepper Powder, to taste
Method:

Using a brush apply a little oil on the capsicum, then pierce it with a skewer or fork and lightly roast  the capsicum over a flame by turning it till the skin blackens evenly.



Place the roasted capsicum in a bowl of water and after it cools remove the skin by rubbing the capsicum with your fingers


Also remove the stem and seeds. Chop the capsicum finely and keep aside
In a mixer, grind together the sweet corn kernels, milk and 3/4 cup of water to a smooth paste. Keep aside
Heat the butter/oil in a kadhai, add the finely chopped onions and saute on medium flame for 1-2 minutes
Add the roasted and chopped capsicum, mix well and saute on medium flame for a couple of minutes
To this add the ground corn mixture, mix well and cook on medium flame for 1-2 minutes stirring from time to time
Add 1/2 cup of water and the prepared cornflour-water, mix well and cook on medium flame till the soup thickens stirring continuously as otherwise the soup may get burnt at the bottom
Add salt, mix well and cook on medium flame for 1-2 minutes stirring continuously
Lastly, add the freshly ground pepper powder, sauces as per taste, mix well and serve hot.

*Tip: Do not dissolve the cornflour in hot water as it will then form lumps
* Once you add the cornflour slurry, it is essential that you stir continuously






Saturday, November 4, 2017

SWEET CORN CARROT KOSAMBARI

SWEET CORN CARROT KOSAMBARI

A " kosambari" is a kind of  light salad made with dals and some grated vegetables that is commonly prepared in South India, especially in Karnataka. Kosambaris are often made for festivals as they are easy to make, healthy and tasty. For example, here's the recipe for the popular Cucumber & Dal Kosambari.

Today we use Sweet Corn and Carrots, to prepare an easy to make yet another delicious kosambari.



Ingredients:
  • Sweet Corn, 1 cob or 1 cup Sweet Corn Kernels
  • Carrots, 2
  • Green Chillies, finely chopped, 2-3
  • Coconut Gratings, 1 to 1 and 1/2 tbsp
  • Salt , to taste
  • Lime juice, from 1/2  a lime
  • Coriander Leaves, finely chopped, 1 tbsp
Method:

Pressure cook the sweet corn in salt water for 1 or 2 whistles. When the cooker cools, remove the boiled sweet corn kernels and keep aside
Wash, peel and scrape the carrots. Grate the carrots and keep aside
In a bowl mix together the boiled corn kernels, grated carrots, finely chopped green chillies, finely chopped coriander leaves, salt and coconut gratings.
Toss this till all the ingredients are well mixed
Now, add the lime juice and mix well once again
The sweet corn carrot kosambari is ready to be served



Tuesday, October 31, 2017

SPICY VEGETABLE PULAO

SPICY VEGETABLE PULAO

Instead of making several dishes for a meal, it is fun at times to make a one pot meal. This is when a pulao comes in handy. With an accompanying raitha, it can be a meal in itself.

While most pulaos are made using Basmati rice, there are some which can be made with any type of cooked rice.  Often I use cooked rice if it is readily available to make pulaos such as Mint Pulao and Aloo Chutney Pulao whose recipes you will find elsewhere in this blog. Another pulao of this type is called Spicy Vegetable Pulao and is adapted from the recipe of the legendary Tarlaji Dalal.

Notes:- I used frozen green peas to save time. Though the recipe calls for the deep frying of the onions, I sauteed them lightly as per my preference. I used Byadgi Red Chillies instead of Kashmiri Red Chillies.

We enjoyed this a lot and I am sure you will too.




Ingredients:
  • Cooked Rice, 3 cups
  • Vegetables, (French Beans & Carrots), boiled, 1 cup
  • Green Peas, boiled, 1/4 cup
  • Ghee, 2 tbsp
  • Salt, to taste
  • Onions, deep fried, 1/2 cup * sauteed lightly instead
For the masala:
  • Garlic cloves, 7
  • Whole Dry Byadgi Red Chilles, broken into pieces, 7
  • Ginger, 1" piece
  • Coriander seeds, 1 tbsp
  • Cumin Seeds, 1 tsp
For Garnish:-



  • Onions, deep fried, * sauteed lightly instead
  • Coriander leaves, finely chopped, 2 tbsp


  • Method:

    Grind the garlic cloves, broken dry red chillies, ginger, coriander seeds and cumin seeds in a mixer to a paste adding 1/2 cup of water. Keep aside. 
    Heat the ghee in a deep thick bottomed kadhai and when it gets hot add the prepared masala (ground paste) and cook on medium flame for 1-2 minutes stirring occasionally till the raw smell goes
    Add the mixed boiled vegetables, boiled green peas, salt and 2 tbsp of water
    Mix well and cook on medium flame for another 1-2 minutes stirring occasionally
    To this add the cooked rice and sauteed/deep fried onions, ( keep aside a little of the onions for garnish) mix well and cook on medium flame for a couple of  minutes stirring occasionally
    Garnish with sauteed/deep fried onions and chopped coriander leaves
    Serve hot with accompanying raitha



    Friday, October 27, 2017

    ALOO GOBHI STIR FRY

    ALOO GOBHI STIR FRY

    This is a simple easy to make stir fry yet it is one of my favourites as it has potatoes and cauliflower which combine well together. If you are looking for a saatvik dish which does not use onion and garlic, this could be an option.

    Cauliflower is considered one of the healthiest of vegetables. We at home are fond of it so elsewhere in this blog you will find many recipes using cauliflower including Schezwan Gobhi Matar,
    Shahi Masala Gobhi, and Gobhi ka Kheema (Minced Cauliflower).

    This dish goes well with both rotis and rice.



    Ingredients:
    • Aloo ( Potato),  large sized 1
    • Gobhi ( Cauliflower) large sized 1 or about 500 grams
    • Green Chillies, chopped, 2-3
    • Cumin Seeds, 1/2 tsp
    • Chilli Powder, 1/2 to 1 tsp, or to taste
    • Turmeric Powder, 1/2 tsp
    • Coriander Powder, 1 and 1/2 tsp
    • Salt, to taste
    • Oil, 1 to 1 and 1/2 tbsp
    • Juice of one lemon, 
    • Coriander Leaves, finely chopped, for garnish.
    Method:

    Wash and cut the cauliflower into florets. Place them in a bowl of salt water for a short while to get rid of impurities, if any.
    Wash, peel and cube the potatoes. Apply salt and keep aside.
    Heat oil in a thick bottomed kadhai, when it gets hot add the cumin seeds and let them sizzle
    Add the chopped chillies and saute for a short while
    Add the cubed potatoes after squeezing out the water from them
    Cover and cook on medium flame till the potatoes are nearly done
    To this add the cauliflower florets and salt to taste and let it cook covered on medium flame stirring from time to time
    When the cauliflower is almost cooked, add the turmeric powder, chilli powder,  and coriander powder
    Stir well and cook till the spices get well blended with the potatoes and cauliflower
    Add the lime juice, mix well
    Finally garnish with freshly chopped coriander leaves and serve hot