OUR DINING EXPERIENCE: KHANDANI RAJDHANI AT ORION MALL, BENGALURU

 OUR DINING EXPERIENCE: KHANDANI RAJDHANI AT ORION MALL, BENGALURU

If, like me, you enjoy Rajasthani food, I would urge you to try the thali at Khandani Rajdhani at the Orion Mall in Bengaluru. They have several restaurants in different parts of Namma Bengaluru. At Orion Mall, you can't miss Khandani Rajdhani as this is the first restaurant you see when you go up to the Food Court in the second level. They offer lunch ( from 12 noon to 3.30 pm) and dinner ( from 7.30 to 10.30 pm). 

Last month, I went to this restaurant with my family. There is something about Rajasthani food that I love so we chose this restaurant. Here, I am told, the most popular offering is the Rajasthani Thali though they have Gujarati Thalis too. 

We also enjoyed the jal jeera and mango lassi along with the thali, though this does not come as part of the deal. 

It is recommended that you reserve a table because it can get quite crowded especially on Friday 

evenings and on Saturday and Sunday. When you reach your table, you are first offered warm water  to wash your hands in a basin. Then the colourfully attired waiters start the service with their customary efficiency. 

Instead of having too much of one particular dish, here the focus is on giving the diner small portions of many dishes. We loved the Rajasthani Thali.  Rotis or rice, you can have as much as you want enjoying the delicious dishes that are served with it. As expected,  I loved my favourite Rajdhani Special Dal Baati Churma, without which no Rajasthani meal is complete. 

In brief, the thali is made up of 2 starters ( I particularly liked the Rajwadi Samosa), 4 veg dishes: Paneer Butter Masala, Sarson ka Saag; Aloo Lasooniya and Jaisalmeri Chana. I must admit that some of the dishes are really not of Rajasthani origin! We also had  Cholar Dal, and Kadhi. These dishes were had with Indian breads such as phulka, puris, and rotlas. The rice offerings were Peas Pulao, Rajputana Khichdi and Anardana Curd Rice (curd rice with pomegranates). The accompaniments were green mint chutney, garlic chutney ( which was lip smacking!), masala chaas (buttermilk), and roasted papads.  

In the desserts, I particularly liked the Malpuas with rabdi (which is made by condensing milk on low heat for a long time). The other desserts were Fruit Shrikhand and Gajar Halwa. 

Interestingly, if yours is an all-women's group, you can choose to eat here on Wednesdays when they offer a special price for their Women's Wednesday Thali!!  If you live far away from their restaurants, don't be discouraged, you can order food from Khandani Rajdhani using the Zomato App. 

IDLI USLI

 IDLI USLI

I guess Idli and Dosa are the dishes most often associated with a South Indian breakfast anywhere you go to in the world today! Many even prefer idlis to dosas believing that idlis are more healthy as they are  steamed and not roasted. In the process, they reduce their consumption of oil. 

Elsewhere in this blog, you will find recipes for several types of Idlis, such as:-

• Idli
• Sabudana Idli
• Poha Idli
• Kanchipuram Idli

It may interest you to know that in our Konkani GSB community, an age old item we make for breakfast with the excess idlis that remain is Idli Usli. Please note we make Idli Usli using the regular idli and not with any of the variations. 

We also use the excess or idlis that remain to make Roasted Idlis - where we slice the idlis and shallow fry them on the tawa. But that's for another day! 

You will find Idli Usli very easy to make.  It can be made for breakfast or for an evening snack. While adding salt for making Idli Usli, do remember that salt has already been added while making the idli! 

Unlike Idlis which are eaten with an accompaniment of chutney or sambar, Idli Usli is eaten just as it is. 

So the next time you have extra idlis at home, do try out Idli Usli and let me know what you think of this. . 

Ingredients :-

• Idlis, 8
• Salt, to taste
• Mustard Seeds, 1 tsp
• Black Gram Dal /Urad Dal, 2 tsp
• Green Chillies,  2-3 
• Dry Red Chilli, 1
• Curry Leaves, a sprig
• Coconut Oil, 2 tbsp
• Asafoetida (Hing) Powder, 1/4 tsp
• Fresh Coconut Gratings, 3 tbsp

Method: 

Preparation: 

Break the idlis into pieces and crumble them using your fingers 

Make sure they are evenly crumbled and do not have large pieces 

Sprinkle a little salt and mix well - remember the idlis already have salt in them 

Slit the green chillies

Break the dry red chilli into half

Add asafoetida powder to the fresh coconut gratings and mix well

Heat oil in a thick-bottomed kadhai and on medium heat add the mustard seeds

When they splutter add the urad dal and saute till the dal changes colour

Next add the slit green chillies,  broken dry red chilli and curry leaves and saute 

To this add the crumbled idlis and mix well

Cover and cook on medium heat for 3-4 minutes

Switch off the gas

Mix in the asafoetida- fresh coconut gratings mixture

Transfer to a serving bowl

Serve the Idli Usli

SOUTHEKAYI HASI GOJJU

 SOUTHEKAYI HASI GOJJU 

Today's recipe is from my Home State of Karnataka. It is for a dish made with Cucumber -which is called "Southekayi" in Kannada. Cucumber is called Kakdi in Marathi and Taushe in my mother tongue, Konkani. 

There are many health benefits attributed to adding cucumbers in our diets. 

Elsewhere in this blog, you will recipes for dishes made with cucumber, such as:-

• Khamang Kakdi
• Southekayi Tambuli 
• Southekayi Dosa
• Cucumber Pachadi

In Kannada, "Hasi Gojju" is a dish where the ground paste is added to the vegetable - cucumber in this case- without any cooking/boiling. This dish is a Satvik dish - so this is often made on days when you want to avoid using onion/garlic. 

I have adapted this from Southekayi Hasi Gojju from the YouTube video in Kannada by Veg Recipes of Karnataka.

It was delicious and I am sure you will enjoy this too! 

Ingredients:-

• Cucumber, medium-sized, 1
• Byadgi Red Chillies, 2
• Fresh Coconut Gratings, 1/2 cup
• Mustard Seeds, 1/2 tsp
• Salt, to taste

For Seasoning:-

• Mustard Seeds, 1/2 tsp 
• Red Chilli, 1, broken into halves
• Curry Leaves, a few
• Coconut Oil, 2 tsp

Method:-

Wash the cucumber and snip off both the ends 

Peel and grate the cucumber

In a mixer jar grind together the fresh coconut gratings, red chilli and mustard seeds to a smooth paste adding water as required

Next add the grated cucumber to the ground paste and just pulse once

Transfer this to a bowl, add salt to taste and mix well

Heat oil in a small seasoning pan, add the mustard seeds, when they splutter add the red chili and curry leaves and saute for a few seconds

Switch off the gas 

Pour this seasoning on to the Southekayi Hasi Gojju 

Serve as an accompaniment to the main meal

EGG MASALA CURRY

 

EGG MASALA CURRY

In my house, I make sure we have dishes using eggs from time to time as they have numerous health benefits. Eggs are really versatile -we use them for breakfast, brunch, lunch or dinner! In India, you will find many different types of Egg Curries made for lunch or dinner. For breakfast and brunch, we have scrambled eggs, fried eggs, boiled eggs, omelettes of different types, egg sandwiches etc. 

Elsewhere in this blog, you will find some recipes of dishes made with eggs, such as:-

• Egg Curry, the first non-vegetarian dish I learnt to make- after my marriage!
• Herbed Baked Eggs- one of the most delicious of egg recipes that I have tasted
• Mangalorean Egg Curry 

Today's recipe is for Egg Masala Curry. In this we first boil the eggs and then fry them which gives them a special taste of their own. I have adapted this from the YouTube video for Egg Masala Curry by Mangalore Recipes. 

We tried this out recently and loved it! 

Ingredients:-

• Eggs, 6
• Large sized Onion, 1
• Garlic Cloves, 5
• Ginger, 1 " piece
• Tomato, 1
• Cinnamon, 1 " stick
• Cloves, 2-3
• Cardamom, 1
• Fennel Seeds, 1/2 tsp
• Turmeric Powder, 1/4 tsp
• Chilli Powder, 1 tsp
• Pepper Powder, 1/4 tsp
• Coriander Powder, 1/2 tsp
• Cumin Powder, 1/4 tsp
• Garam Masala Powder, 1/2 tsp
• Chicken Masala Powder, 1 tsp
• Coriander Leaves, for garnish
• Kasuri Methi, 1 tsp 
• Salt, to taste
• Oil, 2 tbsp 

Method:-

Boil the eggs in adequate water for 8-10 minutes

Once they are boiled allow them to cool and peel them. Pierce the boiled eggs with a fork so that they can better absorb the masala. Keep aside. 

Chop the onion, tomato and coriander leaves

In a small mixer jar, grind together the onion, garlic cloves and ginger to a paste adding as little water as possible. Keep aside

Next, grind the tomato to a paste and keep aside.

Heat oil in a thick bottomed kadhai and on medium heat add the boiled eggs.  Sprinkle a little salt and turmeric powder on the eggs. Fry them till they get blistered and turn a golden brown in colour. Keep aside.

In the same kadhai, add to the heated oil, cinnamon, cloves, cardamom, and fennel seeds and fry till they give off a good aroma

Add the prepared paste of onion and ginger garlic and fry till the raw smell goes

To this add the tomato paste, mix well and saute

Now add the spice powders: turmeric powder, chilli powder, pepper powder, coriander powder, cumin powder, garam masala powder and chicken masala powder. Mix well. 

Add salt to taste and enough water to give the curry a gravy-like consistency and bring this to a boil

Add the boiled eggs

Rub the kasuri methi in your palms and add this to the Egg Masala Curry

Cook for 2 minutes, adding water if required. 

Bring it to a boil 

Switch off the gas and garnish with chopped coriander leaves

Transfer to a serving bowl

Serve the Egg Masala Curry with rotis or hot steamed rice 

OUR DINING EXPERIENCE: THE LEELA PALACE, BENGALURU

 OUR DINING EXPERIENCE: THE LEELA PALACE, BENGALURU

There is something about luxury hotels that draw you like a magnet. It is probably a combination of grace, style, and customer service- apart from the gourmet food of course. One such hotel that comes readily to mind for us in Bengaluru has to be The Leela Palace on the Old Airport Road.  As you wander around the plush interiors, you are reminded of the Founder of the Leela Group, Capt C P Krishnan Nair. The connect was that much stronger since my husband Prem recently wrote a review of a book on Capt Krishnan Nair authored by Bachi Karkaria. 

We started the evening by heading to the cool confines of the brilliantly appointed Library Bar. As the name suggests, it had an old world charm you would associate with the libraries of Clubs and stately houses of yore.  You can't miss the leather and dark wood that give it a distinctly stately ambience. We enjoyed our drinks in the quiet confines of the Library Bar: conversations went on as waitresses efficiently got you short eats to go with your drinks. 

The drinks menu itself needs to be seen to be believed. They have every conceivable top brand on offer.

The table we had reserved was ready for us at the Jamavar -the Indian fine dining restaurant. Jamavar is named after the intricate brocades of Kashmir. However we found the a la carte menu had dishes from different parts of India. This was not just for Kashmiri cuisine as one might imagine. To go with our food, we chose Jal Jeera and Masala Chaas (Buttermilk with roasted cumin and fresh coriander). 

We skipped the soup and dug into the starters. From what we had, top marks go to the Meen Varuval - in which Seer Fish darnes were served excellently marinated with lemon, chilli, and curry leaves. 

We also relished the succulent Tandoori Murgh ( chicken kebabs) - the vegetarian touch was provided by the Palak Benazeer- these were spinach and corn kernel patties served with a delicious roasted tomato chutney. All the dishes were superb! 

For the main course, reflecting our love for seafood, we had Kadhai Tossed Lobster, ( cubes of lobster cooked with onions, tomatoes and roasted coriander seeds) and Malabar Prawn Curry ( prawns simmered in a tangy curry , tempered with shallots and curry leaves). The spice levels were perfect and they went so well with the thin Roomali Rotis, baked on a glowing wok bottom. 

After a sumptuous dinner, we took a stroll in the lovely grounds- enjoying the cool night air.

All said and done, our dining experience at The Leela Palace Bengaluru was a memorable one.