Fusion delicacy on plate- Day 3

Aloha Poppins!

Today I am sharing a recipe no actually two recipes (complete platter) as a part of Sweet November Blog Challenge that is going on. Please read my previous posts to know more.

Being an avid foodie,I too loves to cook almost anything and everything that I eat be it at a restaurant or at any other place.

Of course these are my own version.

So I am sharing the recipe of Stir Fried Chilli Garlic Noodles,an oriental item and Chicken Changezi a delicacy from Nizam’s city.

Enough of rambling and now let’s jump into the recipe.

Stir Fried Chilli Garlic Noodles

Ingredients:

1. Noodles(I have used Things Hakka Noodles with Egg)

2. Vegies of your choice(I have used carrots,broccoli,mashroom,bell papers,green chillies)- Cut into strips

3. Eggs

4. Boneless chicken

5.Prawn

6. Dark Soy Sauce,Tomato Sauce,Sweet Chilli Sauce,Vinegar,Green Chilli Sauce,Red Chilli Sauce

7. Onion,garlic

8. Salt,Sugar and Black Pepper

Process:

1. Boil water in a large pan. Add adequate salt. Add the noodles when the water starts boiling. Once the noodles gets soften,drain it onto a silver and run under the cold water.Drizzle some white oil to avoid sticking them further.

2. Add oil to wok. Add garlic and as soon as it gets a little golden brown,add the onion. Saute it and one by one add rest of the veggies.(I blunch the mashroom in a separate pot before adding them in the oil)

3. In a separate frying pan make omlette with only salt and scramble it or cut into strips as per your liking.

4. Saute the prawn and boiled boneless chicken(cut into small strips) in the same pan and keep all things aside.

5. Add vinegar,all sauces.You can ajinomoto if you want at this stage),salt,sugar,black pepper.

6. Add the strained noodles.

7. cook everything at a high flame.

8. Stir well and add the eggs, chicken and prawn. Toss everything to mix everything together.

Tada it is ready to serve.

Chicken Changezi

Ingredients:

1. Boneless Chicken

2. Green Capsicum,Curry Leaves,Onions,Ginger and Garlic paste and whole,Green chillies

3. Eggs,Cornflower

4. Dark Soy Sauce,Tomato Sauce,Sweet Chilli Sauce,Vinegar,Green Chilli Sauce,Red Chilli Sauce

5. Garam masala ,red chilli powder and cumin powder

Process:

1. Marinade the chicken with eggs,cornflower slurry, Dark Soy Sauce,Tomato Sauce,Sweet Chilli Sauce,Vinegar,Green Chilli Sauce,Red Chilli Sauce a d rest it for at least 1 hour.

2. Deep fry all the chicken pieces.

3. Add onion,garlic and ginger to the oil. Saute it. Add curry leaves and green chillies.

4. Add the fried chicken.Toss them well.

It is done!

Relish the hot plate of goodness.

Do try it at home and than me later

PS. Sorry for the poor photo quality however the taste is not compromised.

Signing off!

XOXO

Polo♥️

Announcement-Sweet November Blog Post Challenge🍂

Hello Polo’s Poppins!

I am super pumped for making this announcement.

Some of my fellow bloggers and I am starting this challenge where we will post one blog each day for 15 days based on following themes.

Stay tuned to read some amazing posts.

Hope you will enjoy it.

Do comment on this post if you want to take part in this fun challenge.

Signing off!

XOXO

Polo❤️

Do check out my instagram blogitwithpolo to stay updated.

Gastronomic Indulgence-Part 4 Bhuna Chicken

Chicken is something that you really have to cook differently everytime otherwise you will tend to get bored really easy. With some alterations in it spices and cooking process,you actually can make delicious dish every single time.

Let me share the recipe of my take on the popular “Bhuna Chicken”

an Indian dish or sauce in which spices are dry-roasted in a panand then combined with a moistening agent such as yogurt or water

Ingredients:

1. Chicken cut into large pieces(Preferably leg and thigh portion).-700gms.

2. 2nos.of onion- chopped.

3.2tbsp.ginger garlic paste.

4. 2 nos.tomatoes chopped.

5.1tbsp.each corriander ,red chilli and kashmiri chilli powder.

6. A pinch of turmeric,salt to taste and sugar to caramelise the onion.

7.Whole spices:A tsp. each of coriander,cumin,black pepper, cardamom,Cinammon,clove- dry roasted and coarsly grounded.

8.1cup curd nicely beaten

9. Oil as per choice and preference.

10.Chopped Corriander leaves- 1/2cup.

11.Milk 1/2cup(optional),1tsp of vinegar /half lemon (optional)

Process:

1. Wash the chicken thoroughly and pat it dry.

2. Marinate it with salt and turmeric and rest it for 30minutes.You also can put lemon or vinegar while it is getting marinated.

3. Add oil to a pan. Saute the chopped onions. Add sugar at this point of time to allow the onions to get caramelised and give it a each brown color.

4. Add the chicken and fry it on high flame untill all the water is absorbed.

5. Add ginger garlic paste and let it cook.

6. Add the tomatoes and let it cook with rest of the spices.

7. once the tomatoes are softened,add the beaten curd. Keep the flame high while mixing the curd to avoid splitting.

8. Let the entire chicken with spices cook and change into rich color.

9. The entire chicken will be cooked in medium to high heat and no water should be added. Add milk if the masala mix gets very dry.

10. Once it is almost done,add the grounded spice mix and mix it well with rest of the spices.

11. Finish it of with generous sprinkle of Corriander leaves.

12. Enjoy the delicious chicken bhuna with roti,chapati or naan.Don’t forget to add some green salads by the side.

Give this recipe a try and let me know how do you like it.

#food #indiancuisine #foodies #fooddiary #recipe

Signing off!

XOXO

Polo❤️

Gastronomic Indulgence-Part 3 (Mishti Pulao and Mutton Kosha)

“Bengalis” are famous for their food and often referred as foodie.
A heavy duty Sunday lunch followed by a Mishti paan (Sweet Betel Leaf filled with aromatic ingredients) and how can I forget the ‘siesta’, is the typical for most of the Bengalis.

The Bengalis from the pre divided India,now Bangladesh (erstwhile East Bengal),who are also known as ‘Bangal’ ,are know for their great cullinary skills.

Today I am sharing the recipe of the quientessential Mishti Pulao (Sweet Pilaf)with Mutton Kosha(Mutton in thick gravy) or commonly called as Pulao-Mangsho which is predominant in the food menu of any Bengali occasion or otherwise celebration.

I picked up this recipe from my mother who learnt it from none other than her mother (my maternal grandmother) who was from a Zamindar family of Dhaka,now the capital city of Bangladesh.

Enough of blabbering,let us dig into the recipe right now.

The Mishti Pulao aka Basanti Pulao

Ingredients:

1.Gobindobhog Rice( Aromatic short grain rice native from Bengal) otherwise Basmati Rice (PS.Tbe aroma of both rice is bit different)-350gms.

2.1.1/2 tsp. ginger paste.

3.Whole Spices:1 big bay leaf,10 cardamom,7-8 clove,1 I inch Cinammon.

4.Bengali Garam Masala Powder or paste(Half of all whole spices except the bayleaf either roasted and grounded or grinded to a paste after soaking in the water)

5.Turmeric,salt and sweet (a little extra as the name suggests) to taste.

6.Ghee (please be generous for the best taste) as per your choice or white oil and ghee in 1:1 ratio.

7.Dry Fruits: 10-15 raisins and 10-15 cashew (I prefer broken)

Process:

1.Wash the rice thoroughly under the water and drain properly.Add the ginger paste,Garam masala powder/paste,dry fruits,salt and sugar as per taste and turmeric.Mix it well.Let it marinate for at least 45 minutes.

2.Take a heavy bottom pan.Heat Ghee/oil.Add all the left over whole spices including the baylead on to the ghee/oil.Let it crackle.

3.Add the marinated rice to the spices and fry the rice in the ghee.Stir well and make sure it shouldn’t stick to the bottom.

4.Once the rice is fri d and shrinken it’s size a bit,add water (rice : water=1:1.1/4. Use the same vessel where you had marinated the rice so that the left over spices will also get mixed and measurement of water will be right)

5.Once the water starts boiling,cover with lid and cook it on medium heat untill the water gets absorbed.Turn the heat off and let it get steam cook under the covered lid.Dont let the vapor go out.Shake the vessel along with the lid occasionally to distribute the vapor evenly.

Tada delicious Pulao is ready to grab.But wait you need to know the recipe of the Mutton to magnify the taste.

Mutton Kosha

Ingredients:

1.700 gms mutton (I prefer the front leg portion) cut into medium pieces.

2.2 large onion paste

3.2 tsp ginge and garlic paste each.

3.1cup curd

4.3tsp.corriander,1.5tsp. cumin,,1.5tsp.red chilli powder(hot and kashmiri each),1/2 tsp.turmeric

5..Whole Spices:1 big bay leaf,10 cardamom,7-8 clove,1 I inch Cinammon,2 red chillies

6.Shahi Garam masala 1.5tsp.

7.Oil or ghee

8.Potatoes(as per your choice)

Process:

1.Wash the mutton thoroughly and marinate with curd and let it marinated for 45mins-1hour.

2.Add oil or ghee in the pressure cooker.

3.Add the entire whole spices onto it.Let it crackle.

5.Add the onion paste onto it and saute till golden brown.

5.Add ginger and garlic paste and let it fry.

6.Add the marinated mutton in the spices.Let it cook.

7.Add all the powder spices except the Garam masala.

8.Fry it with covered lid. Sprinkle some water if masala is being dry.

9.Fry untill the oil separated from the spices.

10.Add warm water as per the thickness of the gravy of your choice.

11.Let it simmmer on high flame. Add Garam masala and ghee on top. Stir it well.

12.Cover with lid and let it pressure cook.

The tray mutton is ready.

Give this recipe a try and you won’t regret.

For more such recipes and other posts related to beauty, lifestyle and everything,subscribe to my blog.

Don’t forget to show some love by like and share.

#food #bengalicuisine #indiancuisine #foodies #fooddiary #recipe

Signing off!

XOXO

Polo❤️

5 restaurants you must visit if you are in Bangalore!

‘Foodie’ is one of the adjectives that can describe me the best.I love to eat anything and everything and try out new places and different cuisines.

Bangalore,being a cosmopolitan in nature, has offered us foodies with numerous awesome restaurants with different themes,cuisines and ambience.

In this post I am going to talk about that 5 places that you must try if you are in Bangalore.

1.Samarkhand:

The restaurant is true to it’s name and offers one of the best Afghani/North indian/Punjabi cuisine.It is located in the heart of the city on Infantry Road,from the north -west frontier styled ambience to the service,sitting arrangements to the uniform of the waiters will take you to the Central Asian culture.Their kebabs and sorba is to die for.

Ambinece:4/5

Food:5/5

Service:4.5/5

Staff:4.5/5

Price:3.5/5(it can be called as expensive)

Over all I rate this restaurant 4/5

Let us see what are the ratings on other websites:

Zomato:3.7/5

Dine out:4.1/5

Just Dial:4.2/5

Trip Advisors:4.2/5

2.The Only Place:

If you want to taste some American steaks,this the place to go for.Located on the eating hub of Bangalore,Meuseum Road-Church Street opposite to Chutney Chang,this slice of America offers most brilliant array of American or continental food from steaks to stroganoff,from pasta to burgers.The cool and casual feel of the place makes it the perfect hangout option with friends and families.

Ambinece:3.5/5

Food:5/5

Service:5/5

Staff:5/5

Price:4/5(it can be called as mid range restaurant)

Over all I rate this restaurant 4.5/5

Let us see what are the ratings on other websites:

Zomato:3.9/5

Dine out:4.3/5

Just Dial:4.2/5

Trip Advisors:4/5

Photo Courtesy:Trip Advisor

Photo Courtesy:TOP Facebook Page

3.China Pearl:

China Pearl is the place if you want to devour yourself into some asian delicacy.The simple orinental decor,Chinese instrumental music and ambinece with scrumptious asian good by the professional chef will content you.They are specialised in Dragon chicken and various types of rice.They are located in Koramangala and opened up a branch in HRBR Layout as well.

Ambinece:4.5/5

Food:5/5

Service:5/5

Staff:5/5

Price:4/5(it can be called as mid range restaurant)

Over all I rate this restaurant 4.5/5

Let us see what are the ratings on other websites:

Zomato:4.2/5

Dine out:4.5/5

Just Dial:4.2/5

Trip Advisors:4.2/5

Photo Courtesy:Just Dial

4.Truffle:

This place is for all the burger lovers and mostly popular among the young crowd.The cool and chic American styled cafe offers delicious burger, sandwiches,steaks,pasta and finger food.They have good range of desert too.And the best thing is you can enjoy the mouth-watering food without making a hole in to the pocket.It has branches in the heart of busy JNC road, Koramangala, St.Marks Road and some more places.

Ambinece:3.5/5

Food:5/5

Service:3.5/5

Staff:3.5/5

Price:5/5(it is hella affordable)

Over all I rate this restaurant 4.5/5

Let us see what are the ratings on other websites:

Zomato:4.7/5

Dine out:4.6/5

Just Dial:4.3/5

Trip Advisors:4/5

Picture Courtesy:Trip Advisor

5.Onesta:

If you get bored by eating pizza from either Domino’s or Pizza Hut,you should give it a try.This place has variety of pizzas like dal makhani pr chicken tikka along with regular Italian toppings.Also it’s a great place to host parties as they offer unlimited pizzas with drinks at a very affordable cost and all pizzas come only in regular sizes.Apart from pizza their bite size food and pasta is also worth giving a try. Although they started in Koramangala on the same roa as the famous Hole in the wall cafe,but they have started branching out to different places recently.

Ambinece:3.5/5

Food:5/5

Service:4/5

Staff:4/5

Price:5/5(it is hella affordable)

Over all I rate this restaurant 4.5/5

Let us see what are the ratings on other websites:

Zomato:4.6/5

Dine out:4.2/5

Just Dial:4.3/5

Trip Advisors:5/5

Picture Courtesy:Just Dial

Hounorable Mention:

1.The Punjabi Rasoi:

This place serves the authentic and delicious Punjabi food in a fraction of cost than any other place.Their tandoori chicken or butter chicken is too die for.Youwill get a homely experience as the staffs are really courteous.It has branches in HSR Layout,RT Nagar, Indiranagar and recently opened on the Sarjapura Road.

Ambinece:3/5(not a fine dine)

Food:5/5

Service:5/5

Staff:4/5

Price:5/5(it is hella affordable)

Over all I rate this restaurant 4.5/5

Let us see what are the ratings on other websites:

Zomato:3.8/5

Dine out:4.1/5

Just Dial:4.1/5

Trip Advisors:4/5

Picture Courtesy:Official Logo from TPR Official Website

#foodies #musttryrestaurants #bangaloreblogger #indian #afghani #italian #american #chinese #continental

Hope you found this post helpful.Let me know in the comments below what all places should I try out.

Signing off!

XOXO

Polo❤️

Gastronomic Indulgence-Part 2 (Saag Maas)

“Saag Maas” or popularly known as Saag Gosht (Mutton in thick spinach gravy) is a popular north indian delicacy.

It has the freshness and goodness of fresh green spinach or palak and richness of mutton cooked in flavourful spices.

You also can make this with chicken,lamb or beef.

Let’s dig into the recipe!

Ingredients:

1.500gms.mutton cut into curry cut.I prefer chops or leg pieces as they are more tender and juicy.

2.250gms Spinach finely chopped.

3.2 nos. Onion finely chopped.

4.1 tbsp.of ginger paste.

5.1 tbsp.of garlic paste.

6.1 no.tomato finely chopped.

7.1 tsp.corriander powder.

8.1 tsp.rrd chilli powder.

9.4 nos.cloves, cardamoms, cinnamon sticks each and 8-10 paper corns.

10.1tsp.whole cumin.

11.Salt to taste.

12.Oil or ghee(clarified butter)

14. Pinch of dry fenugreek leaves(Kasuri Methi).

Process:

1.Wash the mutton thoroughly.Put it in the pressure cooker with adequate amount of water ,salt to taste,a pinch of turmeric and few drops of oil.Let it pressure cook till the half done.It will take around 10 minutes.

2.Add 1tsp.oil onto a frying pan.Add the chopped spinach and little salt.Let it saute and cover it with lid till soft.

Let it cool and then blend it in a smooth paste.

3.Add adequate amount of oil and ghee(you can cook it only in oil/ghee too.I like to mix.). Ofcourse be little generous in adding oil.Afterall you are relishing the mutton so forget your diet for that moment.

Add chopped onion,ginger and garlic paste.Let it cook and once it is golden brown add all the whole spices.Let it cook for one minute or so.Add tomatoes and let it cook for another minute.

4.Add the half boiled mutton to the onion,tomato masala.Reserve the stock for later use.

Let it dry.If the masala gets really dry,add stock little by little.

Cover with lid and let the entire mutton and gravy cook.

5.Add the spinach paste to the gravy.Let it simmmer untill the oil get separated.

You can adjust the gravy by adding the stock.No rae water should be added. Add salt to taste and let it summer for another minute.

6.Finish it off with crushed dry roasted Kasuri methi (crush with by rubbing the dry leaves between your palm)

7.Tada scrumptious and delicious Saag Maas is ready to pound on Serve it with roti or naan.

Disclaimer: Try the recipe by yourself.The pictures didn’t do justice but the taste will do.

#food #fooddiary #foodies#recipe #indiancuisine

Signing off!

XOXO

Polo❤️

Gastronomic Indulgence-Part 1 (Zaiqa-E-Biryani)

“Biryani”, a melange of aromatic spices,meat(chicken/mutton/lamb/beef) and long grained flavourful rice(basmati),widely eaten in every parts of India and cooked at most homes.Commonly it is specified as Muslim speciality however everyone enjoys a plate full of biryani during any occassion with raita(a yogurt bases spicy dip)by the side.

In today’s post I am sharing my version of Chicken Biryani that I make at home.

The details are for 6 servings.

Ingredients:

1.1Kg.chicken on bones cut into large pieces.

2.750Gms.of Basmati Rice(I used Dubar variant from India Gate)

3.Onion paste out of 3 Large pieces

4.Ginger paste-3Tbsp.

5.Garlic paste-3 Tbsp.

6.Yogurt-5 Tbsp.

7.Spice Mix:15cloves,15 cardamom,2 inch Cinnamon,3 Large shavings of nutmeg,1/2 of a full mace,1 star anise,1Tbsp. Caraway seeds,1 Tbsp.Balck pepper,1 Tbsp.White pepper.

Dry roast and ground it to a coarse mixture.You can also store it in an air tight container.

8.Fragrance:1tbsp.rose water(I use Dubar Gulabari Zaiqa),1 tbsp.keora water(I use Dubar),1tsp.Meetha Atar(Mughlai Mogra Meetha Atar)

9.Saffron:A pinch( I use either Everest or MDH).

10.Milk:A cup.

11.Clarified Butter or Ghee:3Tbsp.

12.Vegetable oil:I just rice bran

13.Whole spices:2 Bahleaves,5cloves,5cardamom,1inch Cinnamon,1 Large shavings of nutmeg,1/2 of a full mace,1 star anise,

14.Birista or fried onions:2 large onion sliced finely and deep fried in oil(Add sugar for the lovely caramelized color)

Process:

Stage 1.Marinate the Chicken:

Wash the chicken thoroughly and Pat dry.Then goes yogurt,onion,ginger,garlic paste,the spice mix,1/3of the fragrances in to the chicken.Mox it well.Keep the marinated chicken in the freeze at least for 2hours.I kept it for 6hours.

Stage 2.Cooking the chicken:

Heat oil in a deep cooking pot.Add the marinated chicken.Cook it on medium to high flame.Once the water is absorbed,add salt to taste,red chilli powder(Tikha laal and kashmiri laal).Allow the chicken to get tender and roast it till the oil separated.

Stage 3. Preparing the Rice:

Wash the Basmati rice and soak it at least for an hour.In a pan heat the required amount of water.Tie all the whole spices into a cheese cloth and drop it in the water.Add adequate amount of salt.Get the water to boil.Add the rice.It will be Al Dante or half cooked.Strain the water really nicely and spread it on a flat pan to avoid stickiness.

Stage 4.Layering or assembling:

Take a heavy bottom large sauce pan and greese with Ghee.Put a layer of rice evenly.Next layer will be of meat.Drizzle 1/2 of the remained fragrances and saffron-milk concoction (Soak pinch of saffron in warm milk for atleast 30mins.)Sprinkle some spice mix on top.Repeat the rice layer followed by the meat and again rice. Drizzle 1/2 of the remained fragrances, saffron-milk concoction, spice mix and fried onions on the top most layer.Cover with lid.

Stage 5.The dum(steam cooking):

Put the pan on the meadium to low heat for at least 30minutes to allow the biryani to dum.

And tada once you uncover the pan, the room will be full of delicious aroma of biryani.

PS.I add boiled potatoes and egg sometimes.Both has to be fried after boiling and has to be added during the layering.

PSS.Sqffron gives a very light color however food color can be used to l the richness of the color.

#food #fooddiary #foodies#recipe #mughlaicuisine

Signing off!

XOXO

Polo❤️