Tag Archives: lunch

Oct9

Kebab & Korma Bazaar at M Cafe, Whitefield Marriott, Bangalore

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Got an invite for Kababs and Korma Bazaar food festival at Whitefield Marriott, Bangalore and food festival is from Oct 9th till Oct 14th from 12:30 p.m till 3:30 p.m.

This Kabab and Korma Bazaar Festival is celebrated the heritage of Nawabs and Mughal rulers who introduced Kababs and Kormas to India. The enigmatic Chef Pushkar Singh Mehra of Bengaluru Whitefield Marriott, have curated the menu and prepared a collection of delectable kebabs and rich kormas. The kebabs where doused in yogurt, covered with spices and grilled over charcoal flame. The richness of Kormas take us to the period of Mughal royalty with a royal dinning.

Sahi Galouti Kebab
Kebab & Korma Bazaar at M Cafe, Whitefield Marriott, Bangalore
Welcome Drink – Shikanji
Murgh Tikka Mirza Hasnoo

There was live section, where the kababs are grilled over charcoal and also there was also live section for roti, nan and paratha. Let me share the food with pictures, I had –

Shorba – Subziyan Ka Akr – The shorba was delicious with perfect texture, the way it was served was eye catching. The soup plate had few pieces of carrots and beans along with saffron strands over the sides of the plate and later the soup is poured over the veggies and then was about to consumed.

Kebab – Sahi Galouti Kebab, Murgh Tikka Mirza Hasnoo, Palak Chilgoza Tikki and Peeli Mirch Ka Tikka. All the four Kebabs was outstanding and filling.

Dahi Kabab
Palak Chilgoza Tikki
Peeli Mirchi Ka Tikka
Murgh Tikka Mirza Hasnoo
Kababs
/suziyon Ka Akr
Naan E Tanak and Ulta Tawa Ka Parantha

Main Course –

·         Nalli Nihari – Being one of my favorite dish with Lamb, the lamb was cooked tenderly, as it was little chewy, juicy and melt in mouth. Must to try.

·         Mahi Mussalam – The korma was too good, where the fish pieces are fried and added to the korma.

·         Lagan Ka Murg

·         Dal Gomti

·         Paneer Khushrang

·         Subz Noor Maha Parda Biryani – Although being a veg version, the briyani tasted yumm.

·         Ghost Awadhi Biryani

·         Khush Ka Chawal

Nalli Nihari
Subz Noor Mahal Parada Biryani
Kormas – Lagan Ka Murg, Paneer Khushrang, Mahi Mussalam, Sunz Abeer
Shimla Mirch Ka Halwa
Jalebi
Sahi Phirni

Breads – Naan E Tanak –  is prepared from the fermented dough, it was too soft and yum with porous texture and Ulta Tawa Ka Parantha.

Desserts – Sahi Phirni, Shimla Mirch Ka Halwa – Definitely a must to try, it was good and Nizam Ki Nazakat – It tastes similar to Gulab jamun, filled with nuts.
M Cafe - Bengaluru Marriott Hotel Whitefield Menu, Reviews, Photos, Location and Info - Zomato

Also the menu keeps on changing for every 3 days, a must to try in Bangalore.

Sep12

Butter Beans Kulambu / How to make Butter beans curry / Butter beans recipe

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Butter Beans are known as Lima beans or sieve beans, because of the color and buttery texture they are called as Butter beans. They are important sources of dietary fiber, protein and minerals. Because of the dietary fiber, they scrape cholesterol, and helps in heart health. Also, they improve the digestions, increases energy level and prevents diabetes.

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Butter Beans Kulambu / Lima Beans curry

Already I have shared a Butter Beans poriyal / Lima Beans curry and now it’s curry using butter beans. Butter beans curry or poriyal is usually liked by kids, because of its buttery texture. But when you pair them with steamed rice, increase little of the spice level with coconut masala, it tastes yum. Let me share the recipe…

Taking it to Fiesta Friday #189 hosted by Angie@thenovicegarderner.

Ingredients:

  • Butter Beans / Lima Beans – 2 handful
  • Onion – 1 no
  • Mustard seeds – ¼ tsp
  • Cumin seeds – 1 tbsp + ¼ tsp
  • Curry leaves – 2 sprigs
  • Coconut pieces – 3 tbsp
  • Ginger-garlic paste – 1 tsp
  • Chilli powder – ¾ tsp
  • Coriander powder – 1 ½ tsp
  • Turmeric powder – ½ tsp
  • Salt – 1 tsp or to taste
  • Oil – 1 ½ tbsp
Coconut and cumin seeds about to grind
With mustard seeds, cumin and curry leaves
With finely chopped onions and curry leaves
With ground coconut paste
with spice powders
With lima beans / butter beans
with water
About to pressure cook for 2 whistles
After pressure cook – butter beans curry reacy
Butter Beans Kulambu / Lima Beans curry

Preparation:

  • Peel and finely chop the onions. Keep it aside.
  • Take coconut pieces and a tbsp of cumin seeds, grind it to a fine paste by adding little water and keep it aside.
  • Heat oil in a pressure cooker, add the mustard seeds, cumin seeds and curry leaves.
  • Add the chopped onions, cook until they turn golden brown in color.
  • Add the ground coconut masala followed by turmeric powder, chilli powder and coriander powder, cook for few mins or until the raw smell of the masala goes off.
  • Add the lima beans / butter beans followed by salt, pour a cup of water, bring to boil, cover and cook for 3 whistles.
  • Remove the lid when the pressure releases, transfer it to a bowl.

Serve hot with steamed rice and pappad or appalam.

 

Apr11

Tomato Curry / Thakkali Kulambu

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Tomato Curry / Thakkali Kulambu is one such easy and simple recipe with very few ingredients available at all Indian kitchens. Also it’s very simple so that bachelor or beginners could handle it perfectly, more over this can be prepared in case of emergency, when there are guests or during sick times or after a vacation.

CLICK HERE for more vegetarian recipes.

Tomato curry is little sweet, tangy and little spicy, all these tastes give a perfect taste when combined with steamed rice. For the texture of the curry, refer the video link below. Let me share the recipe…

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Tomato Curry / Thakkali Kulambu

Ingredients:

  • Tomatoes – 4 nos
  • Onion – 1 no
  • Mustard seeds – ¼ tsp
  • Split Black gram – ¼ tsp
  • Chilli powder – 1 tsp
  • Cumin powder – 1 ½ tsp
  • Turmeric powder – ¼ tsp
  • Curry leaves – a sprig
  • Salt to taste
  • Coconut oil / Vegetable oil – 1 tbsp.

Making of Tomato Curry / Thakkali Kulambu –

Preparation:

  • Peel and finely chop the onions and tomatoes.
  • Heat oil in a kadai, add the mustard, split black gram and curry leaves, wait until they crackle.
  • Add the onions and cook until they turn brown in color.
  • Add the tomatoes and cook for few mins.
  • Add the spice powders followed by salt, cook for few mins until the raw smell of spice powder goes off.
  • Pour a cup of water, cook and cook until the tomatoes are mushy.
  • Remove the lid and cook in low flame until the oil starts floating on the top.
  • Transfer it to a bowl.

Serve hot with steamed rice and appalam or vadagam (rice crackers).