Got an invite for Hyderabadi Nizam Food Festival at Marriott, Whitefield, Bangalore by last week, there was huge traffic and finally reached the destination by time.
Hyderabadi Nizam Food Festival at Marriott, whitefield, Bangalore
We had Chef. Madhusudhanan, who has come long way from Hyderabad to prepare authentic and traditional food for this Hyderabadi Nizam Food Festival. As the concept, the food was totally rich with the rich flavors and the masala prepared with nuts like almond/badam, pista, cashew nuts right from the soup till the desserts.
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Chef. Madhusudhanan explaning about the food festival and the way of preparation
Mirchi Ka Salan and Raita
Dalcha Gosht – mutton pieces are cooked in channa dal / split bengal gram
Paneer Pista Korma
Let me share the food I had there with the pictures –
- Shorba – Makai Aur Badami (veg) and Tomatar Jhinga (non-veg). I had Tomato Prawn soup, prawns are tenderly cooked in tomato were the taste was well balanced being spicy and tangy.
- Starters – Arni Aur Channa tikki, Subz Tarkari Tikki and Nawabi Paneer Tikka for veg and Pather ki Gosth and Machi Ki Shammi – All the starters were too good, being a non-vegetarian I always like Pather ki Gosth – were the mutton (lamb) pieces are marinated well in a spicy masala and cooked on the stone top.
- Main course – What do one remember when it’s Nizam food festival? – Yeah Absolutely you are right – there was 3 varieties of Briyani – Chicken Briyani, Mutton Biryani and Kabuli Briyani which was accompanied with gravies – Dakha Gosht, Paneer Pista Korma, Ambada Dal, Tamatar ki salan. Last but not least the king of Nizam food – “HALEEM” – served with roti, nan and paratha. Haleem was too good, being a lover of Haleem I enjoyed it to the core 😊
- Dessert – Potharaekulu – The first time I got to taste potharaekulu, which was made with too many soft, crispy layers and sprinkled with finely chopped pieces of pistachios, which melts in the mouth. Double Ka Meetha – It has right sugar level, so that one can have more than two. Uroosa – I felt the taste of beetroot, condensed milk similar to beetroot halwa, but unware of what it’s made of ☹. Chum chum was taste to the perfection and finally the Fruit Custard – I like anything made with the combination of fruit and milk.
Double ka meetha
Worth to give a try – I am sure you would love it. This festival is from 15th of May till 25th of May, never miss it, perfect for this rainy evenings and the timings – 7.00 p.m till 11.00 p.m.
Recently when I have been to Rajdhani for their Aamlicious, I got to taste this Mango Dal which was fantastic and that I liked to the core.
Mango Dal was little sweet, tangy and spicy, which went goes out well with pulav’s, rice, roti or Indian flat bread. I have prepared it using both ripe and raw mangoes for the perfect taste, I had there. We all like it and accompanied it with pulav, potato fry and appalam / pappad. Let me share the recipe…
Taking this to Fiesta friday #172 hosted by Angie@thenovicegarderner.
Mango Dal Curry / Mambala Paruppu Kulambu
CLICK HERE for Mango Recipes and CLICK HERE for more vegetarian curry recipes.
- Split pigeon pea / Toor dal / Tuvaram paruppu – ¾ cup
- Masoor dal / Red Lentil – ½ cup
- Raw Mango – ½ cup
- Ripe Mango – 1 cup
- Onions – 1 no (medium size)
- Chilli powder – ¾ tsp
- Tumeric powder – ½ tsp
- Garlic – 5 cloves
- Mustard seeds – ¼ tsp
- Cumin seeds – ¼ tsp
- Cumin powder – ½ tsp
- Asafoetida – ¼ tsp
- Fenugreek / methi / vendhayam – a pinch
- Curry leaves – a sprig
- Red chillies – 2 nos
- Salt to taste
- Coconut oil (any cooking oil) – 1 tbsp
- Coriander leaves – 4 stalks (for garnishing)
Making of Mango Dal / Mambala Paruppu Kulambu –
- Wash the lentils together, drain the water and keep it aside.
- Peel and finely chop the onions and keep it aside.
- Chop the raw mangoes and ripe mangoes to medium size and keep it aside.
- Pressure-cook the lentils together for 3 whistles or until the mashing consistency.
- Heat oil in a kadai, add the mustard seeds, cumin seeds, fenugreek seeds, red chilles and curry leaves, wait until they crackle.
- Add the finely chopped onions and cook until they turn golden brown in color.
- Add the raw mangoes, cook for few mins and cook in water until they are soft.
- Add the chilli powder, turmeric powder, cumin powder and cook until the raw smell of the spice powder goes off.
- Pour the pressure-cooked lentil, pour a cup of water (it should be runny), add salt, cover and bring it to boil.
- Once it thickens, add the chopped ripe mangoes, gently stir it.
- Garnish with finely chopped coriander leaves and serve hot.
Serve hot with steamed rice or any pulav, also goes out well with roti or any Indian flat breads.
Boiling summers are so terrific, but there are something that you can make use out of it. Nothing than exotic recipes – Usually I use to prepare these Sothu Vadagam / Rice crackers, from the fermeneted rice and store it throughout the year.
Soththu Vadagam / Rice Crackers
All over TamilNadu, we could see most of terraces drying out their vadagams. Vadagams come in too many varieties, since I am in Bangalore in an apartment, with little space I could prepare only few varieties and would love to share it with you. Usually I use prepare few varieties of vadagams and store it for all over the year, as it would be the best side dish for many dishes like pulikulambu (tangy curry), sambar, mochakottai kulambu and variety rices. An easy side dish that can be prepared in seconds and packed for lunch boxes.
Today in our Exotic Wednesday, sharing the video of preparing sothu vadgam, you can also prepare this vadagam the same with the steamed rice which is not fermented, but the fermented gives a wonderful taste. Also I prepare vadagam / crackers with veggetables, soon will update the recipe. Stay tuned with us…
Making of Sothu Vadagam / Rice crackers / Pazhaya soru vadagam / Fermented Rice Crackers –