Mast Kalandar

Earlier this week we had our food from outside from a hotel named Mast Kalandar.So I thought of sharing  the details about this hotel today.It is a chain hotel having there stores in Bangalore,Hyderabad and Pune.Mast Kalandar is a brand owned by Spring Leaf Retail pvt Ltd.It is a 100% vegetarian food outlet.In Bangalore itself they are having 20 plus outlets.In Pune and Hyderabad also they have many outlets.

Every couple of months they will be having some special festive or seasonal combos.This week what we ordered included one such combo "Sweety Singh Chale China" it consists of 2 Zing Shing parranthas,Dal Makhani ,Chinese Chutney,Raita and Salad.Now all of you will wonder what is this Zing Shing Parranthas it is nothing but normal parranthas stufffed with noodles...:)  is it not a great innovation..This combo costs Rs 109.During Holi they had another special combo called the "Rangarang Combo" for Rs 139.It consisted of Matar paneer,Dum aloo, Daal Kachoori,3 pcs Masala poori,Rangarang pulav,Chandrakala,Chaas,Raita and Salad.In January they had the "Happy Lohri Combo" for Rs 149.It consisted of saag Paneer,shaahi kofta,daal makhani,Meethe gud bhare chawal,2 mirch masala parantha,tilbhara sweet tilbugga,patiyala chaas,raita and salad.Among these my favourite is "Rangarang Combo" it was really tasty and filling too.

One thing I always feel about Mast Kalandar hotel is that the price is a bit high, and if you are going to place a order from then expect a bill which is little more high because there combo trays ,the chaas glass,packing will all be included.If you go to the outlet of Mast Kalandar it is really colourful the ambience is good and different.Another thing is that when you visit the Mast Kalandar outlet go to the billing section.. place your order pay the money and then they will serve food on your table.

I like the taste of Mast Kalandar curries ,pulkhas.The raitas which they serve is really tasty sometimes they put grated radish cucumber in it.About there combos they are really filling.other than this they have Kebabs,Chaats,Parrantha Combos,Duma dum rice combos,Mast curry combos,drinks like lassi,chaas.They have a special combo for kids called the "Kiddy Combo" for Rs 59 including one cheese parrantha,paneer curry,raita,salad and 2 smileys.Everyday they will be having a special chutney too.

Mast Kalandar says there is no artificial colours or flavours are added and food is prepared fresh ,,I too feel the same.So for all the vegetarian lovers in Bangalore,Hyderabad and Pune just give a visit to Mast Kalandar or place an order from home ,home delivery is available.And for the non vegetarian lovers once in a while if you feel to have some veg dishes give a try to Mast Kalandar :)

They take party orders also.For family parties birthdays,office parties you can call 9886033322 or you can email them at party@mastkalandar.com

Kuttimulla taste of shap food

Today I want to share with you all about a restaurant in Kerala which serves very tasty authentic Kerala dishes.What I want to say is that " tani naadan kerala vibhavangal " tasting similar to the food we get in shap(toddy shop).Now what is special about food in toddy shop is that it is really very very tasty,spicy and what else?? very naadan authentic and its special thing is that it satisfies the palate of people with different tastes also..Now coming to the restaurant  which I am going to share with you all "KUTTIMULLA", in Malayalam it means jasmine shrub.It is situated near  Passport Office
Panampilly Nagar , Cochin.The punch line is "taste of shap food".

I came to know about this when I was watching a cookery program in television.I really liked the large varieties of naadan food they serve and really liked the way of cooking these dishes in the authentic way traditional kerala style.The head chef showed the way to cook "meen thala curry".One of the specialities associated with fish in Kuttimulla is that they use real fresh fish which is not put in ice ,as we know the ice really spoils the fresh and real taste of fish.All the masalas used in the dishes are prepared by chefs in Kuttimulla and they do not use readymade masalas.They have many dishes in there menu like meen curry,meen thala curry,chicken 65,kappa,idiyappam,chapatti,pallathi fry, kozhuva peera pidichathu, thala curry, konju masala, cutla curry, beef ularthiyathu, naadan kozhi varutharachathu, pork ularthiyathu , karimeen pollichathu,chicken curry,beef fry.There is one specialty for their chicken fry they will add pieces of papadam when they fry chicken so as to bring a  good flavor to the dish.This is not a very old restaurant ,it started some 6 months back.But the taste of the food made this restaurant very popular that people from different places are coming to taste food here. There is a huge rush in the restaurant during the lunch time.

So what I would like to tell you all is that if you are in Panampilly Nagar , and planing to have food from outside you can go and try the food in "Kuttimulla".For those who stay in Cochin you all can go to this place and enjoy the naadan food they serve.After visiting this place please give your experience about the place too :)

Kovakka Beans Mezhukkupuratti

Kovakka Beans Mezhukkupuratti:


After cooking for the Onam festivals Sadhya, when I was searching my fridge to make some thing for lunch the next day I had found some kovakka and beans. As the quantity of each was less I thought I would mix the two and make a simple dish. Mezhukuparatis are familiar to all... and I personally love the taste of mezhkkupurattis.. Today I am going to make a mixed mezhukuparati with beans and kovakka.

Ingredients:
Kovakka/gerkins/gherkins/tindora/ivy gourd:10
Beans:10
Onion:1/shallots:7-8nos
Green chilly:2-3
Garlic:5-6 pods
Dried red chilly(crushed or whole):1(optional)
Turmeric Powder:1/4 teaspoon
Chilly powder:1/4 teaspoon
Oil:1 tablespoon
Salt:to taste

Note: When I was going through the other names of kovakka I found that it is called tondli in Maharashtra, dondakaya/tondekayi in Karnataka.

Procedure:
1. Cut kovakka,beans,onion in long slender pieces
2. Boil the above 3 items in very little water with salt, turmeric powder and green chilies; with the lid on. After the kovakkai and beans gets half-cooked. Keep it aside.

3. Heat oil in another pan. Add red-chilly and fry till colour changes.
4. Add crushed garlic and fry till the color of garlic changes (till the raw smell goes). Then add the kovakka and beans, stir till the pieces have turned golden. This may take up to 15 to 20 minutes.
5. After the kovakka beans pieces has turned golden brown add chilly powder and cook for 3-4 minutes.(this gives a nice color)

6. Serve hot with rice or chappati/roti.

NADAN KERALA AVIYAL

Aviyal:
Aviyal is one of the most famous dishes in Kerala and an unavoidable dish in a traditional feast/sadhya in Kerala. It is also a very simple dish to make. The interesting thing about making aviyal is that you can use almost any vegetable that we get in hand. There is a saying that aviyal is prepared from leftover vegetables. "Aviyal" in Malayam means mashed-up.


Aviyal is made differently by people from different parts of Kerala. In certain parts of Kerala people also add tomato, in some other areas they use mango and in some other places even curd. Whatever be the variation, Aviyal is definitely a very healthy dish as a lot of vegetables constitute the aviyal. Today I would like to share with you all the recipe of aviyal that my mother cooks.

Ingredients:

Raw bananas:1 nos

Yam(chena):500gm

Beans:100gm

Carrot:100gm

Potato:400gm

Drumstick:1

Cucumber:400gm

Green chilli:3-4 nos

Brinjal :1 small

Tomato:1 big

Onion:half/shallots(kunjuilli):5-6 nos

Payyar(Long string beans):4-5 nos

Beetroot:50gm

Ladys finger:2 nos

Kovakka(Ivy Gourd):3-4 nos

Padavalanga(Snake Gourd):50gm

Curry leaves:2 sprig

Grated Coconut:half cup

Turmeric powder:1/4 teaspoon

Jeerakam(jeera)/Cumin seeds:1/4 teaspoon

Coconut oil:1 tablespoon

Salt:to taste

Note: Dont worry about the long list of vegetables mentioned above. You still can make a tasty Aviyal even if you only have 3 or 4 vegetables, The procedure is same.

Health Tip: Please wash all the vegetables, before cooking. Best way to wash the vegetables, is to dip them in salt water for at least 30 minutes and rinse them thoroughly.

Method: 

1. Cut all the vegetables into finger long pieces.
2. Put them (except Green chilies) into a saucepan and add in turmeric powder and salt.
3. Add just enough water. Water level should not cover the vegetables.
4. Bring to a boil.
5. Cover and cook till the vegetables are done.
6. Grind grated coconut, Jeerakam,2 -3 shallots(put the rest of shallots with other vegetables) and green chillies into a rough paste.
7. Once the vegetables are cooked, add in the ground paste and mix well.
8. Add Curry leaves and pour oil onto the vegetables.
9. Aviyal is ready.

It can be served with rice,chapati,roti etc.

Hope you all try this amazing dish... :)

Summer Pink Zest with Watermelon and Lemon

Hi All,

I am posting a very quick , easy and simple juice that you can serve to friends as well family on a hot summer day or any day for the matter of fact.. This is a juice that I learned to make from one of my very good friends, when I had gone to meet her on her sons birthday. I was amazed with its refreshing taste and to make things more fun.. it can be made with very little ingredients and at a very little cost.

Ingredients that you would need to make the "Summer Pink Zest":

Watermelon -1 bowl

Lemon -1 (Large in size)

Sugar - To taste

Mint Leaves

Steps to make:

1. Keep the watermelon pieces in freezer for 2 hours

2. Put the frozen water melon pieces, sugar, and the juice of one Lemon  into a blender jar.

3. Blend all the above for a minute.

3. Serve cold with mint leaves.

I hope you all like it.. !!

My Introduction into Kerala Cuisine

Hi All,

 This is my little introduction to the blogs that I am going to write. The blogs that I would be writing would be mainly on Kerala cooking and apart from that Indian cooking in general. I am writing these blogs, hoping that it will help people who are new to cooking in general as well as people who would like try out making Kerala cuisine specifically.

A basic introduction on how I got into cooking, was just for the fun of it. I initially started cooking simple dishes in my house and now I am able to make almost all types of Kerala food ranging from starters, juices, desert, Veg and Non-Veg. I love every bit of time I spend in cooking. The best part of cooking, is that it can be very simple if you really want it to be..

As I go along, I would be sharing other light moments that I had while cooking for my friends and family..

Happy reading.. and Happy Cooking..!!

Quick and Simple Kerala Rasam

Hi All,

Today I am posting a very simple and easy recipe for all to make. Today I will will be preparing a "Tomato Rasam". Rasam is generally used as a side dish with all rice. Apart from Kerala, this is a part of most South Indian homes. The other important thing to note about Rasam is that it is very good for digestion as well.

The Ingredients that you will need to make a Rasam are as follows:

Oil - 1 table spoon ( Preferably coconut-oil or vegetable oil)

mustard - 1 teaspoon

curry leaves - 1 sprig

ginger- 1 inch

garlic- 1 small pod

green chilly - 2

red chilly - 2

tomato - 2 medium

rasam powder- 2 or 3 tablespoon

tamarind - gooseberry size

water- 1 glass

crushed black pepper- 6

salt - to taste

coriander leaves - to garnish ( This can be avoided, if you do not like the smell or taste of coriander leaves)

Steps to Make the Rasam:

1. Put oil in a pan.splutter mustard seeds,red chilly,curry leaves.

2. Saute ginger garlic green chilly and tomatoes.

3. Add tamarind soaked in 1 glass water and let it boil.

4. Add rasam powder 2 to 3 tablespoon.

5. Add salt .

6. Garnish with coriander leaves and serve.

Note:Rasam powder is available readily in super markets (or South Indian/Indian stores) . Nirapara is the brand that I use.

I hope you all try this simple dish. Happy Cooking!! :)