Sunday, 25 November 2012

Peg & Pig's Kitchen - Pepper-Peanut Rice with Raw Banana Fritters

Hello, and season's greetings!

It's a lazy Sunday for us. We managed to clean our garden, do our laundry, watch a movie, and absolutely lazy at home. In the evening, we went for a walk around our neighborhood. Felt refreshed, and ready for Monday!

Because laziness stuck to me, I cooked a simple yet delicious dish. This one is pepper and freshly peeled peanut rice, and raw banana fritters served with tomato ketchup. The rice is easy on the stomach especially when one is unwell or on a diet. For recipe, please email me.


Have a beautiful week ahead!

Regards,
Asha

Friday, 23 November 2012

Jolada Rotti - Pai Refreshments - Bangalore

Jolada Rotti Oota translates to lunch with its main item as roti made of jowar. We love this cuisine! 

When we were around Majestic area, we visited Pai Refreshments for a jowar roti lunch. Pai Refreshments has been serving the jowar roti lunch for decades now. The hotel also has South Indian snacks, Chinese dishes, Indian sweets and savories, and a variety of juices. Check the menu.

The jowar roti lunch provides unlimited rotis and rice, and is always served on a plantain leaf. A normal thali has three types of curries, one salad, raw onions and fresh fenugreek leaves, Red chilli chutney, papad, jowar rotis, rice, sambar, curds, buttermilk, and a North Karnataka savory. The curries are as follows: brinjal curry, greens and dal curry, and sprouts curry. The brinjal curry is most famous. The special thali also provides chilli bhajji, soup, and dessert. We enjoyed the normal thali, and I loved the buttermilk.

But nothing beats the jowar roti and brinjal curry that my dearest mom prepares. :-)



Our rating of Pai Refreshments:

  • Ambience - Modest indoor seating
  • Restroom - Didn't use
  • Service - 3 rating (5 = best, 1 = worse)
  • Food - 3 rating (5 = best, 1 = worse)
  • Cuisine - North Karnataka cuisine, Chinese (vegetarian only)
  • Smoking - Not allowed
  • Home Delivery - No
  • Alcohol - No
  • Value for Money - 3 (5 = best, 1 = worse)
  • Parking - Limited parking inside the premises. Unlimited parking on the road, if you are lucky.
  • Valet Parking - No
Regards,
Asha

Monday, 19 November 2012

Peg & Pig's Kitchen - Kadale Kaalu Curry, Rice, and Fryums

Hello, friends! I have a list of eatouts that we visited, but haven't had the time to update this blog. Just wait for this weekend to see review of an exclusive restaurant. :-)

What's happening at the Peg N Pig kitchen? Hmm... Lots of native dishes and (edible) experiments at kitchen! Today, I cooked kadale kaalu (Black chickpea) curry, and served it with idlis for breakfast. For lunch, packed the curry with idlis. For dinner, ate plain rice with the curry, along with fryums and urad dal vada (homemade). Enjoyed the curry; absolutely!


I soaked the chickpea overnight, and cooked it till the peas became soft (but retained their shape). In a mixer, blended boiled tomatoes, garlic flakes, fresh ginger slices, roughly chopped onion, handful of curry leaves, sambar powder (homemade), small piece of cinnamon and 1-2 cloves, 1 green cardamon, salt, and freshly grated coconut. Soak tamarind in hot water; size of a small ball or less. (Hope that I covered all the ingredients!)

In a pan, heat about a tablespoon of cooking oil. Added a pinch of hing, one teaspoon of mustard, and a few curry leaves. Stirred, and then poured the mix into the pan and add tamarind juice. After a boil, added the cooked chickpeas, and let the whole curry slowly boil for a while. When the aroma spread inside the entire house and sneaks outside, you know that the curry is complete. If you have fresh coriander leaves, oh, just chop them fine and garnish the curry with it.

What's your version of this curry?

Regards,
Asha