Thursday, May 20, 2021

Chemmeen Pananungu Peera / Recipe for Prawns and Ice apple in Coconut masala!



Pananungu/Nungu/Ice apple is a seasonal fruit and in the Summer season, you will see cart vendors selling this in bulk. Ice apple is a powerhouse of nutrients. For beating the Summer heat and to avoid dehydration this fruit is consumed. I came across many posts on drinks using Pananungu. I wanted to try something different with this and made my favorite Kerala dish using Ice apples. Peera is a dish cooked with hand-crushed masala made of grated coconut, ginger, green chillies, garlic, curry leaves, shallots, and turmeric powder. Ideally, for the Peera recipe, we use Prawns/Anchovies/Sardines. Adding chunks of Nungu in this recipe was purely experimental and the result was fabulous. My family and I just loved it. So here is an amazing recipe with Ice apples - 

Ingredients

Pananungu/Ice apples (cubes)  - 3 pieces/1 cup
Cleaned and deveined Prawns  - 500 gms
Coconut (grated)                       - 2 - 2.5 cups
Green Chilli                              - 6-8 nos
Shallots                                     - 8 nos
Ginger (finely chopped)            - 1" inch
Garlic                                        - 6 cloves
Turmeric powder                       - 1 tsp
Kudampuli/Malabar Tamarind  - 3 pieces (soaked in water for 15mins)
Water                                         - 1/2 cup
Coconut oil                                - 1 tbsp
Salt                                             - as required
Curry leaves                               


Preparation

  1. Remove the Ice apple skin and cut it into small cubes.
  2. In a bowl, mix grated coconut, slit green chillies, chopped ginger and garlic, crushed shallots, curry leaves, and turmeric powder. Combine it and crush the mix using hand.
  3. In a cooking/earthenware pan, add cleaned prawns and the coconut masala. Mix well.
  4. Add turmeric powder (optional), half cup water, kudampuli pieces and combine well.
  5. Keep the pan on low - medium flame and cover and cook for 10 mins. Add salt in this stage.
  6. Once the water content is almost dry, add the ice apple cubes.
  7. Stir it and cook for another 1-2 mins.
  8. Drizzle coconut oil and sprinkle a handful of curry leaves.
  9. Switch off the flame and let it rest for few mins.
  10. Serve Prawns -Pananungu Peera with rice and curry.
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Wednesday, March 31, 2021

Kappa Chakka Kandhari reopens in Bengaluru with all new dining experience for its patrons!





Walking into your favorite restaurant after almost 1+ years and seeing all those familiar faces again with the same vibes is a special feeling. Think about that drool-worthy Karimeen fry, Vazhappoo Cultlet, Lacy appam with mutton stew, Prawns Kizhi, Ramassery idli, Netholi fry, Kandhari (Bird's eye chilli) ice cream, Cloud pudding (Tender coconut pudding) etc; which restaurant comes to your mind? Without any second thoughts, it'll be Kappa Chappa Kandhari in Koramangala. Yes people... Your favorite Kerala restaurant has reopened a few weeks ago and the best part is they are having set menus (Chef's special tasting menu) this time.

Kappa Chakka Kandhari literally translates to the three main and inevitable ingredients from the Kerala Cuisine - Kappa - Tapioca, Chakka - Jackfruit, and Kandhari - Bird's eye Chilli. What caught my attention this time was the nostalgic names which goes like Naadan memories (Veg), Monsoon Magic (Veg), Snehatheeram (Veg), Vayanasala specials (Non-veg), Ammachi specials (Non-veg), Toddy Shop Memories, Naaduvazhi, Rajayogi, etc. They even have 'one-pot meals' and also a curated menu for kids.

Orange Goli Soda <3


Absolute Kandhari


When I visit KCK foods, I won't miss their Goli Soda and Absolute Kandhari drink. These drinks go well with the exotic Kerala food you try there.


A must try Poornachandran njandu (Soft-shell crab)

Karimeen fry


From the curated set menus, we tried the 'Naaduvazhi' and 'Rajayogi' from the non-vegetarian selection, and OMG.. both the combos were mind-blowing. The Naaduvaazhi set menu had 'one beverage and dessert of our choice', Grilled Jumbo Prawn, Toddy shop style Irachi Fry, Koondal (Squid) roast, Chicken cutlet, Pineapple Nendran Masala (which reminded me how badly I miss Kerala wedding Sadhya), Vattayappam with Duck Mappas, Idiappam with Prawns Thengapal curry (this combo is to die for <3 ), Thattum muttum (Kappa/Tapioca biriyani), and Suleimani tea.

Appam with Mutton stew

Thattum muttum

Pidi with Chicken curry



The Rajayogi menu was comparatively elaborate one with interesting dishes like Prawn kizhi (Prawns cooked with coconut masala and kudampuli), Chicken Peralan, Mutton Coconut fry, Kozhuva fry, Karimeen fry, Poornachandran Njnandu (Softshell crab) fry, Pineapple Nendran Masala, Pidi (rice dumplings in coconut milk) with Chicken curry, Appam with Mutton stew, Prawns Puttu Biriyani along with Suleimani, and one beverage and dessert of our choice'.




For desserts, I tried my all-time favorite Kandhari ice cream, Cloud pudding, and palada payasam and ended our meal with a piping hot Suleimani tea.



Man who creates magic in the kitchen - Chef Regi Mathew


Culinary Director & Co-Owner Chef Regi Mathew and his team always succeeded in bringing the traditional and home flavors to people who enjoy the beautiful Kerala cuisine. The flavor profiles just take you back to either a toddy shop, backwaters, or that simple ammachi (Mother's) kitchen you have visited on your Kerala trip. The food is way beyond amazing and it's a treat for both vegetarians and non-vegetarians.

Overall the set menu is a feast for any food lover and its pricing starts from INR 575++. They are following all safety precautions and for a better experience book your table well in advance.



As always, I had an exceptional dining experience here and can't wait to visit again to savor all my favorite dishes.

Address:
Kappa Chakka Kandhari
#438, 18th Main Road
Koramangala 6th Block
Next to Devi Eye Hospital
Bengaluru - 560095
For table reservations, contact - +91 6364671010

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Wednesday, March 24, 2021

Sunday Funday - 'Brunch by the Blue' at Splash at Aloft Cessna Business Park, Bengaluru!






Brunch in Bangalore is a usual weekend ritual for ooru people. It's not about the brunch, where you go for it matters. One of my favorite hotels - Aloft Cessna Business Park is back with their weekend brunch, 'Brunch by the Blue'. The Poolside brunch is truly an experience with an eclectic array of food and view. They have Indian, Oriental, Mexican, and European cuisines included for the Sunday brunch along with live - grill counters.










Before getting there I was a bit worried about the hot weather, but their settings are so perfect the diners will be so relaxed near the poolside.







I tried very selective dishes - I loved their fresh salads, roasted Chicken, Paneer Tikka, Thai green curry with steamed rice, noodles, and Egg appam with Chicken stew. The special dishes need special mention and Grilled Seafood was the best of all. They had Anchovies, Pomfret, Mackerel, Butterfish, Seer fish, and much more ready to be grilled in delicious masala coating. The Gondhoraj lemon drink spiked with Vodka was so refreshing.








If you're a sucker for desserts, then you will be spoilt with choices as they have a variety of Indian and European desserts on display. Their Chef is amazing with the artwork created through the pastries.
Overall, I enjoyed a fabulous poolside brunch and would love to visit this hotel for more interesting dining experiences.





Pricing: INR 1199/- per person (Food package)
              INR 1799/- per person (Food + IMFL package)

For more information, Call+91 8884452271
Address:
Aloft Cessna Business Park
Marathahalli
Outer Ring Road
Bengaluru - 560103
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