Aug 28, 2015

Pineapple Pulissery

Happy Onam to all readers who celebrate. May there be good health, peace, joy, and plenty in all your homes. Enjoy the day with your loved ones and with an extensive Onam Sadya!

Here is an unusual recipe in time for the Onam Sadya. Pulissery or Moru Kuzhambu is a staple dish in a Malayalee menu. Usually made with vegetables boiled and then simmered in a spicy coconut and curd paste, this Pulissery uses pineapple as the ‘vegetable’. The fruit gives the dish a unique flavour and a welcome tartness. Whether you celebrate Onam or not, this Pulissery will lift your meal to a gourmet level. So go ahead, and cook it up at your homes too.

Pineapple Pulissery


  • Does NOT contain gluten, soya, eggs.
  • Contains coconut. People with nut allergy usually tolerate coconut.
  • Contains yogurt/curd. Usually tolerated by people with lactose intolerance.


COOKWARE – Small fry pan/tadka pan, mixer grinder, Pressure cooker.


  1. 1 cup chopped pineapple
  2. 1 cup sour thick curd or 2 cups buttermilk
  3. 1/4 cup fresh grated coconut
  4. 1 tablespoon fenugreek seeds
  5. 4 red chillies
  6. 1 teaspoon salt
  7. 2 tablespoon powdered jaggery
  8. 1/2 teaspoon turmeric powder

For Tempering -

  1. 1 teaspoon coconut oil
  2. 1/2 teaspoon fenugreek seeds
  3. 1/2 teaspoon mustard seeds
  4. 1 red chilli
  5. 7-8 curry leaves, torn up


  1. Place chopped pineapple, salt, turmeric powder, and jaggery in pressure cooker, add half cup water and pressure cook for 3 whistles.
  2. Fry 1 tablespoon fenugreek seeds and 4 red chillies in 1/4 teaspoon coconut oil. Fry on medium flame until just fragrant. Grind this with fresh grated coconut to smooth paste using water/buttermilk/curd.
  3. Mix the ground paste, cooked pineapple, curd/buttermilk and stir over medium heat. Remove from flame as soon as the mixture begins to boil. Do not leave it unattended or over high flame.
  4. Add coconut oil to fry pan, add tempering ingredients to it, and pour sizzling hot over the moru kuzhambu/pulissery. Cover with a tight fitting lid and let the flavours develop.
  5. Serve with steamed rice and a thoran. Crispy papads are welcome too!

Pineapple moru kuzhambu Happy Onam!

Aug 27, 2015

Above Ground Levell Lounge –Departure Lounge

The Above Ground Levell Lounge at Domestic and International Departure Terminals of Bangalore International Airport have been conceived to provide travellers a complete relaxed experience while at the airport. Currently operational in Bangalore airport, this is the first foray of the Bird Group into airport lounges.

I was invited to review the Lounge at the Domestic Departure Terminal. Here is what I saw and experienced.

Key features of the Above Ground Levell Lounge are -

At the mezzanine floor, look out for it’s entry at the fag end of the departure hall.

Logo at Entrance of the Lounge Coffee shop zone

Offers a refreshing experience. Accessible to both special card holders as well as having a Pay and use option. Guests can purchase plans as per need. For eg., choose between simple refreshments or a full meal option. Guests can then avail of the lounge’s facilities which include food and a fully equipped business centre, charging stations as well. I noticed the Flight Information Display Systems at vantage points in the lounge.

The lounge has a very roomy feel, since it is spread over 13,000 square feet with 250 seats at the domestic terminal. This vast space is intelligently divided into zones that also merge into each other seamlessly - the coffee shop, the bar and the dining area. The interiors are done up tastefully incorporating traditional motifs from Hampi. I especially liked the idea of Rangoli designs on the plush carpeting. Tree pods add to the ‘Green Bangalore’ feel apart from offering privacy to different sections of the vast lounge. Along with the pleasing music being played, and the soothing ambient lighting all around the space, the space looked inviting and relaxing. Plush seating, intelligent use of decor to offer privacy, I would surely choose this lounge over other options currently available at the departure terminal.

Seating at coffee shop Plush chairs and soothing lighting  

Well-stocked barHampi inspired murals on walls

Offering massage chairs and showers in addition to the premium facilities they have currently, could take passenger comfort to the next level here.

Buffet spread, live counters, are all in place to offer guests a wide choice of food and beverages. Buffet for the major meals of the day as well as live stations doling out eggs made to order, chaat stations, dosa counters are all geared to pampering travellers’ taste buds. Head chef Shadab proudly informed us that the menu keeps changing every fortnight. This way, frequent travellers can look forward to new culinary offerings each time. The Chef is also particular about seasonal produce, healthy cooking and serving home style food to his guests.

Food cooked fresh, special diet requirements taken care of, customisable dishes, comfortable seating - the Above Ground Levell lounge is fully equipped to handle every need of the weary and tired traveller.

A picture tour of the food sampled that day -

Home-style fresh, soft phulkas Sweet and savoury cookies baked fresh in-house Spicy crackers with dip Salad station at the dinner buffet  Honest, fresh dinner from the buffetThe elegant buffet area

Jun 16, 2015

Nizam-e-Awadh Food Festival

Holy Ramzan month is around the corner.  What better time to celebrate the cuisines of the Nizams and the Awadh. So it is that Sheraton Bangalore has curated another gastronomic extravagance revolving around Hyderabadi and Lucknowi food.

You will see fragrant, redolent, rich, and such adjectives being used repeatedly below. That should give you a good idea of what to expect at the Food Festival! Also unique here, is the presence of the Chefs, heroes who often are never in the limelight. It was a great initiative to bring them out of the kitchens and gave us a peek into the intricacies of the dishes.

Rose milk to set the note for fragrant courses to follow.

Rose milk

Warqi parathas – flaky, aromatic from the cardamom, great foil to the smooth-as-silk galouti kababs. Special baingan bharta, an exotic cousin of the Punjabi bharta we are more familiar with. Chef Jebin Robert deftly made the galouti kababs. His passion for his job was so evident!

Jebin Robert at work

Tafta – A unique sweet yeasted bun. Aromatic, pillowy soft. Served with Nalli Nihari. A specialty by Chef Ansari Ali.

The Chef also demonstrated the making of Roomali roti much to our delight. Flair and panache was evident in full measure. With practised ease, he made it look like child’s play. But one attempt by a blogger told us how difficult it is.

Chef Ansari Ali making the Roomali Roti

With Ramzan, can Haleem be far behind? The huge Lagaans for making the perfect haleem were brought in from Lucknow exclusively for the event. Chef Maksood is a soft-spoken, smiling person. Do not be fooled though! He can make a mean haleem, is a master of the Kachi Gosht Biryani and together with Chef Fahim Qureshi, had also made a perfect Subz Hariyali Biryani.  It’s vivid hue was inviting. The flavours lived up to my expectations. Gentle aromas of green herbs, perfectly cooked rice, accompanied by an enticing whiff of the Chef’s specially created spice blends.


Subz Hariyali Biryani

Zarda Pulao, a fitting dessert. Sweetened with date puree and sugar, richly imbued with the hue and aroma of saffron, topped with chironjee, and dry fruits fried in ghee. Also on the dessert menu were matka kulfi and phirni. That the milk was patiently reduced by boiling and that the best quality of pistachios were used in the kulfi was amply evident in it’s flavour and perfectly grainy texture.

Chef Maksood and the Zarda Pulao Chef Fahim Qureshi and the Kachi Gosht Biryani

The Food Festival does tend more to the non-vegetarian selections. Go for an indulgent treat, for a feast to your senses! Beware of the calories. Nothing here for the dieter. Unabashedly rich and aristocratic offerings.

Open for lunch and dinner till the 21st of June 2015. At Feast, Sheraton at Brigade Gateway, Bangalore.

Jun 3, 2015

Idli – The Ultimate Guide to Softest Idlis.

Idli. Enough said. That spongy, light as air, uber healthy, steamed breakfast of millions in India. It is every idli lover’s dream to make the fluffiest, softest, ‘malli poo’ idlis (as soft as jasmine flower) at home. Idli is the stuff of  culinary dreams. The perfect idli seems so much in reach and yet, so elusive. As my friend put it, “Idli is the cause and weapon of marital fights at our home.” If you want Idli to be the cause of marital harmony rather than distress, or if you are looking for a healthy breakfast recipe, read on..

Much has been written about how to grind the perfect idli batter. Family and friends who have tasted my idlis have been reminding me to document my recipe at the blog. So here I am, with my method of making idli batter. Do share what works for you as well. It would be great to hear from everyone.

The key to good food begins with good ingredients. I use Salem idli rice. I use the best quality whole white urad that I can find. In Bangalore, Salem idli rice and whole white urad can be bought at most wholesale rice and grain shops. (rice mandi) Some supermarkets like Nilgiris, Spar, Star Bazaar, Towness also carry them. “Can I use idli rava instead of the rice?” You can. But the texture of idli will be different. Don’t tell me I did not warn you.

The next step is correct technique. For fermentation, timing is key! I soak the grains overnight, grind it the next morning and leave it to ferment through the day. By evening, the batter is ready. I store the fermented batter in the fridge and use it for up to a week without any loss of flavours.

Idli topped with two chutneys 

If you are eager to make the perfect idlis for your family, follow these steps carefully. Please read the method thoroughly before trying. As with other recipes, perfection comes with practise. If you have any doubts, write to me and I can try to sort it for you.


COOKWARE – Wet grinder, big bowls, spatula, idli steamer 


  1. 4 cups Salem Idli Rice
  2. 1 cup Whole white urad
  3. 1 tsp Fenugreek seeds – (optional)
  4. 2 tsp Salt
  5. 5-7 cups chilled drinking water for grinding.


  1. Measure out rice and urad in two separate bowls. Add fenugreek seeds, if using, to rice bowl. Rinse in enough changes of water till water runs clear. Soak in fresh drinking water. Water level should be 1 inch above the grains. Soaking time can range from minimum of 4 hours to maximum of 8-9 hours. I soak overnight. (about 8 hours)
  2. Measure out 2+1/2 cups of drinking water. Drain the soaking water from urad and grind in wet grinder. Keep sprinkling a quarter cup of water every 8-10 minutes. Use all of the 2 cups of water. Add as much of the 1/2 cup as needed. I grind for 40-45 minutes. Remove to a deep bowl when the batter looks doubled in volume and is silky smooth when you feel between your fingers.
  3. Measure out 3+1 cups of chilled drinking water. Drain out the soaking water from rice. Grind in wet grinder with 1 cup of water to begin with. Sprinkle just enough water to keep the grinder running smoothly. Keep checking every 4-5 minutes while grinding. Add water as necessary. I grind rice for 20 minutes. I stop grinding when the rice feels a little coarse and before the rice becomes a very smooth paste. That is not to say a semolina texture. Rather, between fine semolina and paste….
  4. Remove to same bowl as urad batter. Add salt and mix well with your hand. Yes, I dip most of my forearm into the batter to mix it up. This is vital to good fermentation. Have you not heard?
  5. Set this covered bowl of batter to rest in a warm place. Make sure to fill you bowl only half way to give room for rising. You can divide the batter into two bowls too. At my home, the batter takes about 8 hours to ferment. If your room temperature is below 20C, set to ferment inside your cold oven. Or cover the bowl with a beach towel/blanket. And pray that the batter does not attach itself to your blanket!
  6. The batter is completely fermented when it rises to double in volume, has a sour-sweet fragrance. Stir it lightly. Pour into greased idli moulds.
  7. Steam for 10-12 minutes over a medium flame. The idlis are done when a knife inserted through the centre comes clean.
  8. Serve hot with assorted chutneys, or molaga podi or sambar. Or all of them!

Mini idli served with love

May 29, 2015

Watermelon Shikanjvi

In keeping with the need of the summer season, here is a winner drink recipe. Watermelon juice spiked with Indian spices. These spices were chosen not just for the flavours but also for their ability to aid digestion and add essential salts to the body.

In my earlier post, I had promised to share a drink recipe that does not include sugar. This is especially so that diabetics can also indulge in a refreshing drink. Summer need not be tiring or exhausting if we have refreshing, nourishing, hydrating drinks such as this watermelon shikanjvi in our repertoire. The ultimate thirst quencher. Rich with natural salts to rehydrate, and full of fruit vitamins and minerals. The fruit is rich in anti oxidants which helps in maintaining skin tone as well. Something we could surely use in the dry scorching months!

Enjoy a sip by the pool

In fact, most juices and colas are not advisable for diabetics since these release a surge of sugar into the blood stream almost immediately. A spike in blood sugar is dangerous for any diabetic. As is dehydration. In diabetics, if there is excess sugar in the blood, the kidneys will try to flush out some sugar through urine. It makes this happen by drawing on body water from blood, cells, saliva. This, in turn, increases the dehydration in the body.

Without further ado, here is the recipe for a super refreshing, very low calorie, drink. For ease, I am giving measures for 2 glasses. Of course, you can make a big batch ahead (do not add the soda ahead. Mix it in just before serving) and store chilled in the fridge. When you feel like downing a glass, pour yourself half a glass of this juice mixture, top with soda and sip for instant relief from summer.

Chilled watermelon shikanjvi


  • Does NOT contain lactose, soya, corn, yeast, gluten.

Preparation Time – 10 minutes + chilling time, Cooking Time – nil, Serves - 2


COOKWARE - Mixer grinder, lemon squeezer, and serving glasses


  1. 1 heaped cup chopped, deseeded watermelon chunks
  2. 250 ml chilled club soda
  3. Juice of 1 lemon
  4. a  big pinch of cooking salt
  5. pinch each of roasted jeera powder and kala namak powder
  6. Ice cubes to top up and serve


  1. Whiz the watermelon chunks in the mixer until you get a smooth puree. .
  2. Add the lemon juice also to the mixer jar.
  3. Add also a big pinch of salt, followed by a small pinch each of roasted jeera powder and kala namak.
  4. Whiz the mixture well, and divide between 2 glasses.
  5. Top with club soda, ice cubes and serve chilled!

 Watermelon Shikanjvi


Apr 25, 2015

Orange Basil Iced Tea

With summer on, in full swing, we search often for different drinks to soothe our parched throat! It is truly important to keep ourselves well hydrated in heat. Drinking plain water through the day can be boring, and nauseous at times. The trick, then, is to flavour our drinks with some palate pleasers. This way, we can drink enough fluids to keep the body hydrated well enough.

For more on hydration, and it’s importance, read my article here on importance of water.

Here is an idea which you can use to add fun to your fluid intake. Tea is a diuretic, which means it increases water excreted from the body. So to help maintain the fluid balance in the body, I have diluted the iced tea with plenty of water and added orange juice for extra vitamins and minerals.

  • People who have special fluid restrictions like in kidney aliments will have to stick to their prescribed form of fluid intake. This drink may not be suitable for them.
  • If you have diabetes, or are obese, this is not the best way to replenish fluids for you. Cheer up! I will be back with interesting drink recipes for you also.

Enjoy chilled Iced Tea


  • Does not contain gluten, soya, corn, yeast, lactose.

Preparation Time – 10 minutes + 1 hour chilling, Cooking Time – 3-4 minutes, Serves – 4-6 glasses


COOKWARE – Tea pot/saucepan, jug, glasses to serve


  1. Juice of 2 oranges, about 1/2 cup or more, freshly squeezed orange juice.
  2. 3 tea bags of your choice of flavour. Lemon, ginger, mint teas all work well.
  3. 2 cups drinking water + 4 cups chilled drinking water
  4. A tiny fistful Basil seeds/sabja seeds
  5. 2 tbsp honey
  6. Ice cubes and orange slices to serve


  1. Bring 2 cups of water to boil in a saucepan. Place tea bags in the saucepan, remove from heat, cover and steep for 5-7 minutes.
  2. Soak the basil seeds in the remaining 4 cups chilled water.
  3. Squeeze out the tea bags. Mix in the orange juice, strained tea, chilled water and honey.
  4. Stir well, chill for an hour.
  5. Serve topped with ice cubes and slices of orange to garnish.

Orange Basil Iced Tea

Apr 22, 2015

U4IA – Review of Food Menu

Interestingly named, U4IA (Euphoria) has been conceived as a fun destination spot for all. It is built over four levels, with each floor offering different entertainment options. The ground floor has a screen for match days. The first floor houses the pub, the brewery vats, and seating. Wooden flooring adds to the charm. The second floor, I hear, is intended for banqueting/discotheque. The rooftop has a barbeque lounge space.

I was invited along with a few other bloggers to review their new food menu. A lounge or a microbrewery will surely have great choice of drinks on the menu. But to find a peppy menu, with diligent attention to the food as well, is surely reason to smile! We found just that. There were several bold fusion creations.

 Onion rings and Mozzarella sticks  Mushrooms with Schezwan peppers

Paneer Peshawari Baby corn Chili

Chef Vinod Laxman set the evening rolling with some great starters and finger food. Beer battered onion rings,  oozy mozzarella sticks, mushroom with Szechwan peppers, baby corn chilli, Paneer Peshawari were some of the starters we sampled that evening. Crunchy onion rings with the beer making its presence felt in a desirable acidic way – good to go with the brews they serve up. The baby corn packed a good punch and the Paneer fragrant with the marinade and grilled well. It was tough for me to fault the starters that evening. They scored high on both presentation and taste. Others who sampled the non-vegetarian starters also had the same opinion.

Thai curry Veg Pizza was one of the mains served. I liked the concept of Thai curry on a pizza. If I had to be picky, I would say the pizza could do with a tad more sauce and flavour. The mains menu also included some non-vegetarian dishes which I did not sample.

Thai Curry Veg Pizza

Veg Zarchaos  Pasta Primavera

We had no room left for dessert, thanks to the generous portions. Our interest was piqued when ‘Biramisu’, a spin on the traditional Tiramisu, was brought in. The chef informed us that this dessert had stout beer replacing the usual marsala, liqueur, or brandy used in traditional Tiramisu. Replacing a strong beer like stout with a lighter beer such as the Octoberfest may help. This experiment needs further tweaking before it can hit the right spot.


The starters are the best course on the menu. A glance at the bar menu revealed plenty of cocktails, shooters, flamers, and other high drama stuff to offer choice.

For those who are interested, their microbrewery turns out these organic brews in house with fully imported German machinery and methodology as well. The staff informed us they have 4 beers on tap currently. Col. Stout, Brew master’s special, Oktoberfest, and Capt. Wheat. Folks at U4IA take care to ensure their brews are fresh and carbonated just right to give customers a happy experience. If you are in this part of the city and want a fun space to watch the IPL or just to unwind, you could check U4IA out.

Samplers of inhouse brews

U4IA - Opposite Yamaha Showroom, 2nd Stage, Raj Mahal Vilas, New BEL Road, Bangalore,India.

Open on Monday to Thursday and Sunday from 11 am to 11 pm. Friday and Saturday – 11 am to 1 am.

Cost for 2 – Rs.1500 (approx)

Warning – Healthy Slurps does not endorse irresponsible drinking. Please adhere to legal age limits for drinking at your place. Do not drink and drive. Be aware that alcohol can be habit-forming and addictive.