Chavadi - The getaway Verandah!

           I had heard quite a bit about Chavadi from my friends and finally got to visit it recently. The location is off Bannerghatta Road, it's set in a quiet street and on the 4th floor of Arama suites. (It also doubles up as a Breakfast spot for Arama suites guests, which is included in their room tariff)

From the moment you step out of the elevator to the fourth floor, you are greeted by a wall full of happy faces, pictures of restaurant guests collected and framed. 

Stepping in you are greeted by more artwork, talking about the sad state of rivers followed by bright paintings on the one side and a single shelf of books. Right away you know that this is going to be a happy place to get lost!

              

Moving on to the ambience and seating - it's a semi-covered seating area at multiple levels with good views all around. Especially great in the evening.

And now for the food -
Starters:
1. Mexican Stuffed Potatoes - good, portion was decent too
2. Deviled Eggs - Melt in the mouth, though I have had a slightly harder texture till now, akin to boiled eggs, this softer version was a first for me
Main course:
1. Penne in white sauce - This was OK, found it sweet for some reason. Will try the Arrabiatta next time.
2. Pizza Margherita - Wood-fired and crispy. Nothing to complain here.
Cocktails and Mocktails:
1. Spicy Guava Mocktail - The spice hits you from the first sip and it's hard to put down after that! A must try
2. Spicy guava cocktail - found this just as enjoyable
3. Chavadi Neera - Tender coconut water with a dash of vodka. Truly refreshing
4. Paan mojito - The paan taste is quite strong in this, another refreshing drink. At least I liked it!
5. Jalapeno margherita - This was my fav of the lot
6. Chavadi Sangria - This was good too, suggestion for them to make the fruit pieces a little smaller
Dessert:
I had the Tender coconut kulfi served in a mini kulhad. This I really liked as the texture was smooth and flavoured just right with the taste of tender coconut.
Overall, Chavadi is a great place to hang out with friends and family. Service is good too, I feel they have the potential to innovate little more with food and I am sure they will in the coming days. 
For now...enjoy the food pictures...

 

 
 

Kara Adai

          Our culture is as deep rooted and connected with God and festivals as with food. This rich heritage is a must treasure.
        Karadaiyan Nombu or Savitri Nombu is an important festival in Tamil Nadu, akin to the Karva Chauth in the North, w.r.t its significance and purpose - married women praying for the longevity of their hubbies and family welfare in general. and of course the prospective young girls praying for a good one too!
          The festival falls on the day when the Tamil month of Maasi is about to progress into Panguni. Though the exact time of performing the ritual varies year to year, it is roughly before the month transition actually happens.
Kara Adai, after which the Nombu is aptly named are steamed rice vadas, made in both savoury and sweet versions and served, for some reason, with butter!
Here are the recipes for both versions...

KARA ADAI (SWEET & SAVOURY)

Ingredients: (Jaggery version) Makes about 30
Rice powder - 1 ½ cups
Coconut, cut into small bits - ½ cup
Black eyed pea / Lobia / Karamani(cooked) - ½ cup
Jaggery - 2 cups
Water - 4 cups
Cardamom powder (dissolved in little water) - ½ tsp
Method:
1. Heat water in a large wok along with jaggery and bring to a boil till jaggery dissolves.
2. Add the coconut bits and reduce heat. Gradually add the rice powder stirring simultaneously, leaving no lumps.
3. Now add the lobia and cardamom powder(dissolved in water) and stir again till it all comes together. Remove from flame and let cool.
4. Knead the dough well with lightly oiled hands. Divide into equal portions and shape them into vadas.
5. Arrange them on the steamer plate and steam cook for about 15 minutes. Remove, let cool a little before transferring to the serving plate.
Serve with butter.

Ingredients: (Savoury version) Makes about 20

Rice powder - 1 ½ cups

Oil - 5 tbsps

Green chilies, chopped - 2

Coconut bits - ½ cup

Black eyed pea / Lobia / Karamani(cooked) - ½ cup
Curry leaves, roughly chopped - ½ cup
Mustard seeds (Sarson) - 1 tsp
Hing - a pinch
Salt to taste
Method:
1. Heat oil in a wok. Add the green chilies, mustard seeds and hing and fry a bit.
2. Now add 3 cups water, salt, coconut bits and curry leaves and bring to a boil.
3. Add the lobia and then gradually add the rice powder while stirring simultaneously. Stir till thick, remove and let cool.
4. Knead a bit with oiled hands. Divide into equal portions and shape them into vadas.
5. Arrange on the steamer plate and steam cook for about 15 minutes. Remove, let cool a little before transferring to the serving plate.
Serve with butter.

Stuffed Atta Pancake

Weekday nights are the most challenging of all. What to make that will be jhatpat and healthy too? Something different than the regular fare yet not requiring too much work?
Rehash a bit of the usual with a little unusual. Here's a quick and easy to make Stuffed Atta Dosa /Pancake/Cheela made interesting with some veggies.

STUFFED ATTA CHEELA/DOSA

Ingredients: 

For the batter: (Makes about 15 medium dosas)

1 cup whole wheat flour

1/2 cup semolina
1/2 cup slightly sour curds

2 tbsps Carrot, finely chopped

2 tbsps Capsicum, finely chopped

2 Green chilies, finely chopped

1 medium Onion, finely chopped (optional)

1 tsp Curry powder or Garam masala

1/2 tsp Chili powder

1/4 tsp Turmeric powder

Salt to taste
Water as required

For the stuffing:

1 cup Grated Paneer
1 medium onion, finely chopped

Salt to taste

Idli chili powder, to taste OR Garam masala

Any other chopped vegetables of choice

Fresh coriander, finely chopped

Method:

1. Prepare stuffing of choice.. Chose grated paneer seasoned with Idli chili powder.

2. For the batter, mix wheat flour with semolina + finely chopped capsicum, carrots, green chilies and onions.

3. Add garam masala, chili powder, turmeric pwd and salt to taste.

4. Make a medium thick batter (dosa consistency) using thecurds(better if sour) and sufficient water as needed. Rest for 10 mins.

5. Heat pan, pour a ladle-ful of batter and cook on both sides using little oil till golden brown. Transfer to a plate.

6. Place stuffing on one end and roll. Cut into desired lengths or keep as a whole and serve hot.