PRAWN MASALA - ERAL THOKKU With PRAWN TAWA RICE
This prawn masala or eral thokku is a simple dish that can be cooked in minutes. The cleaning of the prawn might be a tedious job that needs to be done carefully.
A lot of small onions and big onions are used which are sauteed till golden brown. Then two tomatoes are used. They are cooked well till the oil separates from them.
The prawn is drained of water and added and cooked for 5 minutes. The prawn masala is ready after adding a hand of coriander and curry leaf.
The prawn from the Tawa is transferred to a bowl. Hot white rice is put on the Tawa and mixed, mixing the rice with the remaining masala in the Tawa.
This Tawa rice is very tasty and has an excellent flavor to it.
Do try this and home. Don't forget the prawn Tawa rice
Biryani Masala Chicken Fry - A New Kind Of Chicken Fry Marinated With Home Made Biryani Masala
This is a chicken recipe where the masala for the chicken is that of biryani masala. All the masala used in this recipe is homemade.
For the masala, the following ingredients are first dry roasted..
Bay Leaf -1
Star Anise - 2 no
Cardamom - 3 no
Clove - 4 no
Cumin seeds - 1 Tablespoon
Corriander seeds - 2 Tsp
Fennel seeds -2 Tsp
Peppercorns - 2 Tsp
After dry roasting the ingredients, they are then finely ground to powder.
For the Green masala paste
2 green chili
1 inch Ginger
4 Garlic cloves
some coriander leaf
are ground to a fine paste.
The chicken is then marinated with the dry roast biryani masala powder, green paste, chili powder, turmeric powder, salt, curd, 2 Tsp oil, lemon juice.
The marinated chicken should be kept in the fridge for 2 to 8 hours. minimum of 2 hours. It is highly recommended if kept marinated overnight.
After 2 to 8 hours of marination, the chicken is cooked in a pan with little oil. Cooked dry for 20 min, your Biryani Masala Chicken Fry is ready.
You may wonder how can someone eat a pigeon? but let me remind you that pigeon too is bred for its meat just like chicken, mutton, beef, or pork. So no hard feelings.
We did catch these pigeons though,they were nesting inside our factory making the place dirty and feeding on our raw materials (long story) anyway I had to eat those pigeons in order to prevent them from eating the raw materials that I have stocked in my factory . Hope you got the point.
At first, the feathers are cleaned and the remaining feathers are burnt in a flame. Washed with turmeric later , it is then cut and the interiors cleaned. Washing in turmeric is essential , because they kill germs.
The masala is applied , for the masala its just chili powder, salt, ginger garic paste.
Iron rods as shown in the video is inserted into the pigeon. I have used two rods as such because it would be easy to turn the pigeon while roasting. Fire is made and the pigeon is roasted slowly in the flames. This is not the barbeque because barbeque is cooked in the heat of the charcoal, instead i have used fire so i guess we could call it roasting ...
We ordered these 3x spicy Korean noodles through amazon.in. Yes, the food challenge was on between me and Krishi.
The noodles were cooked in boiling water and excess water drained. The table was set for the challenge. A packet of soup or sauce and a packet of chili flakes was given along with the noodles. we mixed the spicy sauce with the noodles and then mixed the chili flakes.
It was a 140 grams noodles packet and each of us had a packet of 3x spicy Korean noodles to eat.
And so the food challenge finally began. As we continued to eat, the spiciness in the noodles began to work its nasty magic not only on my tongue but on my lips too. I could feel my lips burning due to the spiciness of the noodles.
Taking each bite was scary now because of the burning sensation on my lips, but as the heat of the noodles got reduced, it was a little easier to eat them
Finally with the help of Lassi, Coldwater, Ice cubes, and a packet of chocolate we both managed to finish the bowl of 3x spicy Korean noodles.
The spiciness was too much for Krishi. The chili somehow got into his eyes which made him shout and run around the house.
This was a great experience and yes we succeeded in completing the 3x spicy noodles eating challenge.
MR.PORC - A Restaurant In Coimbatore Exclusively For Pork - Only Pork Dishes Available
Mobile - 9043050036
Google Maps Location;
https://www.google.com/maps/place/MR.PORC/@11.045684,77.0137959,17z/data=!4m12!1m6!3m5!1s0x3ba857393af86e5b:0xe8e70409777c225e!2sMR.PORC!8m2!3d11.0456339!4d77.0134507!3m4!1s0x3ba857393af86e5b:0xe8e70409777c225e!8m2!3d11.0456339!4d77.0134507
A restaurant in Coimbatore that’s exclusively for pork only. You won’t get any other meat here. So if you are a pork lover then this is the place for you.
Booking the table is mandatory so make sure you call them and discuss the dishes that you like to have.
Mr pork is a concept-based restaurant and a first of its kind in Coimbatore. Run by a couple, the cooking is also done by them.
I tried dishes like pork biryani, pork 65, crispy pork, green chili pork, pepper pork. The green chili pork fry was outstanding. The other dishes were good too.
They use pig fat ghee in all their dishes that give an extra taste.
They have used chicken masala for their pork 65 so the taste of pork 65 is similar to that of the chicken. The biryani also was a regular biryani that you have at any restaurant. A definite try-out place for pork lovers.
This Restaurant is definitely different from all the other ones. There are NO walkins, NO takeaways NO deliveries, and definitely NO vegetarian dishes.
I did not find the place crowded, rather there were no customers because it was a Saturday afternoon. The sweet rascal takes customers in limited numbers only. So if you want to dine here, make sure to go in person to this place and order your meal.
They prepare fresh. I personally loved the softness of the rice and the chicken curry, because it was like a home-cooked meal. The octopus fry was also good but the octopus was a little chewy.
The ambiance was very good, full of trees and plants with funny & bold captions.. they could have cleaned and maintained the place a bit.
The birds and dogs make the wait for food worthwhile.. The Cockatoos can say “ hello “ if you must know.
Altogether a different kind of experience. You should definitely visit this place for its experience.
The park opens at 10 am and closes at 5 pm. So plan your visit accordingly. They charge 250 for an adult and 200 for kids.
This bird park has hand tamed birds that are let in a huge area where we can walk and go.
This section is divided into 3 parts. The first part or section has rainbow lorikeet birds. These birds specifically eat fruits, so fruit is given to us by the staff so that we can feed the birds. The birds come and sit on us and feed on the fruits they are hand tamed so nothing to worry about, it might feel as though they are biting us but that won’t be a problem.
The next section is for the conures, mostly sun conures. They too sit on us, the staffs give us seeds. Here they have sunflower seeds.
The next section is for the bigger birds like the macaw, cockatoo, and African greys. These birds are a little sensitive and so we have to be a little careful not to touch them. They too come and sit on us to feed on the seeds in our hands.
The staffs here are friendly and explain about the birds.., they also guide us on how to handle these beautiful birds. Feeding these birds was an amazing experience, though Singapore too has a park-like this the feed they provide is to be bought by us for a price from them but that’s not the case here. The bird food is free.
Worth the money. And a good spot to visit.
Thambi parabakaran hotel is the best place to eat in Yercaud (a hill station that is 25 kms from salem city). The reason I say the best places is because it suits all kinds of people and the rates are nominal not like other hotels at a tourist place.
The thing I found fascinating about this place is that there are people eating at any time. You visit the place at any time of the day and you can see customers having their food.
The only downside I observed is that the whole of this town yercaud goes silent around 9.30 to 10 pm. That’s the reason they shut the shop early around 9.30 pm. So if you are in town and plan to grab dinner here make sure you go here before 9.30 pm. I myself went at 9.30 and wasn’t able to have my dinner because it was closing time.
The food here is great.., the biryani which they say is their specialty is amazing. Their biryani is a chicken leg piece biryani, so that means only chicken leg piece will be available in all of their biryani portions .... so the biryani is a must-try at this place
The special and all-time available pepper chicken was also good but I personally felt that the masala didn’t penetrate the chicken so it was kind of bland on the inner side of the chicken pieces....
There are separate gravies available for parota and rice. For meals, they provide fish and chicken gravies with sabjees and many more for just 70 inr which is less than 1 USD.
This hotel opens at 7.30 in the morning and closes at 9.30 pm ..
A great place to have Sumptuous food so don’t miss it when you are in Yercaud......
This Chettinad style mess in Karur is been serving its customers with its excellent non-veg food for 45 long years.
They serve Breakfast, lunch, and dinner at their mess.
Dishes like mutton biryani, chicken biryani, chicken chops, country chicken( naatu Koli) chukka, mutton chukka, kaadai, fish fry, mutton intestine, chicken 65 are some of the dishes that are available for lunch and dinner at this family-run mess.
The Seeraga samba rice used in chicken biryani had a lovely flavor, wasn’t too oily and the biryani masala had penetrated the rice well, so the taste was good, but The chicken pieces in the biryani wasn’t to my expectation.
Other dishes like the mutton chukka and naatu koli chukka was good, the spiciness was a little less to my taste.
Overall it was a good experience, the cost of all the dishes seemed normal to me.., some of the cost as follows
Mutton biryani- 150/- inr
Chicken biryani- 100/-
Chicken chops- 100/-
Naatu koli chukka- 130/-
Mutton chukka- 140/-
Kaadai- 100/-
Overall a good experience that shouldn’t be missed especially when you are at the Jawahar Bazar area in Karur.
#itaste#adishambungalow#srilanka
The house was built in 1931 by an English aristocrat and planter Sir Thomas Villiers, former Chairman of George Steuart Co, a trading and estate agency based in Colombo.
Sir Thomas was a grandson of Lord John Russell and a descendant of the Dukes of Bedford. Named after Adisham, it was designed by R. Booth and F. Webster in Tudor and Jacobean style, on 10 acres of land.
Adisham Hall played host to many prominent personalities of the colony until the retirement of Sir Thomas, after which it was sold to Sedawatte Mills owned by Vimala Wijewardene in 1949. In 1961 it was purchased by the Roman Catholic Church and was subsequently converted to a monastery. The house is well preserved along with its period fittings and furniture and is open to visitors on weekends, public holidays, and poya day only.
There are 18 rooms which are open to visitors, who can take up the full board with the full board tariff being 4000 SriLankan rupee. You will have to book your rooms two weeks in advance.
There’s a small shop selling produce like Jams, Sauces, Cordial, etc., some raw material for the jams are sourced from the monastery’s lovely gardens and orchards. Buy some wild guava jelly or soursop cordial to pep up your next guesthouse meal.
Here, either you can order for breakfast, lunch, or dinner and eat or you can join with them and cook your meal. They have a menu with soups, juices, etc.,
I called them the previous day to inform them I was coming, Mr. Seana asked me to come by 12 pm. So I arrived at their place a little before 12. It was difficult to find the place although they have placed signboards. I called them and asked for directions.
Since the restaurant was closed for several months they had to clean the place, the whole family Mr. Seana, his wife, and his two kids did all the cleaning in a jiff.
So the cooking started, with 6 curries (5 veg dish and 1 chicken dish) and red rice. They taught me how to wash the rice, the water level, how to cut the vegetables, and how to cook. They use clay pots and firewood, a true Sri Lankan village-style cooking.
The cooking process looked so simple, there was no much sauteeing. They mix all the ingredients in the clay pot before even taking it to the fire. I usually have seen cooking where each ingredient is sauteed and some of the ingredients made to a paste and added but not here.
The chicken curry though looked simple when it was cooked, tasted amazing. The meat was perfectly cooked and so tender. The raw banana curry is something new to me. It was served hot and tasted excellent
They used coconut oil only for cooking. All the 6 dishes with the rice were cooked in just 1 hour's time.
The owner Mr. Seana is a farmer and grows his own vegetables which are used in these dishes.
A great experience with lovely and tasty food.
#itaste#srilankanlunch#ella
A 640 km bike ride that took around 20 hours, the limitations being that I could travel only at a speed limit of 40 to 60 km/hour because of the bike capacity and weather conditions.
So I started my journey around 8.30 in the morning from bandarawela. The route I took was from bandarawela - Badulla - mahiyanganaya - Dambulla - Vavuniya. This route had lovely landscapes and dams with beautiful roads.
I had to make several stopping since sitting on the bike continually was very difficult. I had a lite breakfast of short eats after I crossed Badulla.
The road was good and not much traffic. At around 2 pm I reached Dambulla where I had my lunch. A nice quiet restaurant where I tried chicken chop suey noodles. A good lunch it was. After lunch, I started my ride again traveling via Anuradhapura towards Vavuniya.
Reached Vavuniya at 5 pm. Went to my hotel room and had a little rest and later went to a business meeting.
The next day I started my journey again at 9.30 am. I took the same route till Dambulla.
From Dambulla I took the Matale route to Kandy.... around 2 pm I had crossed Matale, so had my lunch at a random restaurant.
I had sandwiches because wanted my lunch to be light. After lunch, I started again to Kandy. Reached Kandy around 3.30 pm where I ordered pizza for takeaway for my cousin's kids.
So packing those pizzas I started again towards Hatton. It started to rain and it was difficult to ride the bike. But that didn’t stop me, I was drenched in the rain and it was freezing. Finally, I reached Hatton by 6.30 pm. It was 9 hours travel this time.
The next day the travel was from Hatton back to bandarawela...
from Hatton to Nuwara Eliya, just passing Nuwara Eliya I had masala tea at the tea train. Reached bandarawela at 2 pm.
This time it was 3.30 hours ride.
A lovely trip through beautiful landscapes, waterfalls, and beautiful locations.
A new kind of experience!!!!
I have come to Ella for shooting some travel vlogs, that you can see on this channel. You can also check out the travel vlog playlist.
So the last time I came, I tried this black pork curry with roast Paan. The 360 cafe which is usually busy with European and Russian tourists was less crowded
The waiter suggested that the mutton curry with rice which he said is also a star dish there, but I decided to go with the pork curry.
The combination of that roast Paan and the pork curry was amazing
The pork curry had the right amount of spiciness and its flavors were excellent. The best pork curry that I have tasted so far.
Travel Vlog Playlist;
https://www.youtube.com/playlist?list=PLhLL9NCkc8Z_OzOIGvvMh61DTM-CgD3Vj
