Monday, July 28, 2014

Eastern Condiments ~ ethnic cuisines | A Product Review

Hi Friends,
This is something i have not done on my blog, a "Product Review". When the media manager of Eastern Condiments contacted me through my contact form, i was surprised why me?, as i haven't done this before. So i thought why not?, as i am one of the "Loyal Consumer's" of Eastern products.The have a wide variety of products and i am a regular user of different products from Turmeric powder, Red chilly powder, Kashmiri chilly powder, Meat Masala, Chicken Masala etc. My new addiction is their Fish Masala, which has an exquisite flavour and taste in it. So i was happy to do a review for them and asked them to send me the products and it was almost 2 months i have been waiting for the courier. As there was no info from them i totally forgot about it. And just 3 days back to my surprise i received this parcel. Now that Eastern has concentrated to other South Indian other than Kerala.They have launched a few products with the ethnic taste of Karnataka.
I received a parcel containing one pack of Eastern Vangi Bhath Mix, Eastern Bisi Bele Bhath Mix and Eastern Puliyogare Masala.

My family likes the flavoured rices prepared in Karnataka,I have tried these masala's of a different brand, but Eastern being one among my favourites i was happy to try and serve these dishes to my family. We all know, every mother at home has a tendency to try out these instant powder's and mixes, as they come very handy. And each of the product had very well explained recipe behind the packet , which was easy and simple to follow.I prepared all the rice items , each with 2 cups of rice and served with onion raita and pappad.
Eastern Vangi Bhath Mix 
Rating ♥♥♥♥

Vangi bhath was the first masala i prepared, while opening itself the aroma of the coriander was so evident in the masala.I followed the packet instructions and came out good. Everyone liked it and the colour was very good. My husband liked it very much.

Eastern Bisi Bele Bhath Mix
Rating ♥♥♥

Next was the Bisi Bele Bhath mix, which usually is prepared in a mushy texture, i made it a normal texture.Oh!!! when i started to mix the masala, the main spice i could sense was cinnamon and clove. The taste was good and perfect,with all the spices added perfectly in quantity.This colour was quite less when i made it, may be because i change the texture and my son gave a thumps up for the recipe. I am giving an overall rating for this.

Eastern Puliyogare Masala
Rating ♥♥♥♥♥
This was the most liked and thumps up from the whole family.I usually use gingely oil(ellanna/sesame oil) for puliyogare and used the same for preparing .Every spice was very much well balanced and the aroma and taste of tamarind was very prominent in the masala. This masala was very easy to prepare among the three.But i needed a bit more peanuts in them, that was missing and i added my own ...
Overall all ,three masala's mixes was very much enjoyed by my family as a one pot meal (Though i prepared a minimal quantity). I would definitely suggest, whoever loves to prepares these one pot meal should try these ethnic cuisines of Karnataka.I enjoyed my bit of taste, hope even your mailbox will also surprise with a mail from Eastern and deliver the aroma at your dining table.If not do buy each one and enjoy your meal ...   

Tuesday, July 22, 2014

Unnakkaya - A Malabar Ramadan Snack and My 150th post

With this post today,A Bowl Of Curry completes it's 150th post here.It was a journey with lots of interactions,friendships and   learning experience through valuable comments .I would love to thank each of my fellow foodies out there,for their valuable response and support !

It is Ramadan period, a holy month for Muslims all over the world.As all of you know it is the time when they fast and pray each day and break their fast in the evening. Each Iftar day they make delicious snacks, juices, and rice and much more.Each one differ in taste and preparation from one another.

Malabar cuisine is known for their rich,flavourful and exotic in all senses.Being from Malabar, i have tasted many for their recipes and have shared some of them like Chatti Pathiri,Kakkarotti , Pazham Nirachathu , Arikadukka . Today i am sharing one of the famous and a perfect snack from Thalassery, which will melt in your mouth from the first bite, "Unnakkaya". The name and shape of the snack represents elongated "Cotton Pods". When we think of preparation feel it is a long process, but i would say even a bachelor who loves cooking can give it a try. The steamed plantain is filled with mixture lightly sauted coconut , sugar, scrambled egg, elachi powder in ghee called "Pandam" and deep fried in oil. If you don't like or use eggs you can avoid eggs and make it pure vegetarian. Over to the recipe... 

  1. Ripe plantains /Nenthrapazham - 5 
  2. Grated coconut - 1 cup
  3. Sugar - 3 Tbsp or as needed
  4. Raisins -  2 Tbsp
  5. Almonds /badam  roughly chopped - 4 Tbsp (You can also use cashew nuts)
  6. Cardamom powder - 1 Tsp
  7. Egg - 1
  8. Salt - a tiny pinch
  9. Ghee - 1 Tbsp
  10. Oil - for deep frying

  • Cut each of the bananas into half and also the stems at both the ends. Steam the bananas in a steamer until cooked soft. You can even microwave the bananas and cook. BUT DO NOT OVERCOOK THEM as later it becomes mushy and wont be able to roll it tight .
  • After cooling it, peel off the skin and cut into half and remove the black seed thread.
  • Now mash it using a wooden spoon or with your hand into a very smooth dough without any lumps. Keep aside.
  • Beat egg with a teaspoon of sugar, 1/4 tsp cardamom powder and salt. Keep aside.
  • Heat a tsp oil in a nonstick pan and scramble egg. Keep aside.
  • Now heat ghee, fry the raisins, let it puff up , remove from heat and keep aside.
  • Add grated coconut and saute for 5 minutes till the moisture is absorbed.
  • Add sugar, cardamom powder, raisins, scrambled egg and almonds. Remove from heat and keep aside to cool.
  • Grease your palm and take little banana mixture, about a lemon size and flatten it with your thumb, place a 2 tsp of the filling inside., seal the edges and roll into cylindrical shape with elongated edges. Shape the remaining the same way.
  • Heat oil in a kadai/deep bottomed pan for deep frying. Deep fry each of them into golden . Fry both the sides.
  • Drain on paper towel and serve them hot.

Check out the recipe for Pachamulaku Thengaa Chammanthi


  • Do no overcook the bananas, it will become watery and will become difficult to hold.
  • If you don't like or use eggs you can avoid eggs and make it pure vegetarian.

Check out for more Ramadan recipes




Thursday, July 17, 2014

Chicken Balls Pepper Fry

  1. For meat balls
  2. Minced meat - 1/4 Kg (I used chicken)
  3. Onion finely chopped - 3
  4. Green chilly chopped - 4
  5. Turmeric powder - 1/4 Tsp
  6. Red chilly powder - 1 Tbsp
  7. Pepper powder -  1 Tsp
  8. Ginger garlic paste - 1 Tbsp
  9. Garam Masala - 1/4 Tsp
  10. Curry Leaves chopped - 1 sprig
  11. Salt
For Masala
  1. Onion chopped - 1/2 cup
  2. Green chilli chopped - 3
  3. Curry Leaves - 1 Sprig
  4. Grated coconut - 2 Tbsp
  5. Finely chopped ginger and garlic - 1 Tsp
  6. Red chilli powder - 1 Tsp
  7. Turmeric powder - a pinch
  8. Garam Masala - 1/2 Tsp
  9. Pepper powder - 1/2 Tsp
  10. Coconut Oil /Oil  - 2 Tbsp
  11. Salt

  • Mix all the ingredients for  making the meat balls. Keep it for 15 minutes and make small balls. Keep for 10 minutes . (You can smear some oil/water on your hand and roll to balls without sticky).
  • Boil water and cooked balls in it,until cooked.[U will be able to see the colour change. it will take just 5 - 8 minutes].
  • Drain the balls and place on a tissue paper (to absorb moisture).
  • Heat oil in a pan, add onion green chilli and curry leaves.
  • When onion changes is colour , add the grated coconut and ginger-garlic chopped.
  • Now add all the powders and mix well.
  • Add the cooked meat balls and adjust salt.
  • Serve hot.

  • You can also fry the meat balls instead of boiling / steaming.
Sending this entry to Ahlan Ramadan –The Healthy Way

Sunday, July 6, 2014

Karimeen / Pearl Spot Fry - Kerala Style with kanthaari mulakku... Thani Naadan

Karimeen aka Pear Spot is the fish that is commonly found in the Kerala Backwaters around Alapuzha, Kollam and Kottayam . Nowadays with the boom of tourism this fish has become the most popular fish in North Kerala. This is served in every other resorts, home stays and house boats. One among the delicacy that is served,  is the Karimeen Pollichathu and Karimeen Moily. 
In my hometown Kannur , we don't used to get it much, but when we get i used to fry it in coconut oil after marinating the fish overnight with spicy crushed masalas. Now when i came to Bangalore, i have been seeing the fish in the market but never used to buy, thinking it is some other fish. But a few days back, one customer in the market overheard me and my husband talking in malayalam , he suddenly said..."buy that, it is our Karimeen, just fry it spicy with pepper masala".... My husband within seconds ordered for 1 Kg, before allowing him to complete his words....From then this fish has been a "King" in our fried seafood dishes...In Kerala , the fish and dish is quite expensive.. here in Karnataka , it is much cheaper.So we say, now that we have started buying it, it is sure gonna become expensive.. 
Over to the recipe , today i am sharing a yet spicy Karimeen Fry. The cleaned and slit fish is marinated with spicy masala. Instead of normal chilly, i have used Kaanthari Mulakku(a spicier version, though looks small,tiny and cute, but very spicy and healthy, i have heard it lessens cholesterol Smiley)


  1. Karimeen / Pearl Spot (Clean and slit)  - 2
  2. Pepper powder - 2 Tbsp
  3. Turmeric powder - 1/4 Tsp
  4. Red Chilly powder - 1 Tsp
  5. Kaanthari mulakku (Bird's Eye Chilly) crushed- 6
  6. Ginger crushed - 1" piece
  7. Garlic crushed - 6
  8. Salt - as per taste
  9. Curry Leaves - 1 Sprig
  10. Coconut Oil / Oil - 2 Tbsp
  11. Coconut Oil/Oil -  for shallow frying


  • Mix all the ingredients and do not add water, if needed little more oil.

  • Marinate the clean and slit fish with the prepared masala . Keep in for about 1 hour minimum.(If done overnight... deliciouslick lips emoticon!!!)

  • Heat coconut oil / oil in a pan,layer 2-3 sprigs of curry leaves and place the marinated fish on it.
  • Fry both sides on a medium flame until golden brown.

Sending this entry to Ahlan Ramadan –The Healthy Way

Saturday, July 5, 2014


This was a pleasure in hosting the event "Foodabulous Event" by Preeti of Simply Tadka for the month for June 2014. I am very happy with the collection of entries that i received each day....A total of 51 entries (never expected!!!). Each of the recipes are different from others and i would really appreciate Linsy (Real Home Cooked Food) and Mayuri (Mayuri's Jikoni)for contributing the maximum number of entries.

Off to the lovely collection of entries and Thank you all once again...
Aparna Anurag : Hindustani Sakhi Saheli

Anu :Anu's Kitchen Delights
Anu Kollan : Ente Thattukada
Bhawya : Bhawish Kitchen 

Jaleelakamal : Cookbook Jaleela

Linsy : Real Home Cooked Food 

Mayuri Patel  : Mayuri's Jikoni 
Prachi Aggarwal : Prachi's Veg Kitchen
Preetha : A Bowl Of Curry
Ree Kasirajh : Delectable Flavours 
Remya : Remmy's Kitchen

Rani Vijoo : Rani's Kitchen Magic
ResmiSajith : Resmi's Kitchen 

Rafeeda : The Big Sweet Tooth


Savitha Mahendrakar : Savi's Passions

Tapashi Dey: Food Lovers Zone 

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