Sizzle in every bite! The tagline of Yana Sizzlers, one of a kind restaurant delivers as it speaks. Usually sizzlers will be served as starters, but Yana Sizzlers is different. They serve the whole meal in a sizzler hot plate. So yummy and it really sizzles till the last bite.
Fish Sizzler was the one food that attracted me when I visited the Yana Sizzlers at Koramangala, Bangalore. There is hardly three branches in India, two at Pune and one at Bangalore. The Koramangala one is the latest and the interior is good. For more on restaurant reviews, subscribe to our YouTube channel. But this review is for Fish Sizzler, the juicy sizzle experience that I had, was surely amazing.
Fish sizzler was tasty, hot and of course the whole meal sizzled largely until I finished the meal. Both filling the stomach and quenching the taste buds, as well as keeping your pocket healthy too. Yes, I really enjoyed this dish. It is a must try, I strongly recommend.
This dish is a whole serving, had it all. Juicy chilly fish, Rice, Bed of noodles, French fries, Spinach, Mushrooms, Variety of veggies like carrots, potatoes, crunchy corn, beans, green peas etc. All in generous quantity and overall had a feeling of eating a super sizzling meal.
I found this jewel when I went hunting for new restaurants around Koramangala. Luckily it rained and I had to stop just in front Yana Sizzler and had no choice. Sometimes luck plays out good. After eating this Fish Sizzler and my stomach wanted for more, and also had bandwidth in the pocket as the price was less because tax was pre-included, so went for one more dish, Yana’s Macaroni Chicken Pasta. Will share the review for this soon. Keep watching FoodGinger’s Reviews category. Happy eating!
Ganesh Chathurthi festival is known for its sweets and savouries since Lord Ganesha is very fond of them. Modak or Modhakkam, is a sweet dumpling which is Lord Ganesha’s favourite is made in every household. Apart from that many sweets and dishes such as ladoos, sooji halwa, sundal, kozhukattai, somas, coconut burfi, and sesame ladoos and so on are also prepared during festival, each of these savouries dedicated specially to different regions of India.
Modak is also known as Poornam Kozhukattai in Tamil Nadu, view the recipe here – Poornam Kozhukattai
Let’s see the recipe for Lord Ganesha’s favourite, Modak or Mothakam or Modhakkam. The one I am mentioning here is pertaining to the South Indian style of the sweet and is known as Pillayarpatti Mothakam.
What all you need is listed here:
Raw Rice – 1 cup
Jaggery – 3/4 cup (adjust as per sweetness you desire)
Grated Coconut – 1/4 cup
Ghee – 2 tbsp
Water – 2 ½ to 3 cups (quantity might differ according to rice variety)
Cardamom powder – 1/4 tsp
How to do:
Dry roast the raw rice for 2 to 3 mins and set it aside. Then dry roast the moong dal till it turns golden brown and set it aside.
After the raw rice and moong dal has cooled down, transfer those to a mixer and grind it coarsely like rava consistency. (You can prepare this mixture in advance since it can save time during the festival)
Dissolve jaggery in a cup of water and strain it to remove impurities.
Add this jaggery water with remaining 2 cups of water in a pan and bring it to boil.
Once it starts to boil well, add the grated coconut, cardamom powder and ghee and stir well.
Now add the coarsely grinded mixture to this while continuously stirring.
Keep stirring until the mixture leaves the sides of the pan without sticking and you can also notice that the rice has cooked soft by now.
Switch it off and allow the mixture to cool down. Then rub your palms with ghee and make the mixture into balls and steam it for 10 to 15 mins.