The other day hubby baby took me to ToIT after he had heard reviews that the place
deserved to be checked out. I was always under the impression that ToIT was a
brew pub (though it is not quite yet). Sprawling over a two storied building at
the fag end of Indiranagar 100 feet road ToIT creates an environment of merry
making and general happiness. Though it was a damp day with roads jammed up,
our hearts lit up with the tall walls, stairs, smell of wood oven pizza and orangish
hue all over. The place was quite empty in the afternoon however we envisaged
it would be packed by evening. We moved to the smoking corner (surprisingly they
had one), it was open-air yet covered, in general the profile of people were
from 18 to 26. The food menu was quite interesting and elaborate. We tried Paneer Tikka and some chicken starter ....cant remember the fancy name, interesting find I would say.
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| Front page of the ToIT menu card |
My rating Food: 6.5 /
Drinks:7 , Staff was swift and courteous, I intend to visit ToIT again just
for food. Best place to hang out with large groups of talkative friends.
The phrase on the menu card got hubby baby earning for ‘Gurda
Kaleji masala’ and apparently he could remember savoring them eons back. We
were back home in a couple of hours time dangling 200gms of warm chicken liver
& kidney and Basmati rice in our hands.
Here’s how you make the Gurda Kaleji Masala. The preparation
for Gurda Kaleji Masala is the same for Lamb. This is what you need:
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| Murg Gurda Kaleji Masala |
200 Gms of Chicken / Lamb Liver & Kidney washed
thoroughly & drain excess water.
2 small grated Onion
3 tsp Ginger Garlic paste
1 tsp Garam Masala powder
½ tsp Roasted Fenugreek powder
1 tsp Turmeric powder
½ large Tomato finely cut
½ tsp ground Black Pepper
1 tsp Red Chilly powder
1/tsp Cumin powder
Cooking oil 1tbsp
Salt to taste
How to cook
In a heavy lid pan place the meat and pour water just to
drown the liver& kidney. Add ½ tsp
of Turmeric power and ½ tsp of salt,
cover and boil for 10 minutes (Don’t drain
away the water).
In separate pan heat cooking oil, add onion and tomato and sauté
for a minute on high heat, add ginger garlic paste and sauté for about 2
minutes in medium heat. Add remaining dry spices and sauté till oil separates
out from the mix.Add the boiled meat to the above spice mix and sauté in high
heat for around 5 minutes. Be careful and do not overcook; if you need
gravy pour remaining water from the liver boil. Cover and
simmer in low heat for 4 minutes. Add salt as per taste and mix well. Garnish with raw onion rings & chopped green coriander.
Bon appétit
Tricks:
-
It is necessary to preboil the liver, I am sure
you don’t want it raw
-
Fenugreek & Black pepper is optional
-
Use of mustard oil will add to the flavor,
yummm.
