About Us

About our restaurant food

Best Quality And Traditional Restaurant

Welcome to my Kitchen . FAST FOOD SUPREME is authored by me, Jeyashri suresh. Welcome to FAST FOOD SUPREME! I am Jeyashri Suresh and my passion is to create healthy and tasty food and try out new recipes in my kitchen. The ingredient that I use the most – “love!” In my childhood days I was always told that “the kitchen is the heart of the home”. Most activities revolved around the kitchen and I was awestruck by my grandmother and mother’s never ending dedication to cooking.They were endlessly cooking great variety and tasty dishes everyday and for very occasion. My grandmother and mother were clearly my inspiration to ignite the love of cooking in me!The recipes on my blog are mostly what I learnt from my grandmother, mother and also my mother-in law. These are the traditional family recipes which are passed from generation to generation and I hope to keep the tradition going. I have taken some cooking classes in Singapore and London. Apart from this, I love to try out different styles of cooking from different parts of the world. Being a strict vegetarian, I am proud to say that the variety of food for vegetarians is limitless! On my blog I share the vegetarian version of most popular international cuisine. All my recipes are tried by me in my kitchen before posting and I share step by step pictures for easy learning. I recently started sharing video demonstrations too.Today, I am proud to say that with God’s grace and the love and support from my family and all my readers I have published 2 cook books in Tamil.

Our Recipes

Baked Lentil Donuts (Dahi Vada)

Baked Dahi Vada is clearly a crowd favorite! Normally snacks are something you start with at any party but this particular snack is something one goes for after finishing a meal! If you are worried whether your guests will have space in their tummy for it especially after a meal, I suggest you let them beforehand that there is Dahi Vada on the menu. Trust me, people will make space for this lip smacking snack!Preheat oven to 450°F/230°C. Spray the donut pan with cooking oil. Pour a spoonful of batter in each mold. Spray cooking oil spray over it. Bake for 12 minutes. Flip to the other side and continue to bake for another 7-8 minutes. Once evenly browned, take it out of the oven and let it cool for 10 minutes. Prepare the yogurt mixture by adding whisked yogurt, green chutney, sweet tamarind chutney, chaat masala, paprika, cumin powder, black salt, chopped cilantro and salt. Dip the savory donuts in the yogurt mixture. Let the donuts soak in the yogurt mixture for a couple of hours before serving.

Dill Flavored Lentil Fritters

Deliciously crispy Dill flavored Lentil Fritters makes for a great snack or breakfast. A recipe that's light on the oil and easy to make. Do try it today! There is a constant struggle for a home chef to create hot breakfasts on a busy day. Many a times, we all end up having just a fruit, a smoothie or a bowl of cereal and milk. Though that is not wrong, but there are certain benefits of eating a hot meal, first thing in the morning. Transfer the batter to a mixing bowl. Now add the chopped dill leaves to it. Add the rice flour. Then add chopped onions, ginger paste and green chillies. Add salt and mix well. The batter is now ready. Now you need to heat the Appe pan. I use this one in my kitchen. As you heat the Appe pan, drizzle some oil in each mold. Using a spoon or your hand, make small balls of the batter and place them in each mold. Drizzle some more oil over each ball. Cover the pan and cook them on medium flame for a minute or two. Carefully turn them over inside the mold so the ball cooks evenly all over. Place in a container lined with napkins to soak any excess oil.

Navy Beans Sundal Salad

Thanks to the growing interest in ethnic cuisines and the known benefits of eating plant-based foods, there is an increase in the consumption of beans in the U.S. and around the world. This brings us to the question - How to cook dry beans? It is not as daunting as it sounds. Soak dry navy beans overnight. Drain the water the next day, add fresh water. Boil soaked navy beans, al dente in salt + turmeric water. Strain and keep it aside. Dry roast shredded coconut, dried red chillies, chana dal lentils/split chickpeas and curry leaves till the lentils turn light golden brown. Transfer to a blender and grind to a coarse paste. Heat oil in a pan. Once it's hot, add mustard seeds and cumin seeds. Once they begin to crackle, add urad dal (black gram lentil) and saute till it turns golden. Then add the ground paste and continue to saute for 30 seconds. Add the cooked navy beans and give it a light mix so that the coconut mixture coats it well.Garnish with chopped cilantro and serve immediately. This snack can be enjoyed by itself and doesn't need any accompaniment to go with it. It can be served for breakfast or as a snack. This dish is naturally vegan and gluten-free.

South Indian Avial Recipe

Grind the fresh coconut, cumin seeds and green chillies to a fine paste. Keep this ground paste aside for now. In a cooking pan, add water and all the veggies along with salt and curry leaves. Bring it to a boil on a medium flame. Cook till the veggies are done. While the veggies are getting cooked, add whisked curd/yogurt to the ground paste. Mix it well. Once the veggies are done, add this paste to the pan. Mix it well. Cook for another 5 minutes. Drizzle edible coconut oil. Give a tadka or tempering of mustard seeds in coconut oil or ghee and pour it over the prepared avial. (Please note, this is an optional step). Remove from the fire and keep covered till serving.Use as many veggies from the list provided. It tastes better with many vegetables. At Indian grocery stores, in the frozen section, you will find an Avial mix bag of veggies. You can use that. It's pre-cut and ready to use. Saves lot of time. Use freshly grated coconut in the recipe. But if that is unavailable to you, you unsweetened desiccated coconut or shredded coconut. Can also use coconut milk, although I have never tried it. Skip adding cumin seeds while grinding the coconut masala if you like it that way.

Palak Poori Recipe

Palak puri is a wonderful breakfast idea, the colour is just from palak but so vibrant and appealing. This is also a recipe I learnt from my friend Sangeeta. Really easy to prepare. palak puri is made by adding palak puree while making dough for puri. This boondi raita is a perfect combo for palak puri, it goes well with each other. Enjoy the recipe 🙂 Saute the palak leaves,little till the reduce in volume(just one minute).Cool down and grind it with green chillies and water till smooth. Take the flour and add salt,ajwain to it and this ground spinach and make to a smooth dough,as we make for pooris.(Add water little as needed).Make small balls and roll into pooris as we do for the ordinary pooris. Deep fry in hot oil.(Keep in Medium flame) Serve with Boondi raita!Soak the boondi in warm water for 15 minutes.(till the boondhis blow up..I.e.. till they are soft) Mix salt, asafetida in curd,temper if desired. Mix the soaked boondis gently in the curd. Now it’s ready! Is it not cool? But tastes like heaven.

Easy Channa Pulao Recipe

Soak chana overnight. Soak basmati rice for 10 minutes before cooking. Slice onion lengthwise and slit green chillies. Heat a small pressure cooker with oil/ ghee and temper with the items given under ‘To temper’. Add onion, green chillies and fry till onion turns translucent. Add ginger garlic paste. Fry until raw smell goes away, but make sure not to over fry/ burn it. Add chana masala powder and give a quick stir. Add soaked rice drained from water, soaked chana and add salt. Mix well. Add 1 & 1/2 cups of water, lemon juice and bring to boil. Keep in lowest possible flame and cook for 12-14 minutes. You can also pressure cook for 2 whistles in medium flame. Once done open the cooker, add chopped coriander leaves and mix gently. Notes I always prefer fresh ground ginger garlic paste or homemade ginger garlic paste than store bought. Just soaking the channa is enough, it will get cooked as the pulao gets cooked. No need to cook it separately. You can also add few mint leaves after frying onions.

Team

Restaurant Manager

FAST FOOD SUPREME

James Roy

Restaurant Representative

FAST FOOD SUPREME

John Deol

Restaurant co-ordinator

FAST FOOD SUPREME

Edward Cren

Restaurant staff

FAST FOOD SUPREME

Lisaen Eddy

Client Reviews

  • This was way better than I thought it would be. Next time I might reduce the mayo and vinegar a bit, or increase the amount of broccoli. I might also try pecans rather than sunflower seeds, but it was amazing just as written! Delicious! I use Duke’ s mayo and sub pine nuts for the sunflower seeds and cranberries for the raisins. The only flaw is that I can’t get the broccoli drained enough so the dish ends up quite runny. My next step is to invest in a salad spinner.

    John Smith - Visitor

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near BBMP office, next to Tansi Honda, V.R Royal Residency Building, Ramgondanahalli, Whitefiel, Bangalore-66, Bengaluru, Karnataka

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