Sunday, August 2, 2015

EGG Plant Fritters (Fritelle di Melanzane)

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Crispy, Gooey and Buttery egg plant fritters were a hit at home and most requested to prepare again by my dad and mom. The few changes you can do is add chicken salami or paneer in the stuffing. We can also pan fry these if you dont prefer deep frying.

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Ingredients:
400 to 500 Grams Egg Plant
1 Large Tomato
1 Large Onion
5 Pods Garlic
2 Chilies
8 Cheese Slices
1 Tbsp Italian Seasoning (Basil and Thyme)
1 Tsp Pepper powder + Salt
1/4 Cup Maida(all purpose flour)
3 Tbsp Corn flour
3 Cups Bread Crumbs
Oil for Frying

Method:
  • Wash and peel the onion and garlic chop. Wash and chop the tomato onion and chilly. 
  • Add the onion, tomato, chilly and garlic to the mixer jar and grind to form a smooth paste add splash of water if needed to form a paste.
  • Transfer the puree to a wok place the wok on low flame. 
  • Add salt, pepper powder, basil and thyme stir and bring to a boil allow to reduce on low flame.
  • Once the sauce has reduced remove from flame and reserve.
  • Wash and pat dry the egg plant. Remove the steam or head of the egg plant cut in half then in quarters  make sure you cut the egg plant quarters into large chunks.
  • Use a sharp knife to then slice right in the center of each egg plant make sure you dont slice it all the way thru.
  • Cut the cheese into small pieces and reserve.

  • Take the egg plant piece and spread the tomato sauce then stuff with cheese and reserve.
  • Mix all purpose flour and corn flour with a pinch of salt and water create a smooth paste.
  • Spread the bread crumbs in a plate. Dip the egg plant sandwiches in the batter shake out excess batter roll in bread crumbs reserve.
  • Heat oil in a wok on medium flame gently drop the breaded egg plant in hot oil gently flip and fry.
  • Once the fritters turn  golden brown in color drain the excess oil place on tissue and serve hot with chai..Enjoy...:)

Prepare and store pizza and pasta sauce in bulk..
Do try this recipe and post your comments friends. Please do not copy any content with out written permission contact me via: vidyascooking@gmail.com thank you so much for visiting...Happy cooking...:)

Thursday, July 30, 2015

Curried Carrot Soup Recipe

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 The windy and untimely rains here in India is making all of us crave for fried goodies, which is not healthy.  I created this curried carrot soup to satisfy my cravings. This is a healthy soup packed with nutrients and a complete meal when served with cheese toast.

we can switch up the ingredients in this recipe instead of using a regular potato sweet potato can be added we can also add yellow pumpkin and beets the intake of these veggies along with carrots on a regular basis is a must.

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Ingredients:
3 Carrots + 1 Potato + 1 Onion Peeled and Chopped
1 Inch Ginger Peeled
4 Pods Garlic Peeled
3 Sprigs Curry Leaves
2 Chilies 
Wash peel and chop all the veggies...

1 Tbsp Coriander Powder
1/2 Tsp Turmeric Powder
1 Tsp Black Pepper Corns
1 Tsp Cumin seeds
4 Cloves
2 Pods Cardamom
1 Inch Stick Cinnamon

1 Stock Cube or 2 Cups of chicken or vegetable stock
2 Cups Water
Salt as per taste
Juice of 1/2 Lime
1 Tbsp Oil 
1 Tbsp Ghee

Method:
  • Heat a heavy bottom pot or pressure cooker on low to medium flame add ghee and oil.
  • Once the oil and ghee is hot add all the spices coriander powder, turmeric powder, pepper corns, cloves, cardamom, cinnamon, and cumin fry a bit till the spice splutter..
  • Add the chilies, garlic and ginger to the spices and fry just a bit.
  • Add the washed and chopped veggies fry on very low flame for 2 minutes.

  • Add the stock cube and water stir and bring to a boil cover and simmer until the veggies are fork tender. If your using a pressure cooker cook for 3 to 4 whistles.
  • Once the veggies are cooked thoroughly strain all the veggies and reserve the broth.
  • Add the veggies and strained spices to a mixer jar and grind to a smooth paste.
  • Using a sieve strain the pulp and place the soup back on low flame mix the reserved broth add salt and lime juice mix well bring to a boil and serve hot with croutons...Enjoy...:) 

Do try this recipe and post your comments friends...Please do not copy any content recipe and pics without written permission from me mail: vidyascooking@gmail.com ...Thank you so much for visiting my blog..:)

Thursday, July 23, 2015

Lemon Chicken Recipe

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Lemon chicken dish was very new to me. I first tasted this at a restaurant located very close to my house. We loved this dish so much my dad would purchase this lime chicken from them every week for some reason they took down this dish from the menu..which left us really disappointed. 

Just the other day when I was catching up with my friends in the same restaurant we happen to meet the head chef after a brief talk and maska chaska some how I got the recipe from him. 

The moment I got the recipe did my grocery shopping and headed back home to try this dish it turned out perfect with few changes I nailed this recipe we already prepared this dish a few times now, super simple and affordable..

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Ingredients 
500 Grams Chicken Breasts
Cut into strips 
1 Medium Onion finely chopped
1 Tbsp Ginger finely chopped
1 Tbsp Garlic finely chopped 
1 Tbsp Pepper powder
1/2 Tsp MSG(Ajinomoto)
2 Tbsp Maida(All purpose flour)
2 Tbsp Corn Flour
1 EGG
3 to 5 Chilies slit
2 + 1 Tbsp Soya Sauce
1 Chicken Stock Cube or 2 Tbsp Chicken Soup mix
we can also use left over mutton or chicken soup for this recipe
2 Tbsp Corn Starch
Juice of 1 whole Lime and Rind 
Oil for frying 
Salt as per taste..

Marination of Chicken:
  • Wash the chicken thoroughly allow all the excess moisture to drain in the colander and then transfer to a mixing bowl..
  • To the chicken add pepper powder, salt as per taste, egg, soya sauce , corn flour and maida.
  • Mix all the ingredients till well combined. 
  • Cover the chicken and allow to marinated for 10 minutes on the kitchen counter. 

Method:
  • After marinating the chicken for 10 minutes. Heat a wok with oil for frying on medium flame.
  • Once the oil is hot and small bubbles appear gently drop the marinated chicken strips one by one fry the chicken for 2 minutes on each side.
  • Once the chicken turns light golden brown in color drain the excess oil and place the fried chicken on a plate lined with tissue paper to drain out excess oil..
  • Wash and pat dry the lime using a potato peeler peel the lime rind and juice the lime. Chop the lime rind into bite size pieces..


  • Heat 3 Tbsp oil in a wok or use up the fried chicken oil it will add to taste.
  • Once the oil is hot add ginger, garlic and onion fry till transparent. Add the slit chilies and fry a bit..
  • Add 1 cup water and stock cube stir and bring to a boil.
  • Once the sauce starts to boil add 1 tbsp soya sauce and yellow food color stir and add the corn starch stir well to form a smooth stock..
  • Add msg and salt stir add the lime rind and juice stir well before adding the chicken.
  • Once the sauce forms a glossy texture add the fried chicken and mix well bring to boil garnish with coriander and serve hot with fried rice, noodles or roti...Enjoy...:)


Thank you so much for visiting my blog. Do try the recipe and post your comments. please do not copy any content with out written permission contact me via: vidyascooking@gmail.com

Monday, July 20, 2015

Wish Chain with Flipkart #AbHarWishHogiPoori


#AbHarWishHogiPoori with Flipkart is a campainge for foodbloggers to express and tell what is their wish. what will they purchase from Flipkart for themselves, family or a friend. When Flipkart asked me what was my wish?


All of us want to lead a healthy and smart life. As a food Blogger I have to cater to my audience and keep them updated with the newest, fastest and healthier menu options. Its been 4 years since I purchased usha halogen oven. Usha halogen is a life saver when ever I'm baking, roasting or grilling for my family. 

Why Usha Halogen?
Coming from a foodie family my parents/relatives loved home cooked delights, from Kababs to biryani, desserts and so on...I still remember my nanamma preparing deep fried goodies during weekends oh it was such a joy as a kid to savor these delicious kababs...We were least bothered about the intake of oily goodies...

Then came a shocker in mid may of 2000. My family was in deep pain and this crisis took a toll on everyone my mom who was somewhat healthy got a massive heartattack and was rushed to fortis hospital where she was lying in a very serious condition. Her main artery was blocked and she needed to be treated asap this was a wake up call for the entire family.. 

Long story short after her surgery we had to cut down on all the good old oily stuff and start eating healthy meals. Deep fried dishes was no longer an option for us we had to stick with healthy veggies and occasional grills from the restaurant. Always ordering for tandoori dishes from the restaurant was not budget friendly and it was our only way to satisfy our craving for kababs...

We totally enjoyed the tandoori dishes from the dhaba our love grew everyday for tandoori and less oil grilled goodies...This made me want to own a charcoal BBQ at home which is practically not possible to own in a small living space. 


One day while window shopping I found Usha halogen oven there was a demo going on was so impressed with this oven and purchased it and did the right thing...this is a wonderful gadget to use, once you get to know all the features there are many possibilities to change the way we eat...My fellow blogger writes all about fit band do visit her blog in this chain http://www.stilettomaniac.com/


Since I get many queries on a regular basis about usha halogen i would like my audience and followers to get this oven as a giveaway I want 3 lucky winners to experience easiest fastest way to fry french fries with less oil, bake thin crust pizzas, grill tandoori chicken with out butter all of this can be created with in a fraction of time and money...Eat eat and repeat without guilt. Please Do not skip and find ways to ignore food. Food is god...

Basil Garlic Chicken Tikka (Lasooni Basil Murgh Tikka) baked in usha Halogen oven


After all the efforts and investment on gym and health equipment we need to eat right. Eating healthy should not be an option its most needed in today's lifestyle... there are many nutritional books and remedies to curb our diet. According to me we are all different and have different lifestyle. we can certainly change a few things here and there. Starting with regular walks and exercise, eating healthy(less oil), drinking plenty of water/fluids and sleeping atleast for a minimum of 8 hours..




How does Usha Halogen work?
The functions are quite straight-forward; as soon as you have the Halogen Oven plugged in, you can put it to task. Since the entire body is made of glass you can see the food being cooked from all angles. Also as soon as you hit start, the oven sends out an orange glow, which will light up your whole room. Unlike the microwave, in which you can use only specific utensils to cook food, in the Halogen Oven by Usha, you can use any utensils, be it steel, bone china, melamine, glass or anything else that you fancy.


Usha halogen cooks for 4 to 6 people at once the oven can be cleaned easily its compact and affordable. The  features not so attractive, but feather touch buttons are easy use. All of us love those juicy french fries, pizzas and burgers this oven cooks all of this in a giffy and without oil. Its so easy to bake cakes and exotic desserts and yummy tandoori once you have done all the preparations it hardly takes 20 to 30 minutes to cook. The see thru glass helps us to view the product we are cooking apart from cooking the oven can be used for defrosting meats and frozen products. Usha Halogen oven comes with a DVD and online instructions. 2 grill racks for bakes Usha Halogen Oven is priced Rs. 7,193.

Over all a neat a sturdy product easy to handle and will suggest everyone to give this oven a try.



Sunday, July 19, 2015

Burnt Garlic Noodles Recipe

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Burnt Garlic noodles is simple and easy to prepare. This noodles can be served along with many sides my favorites are lime chicken and manchurian...

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 Ingredients:
3 Packets Hakka Noodles 
Finely Chopped 3 Tbsp Garlic, 1 Onion, 5 Green Chilies, fist full spring onion sprigs 
5 Dried Red Chilies
1/2 Tsp MSG(ajinomoto)
Salt as per taste 
4 Tbsp Peanut or Sesame Oil 
Method:
  • Pre cook the noodles following the package directions.
  • In a heavy bottom wok or Pressure cooker heat oil on low flame if your using sesame oil the oil should burn.
  • To the oil add garlic and fry till light golden brown in color.
  • Add the red chilies and green chill fry a bit. Add the onion and spring onion fry till transparent.
  • Add salt and msg fry all the ingredients add the noodles and toss garnish with spring onions and serve hot...Enjoy...:)

Do try this recipe and post your comments if any query contact me via: vidyascooking@gmail.com thank you so much for visiting this space...Happy cooking...:)

Mixed Vegetable Manchurian Recipe

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Mixed Vegetable Manchurian has become a permanent side-dish when ever I prepare noodles or fried rice. Bit time consuming process to chop all the veggies into tiny pieces but we love it. These veggie balls can be baked at 180 degree for 5 minutes with little oil brushed on them for best results do fry them..This manchuraian is not only tasty for chinese dish can also be served along with rice and sambar...

Ingredients:

To Prepare Veggie Ball: Finely Chopped 2 Carrots, 1/2  Cup Beans, 1/2 Cup Cabbage, 1 Onion and 3 Chillies...adding sweet corn is optional if you want to add corn make sure to chop and add the corn kernels I used about 1/2 Cup Corn.. 
1 Tbsp Ginger and Garlic Paste
1 Cup Maida(all purpose flour)
5 Tbsp Corn Flour

To Prepare Sauce:Finely Chopped 2 Tbsp Garlic, 1 Onion , 1 Capsicum, 5 Sprigs Sprigs Spring Onion, 2 Green Chillies
1 Tbsp Soy Sauce
2 Tbsp Ketchup
1 Tbsp Vinegar
2 Tbsp Corn Starch
Water or Stock to adjust
MSG + 1 Tsp Sugar
Salt as per taste
Oil for frying

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Method:
  • In a mixing bowl add all the chopped veggies given in the list to make veggie balls.
  • Add ginger and garlic paste, add salt mix well allow to rest for 1/2 hour this way the veggies will release moisture.
  • In a mixing bowl mix maida and corn flour reserve.
  • Once the veggies have released moisture add the corn flour and maida in batches and mix the veggies. Sprinkle a bit of water and create a tight dough.
  • Wet hand and start to create veggie balls..Take equal amount dough and form even balls..
  • Heat oil in a wok on low flame once the oil starts to smoke a bit gently drop the created veggie balls and fry on low flame till half done..
  • Drain the excess oil and reserve. Fry all the veggie balls in the same manner..
  • After 10 minutes heat the oil on medium drop the half cooked veggie balls in batches and fry till golden brown in color drain all the excess oil and reserve.. 
To Create the Sauce:
  • Heat 2 Tbsp oil in the wok or reserve the same fried oil using the same wok.
  • Start with frying the finely chopped garlic, onion, chillies and capsicum
  • Once the onion turns transparent add spring onion fry till light brown in color..
  • Add the tomato ketchup, soya sauce and vinegar fry a bit.
  • Add a pinch of MSG+sugar+salt as per taste fry a bit.
  • Mix corn flour in a bowl add the corn starch to the sauce and stir adjust the sauce by adding chicken stock or water once the sauce starts to boil add the veggie balls and stir..Garnish with finely chopped spring onions and serve hot...Enjoy...:)

Thank you so much for visiting this blog. Do try this recipe and post your comment for any query contact me via vidyascooking@gmail.com...Happy Cooking

Sunday, July 12, 2015

Rustic Banana Leaf Fish Fry Recipe

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The first time I tasted this fish fry was at karavalli The Gateway Hotels. I loved the spicy tangy fish fry was very tasty. The original recipe they added a vinegar from coorg which is also know as kachampulli we can substitute this with tamarind pulp regular vinegar or lime juice. However in my experiment I attempted and added Worcestershire sauce which contains tamarind onion and garlic we totally loved all the flavors from this fish it had hint of pickle and banana leaf flavor which was yum when served with sambar and rice... 

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Ingredients
500 Grams Basa Fish Fillets
3 Tbsp Chilly Powder
1 Tsp Turmeric Powder
1/2 Tsp Pepper Powder
5 to 6 Tbsp Worcestershire sauce Substitute (Vinegar or Lime Juice)
Salt as per taste
6 Tbsp Oil for frying
Banana leafs
10 Cups Hot water

Method
  • Cut the Basa fish fillets into 3 inch pieces, Wash the basa fillets pat dry and reserve.
  • In a mixing bowl add turmeric, pepper powder, chilly powder and Worcestershire sauce check for salt add if needed mix all the ingredients till well combined..
  • Add the basa fish to the marinate apply the marinate to all the fish fillets till its evenly spread..cover and allow to marinate in the fridge for 1 hours time.
  • Cut the banana leaf into 12 X 12 inch pieces..In a large bowl add hot water  dip the banana leaf in hot water so that its flexible to work with once the leaf is flexible pat dry..
  • Place the fish in the middle of the banana leaf wrap like and fold into parcels.
  • Heat a wok/pan with 6 tbsp oil on medium flame gently place the parcels one by one fry for a minute on each side till the fish is cooked drain the excess oil and serve hot with lime wedges and onion rings...Enjoy...:)


Please do not copy any content and pics with out written permission contact me via: vidyascooking@gmail.com. Do try this recipe and post your comments thank you so much for visiting my blog...Happy Cooking...:)