Pomegranate Salsa Recipe

Pomegranate Salsa has become my favorite snacking option these day's, I enjoy the sweet, sour and spicy combination with corn chips. 

Pomegranate Salsa Recipe Shorts Video on Youtube Vidyascooking Channel

Ingredients  Pomegranate Salsa 

1 Cup Pomegranate Seeds 

1/2 Cup Finely Chopped Onion 

1 Finely Chopped Green Chili 

1/4 Cup Finely Chopped Capsicum 

5 Sprigs Coriander Leaves Finely Chopped 

3 Cloves Garlic Crushed 

1 Tsp Roasted Cumin Powder 

1 Tsp Chilli Flakes 

2 Tsp Sugar 

1/4 Tsp Salt

1/2 Lime 

Prep:

Peel pomegranate seeds and rinse in water twice. Spread one a towel allow excess moisture to drain then transfer to a mixing bowl. 

Peel and wash the onion twice, finely chop and reserve.

Wash the capsicum, chop the capsicum in half, remove the stem and seeds, finely chop and reserve.

Wash the chilies, remove the stems and finely chop.

Separate the coriander leaves and wash in water twice. Finely Chop and reserve.

Peel and wash the garlic cloves, crush and finely chop.

Heat a pan on medium flame, add cumin seeds to the pan constantly stir and dry roast till cumin starts to splutter.

Add the roasted cumin seeds to mixerjar and grind to form powder and reserve.

Squeeze the lime juice in a small bowl.

Method:

In a mixing bowl add chopped pomegranate seeds, onion, capsicum, chilly, coriander leaves, roasted cumin powder, chilly flakes, garlic and salt mix well.

Add lime juice and mix again. Transfer the pomegranate salsa to a serving dish and serve with nachos....enjoy!

Capsicum Puttu / Capsicum Zunka Recipe

Capsicum zunka or Kudamilagai puttu is a sidedish which pairs perfectly with rotis, or can be stuffed in a sandwich, or served with dal rice.

Capsicum Zunka Recipe Video Shorts on Youtube Vidyascooking Channel

Capsicum Puttu / Zunka 

1 Cup Chopped Capsicum 

1 Cup Finely Chopped Onions

1/2 Cup Finely Chopped Tomatoes 

8 Sprigs Coriander Leaves Finely Chopped 

3 Sprigs Curry Leaves 

3 Green Chilies Finely Chopped 

1 1/2 Tbsp Ginger and Garlic Paste 

1/4 Tsp Chilli Flakes 

1/4 Tsp Chilli Powder 

1/4 Tsp Garam Masala 

1/4 Tsp Turmeric Powder 

1/4 Tsp Cumin Powder 

5 Tbsp Roasted Bengal Gram Flour (Besan)

3 Tbsp Oil 

Salt as per taste 

Prep:

Wash the capsicum . Using a sharp knife chop the capsicum into half.  Remove the stem and seeds. Finely chop and reserve. 

Peel and rinse onion twice. Finely Chop and reserve. 

Rinse the tomatoes twice, finely chop and reserve. 

Remove the stem from green chilies, finely chop and reserve. 

Separate coriander leaves rinse thrice. Finely chop the coriander leaves. 

Rinse curry leaves and separate from stem reserve. 

Peel equal portion of ginger and garlic, rinse thrice, add to a mixerjar and grind to prepare a smooth paste.

Method:

Heat a wok on medium flame. Add 3 tbsp oil.

Once the wok has reached smoking add chopped onion, tomatoes, capsicum, ginger and garlic paste fry for few minutes on low flame. 

Next chilly flakes, cumin powder, coriander powder, chilly powder, garam masala , curry leaves and few coriander leaves and salt. Stir and fry all ingredients together.

Cover the veggies with a lid and cook till all the veggies are tender and the oil should surface on the sides.

Add chickpeas flour (kadalai maavu / besan) and fry till well combined. Spread the veggies to the pan and allow to fry in one layer for few minutes.

Follow the same step spread the veggie mixture till the sides of the pan and fry till oil separates.

Romove the capsicum zunka from flame garnish with coriander and serve hot for rotis...enjoy!

Pori Upma / Madakkai Usli

This Pori Upma or Mandakki Usli is a famous north karnataka dish mostly prepared as a lite breakfast or evening tea time snack.

Pori Upma / Mandakki Usli Recipe Shorts on Youtube Vidyascooking Channel 

Pori Upma / Mandakki Usli Ingredients 

2 Liter Puffed Rice or Pori 

1 1/2 Onions Finely Chopped 

2 Green Chilies Finely Chopped 

8 Garlic  Finely Chopped 

8 Sprigs Coriander Leaves Finely Chopped 

3 Sprigs Curry Leaves 

1/2 Lime 

2 Dried Red Chilies 

1/4 Tsp Asafoetida 

1/4 Tsp Cumin Seeds 

1/4 Tsp Mustard Seeds 

Salt as per taste 

3 Tbsp Oil 

Prep:

Peel and wash the onion, finely chop and reserve.

Peel garlic, crush the garlic or finely chop and reserve. 

Rinse and separate coriander leaves and curryleaves, finely chop the coriander and reserve.

Remove the stem from chilies, rinse well finely chop and reserve.

Fill a large tub or a large bowl with water add the puffed rice / pori in the water stir well and rinse.  Squzee out excess moisture and reserve the pori in a bowl.

Method:

Heat a wok on medium flame, add 3tbsp oil. Once the oil heats up add mustard seeds allow to splutter. 

Add cumin seeds allow to splutter, break the dried red chillies in half and add to the oil allow to fry for few seconds.

Add garlic and chilli stir once and fry for few more seconds, add finely chopped onion and curryleaves fry till onion turns transparent. 

Add the puffed rice, chopped coriander, asafoetida and lime juice stir and fry once.

Add salt as per taste and fry oncemore, cover and cook till puffed rice is heated and blended with the masala.

Remove from flame and serve the pori upma in a serving plate...enjoy!

Banana Bonda Recipe

Banana Bonda used to be my childhood snack. On busy days mom would prepare these bondas for breakfast and also pack for tiffin box.  

Banana bonda recipe short video on Vidyascooking Youtube Channel.

Banana Bonda Ingredients 

1 Ripe Banana 

1/2 Cup Maida

2 Tbsp Milk Powder

4 Tbsp Sugar

1/2 Cup Yogurt

1/2 Tsp Cardamom Powder 

2 Tbsp Rawa/Sooji

1/4 Cup Fresh Coconut Pieces

1/4 Tsp Baking Powder

1/4 Tsp Baking Soda

Oil For Frying 

Method:

Chop fresh coconut into tiny pieces, rinse it once in cold water and reserve.

In a mixing peel and add the ripe banana, mash it with a masher or clean hands.

Once the banana is mashed well add sugar and yogurt mix well cover and allow to soak for 5 to 10 minutes.

Next add baking powder, baking soda, maida/all purpose flour, sooji rawa, cardamom powder and coconut pieces mix till well combined, cover and allow to rest for 10 minutes.

Heat 2 cups oil in a wok on medium flame. Take small portion of banana batter in four fingers, using thumb pinch and gently drop the batter in hot oil, follow the step and add 4 to 5 bondas in oil. 

Using a slotted spoon flip and fry the bonds till golden on both sides. Fry the bonds for 5 minutes on both sides. Drain and place on plate lined with kitchen napkin. Arrange the banana bonda on a serving plate, serve the bonda hot...enjoy!

Holy Basil Tea / Tulasi Tea Recipe / Tulsi Tea

Holy Basil or Tulsi in local dialect is very common herb used across India. This tulsi tea is very effective for people suffering from bloating, throat infection, common cold and headache.  Consuming this tea everyday is good for digestion as well.

Tulsi Tea Recipe video short on vidyascooking Youtube Channel

Tulsi Tea Ingredients 

5 Sprigs Tulsi /Holy Basil

1/2 Inch Ginger Grated 

1/4 Tsp Pepper Powder 

3 Tsp Sugar or Honey 

1/2 Lime

1 Green Tea Bag

2 Tea Cups Water

Prep:

Sort the tulsi leaves remove all the dark leaves use only green leaves, rinse in water twice or thrice. Drain in a colander and reserv.

Wash a lime chop into halves and reserve.

Peel ginger, grate and reserve.

Method:

On medium flame place a heavy bottom pot with 2 cups water bring to a rapid boil.

Add sugar, pepper powder and grated ginger allow to simmer on low flame for 30 to 40 seconds.

Add green tea bags and boil for a minute. Next add tulsi leaves allow to steep for few seconds.

Remove the tea from flame cover and set aside for a minute.

Strain the tea using a seive. Pour the tulsi tea in serving glass and garnish with few tulsi leaves...serve hot...enjoy!

Rice and Dal Ghee Kichadi Recipe

Rice ghee kichadi is such a comforting food, easy to digest and also very soothing when we are down with headache, fever or common cold. I remembered my mom and my granny while preparing this dish. As a kid this ghee kichadi was always prepared for me when I use to fuss and not eat, especially when i was down with flu or cold. I have improvised this dish as per my liking and switched the rice from ordinary table rice to Jeera rice and also used mixed dals in this dish. The taste of kichadi was ultimate and very flavorful. 

Rice and Dal Ghee Kichadi Recipe Video Shorts on Vidyascooking Youtube Channel.

Ghee Kichadi Recipe:

1 1/2 Cups Jeera Rice

1 1/2 Cups Mixed Dal ( Toovar, Moong , Masoor)

2 Finely Chopped Onions

2 Ripe Finely Chopped Tomatoes 

5 Sprigs Coriander Leaves Finely Chopped 

5 Sprigs Mint Leaves Finely Chopped 

5 Sprigs Curry leaves 

3 Green Chilies Slit 

2 Inch Sticks Cinnamon 

3 Cloves 

3 Cardamoms 

1 Bay leaf

4 Pepper Corns 

2 Tbsp Ginger and Garlic Paste 

1/4 Tsp Turmeric Powder 

1 Tsp Cumin

5 Cloves Crushed Garlic 

1/4 Tsp Asafetida 

3 Tbsp Ghee

2 Tbsp Oil 

Toovar Dal = Split Pigeon Peas

Moong Dal = Split Mung Beans

Masoor Dal = Red Lentils

Prep:

Peel and rinse onion twice, finely chop and reserve.

Rinse tomatoes twice, finely chop and reserve.

Remove stems from chilies, rinse twice, slit the chilies in half and reserve.

Peel and rinse 1/4 cup ginger and 1/4 cup garlic, equal portions. Roughly chop and add to a mixerjar, grind to form a smooth paste and reserve.

Separate mint and coriander leaves, rinse in water twice, pat dry and finely chop.

Peel and rinse 6 to 8 cloves of garlic, slightly crush the garlic and reserve.

Separate curry leaves, rinse in water twice and reserve.

Combine the rice and dals in a mixing bowl rinse thrice drain and reserve.

Method:

Heat a pressure cooker on medium flame with 3 tbsp ghee and 2 tsp oil.

Add cumin, cardamoms, cloves, cinnamon, and bayleaf to the oil and allow to splutter.

Add crushed garlic and slit chilies fry for few seconds.

Next add finely chopped tomatoes, onion and curry leaves, stir and fry on medium flame.

Once the onions turn transparent and the tomatoes have softened, add ginger and garlic paste, turmeric and coarse salt. stir and fry till the oil separates.

Add washed rice and dals stir and fry for few seconds. Measure and add 6 cups of water.

I have added extra liquid so that the rice and dals are slightly mushy consistency. 2 cups of dals and rice I added 6 cups water.

Cover the pressure cooker with lid and place the whistle. Place the flame on high and allow the rice and dals to cook for 4 to 5 whistles.

Remove the cooker from flame after 5 whistles allow the pressure to reduce. Open the cooker and mix the rice and dals once.

Serve the piping hot kichadi on a serving plate and top with ghee...Enjoy!

Plantain Shammi Kabab

Shami kababs are normally prepared with meat but I switched up the meat for raw banana / plantains which was excellent and very tasty.  These shami kababs were so flaky, soft and packed with flavors which literally melts in your mouth.

Plantain Shami Kababs Recipe Video Shorts on Vidyascooking Youtube Channel.

Plantain Shami Kabab Recipe:

200 Grams Plantains Cubes 

3 Large Sliced Onion 

10 Sprigs Coriander Leaves Finely Chopped 

10 Sprigs Mint Leaves Finely Chopped 

1 1/2 Tbsp Ginger and Garlic Paste 

3 Green Chilies 

1/4 Tsp Asafoetida

1/4 Tsp Chilli Powder 

1/4 Tsp Turmeric Powder 

1/4 Tsp Mutton Masala 

1/4 Tsp Chicken Masala

1 Tbsp Coriander powder 

1 Cup Roasted Bengal Gram 

Salt as per taste 

Oil For Frying 

Prep:

Peel and rinse the onions in water twice, using a sharp knife thinly slice the onions and spread it on a kitchen towel to air dry for 1 hour.

Add 2 cups oil in a wok place on medium flame allow the oil to reach temp.

Gently add the thinly sliced onions to the hot oil and fry on both sides till golden.

Drain the fried onions and reserve in a plate.

Using a sharp knife peel the plantain make sure not to remove the fiber skin on the plantain.

Wash the plantain well and pat dry. Chop and remove the stem and base from the plantain, then chop the plantain into thick slices and into half and quarters place the chopped plantain submerged in a bowl of water.

Peel and wash equal portions of ginger and garlic. Add the ginger and garlic to a mixerjar and grind to form a smooth paste and reserve.

Wash and remove the stems from chilies and reserve.

Add the roasted bengal gram to the mixer jar and grind to form a smooth powder and reserve.

Separate the mint and coriander leaves from the stem and rinse in water thrice. Drain the mint and coriander and finely chop.

Method:

Heat a wok or heavy bottom pan on medium flame with 3 tbsp fried onion oil.

Add the chopped plantain followed by ginger and garlic paste, chillies, chilly powder, coriander powder, chicken masala, mutton masala, cumin powder, turmeric powder and salt fry all the ingredients till the raw flavor reduces.

Add mint and coriander and fry well. Add 1/4 cup water and stir well cover and cook on medium flame till the moisture has reduced and the plantain is tender.

Remove the cooked plantain from flame allow to cool down a bit.

Add the cooked plantain to a mixerjar along with fried onions, extra mint and coriander grind to form a smooth dough.

Transfer the dough to a mixing bowl, add roasted bengal gram flour in small batched and knead to form a smooth dough. Cover and allow the kabab mixture to rest for 10 to 15 minutes.

Apply oil to the palms and hands. Take a larger than lemon size kabab dough and roll into even roundels.

Gently flatten the roundel to form and thick patty and reserve. Prepare 5 to 6 kababs per batch.

Heat a pan on medium flame with 3 tbsp oil gently place the patty in the pan and fry on both sides  for15 minutes till the surface turns golden.

Remove the plantain kababs from the pan and serve hot with mint chutney and Enjoy!

Crispy Fried Breaded Eggplant Recipe / Moru Moru Kathirikka Recipe

Crispy fried eggplant is a perfect teatime snack can be served as a sidedish as well. I was inspired to create this dish from a Japanese recipe called karaage. Karaage is normally served with rice and curry. The eggplant or kathirikka used in the recipe is called as bajji kathirikka locally. 

Crispy Fried Eggplant Recipe Shorts Video on Youtube Vidyascooking Channel. 

 

Crispy Fried Breaded Eggplant Recipe Ingredients:

200 Grams Eggplant

1 1/2 Cups Panko Breadcrumbs

1/2 Cup Maida

3 Tbsp Corn flour

1 Tsp Chilly Powder

1/4 Tsp Pepper Powder

1 Tsp Salt

Oil for frying

Prep:

Wash the eggplant. Chop the eggplant into thick slices the chop into half moons. Place the chopped eggplant submerged in a bowl of water.

In a bowl add maida, corn flour, chilly powder, pepper powder and salt, mix well. Gradually add water and mix to prepare a batter which is not to thick neither to thin.

Spread the panko breadcrumbs on a plate and reserve.

 

Method:

Place a wok on medium flame. Add 2 cups oil and place on low flame allow the wok and oil to heat evenly for 5 minutes.

Dip the eggplant slices in the batter, shake off excess batter and roll the eggplant in breadcrumbs and reserve.

Follow the breading process and prepare a batch of 4 to 5 pieces.

Gently slide the eggplant slices in oil and allow to fry for 3 minutes. Gently flip the eggplant slices to the other side using a slotted spoon. Allow the eggplant to fry evenly on all sides till golden.

Drain the eggplant and reserve on a plate lined with paper napkin.

Serve the eggplant slices with mayo and ketchup or pizza sauce and enjoy!

Crispy on the outside, soft and creamy center this is a very addictive fried eggplant dish.

Chicken Sausage Corn Dogs Recipe

Little snippet on corn dogs and origin, few German immigrants to America found the pancakes very delicious and had to try incorporating it with sausages...When a brilliant idea struck, the sausages were dipped in a corn based batter and deep fried. 

This dish slowly became popular among locals in America and slowly the corn dogs took it's place a snack served with a stick at Texas state fair which became so famous and now the corn dogs are so popular everyone / everycountry  has their own recipe for corndogs. 

Corndogs Recipe Video Short on Vidyascooking Youtube Channel.

Corn Dogs Recipe:

200 Grams Chicken Cocktail Sausages

1/4 Tsp Cumin Powder 

1/4 Tsp Chilli Powder 

1/4 Tsp Pepper Powder 

1/4 Cup Maida

1/2 Cup Maize Flour ( Yellow Corn Flour)

1/4 Cup Milk

1/4 Cup Yogurt 

1 Egg

1 Pinch Baking Soda 

2 Pinch Baking Powder 

Oil For Frying 

Toothpicks 

Prep:  

Use a tupperware or any bowl with tight lid to mix the flour and batter.

To the bowl add all purpose flour (maida), yellow corn flour, chilly powder, pepper powder, cumin powder, and salt. 

Place a tight cover and shake well till all ingredients are well combined.

Add the chicken sausages to the flour mixture and place the cover and shake the box well till the flour is well coated on the chicken sausages.

Shake off excess flour on the sausages and reserve in a bowl.

Next insert a toothpick on oneside of the sausages and reserve.

Place 2 cups oil in a wok allow to heat well on low flame.

Add a pinch of baking powder and a pinch of baking soda to the batter, followed by milk, yogurt and egg. Whisk all the ingredients till the batter is smooth.

If we dip the spoon the batter should coat the spoon evenly. The batter should neither be too thick nor thin. Cover and allow the batter to rest until the oil is hot.

Method:

Pour the prepared batter in a cup.

Take the prepped sausages dip the sausages in the batter till the batter is evenly coated. Shake off excess batter and drop the sausages in hot oil.

Fry a batch of 5 to 6 sausages in a batch. Gently flip and fry the sausages every few seconds until golden.

Drain from excess oil and place on paper napkin to absorb excess oil.

Serve the corndogs hot in a serving plate along with ketchup and mayo ...Enjoy!