Mango Bajji Recipe 🥭

Mango Bajji With a Delicious Topping

Mango Bajji Recipe Video from Vidyascooking Youtube Channel 🙂 

This is a fun twist on the classic South Indian bajji, made with tangy mango slices instead of the usual vegetables.

The bajjis turn out crisp and golden on the outside, with a soft, sour-sweet bite inside. What makes them truly special is the fresh topping spooned over the top.

The topping adds crunch, freshness, a gentle heat, and a lovely tang, turning a simple fried snack into something colourful, refreshing, and full of flavour.

It is perfect as an evening snack, a tea-time treat, or a tasty starter for guests.

Mango Bajji Ingredients 

6 Slices Totapuri Mango

Bajji Batter

1/2 Cup Shakti Bajji Mix 

1 Tsp Chilli Powder 

1/2 Tsp Salt 

Mango Salad Garnish

1/4 Cup Finely Chopped Onion 

1/4 Cup Finely Chopped Tomatoes 

1/4 Cup Finely Chopped Mango

1/4 Cup Grated Carrots 

5 Sprigs Coriander Leaves Finely Chopped 

2 Green Chilies Finely Chopped 

1/2 Lime

1 Pinch Sambar Powder 

1 Pinch Chilli Powder 

1 Pinch Chaat Masala 

1/4 Tsp Salt 

2 Tbsp Roasted Peanuts

Oil for frying 

Mango Bajji - Prep 

1. Mango Slices • Wash the totapuri mango well and pat dry 

• Chop a large segment using a sharp knife.

• Thinly slice the mango  

2. Bajji Mix • In a mixing bowl, add: ◦ 1/2 cup Shakti bajji mix ◦ 1 tsp chilli powder ◦ 1/2 tsp salt 

• Mix all ingredients till well combined • Dip the mango slices in the dry mix, shake off excess, and reserve  

3. Batter 

• Gradually add water to the remaining dry mix 

• Using a whisk or fork, stir to a smooth batter 

• Consistency should be flowy, not too runny nor too thick. When you dip a finger or spoon, the batter should coat evenly 

• Cover and rest for 15 minutes 

 4. Topping - Chop & Reserve 

• Onion: Peel, wash, finely chop 1 medium onion 

• Tomato: Wash, finely chop 

• Mango: Wash, finely chop 

• Carrot: Wash, peel 1 medium carrot, grate and reserve 

• Coriander leaves: Sort, rinse thrice, drain, pat dry, finely chop 

• Chillies: Wash, pat dry, finely chop 

• Lime: Wash, cut in half  

5. Roasted Peanuts 

• Heat a pan on medium flame 

• Add peanuts, keep stirring until golden

• Transfer to a plate, cool slightly

• Rub and remove the skin, reserve  

6. For Garnish

Reserve separately:

• Finely chopped coriander leaves 

• Lime 

• Roasted peanuts

Prepare Topping:

In a mixing bowl, add 1/4 cup finely chopped onion, 1/4 cup finely chopped tomatoes, 1/4 cup finely chopped mango, 1/4 cup grated carrots, 5 sprigs of finely chopped coriander leaves, and 2 finely chopped green chilies.

Squeeze in the juice of 1/2 lime. Add 1 pinch of sambar powder, 1 pinch of chilli powder, 1 pinch of chaat masala, 1/4 tsp salt, and 2 tbsp roasted peanuts.

Mix all the ingredients well and set aside.

Method:

Heat 2 cups of oil in a wok on medium flame until smoking. Once heated, reduce to low flame.

Mix the batter once. Dip one mango slice at a time until evenly coated. Shake off the excess batter and drop it into the oil.

Fry 2 to 3 slices at a time. Flip every 30 seconds and fry until golden on the edges.

Once fried, use a slotted spoon to drain the excess oil. Place on a kitchen towel or oil draining rack and allow the excess oil to drain.

On a serving plate, arrange a few mango bajjis. Top with a spoonful of salad, and sprinkle some chaat masala and sambar powder.

Garnish with finely chopped coriander leaves and a few roasted peanuts. Serve right away while the bajjis are hot. Enjoy!

Vendhaya Keerai Poriyal / Methi Theecha / Menthiya Soppu Palya

Vendhaya keerai is also called methi leaves or fenugreek leaves. It has a light bitter taste.

When we fry it with onion, garlic, and green chilli, with a little lime juice, the bitter taste goes away. It becomes tasty, warm, and nice to eat.

This poriyal is special because of its texture. The leaves stay light and fresh. They do not become soft and mushy. The roasted peanuts give a nice crunch in every bite. Lime juice at the end makes it fresh and tasty.

This dish goes well with chapathi, South Indian meals, and millet rotis.

Recipe Video from Vidyascooking Youtube Channel 🙂 

Vendhaya Keerai Poriyal Ingredients

1 Bunch Methi / Vendhaya Keerai

1 Medium Size Onion Finely Chopped 

3 Green Chilies 

15 to 20 Pods Garlic 

4 Tbsp Roasted Peanuts 

1 Tsp Cumin Seeds 

1/4 Tsp Asafoetida 

3 Tsp Oil

1/2 Lime 

1 Tsp Salt 

Prep:

1. Sort and pluck only the tender fenugreek leaves.

2. Soak them in a large pot of water for 5 minutes to remove mud and dust. Rinse at least 4 times until clean, then drain in a colander.

3. Finely chop the fenugreek leaves and keep aside.

4. Peel and wash the onion and garlic. Finely chop the onion. Roughly chop the garlic.

5. Remove the stems from the chillies, wash, and slit them.

6. Dry roast the peanuts on low flame till golden. Transfer to a plate and allow to cool. Rub and remove the skin. Discard the skin and keep the peanuts aside.

7. Wash lime chop in half and reserve.

Grind:

In a mixerjar add half the amount of cumin, garlic, 2 green chilies and roasted peanuts roughly grind until coarse paste. 

Method:

1. Heat oil in a kadai. Add cumin seeds and asafoetida. Let it splutter.

2. Add garlic and green chillies. Fry for a few seconds.

3. Add onion and fry till soft and light golden. Add the ground peanuts and mix.

4. Add the chopped fenugreek leaves and salt. Mix well. Add 1/4 cup water stir and cover.

5. Cook on medium flame for 4 to 5 minutes till the leaves shrink and the water dries up. Do not overcook.

7. Switch off the flame. Dishout to a serving plate garnish with roasted peanuts, serve hot - Enjoy!

Cherry Shrikhand Recipe

Creamy, dreamy, and totally experimental — and it worked!

Cherry Shrikhand ✨

Fresh cherries, hung curd, and a little twist — no artificial flavours or colours, just real fruit doing all the magic.

Sometimes cherries can taste a little sour, almost tomato-like, with a slight bitterness. To balance that, I added a pinch of chilli flakes and a drizzle of olive oil — and it completely changed the flavour. Sweet, tangy, with just a whisper of heat.

I made this as a small batch while experimenting, but you can easily double the measurements given below.

Recipe Video from Vidyascooking Youtube Channel 🙂 

Cherry Shrikhand Recipe 

150 Grams Fresh Cherries 

200 Grams Yogurt 

6 Tbsp Sugar

1/4 Tsp Chilli Flakes

Pinch Salt 

1 Tsp Olive Oil 

6 Walnuts Chopped 

Prep

1. Prep the cherries

Wash the cherries well and pat dry. Remove the stems. Using a steel drinking straw, gently press in from the stem side to push out the seed. Once pitted, chop in half and keep in a bowl.

Add sugar, salt, olive oil and chilli flakes to the cherries. Mix well, cover, and let them marinate in the fridge till you need them.

2. Make the hung curd

Place a sieve over a bowl and spread a muslin cloth on the sieve. Pour the yogurt into the muslin cloth, gather all the edges, roll tightly, and place a bowl of water on top to press it down.

Keep the whole bowl + sieve setup in the fridge to strain.

It took me about 3 hours for the yogurt to strain well. Transfer the hung yogurt to a mixing bowl and keep aside.

3. Prep the walnuts

Chop the walnuts and keep aside.

Method

1. Mash the cherries

Take 3 tsp of the marinated cherries in a small bowl or plate and mash them lightly with a spoon. Keep aside. This helps the colour and flavour blend beautifully into the shrikhand.

2. Smooth the hung curd

Stir the hung curd well until smooth and creamy, making sure there are no lumps.

3. Combine

Add the mashed cherries to the hung curd and mix well.

4. Sweeten

Gradually add 2 to 3 tbsp of the marinated cherry syrup — the sweet-tangy liquid from the bowl — and mix gently. Taste and adjust; add a little more if you like it sweeter.

5. Add crunch

Add a few pieces of chopped walnuts and fold in lightly.

6. Layer & Serve

In a serving glass, add a spoonful of marinated cherries and a few pieces of walnuts as the base.

Spoon in the cherry shrikhand, top with more marinated cherries and garnish with walnut pieces.

Serve chilled and enjoy 😉

Sweet, sour, bitter, with a hint of chilli — a shrikhand that’s a little different, and so good.

Peri Peri Pineapple Roast on Stove top

Peri Peri Pineapple: Sweet, Spicy, and Addictive

That's exactly what makes peri peri pineapple so hard to stop eating. Juicy pineapple slices get a smoky, charred edge, then a coating of fiery peri peri seasoning that wakes up all that natural sweetness. It's tangy, spicy, slightly caramelised, and wonderfully refreshing at the same time.

It's the kind of barbecue style snack that works for everything — an evening craving, a quick starter and perfectly pairs with grilled fish or meat. Best served hot, straight off the pan.

Recipe Video from Vidyascooking Youtube Channel 🙂 

Ingredients 

8 Slices Pineapple 

1 Tsp Chilli Powder 

1/4 Tsp Salt 

1 Tbsp Peri Peri Masala 

6 Tbsp Sugar

3 Tsp Oil

Prep:

Peel the pineapple carefully using a sharp knife.

Rinse the pineapple twice.

Slice into thick coins then into halfmoons.

Place the sliced pineapple in a mixing bowl.

1.Marinate the Pineapple:

Place the thick pineapple half-moons into a bowl. Add chili powder, salt, sugar, and the peri peri mix. Toss well to coat the slices evenly, then let them marinate for about 30 minutes.

Method:

2. Heat the Pan: 

Heat 3 tablespoons of oil in a pan over medium heat.

3. Sear / Grill: 

Arrange the marinated pineapple slices in a single layer in the hot pan. Cook on each side for about 2 minutes until nicely caramelized and golden brown.

4. Serve:

Remove from the heat and serve immediately while hot. 

(Tip: For an extra smoky flavor, you can also char them directly over an open flame/grill).

Malabar Spinach and Mushroom Stir fry

There is a reason Malabar spinach makes the best stir-fry with mushrooms.

The leaves are big, thick and naturally glossy. Unlike other greens, they don't wilt away in the pan - they stay soft, slightly silky inside, hold their shape, and the tender stems give a gentle crunch. Eaten alone, Malabar spinach is mild and earthy. But tossed with meaty mushrooms, garlic, and a little heat, it changes completely.

Yes, it is earthy - deeply earthy. That's why it needs that squeeze of lime for brightness, roasted peanuts for crunch, and fresh herbs to lift it. Once you add those, it is not an acquired taste anymore. It is just delicious.

The mushrooms bring the umami, the spinach brings the freshness. Finished with lime and roasted peanuts, it is not just a poriyal anymore. It is a full snack, a light meal, and a clever way to make greens irresistible for everyone at home.

Recipe Video from Vidyascooking Youtube Channel 🙂 

Ingredients 

1 Bunch Malabar Spinach Cleaned and Chopped

200 Grams Button Mushroom Sliced 

2 Medium Onion Finely Chopped 

2 Whole Garlic Bulbs Peeled and Chopped 

3 Green Chilies Slit

2 Dried Red Chilies Broken in Half

2 Tbsp Ginger and Garlic Paste 

1/4 Tsp Turmeric Powder 

1 Tsp Chilli Powder 

2 Tbsp Coriander Powder 

1 Tbsp Chicken Masala or Garam Masala 

1 Tsp Pepper Powder 

3 Sprigs Curry leaves 

4 Tbsp Oil 

1 Tbsp Salt

Prep

1. Malabar Spinach (Basale / Kodi Pasale)

• Pluck and sort the leaves and stems , discard fibrous stems follow as shown in the video.  

• Soak the leaves in a large pot of water for 5 minutes. 

• Transfer to another big pot of water, rinsing off any mud or dirt. Repeat this rinsing step for a total of 5 rinses. 

• Place the clean leaves in a colander and allow excess water to drain. 

Finely chop the spinach and reserve. 

2. Mushrooms / Kalan

Wash the mushrooms throughly atleast twice or thrice. 

Place the mushrooms in a colander allow excess moisture to drain.

Chop the end part of the stem to remove the fibrous end.

Slice the mushrooms and reserve.

3. Onion , ginger and garlic 

Peel and wash one large onion, 10 pods garlic, + 15 pods garlic and 2 inch ginger. 

Rinse and wash all the ingredients. 

Finely chop onion and 10 pods garlic.

In a mixerjar add garlic and ginger grind with tiny amount of water till smooth paste and reserve. 

4. Chilly

Remove stems from chilly , rinse and slit.

Malabar Spinach Mushroom Stir Fry - Cooking Steps

1. Heat the Pan:

Heat oil and ghee in a pan over medium flame.

2. Sauté Aromatics:

Add finely chopped onions, sliced garlic, dried red chilies, and green chilies. Fry until the onions turn translucent.

3. Add Aromatics & Spices:

Stir in ginger-garlic paste, followed by the spice powders - chicken or mutton masala, coriander powder, pepper powder, chili powder, and turmeric powder.

4. Cook the Mushrooms:

Add the sliced mushrooms and salt. Cover and let them cook in their own released moisture.

5. Add the Malabar Spinach:

Mix in the finely shredded Malabar spinach. Cover halfway and let the greens cook down in the mushroom juices.

6. Finish & Stir Fry:

Once the spinach is tender, switch to high flame so excess moisture evaporates. Adjust salt if needed, stir fry quickly, and serve hot.

Crispy Malabar Spinach Bajji

Malabar Spinach Bajji With Salad Topped.

There is a reason Malabar spinach makes the best bajji. The leaves are big, thick and naturally glossy. When coated in a light, spiced batter and fried, they don't wilt like other greens. They stay soft inside and crisp outside.

Eaten plain it is already a great evening snack. But topped with a fresh, crunchy salad of carrot, onion, fresh herbs, lime and roasted peanuts, it changes completely.

It is not just a bajji anymore. It is a full snack, a light meal, and a clever way to make greens irresistible for everyone at home.

Simple leaf. Big impact.

Recipe Video from Vidyascooking Youtube Channel 🙂 

Ingredients

15 Large Malabar Spinach Leaves 

1 1/2 Cups Shakti Bajji Mix 

1 Tbsp Chillli Powder 

1/4 Tsp Asafoetida 

1/2 Tbsp Salt

Salad Garnish 

1 Smal Size Grated Carrot

1 Large Onion Finely Chopped 

5 Sprigs Coriander Leaves Finely Chopped 

5 Sprigs Mint Leaves Finely Chopped 

5 Sprigs Curry Leaves Finely Chopped 

3 Green Chilies Finely Chopped 

1/4 Tsp Panipuri Masala 

1/4 Tsp Sambar Powder 

1/4 Tsp Salt 

2 Tbsp Roasted Peanuts 

1/2 Lime

Prep

1. Malabar Spinach (Basale / Kodi Pasale)

• Pluck only the leaves. Reserve the thick stems - they can be used in soups, sambar or vegetable gravy. 

• Soak the leaves in a large pot of water for 5 minutes. 

• Transfer to another big pot of water, rinsing off any mud or dirt. Repeat this rinsing step for a total of 5 rinses. 

• Place the clean leaves in a colander and allow excess water to drain. 

2. Vegetables

• Peel and wash onion and carrot. 

• Wash all veggies well, then finely chop the onion and grate the carrot. 

3. Herbs & Aromatics

• Sort 5 sprigs coriander leaves and 3 sprigs curry leaves. 5 sprigs mint leaves rinse thrice, finely chop and reserve. 

• Wash 1 lime and chop in half. 

• Remove stem from chilli, wash and finely chop. 

4. Peanuts

• Heat a pan on medium flame, add 2 tbsp peanuts. 

• Keep stirring and dry roast until golden. • Transfer the roasted peanuts to a plate and allow to cool. 

• Rub the peanuts to remove the skin, gently shake off the skin and reserve the peanuts.

• Sort and use only large spinach leaves for this recipe. Rest of the greens can be used in another dish. 

• Pat dry the leaves before use.

1. In a mixing bowl, add: 

• 1 1/2 cups bajji mix 

• 1 tbsp chilli powder 

• 1/4 tsp asafoetida 

• 1/2 tbsp salt 

Mix till well combined.  

3. Dust / dip the Malabar spinach leaves in the dry mix till both sides are well coated in the powder. Shake out excess flour and reserve the leaves.  

4. To the remaining bajji mix, gradually add water and prepare a semi-thin batter. Reserve.

Prepare Salad Topping 

1. In a mixing bowl, add: 

• 1 small carrot, grated 

• 1 onion, finely chopped 

• 5 sprigs coriander leaves, finely chopped 

• 5 sprigs mint leaves, finely chopped 

• 5 sprigs curry leaves, finely chopped 

• 3 green chilies, finely chopped 

2. Mix all the ingredients till well combined. 

3. Add a pinch of salt to the salad, mix well and set aside. 

 Magic Spice Mix 

1. Combine: 

• 1/4 tsp panipuri masala 

• 1/4 tsp sambar powder 

• 2 pinches of salt 

2. Mix and set aside.

Method 

1. Heat 2 cups oil in a wok for deep frying on medium flame. 

 2. Once the oil reaches smoking point, dip the coated leaf in batter and gently drop in hot oil. Fry 2 leaves in a batch. 

 3. Flip and fry both sides for 3 to 4 minutes until golden brown. 

 4. Using a slotted spoon, drain excess oil and place the bajji on a serving plate. 

 5. Top with the mixed salad and garnish with peanuts. 

 6. Sprinkle magic spice mix generously, squeeze few drops of lime juice and serve... enjoy!

A Welcome for Little Krishna – Janmashtami Kolam at the Doorstep

This Janmashtami kolam at the entrance is more than decoration — it's an invitation.

The design features Lord Krishna's most beloved symbols: the bansuri (flute) and the mayil iragu (peacock feather). The flute represents divine music and love, while the peacock feather on Krishna's crown reminds us of beauty, humility and joy.

Tiny white footprints and flowers. These are Krishna paadam, the little feet of baby Krishna. The tradition is to draw these from the doorway leading inside, as if Bala Krishna himself has just entered the home, bringing blessings, happiness and prosperity.

Shallots Sambar Recipe / Chinna Vingaya Sambar / Table Sambar Recipe

There is something instantly comforting about onion sambar made with small shallots.

The real star is the shallot itself. Left whole, it turns sweet and tender as it simmers, lending the sambar its signature mellow sweetness that beautifully balances the tang.

Recipe Video from Vidyascooking Youtube Channel 🙂 

Onion Sambar Ingredients 

To Cook Dal:

2 Tsp Toovar Dal 

2 Tsp Masoor Dal 

2 Tsp Split Mung Dal

2 Drops Castor Oil 

1/4 Tsp Turmeric Powder 

1/4 Tsp Asafoetida 

1 Tsp Salt 

To Boil:

2 to 3 Slit Green Chilies 

1/2 Finely Chopped Onion 

15 Sambar Onion/ Shallots

1/2 Finely Chopped Bangalore/ Apple Tomato

1/2 Finely Chopped Natti / Farm Tomato

2 Sprigs Curry Leaves 

3 Sprigs Coriander Leaves 

5 Pods Garlic Finely Chopped 

1 Tsp Chilli Powder 

2 Tbsp Coriander Powder 

3 Tsp Tamarind Pulp 

1 Tsp Sambar Powder 

To Temper:

8 Pods Sambar Onion 

1/2 Onion Finely Chopped 

6 Pods Garlic Finely Chopped 

3 Sprigs Curry Leaves 

2 Dried Red Chilies 

1/4 Tsp Each Mustard Seeds, Cumin, Black Gram Dal 

4 Seeds Methi / Fenugreek seeds 

1/4 Tsp Asafoetida 

3 Tbsp Oil 

Prep

1. Dal - Soak & Cook

• Measure, rinse and soak the dals for 1 hour. I cook it open in a pot, no pressure cooker - slow cooked dal is tastier and creamier. 

• Drain and add dals to a pot with 1 1/2 cups water, turmeric powder, few drops of castor oil and 1/4 tsp asafoetida. 

• Cook on low flame till tender. 

2. Shallots & Onions

• Soak shallots in lukewarm water for 15 minutes to peel easily. Peel, rinse twice and reserve. 

• Peel 1 large onion, rinse well and finely chop. Divide into two equal portions and reserve. 

3. Vegetables & Aromatics

• Wash and finely chop 1 medium size tomato and reserve. 

• Peel 15 garlic pods, rinse well, finely chop and divide into two equal portions and reserve. 

• Remove stem from green chilies, slit in half and reserve.

4. Herbs for Garnish

• Sort 5 sprigs coriander leaves with stems, finely chop and reserve. 

• Sort 3 sprigs curry leaves and reserve for garnish. 

5. Tamarind

• Boil lime-sized tamarind in a pot with 1 cup water, squeeze and extract pulp.

Method

1. Cook the Dal Base

• To the cooked dal, add chopped tomato, half the reserved garlic and onion, slit green chilies, curry leaves, coriander leaves with stems, chilli powder, coriander powder, asafoetida and 1 tbsp coarse salt. 

• Cover and allow to boil and cook. 

2. Add Tamarind

• Add 2 tsp tamarind pulp, stir well. 

• Add 1/2 cup water and bring to a boil. 

3. Prepare the Tempering

• Heat a wok with 3 tbsp oil. Add black gram dal and fry for a few seconds. 

• Next add mustard seeds, fenugreek seeds, cumin seeds and dried red chilies broken in half. Fry and allow the mustard seeds to splutter. 

4. Combine & Finish

• Transfer the fried shallots and tempering to the dal base. 

• Add sambar masala, stir well and allow to boil. Add extra water if needed. 

• Boil the sambar for 10 minutes on medium flame. 

• Garnish with chopped coriander. 

Serve hot with rice, idly, dosa or chapati. Enjoy!

Murai Vasal is a small ritual of welcome — a quiet sign that the home is awake, cared for, and ready to begin the day.

This hexagon star kolam, with multiple interlocking stars, is not just a kolam, but geometry at the doorstep — precise, balanced, and auspicious.

Salted Ribbon Fish fry / Valakaruvadu Varuval Recipe

Salted Ribbon Fish Fry — Valakaruvadu Varuval 

Crispy and full of coastal flavour — salted ribbon fish fry, or vala karuvadu, is a much-loved traditional favourite.

Made with sun-dried ribbon fish, it turns golden and crunchy on the outside while staying slightly chewy inside. Chilli and asafoetida bring the heat and aroma, and slow frying in oil makes it irresistibly crisp.

A perfect side that goes so well with rasam rice, curd rice or just as a crunchy bite — the true taste of traditional karuvadu, simple and flavourful.

Recipe Video from Vidyascooking Youtube Channel 🙂 

Ingredients 

300 Grams Ribbon Fish

1 Tbsp Chillli Powder 

1/4 Tsp Turmeric Powder 

2 Tbsp Tamarind Pulp 

1/4 Tsp Asafoetida 

1/4 Tsp Salt if needed 

4 Tbsp Oil 

Prep:

We buy dried ribbon fish with guts in. Normally the pre-cleaned ones people don't prefer since they may be stale. This is how I clean the dry fish:

1. Trim: Using a pair of scissors, trim the head, fins and tail.

2. Clean: Slit the stomach and remove the guts. Using a sharp knife, chop into even size pieces — I prefer 2 inch pieces.

3. Soak: Soak the fish in warm water for 5 to 10 minutes to remove excess salt and mud.

4. Rinse: Rinse the fish twice or thrice, specifically the stomach area, to remove any leftover guts or salt. Drain and reserve.

5. Tamarind: Boil lime-sized tamarind in a pot with a cup of water, squeeze and extract pulp.

6. Lime: Wash and chop half a lime and reserve.

Marinate 

Add the fish to a mixing bowl, add chilli powder, turmeric powder, asafoetida and tamarind pulp apply this evenly allow the fish to marinate for 10 minutes.

Method:

1. Fry: Heat a fry pan with 3 to 4 tbsp oil. Space out and place the fish in an even layer and fry on both sides till crispy. Make sure the flame is low.

2. Finish: Top with a few drops of lime juice. Serve and enjoy!

Mullai and thumbai poo kolam

Today's vasal kolam is a simple 6-petal flower design, it brings a calm and auspicious feel to the doorway without taking much time.