Vidyascooking

Chicken Baida Roti Recipe

Every year during Ramadan festival I would see people religiously flocking to this famous street vendor who sells super soft and spicy baida roti. This street vendor sets up his stall only during ramadan festival and does not have a name. His shop is close to the mosque located at Frazer town-Bangalore, its packed till 11 pm.

I am sorry for giving such vague descriptions and directions. I was really fascinated with way they make this baida roti, specially the taste and texture and always wanted to recreate it. After few trails i got it to the consistency I like.

I was not very sure why they call this chicken or mutton filled parathas as baida roti until I came across a write up on Bademiya. This hole in the wall eatery located at mumbai, is said to have popularized Seekh kababs and Baida rotis. The famous kababs and rotis are now world famous but during Ramadan festival street vendors across India recreate and prepare these rotis for customers.

The famous baida roti was coined after Mohammed Yaseen aka Bademiya means respectfully addressing a elderly person, he originally created the stuffing using meats and cottage cheese.

I have prepared and shared the recipe from scratch, However I would love to taste the Baida roti from Bademiya and recreate the same.

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Ingredients:
For Filling:
250 Grams Chicken Mince
1 1/2 Medium Size Onions (Finely Chopped)
5 Sprigs Coriander (Finely Chopped)
5 Sprigs Mint ( Finely Chopped)
1 Inch Ginger (Finely Chopped)
5 Green Chilies ( Finely Chopped)
1 Tbsp Tandoori Chicken Masala /Garam Masala or Pav Bhaji Masala
1 Tbsp Chaat Masala
1/2 Tbsp White Pepper Powder
3 Tbsp Oil
Salt as per taste...

For Dough:
2 + 1/2 Cups All Purpose Flour (Maida)
1 Cup Semolina (Upma Rava)
1 Tbsp Salt
3 Tbsp Oil...

To prepare Baida Roti:
6 Eggs
Seasoning Salt: 1 Tbsp Chilly Powder, 1 Tbsp Pepper powder, 1 Tbsp White Pepper powder, 1 Tbsp Chaat Masala and 1/2 Tbsp Salt.
Prepared Dough
Chicken Filling
Oil...

Method:

Prepare Chicken Filling:
Heat a pan with 3 tbsp oil on medium flame.

Once the oil smokes, add onion, chillies, coriander, mint and ginger fry till onion turns transparent.

Add the spice powders to the onion, tandoori chicken masala, chaat masala, white pepper powder fry for a minute on low flame.

Masalas will tend to burn fast, add a splash of water to avoid a burnt masala.

Fry the masala for a minute till oil separates. Add chicken mince and salt as per taste.

Add 1 cup water to the chicken cover and cook. Once the chicken has cooked for 10 minutes it is easy to crumble and break it up apt for filling.

Crumble the chicken mince using wooden spoon. Fry all the ingredients till the masala is well combined in the mince make sure there is no moisture.

Check for salt and pepper in the chicken, add if needed remove from flame and reserve.

Prepare Dough For Roti:

Using a fine mesh sieve, sift the all purpose flour twice. Reserve 1/2 cup flour for later.

Add semolina and salt to the flour combine all the ingredients add water and start kneading into a sticky dough apply oil allow the dough to rest for thirty minutes.

After thirty minutes knead the dough add small portions of flour from the 1/2 cup reserved flour knead to form a smooth and soft dough.

Add 3 tbsp oil and knead cover and reserve until use.

Lets Prepare Baida Roti:
Divide and create equal dough balls slightly larger than a golf ball.
Flour the surface area to roll the roti. Roll and form thin sheets of roti. Whisk an egg.

Add the whisked egg in the middle of the roti, spread evenly.

Spread the chicken mince in a even layer, sprinkle seasoning salt.
Gather all the edges in the middle to form a parcel. Pinch any open seams and seal.

Heat a nonstick skillet or iron tawa with 3 tbsp oil.
Transfer the roti to hot tawa. Place the flame on medium cook the roti for 2 minutes on each side.

Once the roti turns lightly brown in color, drain excess oil and on tissue paper and serve hot with mint chutney and sliced onions...Enjoy 😉

Idli Upma Recipe

I call Idli upma a frugal innovation 'waste not want not', is every southindian moms tip. Leftover idli's are magically converted into quick breakfast/evening tiffin. Idly upma is a power packed, nutritious and tasty meal that I enjoy regularly.

This recipe is 100% vegan if the ghee is avoided. I'm also updating my older blogs with newer pics and video. This recipe was posted in 2010, I had recently updated photos there but was not satisfied with the post, I'm reposting this recipe again, here is the link to my old blog post please click here 👈

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Ingredients :
10 Idli's
2 Medium Size Onions Finely Chopped
6 Green Chillies Slit
1 Tsp Mustard seeds
1 Tsp Channa Dhal
3 Dried red chilli
1 Tsp Split black gram dhal
2 Tbsp Groundnuts (Peanuts this is optional)
1/2 Tsp Turmeric powder
1 Pinch Asafoetida = Hing
1 Tbsp Salt
3 Tbsp oil
1 Tbsp Ghee
3 Sprigs Curry Leaves
5 Sprigs Coriander Finely Chopped
Salt as per taste
1/2 Lime Juice for Garnish...

Method:
Heat a wok on medium flame add oil, allow the oil to reach smoking point.

Add mustard seeds, chick peas, black gram dhal allow to splutter.

Once the mustard stops spluttering break the red chillies in halves and add fry for a second. Add hing and curry leaves fry a bit.

Add onions along with green chilli fry till transparent. Make a well in the onion masala add 1 tbsp ghee and 1/4 tsp turmeric powder fry for a minute.

Add salt sprinkle water little at a time. i used 3 tbsp water to avoid the onions from burning, fry till onion turns light brown in color.

Once the moisture from the onion has completely reduced, crumble the idly's and add to the onion masala toss and fry for a minute.

Garnish with coriander and lime juice, serve hot with pickle...enjoy...😉

Mother's Day Celebration @Freska, Sahakarnagar-Bengaluru

Freska is a casual dining restaurant located in my neighborhood at Sahakarnagar. The restaurant has many branches spread across Bengaluru. In a short span of 6 years they have gained lot of popularity in the community. I read great reviews and comments on freska, and happened to take both my parents out for lunch on Mother's Day.

Neatly maintained space with casual seating and warm ambience. The menu features, freshly made pizzas, soups, pastas, starters and sizzlers. Every item on the menu is made as per order with fresh ingredients. Service is slow but the staff is very friendly.

Ambience

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Our Order

Black Current Milkshake

Creamy Spinach Soup

Cream of Mushroom Soup

Chicken Sausages in Gravy

Cheesy Masala Fries

Garden Vegetable Pizza

Creamy Basil Spaghetti

Garlic Bread

Pepper Chicken Sizzler

We enjoyed both the soups highly recommend it. Creamy basil spaghetti and pizza was mom and dads favorite dish. I enjoyed the sizzler. The two dishes we regret ordering are the cheesy fries and sausages in gravy. Total bill was 1800/-. Parking available.

Prawn Paniyaram Recipe

Prawn Paniyaram is a perfect evening snack or starter, crispy yet spongy paniyaram filled with a sweet and slightly spiced prawns is truly a fish lovers delight.

I was inspired to recreate a traditional southindian snack using prawns and a different batter base. People who want to use gluten-free batter please feel free to use regular idly or dosa batter instead of this egg based batter.

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Ingredients:
For Batter:
1 1/2 Cups Maida ( All purpose flour)
1 Tbsp Fruit Salt (Eno)
1/2 Tsp Baking Powder
1 Pinch Cooking Soda
1 Maggi Bullion Cube (If you cannot find bouillon cube use chicken soup or vegetable soup which is available in the market)
1 Cup Water
3 Eggs

For Filling:
2 Carrots
6 Chilies
5 Sprigs Spring Onions
1/2 Inch Ginger
1/2 Medium Onion
150 Grams Prawns
1 Tbsp Soya Sauce
1 Tbsp Spicy Chilly Sauce
1 Tbsp Butter
Salt and pepper as per taste
Oil as required...

First Step Prepare Batter:

1. Bring 1 cup water to boil. Add the bullion cube whisk and form a stin soup base. If your using a soup packet follow the instructions given on the packet and prepare the soup. Once the soup is ready remove from flame allow to cool.

2. Using a fine mesh sieve sift the all purpose flour, baking powder and cooking soda.

3. Whisk the eggs lightly. Add the sifted flour along with fruit salt whisk to form a lump free batter. Gardually add the soup whisk to form a semi thin batter. The consistency should be slightly thinner than a pancake or bajji batter.

4. We have not used salt as the soup base contains enough salt however many people prefer slightly excess salt. Taste test and check if the batter is as per your taste and add salt if needed.

5. Once the batter is formed allow to rest for 1 hour the batter will form tiny bubbles.

Second Step Filling:

6. Peel, devein and chop the prawns into tiny pieces. Wash the prawns, drain using a colander and pat dry, reserve.

7. Peel, Wash and chop all the veggies including spring onions as fine as possible, reserve.

8. Heat a pan with a tbsp butter. Add all the ingredients together and fry for a minute. Add the soya sauce and chilly sauce cover and cook for 4 minutes.

9. If there is excess moisture from the prawn place on high flame allow the moisture to evaporate. check for salt and pepper add according to taste once the prawns have cooked remove from flame reserve.

Since we have chopped the prawns into tiny pieces it will cook fast.

Lets prepare Paniyaram:

10. Heat a takoyaki or paniyaram Kaalu on medium flame. I find using a non stick paniyaram pan is easy to clean and also can prepare many different paniyaram recipes.

11. Add a spoon of oil to each mould. Start adding a spoon full of filling to every mould.

12. Ladle the batter covering the filling cook for a minute. Using a skewer or a spoon flip the paniyaram gently. Cook on all sides till the paniyaram is turns light brown in color. Serve hot with spicy garlic mayo or ketchup...Enjoy 😁

Spinach, Corn and Rice Croquettes Recipe (Cheesy Rice Cutlet)

Croquettes are a classic deep fried snack served during tea time. Few places in India and asia refer these croquettes as cutlets. Here in india a cutlet can be prepared with a simple deep fried potato mash, mixed vegetables or mince meat and fish of choice. I've used rice, spinach and corn for different texture and taste. I'm also updating this recipe click here to view the original recipe blog post.

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Ingredients:
1 Bunch Spinach Leaves (Finely chopped)
2 Cups Rice (We can use Leftover rice)
1 Cup Sweet Corn (Ready to use from Supa Corn Brand)
2 Tbsp Pav-bhaji Masala
1 Cup Coriander leafs (Finely chopped)
1 Cup Cottage cheese = Paneer (Crumbled)
1 Large Onion (Finely chopped)
3 Tbsp Maida = All purpose flour
2 Tbsp Corn flour = Corn starch
2 Fresh Chilly (Finely chopped)
1 Tbsp Ginger and Garlic paste
1 Tbsp Butter
1/4 Cup Cheddar Cheese
1/4 Cup Mozzarella Cheese
1 Cup Panko Bread Crumbs
Oil for frying
Salt to taste.

Method:

1. Heat a wok or a pan and add 1 tbsp butter along with 1 tbsp of oil

2. Add and fry the ginger and garlic paste for a minute then add the onion and finely chopped chilies fry till onion turns transparent.

3. Add the spinach, pav bhaji masala and add salt saute water content from the spinach will cook all the ingredients.

4. Once the spinach has wilted stir well till all ingredients are well combined.

5. Crumble and add the cottage cheese and corn sauté for a minute. if the mixture contains excess moisture place on high flame allow the excess moisture to evaporate.

6. Remove the spinach and corn masala from flame, the mixture should be warm to touch. Add both the cheese while the mixture is still warm stir and combine.

7. Add the rice to the spinach masala mix all the ingredients. If your using a day old rice try to mix all ingredients using your hands this way the lumps in the rice will break and the masala will evenly distribute.

8. Reserve the rice mixture in a bowl. Allow the rice masala to cool completely until use.

9. In a mixing bowl add maida = all purpose flour, corn flour and a pinch of salt, mix well. Gradually add water to the flour, whisk using a fork or a balloon whisk create a semi thin batter without any lumps...reserve.

10. Create your own desire shape of cutlets using a cookie cutter or create a lime size roundle pack it tight gently squeeze and form croquettes. Cover and refrigerate the croquettes for 11/2 hour before preparation.

11. Before frying the croquettes heat oil in a wok for deep frying on low flame. Spread the breadcrumbs on a plate and reserve.

12. Dip the rice croquettes in the batter and roll it in bread crumbs, Create a batch of six to seven.

13. Gently drop the croquettes in hot oil and allow to fry for a minute on medium flame. Flip and fry till all sides turn golden brown, drain excess oil, reserve the croquettes on tissue paper allowing excess oil to drain. It took me 4 to 5 minutes to fry each batch.

Serve these crispy and cheesy croquettes hot with chilly sauce or ketchup...Enjoy 😊

Delicious Microgreens Strawberry Salad Recipe in Association with Blooming Greens

Tiny microgreens are delicious on their own but we can prepare salads or top it on fried rice or wraps. My power packed strawberry salad is filled with nutrients, flavors and textures. We can switch and add seasonal veggies and fruits as per choice.

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Ingredients:
100 Grams Each Sunflower, Beetroot, Radish, and Alfalfa Microgreens.
200 Grams Strawberries
100 Grams Walnuts
100 Grams Sugar
1 Orange or 1 Canned Orange Supreme
1 Can Peaches or 1 Fresh Pear
1/2 Cup Shaved Cheddar Cheese
5 Tbsp Balsamic Vinegar
Salt and Pepper Powder as required
3 Extra Virgin Olive Oil (Optional)

Method:
I wash all my greens and veggies twice before use and pat it dry using a towel.

We need to remove the head part of the strawberry and chop into half and reserve.

Peel and remove the membrane from the orange segments...reserve only orange.

Chop the peaches or pears into bite size cubes reserve.

Heat a wok on medium flame, reserve 1 tbsp sugar for later to reduce balsamic vinegar.

Add the granulated sugar to the wok and fry for a minute this way the sugar will burn fast and it is easy to get a toffee consistency.

Once the sugar starts to brown add 1 tbsp of water stir and bring to a rapid boil allow the sugar to form a hard one string consistency.

Add the walnuts to the sugar toffee mix well till the walnuts are well coated remove in a plate allow to cool and harden.

Without wasting any of the sugar caramel I added the balsamic vinegar to the same wok along with 1 tbsp sugar. Keep stirring until sugar melts and the balsamic vinegar starts to reduce a bit. Remove from flame allow to cool until use.

Once the walnuts harden chop into tiny pieces.

I used regular store bought cheddar cheese. Using a potato peeler shave the cheese and reserve.

In a mixing bowl add all the microgreen along with chopped fruits. Sprinkle salt and pepper add oilve oil if needed mix all the ingredients till well combined.

Plate the salad top it with candy walnuts, shaved cheddar cheese. Drizzle tiny amount of balsamic vinegar on top and serve right away...Enjoy 😊

Blooming Greens is a Bangalore based company producing nutritious soil grown microgreens varieties like Wheatgrass, broccoli, pea shoots, sun flower, beetroots, alfalfa etc.

Currently only delivered in Bangalore as per order. Non GMO Microgreens are harvested twice a week. No pesticides used. Microgreens can be used in Burgers, Rolls, Sandwiches, Salads, Soups or as Garnish...greens remains fresh Upto 8-10 days.

Blooming greens packaging is good, stores well refrigerated. Once order is placed greens are harvested and delivered on the same day. 100 grams packs range between 150 to 300/- rupees.

Place order on website - https://www.bloominggreens.com/
Facebook - @bloomingreens
Instagram- @bloominggreens
Twitter- @bloomingreens

Benefits of using microgreens:

1. No cooking required.

2. Intake of nutrients are more.

3. We can store these greens refrigerated upto a weeks time.

4. Wheatgrass is a good source to detox.

5. Regulates bowels...

Consumption of Microgreens hydrates skin and complexion. wheatgrass juicing is very good detox helps people who are on high medication and regulates system. Try consuming microgreens as much as possible. Use coupon code on website or subscribe for blooming microgreens choose healthy eating.

ALFALFA MICROGREENS NUTRITION: Vitamins A,B,C,E and K. Calcium,Iron, Magnesium, Phosphorus, Potassium, Zinc, Carotenem Chlorophyll, Amino Acids,Trace Elements Protein 35%

HEALTH BENIFITS: Combats High Cholesterol, Lowers Blood Glucose, Minimizes Menopause Symptoms, Excessive Menstruation, Prevents Osteoporosis, Reduces Risk of Breast Cancer.

WHEATGRASS MICROGREENS: Contains 92 of the 102 trace minerals. Source of superoxide dismutase (anti-aging enzyme) complete protein with all the essential amino acids. Rich in enzymes, greatest source of chlorophyll

HEALTH BENIFTIS: Reserves diseases and prevents premature ageing.Protection from free radicals, speeds up detoxification, Helps control blood sugars.

RADISH MICROGREENS: Vitamins A,B,C and K. Calcium,Iron, Magnesium, Phosphorus, Potassium, Zinc, Carotenem Chlorophyll, Amino Acids,Trace Elements, Protein 30 to 35%

HEALTH BENIFITS: Anti Cancer food, Aids Weight Loss, Provides Relief From Constipation and Piles, Relives Symptoms of PMS,Relief from Menopause, Hot Flushes.

BEETROOT MICROGREENS NUTRITION: Vitamins A,B,C and E. Protein 30 to 35%, Calcium,Iron, Magnesium, Phosphorus, Potassium, Zinc, Carotenem Chlorophyll, Amino Acids,Trace Elements

HEALTH BENIFITS: Fights Cancer, prevents inflamation, removes fatigue.

SUNFLOWER MICROGREENS: Vitamins A,B,C and E.Protein 20 to 25%, Minerals, Calcium,Iron, Magnesium, Phosphorus, Potassium, Zinc, Carotenem Chlorophyll and Amino Acids

HEALTH BENIFTIS: The most nutritious of all sprouts. Helps builds skeletal, muscular and neurological systems. Helps build blood, revitalizes tissues and detoxify the body.