Nellikkai / Amla / Gooseberry Pachadi Recipe

This amla or nellikkai pachadi tastes in-between coconut chutney and spiced yogurt. 

In karnataka such dishes are called as tambuli and in tamilnadu its called as pachadi when translated it's a body coolent. 

During monsoon season or sultry weather one can find such dishes served for lunch.

In Tamilnadu this nellikkai pachadi is prepared during Dwadashi, specifically for people who are fasting consume this pachadi.

This pachadi pairs well with rotti (ragi rotti) , masala chapathi, poricha kuzhambu, kara kuzhambu, vatha kuzhambu.

Recipe Video from Vidyascooking Youtube Channel 🙂 

Nellikkai Pachadi 

2 Gooseberry/ Amla/Nellikkai 

3 Tbsp Coconut 

2 Green Chilies 

2 Sprigs Curry leaves 

1/4 Tsp Asafoetida 

1/4 Tsp Mustard Seeds 

1/4 Tsp Blackgram Dal 

1/4 Tsp Cumin Seeds 

1 Dried Red Chilli 

2 to 3 Tbsp Yogurt/ Curd

1 Tsp Salt 

1 Tbsp Oil 

Prep:

Wash the gooseberry. Transfer to a small pot with 1 cup water.

Place on medium flame allow the gooseberry to cook till tender. It took 10 minutes for me.

Remove from flame allow to cool down.

Remove stem from chilies, wash and reserve.

Wash the curry leaves and reserve. 

Wash the fresh coconut pieces chop into tiny pieces and reserve. 

I have already shared a video how to store coconut.  Removing the dark outer skin please follow the attached video for better understanding🙏🫶

Method:

Once the gooseberry has cooled, slightly press and separate the segments. Discard the seeds and water.

Transfer the gooseberry to a mixerjar along with chilli and coconut, grind till smooth paste. 

Add salt and yogurt grind till smooth puree transfer to a serving dish. 

Heat a fry pan on medium flame with oil. Once the oil has reached smoking lower the flame. Add blackgram dal and mustard seeds allow to splutter. 

Next add cumin seeds and dry red chilli broken in half allow to splutter.

Add curryleaves and asafoetida once it stops spluttering transfer to the pachadi mix well and serve...Enjoy!

Annam kolam — two swans in graceful union over a lotus, drawn freehand with devotion at the doorstep.

Chow Chow Poriyal / Chayote Stirfry / Seemebadnekkai Palya Recipe

Buttery and aromatic chow chow poriyal is such a perfect everyday side - especially the way coconut oil, ginger and fresh coconut come together. Chow chow just soaks up everything.

This is my grandmother's version chowchow poriyal, which pairs well with chapathi, poricha kuzhambu, kara kuzhambu, fish curry, or simple rasam sadam.

Recipe Video from Vidyascooking Youtube Channel 🙂

Chow Chow Poriyal:

1 Chow Chow / Seemebadnekkai / Chayote

1 Medium Onion Finely Chopped 

2 Sprigs Curry leaves 

2 Green Chilies 

2 Tbsp Coconut 

1/2 Inch Ginger 

1/4 + 1/4 Tsp Cumin Seeds 

1/4 Tsp Mustard Seeds 

1 Tsp Blackgram Dal

1/4 Tsp Channa Dal 

1/4 Tsp Turmeric Powder 

1 Dried Red Chilli 

1/4 Tsp Asafoetida 

2 Tbsp Coconut Oil 

5 Sprigs Coriander Leaves Finely Chopped 

Prep:

Peel and wash the onion. Finely chop and reserve. 

Remove stem from chilli wash and reserve.

Wash and peel the chow chow. Chop the chow chow into sticks and reserve. 

Wash and peel ginger reserve. 

Wash coriander leaves well and finely chop. 

I have already shared a video how to store coconut. Removing the dark outer skin please follow the attached video for better understanding🙏🫶

In a small mixer Jar add coconut, ginger, green chilly, cumin and turmeric powder grind till coarse paste. Do not use water.

Method:

Heat a wok with 2tbsp coconut oil on medium flame.

Firstly add blackgram dal and channadal allow the dals to fry and turn golden brown.

Next add mustard seeds and cumin seeds allow to splutter. 

Add onion, curryleaves and 1 slit green chili, stir and fry till onion turns transparent.

Add chopped chow chow stir and fry for a minute.

Add asafoetida and salt stir and fry for few minutes.

Add 1 cup water stir well cover and cook on medium flame till chow chow is cooked till almost tender.

Add coarsely ground coconut stir and fry till raw flavor reduces. 

Once all the moisture has evaporated stir fry for few seconds. Check if the chow chow has cooked till tender.

Remove from flame transfer to a serving dish  garnish with finely chopped coriander leaves and serve hot...Enjoy!

Murai Vasal 

Six delicately shaded mango leaves entwined to form a soft hexagon, cradling a lone star-like flower at its heart. From each leaf, curling vines unfurl into dainty blossoms. On the inner sill, twin paisley florals stand as gentle guardians, framing the entrance with symmetry and auspicious charm. A traditional welcome, drawn with devotion — simple, serene, and soulfully beautiful.

Chicken Chops Recipe

Chicken Chops is an easy-to-prepare semi-gravy that pairs beautifully with idly, dosa, pulao, ragi mudde and parotta.

This dish originates from Karnataka and is a staple across military hotels, where it is commonly served as a side dish for pulao or ragi mudde. An absolute all-time favourite among locals.

The name comes from Mutton Chops - a blend of aromatic spices roasted and ground with coconut, mint, coriander and onion. The same rich masala is used with chicken, and that's how the name 'Chops' carried forward to Chicken Chops.

What special? Chops gravy is incredibly soothing and comforting. Traditionally, it's considered a go-to comfort food during cold, fever or chills - warm, flavourful, and nourishing.

Recipe Video from Vidyascooking Youtube Channel 🙂

Chicken Chops Recipe 

500 Grams Skinless Curry Cut Chicken 

2 Tbsp Ginger and Garlic Paste 

3 Sprigs Curry Leaves 

3 Sprigs Coriander Leaves 

3 Sprigs Mint Leaves 

1 Large Onion Finely Chopped 

2 Green Chilies 

1 Tsp Chilli Powder 

2 Tbsp Coriander Powder 

1/4 Tsp Turmeric Powder 

1 Tbsp Garam Masala 

1/2 Tbsp Pepper Powder 

1 Tsp Grated Dry Coconut 

1/4 Tsp Cumin 

1/4 Tsp Fennel Seeds 

15 Pepper Corns 

3 Cloves 

3 Cardamoms 

2 Inch Stick Cinnamon 

1 Tbsp Coarse Salt

2 Tbsp Ghee

3 Tbsp Oil

1/2 Lime

Prep:

Peel 2 inch ginger and 10 pods garlic. Rinse in water twice.  Chop ginger into tiny pieces add garlic and ginger to a mixer jar, grind to form a smooth paste.

Peel and wash onion, finely chop and reserve. 

Remove stem from chilli wash and reserve. 

Sort the coriander leaves and mint leaves remove the roots and fibrous stems. Rinse thrice, pat dry and reserve. 

Separate curryleaves, rinse in water twice, drain and pat dry. 

Rinse the chicken twice make sure no blood clot or offals are in drain in a colander and reserve.

Method:

Heat a wok on medium flame with 1 tsp ghee and 2tsp oil.

Add whole spices pepper, cinnamon, cloves, cardamoms, fennel seeds, cumin and dry coconut allow to splutter and roast a bit.

Add half the amount of chopped onion and fry till transparent. 

Add mint, coriander and  curryleaves stir and fry till onion turns golden in color.

Remove the fried masala from flame. Transfer the fried ingredients to a mixerjar cover and grind. Add 2 to 3 tbsp of water to grind the masala into a smooth paste.

Place the same wok on medium flame with 1 tbsp ghee and 2 tbsp oil.

Add remaining chopped onion and 2 sprigs curryleaves and fry till onions turns transparent. 

Add chicken, 2 tbsp ginger and garlic paste, chilly powder, turmeric powder, coriander powder and salt fry the chicken in the masala for 3 to 5 minutes. 

Add the ground paste to the  chicken and fry a bit.

Do not waste any grond masala add 1 1/2 cups of water in the mixerjar dilute the masala and transfer to the chicken. 

Stir the chicken once , cover and cook till fork tender. 

Dilute or reduce the gravy as per desired consistency.  I like it semi gravy.  Add pepper powder and garam masala stir and cook once.

Dish out the chicken chops to a serving dish garnish with finely chopped mint, coriander and curryleaves and lime juice. Serve hot... Enjoy!

This is more than a white line on stone. It's a vasal kolam — the daily welcome drawn at the entrance of a South Indian home.

The kolam sketch is formed from 5 -3 dots using fine white stone powder. At its heart is a six-pointed star formed by overlapping petals, with a small circle at the center holding it all together. Around it, lotus buds and lamp-like motifs bloom at each point — a classic symbol of purity and light. The lines are drawn in one continuous flow, without lifting the hand, signifying the unbroken circle of life.

Mango Avocado Sourdough Toast

Sweet, spicy, creamy and crunchy all on one slice. This is not your regular avocado toast. The ripe mango salsa brings a Chennai-summer freshness with tomatoes, capsicum and herbs, while the creamy peppered avocado base balances it out. Topped on toasted sourdough with salty feta and walnuts, it's a café-style toast you can make in 10 minutes. Great for breakfast, evening snack, or when guests come over.

Recipe Video from Vidyascooking Youtube Channel 🥰

Recipe: Mango Avocado Sourdough Toast

Serves: 2-3 | Prep Time: 15 mins | Toasting: 5 mins

Ingredients

For Avocado Base:

• 1/2 Cup Ripe Avocado, mashed 

• 1/4 Tsp Pepper Powder 

• 1/4 Tsp Salt 

For Mango Salsa Base:

• 1/2 Cup Ripe Mango, finely chopped 

• 1/4 Cup Tomatoes, finely chopped 

• 1/4 Cup Onion, finely chopped 

• 2 Green Chilies, finely chopped 

• 1/4 Cup Red Capsicum, finely chopped 

• 1/4 Cup Green Capsicum, finely chopped 

• 6 Sprigs Coriander, finely chopped 

• 6 Sprigs Mint Leaves, finely chopped 

• 1 Tbsp Olive Oil 

• 1/4 Tsp Chilli Flakes 

• 1/4 Tsp Pepper Powder 

• 1 Tsp Sugar 

• 1/4 Tsp Salt 

For Assembling:

• 6 Slices Sourdough Bread 

• 1 Cube Feta Cheese, crumbled 

• 4 Walnuts, roughly chopped & toasted

Preparation

1. Make Avocado Base:

Mash the avocado with salt and pepper. Keep it slightly chunky, don't make a fine paste. Please follow the video

2. Make Mango Salsa:

In a bowl, mix mango, tomatoes, onion, green chilies, both capsicums, coriander and mint. Add olive oil, chilli flakes, pepper, sugar and salt. Toss well and let it sit for 5 minutes for flavours to blend.

3. Toast & Assemble:

Toast the sourdough slices till golden and crisp. Spread a generous layer of avocado base. Spoon the mango salsa on top. Crumble feta cheese and sprinkle toasted walnuts. Drizzle a little olive oil if you like.

Serve immediately while the toast is still crisp. 

Tip: Use slightly firm Alphonso or Banganapalli mango so it doesn't get mushy, and add feta only at the end to keep it fresh and salty.

Murai Vasal - kolam every morning is like a small meditation before cooking starts. It clears the mind and brings a positive energy to the house. I kept it minimal – a big blooming flower on a curved stem free hand stroke with no dots.

Gooseberry / Amla / Nellikkai Rasam

Gooseberry / Amla / Nellikkai Rasam -perfect immunity-boosting, tangy rasam.

A no-tamarind rasam where the sourness comes from fresh gooseberry. Pepper, cumin, garlic and curry leaves give it that classic rasam punch. Very good for digestion, for cold days, and goes best with hot rice + ghee.

Recipe Video from Vidyascooking Youtube Channel ♥️ 

Ingredients 

To Grind:

• 1 Gooseberry / Amla / Nellikkai 

• 3 sprigs Curry leaves 

• 3 sprigs Coriander leaves 

• 5 Garlic pods 

• 1 Tbsp Pepper corns 

• 1 Tbsp Cumin seeds 

• 1/4 tsp Asafoetida 

• 1/4 tsp Turmeric powder 

• 3 to 4 tsp Cooked dal 

• 1 Tbsp Salt (adjust to taste) 

To Boil:

• 1/2 Apple tomato / Bangalore tomato 

• 1/2 Natti / Farm tomato (country tomato) 

• 3 sprigs Coriander leaves with stems 

• 3 sprigs Curry leaves • 2 Garlic pods - crushed 

• 2 1/2 glasses Water 

To Temper:

• 1/4 tsp Mustard seeds 

• 1/4 tsp Cumin seeds 

• 2 Dried red chilies 

• 1 tsp Oil 

 Prep Steps 

1. Wash gooseberry, remove seed and roughly chop. 

2. Wash tomatoes, curry leaves, coriander leaves. 

3. Peel garlic. 

4. Keep cooked toor dal ready (3-4 tsp is enough). 

 Method 

1. Grind the masala: In a mixer jar, add 1 chopped gooseberry, 5 garlic pods, pepper, cumin, curry leaves, coriander, turmeric, asafoetida, cooked dal and salt. Grind to a coarse paste. Add little water if needed. 

2. Boil base: In a pot, add 2.5 glasses water, both tomatoes (crushed with hand), crushed 2 garlic pods, curry leaves and coriander stems. Boil for 5-6 mins till tomatoes are soft and raw smell goes. 

3. Add ground paste: Add the ground gooseberry masala to the boiling water. Mix well. Let it come to a frothy boil. Do NOT over-boil after adding gooseberry - just as it starts to foam up, switch off. This keeps the flavour and nutrients. 

4. Temper: Heat 1 tsp oil, splutter mustard, cumin and dried red chilies. Pour over rasam. 

5. Finish with fresh coriander leaves. 

Serve hot with steamed rice. 

Tip: If you want it more tangy, you can add 1/2 extra gooseberry, no need for tamarind.

Butterfly Pea flower Rangoli 

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!

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!