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♥♥♥ Nutella Mug Cake ♥♥♥

Posted by Vidyascooking on November 06, 2012

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Do watch my video recipe and post your comments...Enjoy..:)

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Chicken Kizhi Parotta / Kozhi Potalam Parotta Recipe

Kizhi parotta or potlam parotta has been trending on instagram and facebook for months. I never got to taste this dish at a restaurant to recreate it, however prepared my own kizhi parotta out of curiosity and thoroughly enjoyed it. What does kizhi mean? Kizhi literally translates to tear in tamil and malayalam. In malayalam kizhi also means a herbal bundle used in body massages which is warm and soothing when applied on the body. Potalam means parcel in tamil and malayalam. This parotta can be served for brunch, it's a heavy dish. I liked the flavors from curry and plantain leaf, the parotta soaks up the gravy and gives it an ultimate taste. Chicken Kizhi Parotta / Potalam Parotta Recipe Video on Vidyascooking Channel Ingredients: Marination: 750 Grams Chicken Curry Cut or Boneless 150 ML Yogurt 1 1/2 Tbsp Ginger and Garlic Paste 1 Tsp Chilly Powder 1/2 Tsp Turmeric Powder 1/2 Tbsp Salt 1/2 Lime 3 Sprigs Curry Leaves Curry: 1/2 Cup Finely Chopped Onion 1/2 Cup Ground Onion / Oni

Meghana Boneless Chicken Biryani Recipe

Meghana Restaurant has many branches spread across Bangalore. After bookmarking meghana from zomato we finally got to dine there. Since they were accounted to create the world's best briyani i was all excited and waiting for my shot at the table...they served me absolutely cold biryani with no flavor or taste the rice was dry not moist and the over all experience was bad... Subscribe to me on Youtube English and Youtube Tamil for more recipes and reviews... After a bad experience I wanted to recreate the recipe with better ingredients. I wouldn't call this the healthiest of dishes this biryani can be prepared occasionally... The cherry on the cake moment was when my neighbor tasted this she branded this as meghana biryani she did not have a clue it was all prepared by me.. This biryani is on the oily side...grill roasting or baking the chicken would be a better option but the taste differs a lot...We need lot of time and effort to prepare this biryani

Basics of Indian Cooking: How to Clean and Cook Tapioca

Basics of Indian Cooking is a series for reference and beginners. I'm sharing few techniques how to buy, cook and use tapioca in few recipes. Tapioca is steam cooked and served for breakfast or evening snack during tea across south india. Subscribe to me on Youtube English and Tamil channels for regular updates 😉 How and When to buy tapioca? Best season to purchase tapioca is from october till January. Tapioca has a woody outer skin and a bark, while purchasing always make sure the bark is in reddish brown or pink in color. Tapioca must be hard and firm not soft. Never buy tapioca with dark spots it will be woody and is very old. I normally ask the vegetable vendor to chop the tapioca in half to inspect the inner core if it has green or dark spots. The woody peel or outer peel must be flaky and easy to inspect the inner bark. How to Store and Clean Tapioca? When in season buy tapioca as fresh as possible. Best way to store tapioca is steam cooked and r

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♥♥♥ Nutella Mug Cake ♥♥♥

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