Cheeseling Bhel Chaat Recipe Using Parle Cheeselings

We got to enjoy this unique chaat dish at a pub it was tangy, crunchy and packed with flavours, I had to recreate this dish for my family, they equally enjoy chaats as I do. Somehow this recipe was nostalgic to me and many people were interested to hear more on my war time story series. All these stories are from my grandparents who experienced world war-II. These were stories told to us about their experience and hardships during great depression. 

My granny used to tell me when rations were limited there used to be only milk, parle glucose biscuits or cheelings for breakfast. Parle biscuits were part of military rations my grandparents received. Even today parle biscuits are part of military surviving kit. Hearing such stories has a impact on me, there is lot of respect for people who survived and fought for our country during the great depression. Read more about the great depression here👉 https://en.wikipedia.org/ 

About Parle:
Parle Products company was founded in 1929 in British India by the Chauhan family of Vile Parle, Mumbai. Parle began manufacturing biscuits in 1939. In 1947, when India became independent, the company launched an ad campaign, showcasing its Gluco biscuits as an Indian alternative to the British biscuits. The Parle brand became well known in India following the success of products such as the Parle-G biscuits and the Frooti soft drink. Read more about parle here 👉https://en.wikipedia.org

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Ketchup Chutney For Chaats:

1 Cup Tomato Ketchup

1/2 Cup Chilly Sauce

1 Cup Tamarind Pulp

1 Tbsp Chili Powder

1 Tsp Salt

1/3 Cup Sugar

1 Tbsp Chaat Masala

1/4 Tsp Asafoetida

1/4 Tsp Cumin Powder

1/2 Tsp Salt

Method:
Take 50 Grams tamarind soak in warm water for 1  hour. Gently squeeze and extract the pulp. Strain the pulp using a strainer and use as required.

Heat a wok on low flame combine the above measured and reserved ingredients, stir well and bring to a rapid boil.

Allow the chutney to reduce and and thicken. Take a spoon full of sauce and place it on a plate to check the consistency if its not runny and thick remove from flame allow to reach room temperature.

Bottle the chutney once it has completely cooled down place it in the fridge or freeze it until use. This sauce can be used for chaats or as condiment for starters.

Ingredients to prepare Cheesling Chaat
3 Cups Cheeselings
1 Tomato Deseeded and Chopped
1 Onion Peeled and Finely Chopped
5 Sprigs Mint Finely Chopped
5 Sprigs Coriander Finely Chopped
4 Green Chillies Finely Chopped
1/2 Lime Juice
1/2 Cup Cucumber Peeled, Deseeded  and Finely Chopped
3 Tbsp Ketchup Chutney Sauce
1/4 Cup Salted Roasted Peanuts
1/4 Cup Sev
1/4 Cup Fried Dhal 
1/4 Tsp Chaat Masala
1/4 Tsp Chilly Powder
Salt as per taste
Coriander for garnish...

Method:
In a large mixing bowl add the chopped onions, mint, coriander, tomato and chillies along with chilly powder, chaat masala and ketchup chutney combine all these ingredients first.

Add the roasted peanuts, fried dhal, sev and lime juice combine again. Add the cheeselings in small batches and combine in the onion masala mixture, add excess chutney sauce and chaat masala or chilly powder according to taste, Garnish with coriander and lime wedges and serve right away...Enjoy :)

Chicken Noodle Chaat Recipe Using WAI WAI Noodles

Noodles Chaat has become a favorite street food snack across India. Some street food vendors call this as noodle bhel, chinese bhel or chow chow chaat. The combination of chicken, crunchy noodles and peanuts is fantastic in this dish. 

Wai Wai is an international brand of instant noodles produced initially in Thailand by Thai Preserved Food Factory Co. since 1972. Chaudhary Group owned the company and introduced it worldwide from Nepal in 1985. 

Wai Wai is pre-cooked and flavored before packaging, so it can be eaten straight from the package or cooked in soup form. Many people also call this noodles as Nepali Sev.

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Ingredients for Chicken:
200 Grams Chicken Breast (Chopped into tiny pieces)
3 Packs of Wai Wai Seasoning (onion oil, flavoring and chilly powder) 
1/4 Tsp Pepper Powder
1/4 Tsp Chilli Flakes

Method:
Chop the chicken into tiny pieces and wash twice. Drain excess moisture, place the chicken in a colander.

Separate the seasoning from wai wai noodles and conceal the noodles in a airtight container until use.

Heat a wok on medium flame. Add the chicken pieces along with the noodles seasoning, oil and chilly fry for a minute and add 1/2 cup water stir well.

Place the chicken on high flame and cook until done. Allow excess moisture to evaporate and fry for 2 to 3 minutes until the edges of chicken turn golden.

Remove the chicken from stove and reserve in a bowl until use.

Ketchup Chutney For Chaats:
1 Cup Tomato Ketchup
1/2 Cup Chilly Sauce
1 Cup Tamarind Pulp
1 Tbsp Chilly Powder
1 Tsp Salt
1/3 Cup Sugar
1 Tbsp Chaat Masala
1/4 Tsp Asafoetida
1/4 Tsp Cumin Powder
1/2 Tsp Salt

Method:
Take 50 Grams tamarind soak in warm water for 1  hour. Gently squeeze and extract the pulp. Strain the pulp using a strainer and use as required.

Heat a wok on low flame combine the above measured and reserved ingredients, stir well and bring to a rapid boil.

Allow the chutney to reduce and and thicken. Take a spoon full of sauce and place it on a plate to check the consistency if its not runny and thick remove from flame allow to reach room temperature.

Bottle the chutney once it has completely cooled down place it in the fridge or freeze it until use. This sauce can be used for chaats or as condiment for starters.

Ingredients to prepare Noodle Chaat
3 Packs Wai Wai Noodles
Cooked Chicken
1 Tomato Deseeded and Chopped
1 Onion Peeled and Finely Chopped
5 Sprigs Mint Finely Chopped
5 Sprigs Coriander Finely Chopped
4 Green Chillies Finely Chopped
1/2 Lime Juice
3 Tbsp Ketchup Chutney Sauce
1/4 Cup Salted Roasted Peanuts
1/4 Cup Sev
1/4 Cup Fried Dhal 
1/4 Tsp Chaat Masala
1/4 Tsp Chilly Powder
Salt as per taste
Coriander for garnish...

Method:
In a large mixing bowl add the chopped onions, mint, coriander, tomato and chillies along with chilly powder, chaat masala and ketchup chutney combine all these ingredients first.

Add the roasted peanuts, fried dhal, sev and lime juice combine again. Crumble and add the noodles in small batches and combine in the mixture, add excess chutney sauce and chaat masala or chilly powder according to taste, Garnish with coriander and lime wedges and serve right away...Enjoy :)

Recipes of Noodle Chaat Posted on Vidyascooking

Noodle Chaat Recipe prepared using oil fried noodles

Noodle Chaat Recipe using Maggi Noodles

Review: Binging On Supermarket Food @Spar - Hypermarket, Malleshwaram - Bengaluru

The other day we were shopping at Spar Hypermarket Malleshwaram for some discount sales and happen to order few dishes from their kitchen. I'm a huge fan of Spar Grilled Chicken and Tandoori Leg Piece, this time around I wanted to try more dishes.

I ordered for some Mango Milkshake, Chicken Kabab, French Fries, Chicken Tikka Pizza, Smokey Sausage Hotdog and some Fruit salad. It was quite an experience to  finish shopping and eating out till your heart's content on a dime.

Everything we had tasted good. I spent around 400/- Rs which is around 5 dollars usd, for two adults... me and dad. They also have biryani, veg palav, naans, chicken tikka masala, meals, rolls and dosas on the menu. Lunch time can get busy many shoppers are in for bargains and deals at the mall. 

Everything was sanitary,  very neatly maintained kitchen and eating area. What I always get here is their coffee, donuts and dark truffle chocolate cake. 

Portion size of everything served to us was generous and sufficient for two adults. Under 500/- Rupees one can binge eat at Spar Hypermarket Located at Matrimall, Malleshwaram.  

 French Fries 

Fried  Chicken Kabab with Hot Sauce

 Chicken Tikka Pizza

Smokey Chicken Hotdog

Mutton Fat Fry Recipe

Mutton fat / Charbi / Kolupu fry is a delicacy prepared across India. This is a war time recipe prepared when rations were limited. As a kid I've heard wartime stories from my grandparents describing about their hardships as kids, with limited rations and large joint families good cuts of meat used to be served for people who worked in the army, for kids and younger generation fat fry used to be a delicacy everyone had to adjust to whatever they were served for lunch or dinner. Every part of the animal was prepared and served for nourishment. One can still find such dishes prepared early in the morning at some traditional indian homes served with dosas or idlis during weekends.

Ingredients:
200 Grams Mutton Fat
1 Star Anise
3 Cloves
1 Cardamom
1 Inch Stick Cinnamon
1 Tbsp Chilly Powder
1/4 Tsp Pepper Powder
1/2 Tsp Turmeric Powder
1 Tbsp Coriander Powder
1 Whole Garlic Bulb 
1 Inch Ginger
1 Tsp Ginger and Garlic Paste
1 Large Onion
3 Sprigs Curry Leaves
3 Sprigs Coriander Leaves
1 Tsp Oil
Salt as per taste
1/2 Lime Juice

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Method:

Chop the fat pieces into bite size portions. Separate every layer and wash. Rub generous portions of salt on the fat and allow to rest for few minutes. Wash the salt and its ready to be cooked.

Peel wash and crush the garlic and ginger. Finely chop the onion, curry leaves and coriander.

Heat a wok with 1 tsp oil on medium flame. Add the whole spices in oil and fry till it starts to sputter.

Add the crushed ginger, garlic and finely chopped onion to the spices and fry till the onion softens a bit.

Add the powdered spices, chilly powder, coriander powder, turmeric powder and pepper powder to the onion and fry for a minute.

Add 1/2 cup water and cook the onions till all the raw flavors from the masalas reduce. Add the fat and coat the masala. Add salt as per taste place a cover and cook for 10 to 15 minutes on low flame.

Once the fat has cooked after 15 minutes, fry the fat on high flame for a minute, add 1/2 tsp pepper powder, garnish with finely chopped coriander and curry leaves, serve as hot as possible with sukka rotti or dosas...enjoy 😉

Disclaimer: Fat fry is a forgotten recipe, we never prepare these type of dishes due to health issues and avoid such recipes. This Blog is to document and preserve such lost recipes from the past.

Gunpowder Idli Recipe

Podi idlis is a famous dish from Tamilnadu, while gunpowder idlis is a famous dish from Andhra Pradesh. Both the Idli dishes might sound similar, but it's not. Podi idis are slightly mellow in taste, whereas the gunpowder used in this idli dish is hot.

Gunpowder and milagai podi are different spice condiments. Each and every spicy dipping condiment like this in southindia has a unique ingredient which is popular from that region. 

The flavors and taste from gunpowder is different when combined with ghee and garam masala the taste and flavour is ultimate. 

This is a famous gluten free starter is served across pubs and restaurants in South India. At home we would prepare this dish with leftover idlis during tea time. Normally served with ketchup or coconut chutney.

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Ingredients:
6 Idlis
2 1/2 Tbsp Gunpowder Please Click here for Recipe 
4 Guntur Dried Red Chilies
3 Sprigs Curry Leaves
1 Tbsp Mustard Seeds
5 Sprigs Coriander Leaves
1 Tsp Chilly Powder
1/4 Tsp Garam Masala
1/2 Cup Chickpea Flour
1/4 Cup Rice Flour
1/4 Tsp Asafoetida 
Salt as per taste
Oil for frying
Lime juice, coriander leaves and curry leaves for garnish.

Method:
Chop the idlis into halves and then in quarters and reserve in a mixing bowl. Sprinkle the idlis with gram flour, rice flour and salt, toss to coat. Sprinkle little water at a time and mix the idlis make sure even layer of batter is coated on the idlis.

Heat enough oil for frying in a wok on medium flame. Gently drop one piece idli in hot oil and fry in small batches. Fry the idlis in medium flame until the idlis turn into light golden in color drain from oil and reserve in a plate. Follow the same step and fry the remaining idlis in same manner. 

Heat a pan on medium flame with 3 tbsp ghee. Add the mustard seeds allow to splutter. Break the red chilies into halves. Add the red chilies, curry leaves and asafoetida to the ghee fry for 30 seconds.

Add the fried idlis along with chilly powder, gunpowder and garam masala toss to coat. Fry the idlis for two minutes or until the raw flavours from masala reduces.

Add lime juice, finely chopped coriander and curry leaves toss once add salt if needed and serve right away with a side of coconut chutney...Enjoy 😉

Famous Idli Recipes Posted on Vidyascooking

How to prepare idli or dosa multipurpose batter recipe

Podi Idlis

Pepper Idlis

Kurkure Idlis

Palak Idlis

Chilly Idlis

Cheese Idlis

Sabsige Idlis

Idli Upma

Gunpowder and Podi Recipes posted on Vidyascooking

Idli Chutney Powder

Gun Powder Recipe

Gunpowder Rice Recipe

Open Masala Dosa using Gunpowder

Street Food Series: Millet Malt @Avenue Road, Bengaluru

This finger millet porridge is a streetfood, we also prepare similar porridge for breakfast at home. We accidentally came across on this amazing health food sold early morning in the streets of avenue road, Bangalore for walkers in that area.

This street food vendor sells two millet porridges prepared with sorghum and finger millet along with greens soup. The soup is prepared with locally grown herbs, greens and spices which is healthy for digestion.

Millets are sprouted, dried in sun, roasted and then ground to powder format. for every 1 part or portion of millet, 3 parts water is added and boiled to form a porridge. This is a hot porridge which is good to consume after morning walk, its very easy to prepare, healthy and quick breakfast. The Vendor literally has named it as arogya rakshak (Quality Health).

The millet porridge is spiked with roasted crushed coriander seeds, cumin seeds, dried neem leaves powder, Tinospora cordifolia leaves powder (amrutha balli), dried goose berry powder (indian Phyllanthus emblica, amla), rice water (starch), asafoetida, lime juice, salt, pepper powder. 

For growing kids and young adults this porridge is served with a combination of raw cane sugar (jaggery), milk and roasted chopped nuts every morning. 

This vendor also checks diabetic level using instant diabetic check machine and blood pressure and has a weighing scale to check your weight. Near by park is where people assemble for morning yoga, walk and chitchat. This is my way of showcasing my city a early morning stroll in the city's central hub has so much to feature.

He also sells roasted millet powders, herbal powders (amla, amrutha balli, neem, basil), millets, red rice and protein powders.

Ragi Malt or Finger Millet Porridge Costed only 10/- per serving.

Where is this shop located? Opposite to Hanuman temple before entering avenue road.

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Product Review: Bengali Mustard Prawns Using Tasty Tales Curry Paste

Tasty Tales Bengali Mustard Prawn Curry is a perfect fit for those special days when you feel like indulging is some authentic home style curries, without going overboard on spices! The mild and sweet undertones from coconut blends perfectly with pungent mustard based masala. 

Every bite of  sweet and juicy prawns, creamy curry and rice was pure magic. A beautifully flavored simple prawn curry, perfect dish to serve at a dinner party. How healthy is the curry paste? It doesn't contain any artificial flavours, colors or preservatives. All natural and organic ingredients used. The hygienically packed masala paste has a shelf life upto six months. Very compact to store and easy to follow instructions. 

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Tasty Tales mustard masala and coconut masala for the prawn curry are individually packed. The compact and vacuum sealed pack can be stored in a dry and cool place upto 6 months.

Using few extra ingredients like mustard oil, sugar and slit green chilies in the gravy adds to the flavour and taste. 130 grams of masala paste can be used to prepare 500 grams prawns, under 20 mins I was able to prepare a decent prawn curry which was sufficient for four adults. 

Use medium size prawns for this curry the prawns absorb the sharp mustard and tastes excellent with steam cooked rice. I can see myself indulging in this curry often. This prawn curry will also pair well with Poori or Layer paratha.

Tasty Tales Masala Paste has curated amazingly delicious curry paste. There is a story behind every curry paste the specially curated masala pastes are soul food recipes collected from home chefs (mom's, aunt's and cousins). 

Proportion of  every ingredient in the masala paste was perfect. We can spike the chilly level depending on our taste buds. This is the speciality of Indian cuisine, our masala pastes will never spoil if prepared in a right way. The prawn curry is truly a comfort food served with rice. 

Where to buy? Available in stores: Loyal world, MK Retail, New Frosty's and online stores: Bigbasket.

Link to Tasty Tales Website : https://www.tasty-tales.com/

Product Review Tasty Tales Aloo Launji Video

Product Review Tasty Tales Vathal Kozhambu

Product Review Tasty Tales  Amritsari Mutton Masala

Herbal Soup / Asiatic Pennywort Leaves Soup / Vallarai Keerai Soup Recipe

Asiatic Pennywort leaves are considered good brain stimulators, these leaves are used in diabetic medicine, hair oils, body oils and the list goes on... It's widely used across India. The medicinal properties helps in digestion and also cure many wounds. 

I tend to prepare many dishes using these leaves on regular basis, few favourite recipes we developed and enjoy are soup, chutney and stir fry. These leaves are on the bitter side if your not diabetic please feel free to add sugar to balance the taste.

In local indian dialect these pennywort leaves are also referred as Brahmi / Vallarai or Golu Kola...

To prepare any recipe using these leaves separate the leaves and discard the stems as its slightly fibrous and not edible. 

Wash the leaves thrice before use. Place the leaves in a colander allow excess moisture to drain and then use.

If your planning to use the leaves after a day or two wrap the leaves in a banana leaf and then wrap in a newspaper and store it in the fridge until use.

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Ingredients:
150 Grams Asiatic Pennywort Leaves (Vallarai Keerai)
1 Large Onion Finely Chopped
1 Whole Garlic Bulb Peeled and Chopped
1 Tsp Cumin Powder 
1 Tbsp White Pepper Powder
1 1/2 Tbsp Parsley
1/4 Tsp Turmeric Powder
1/2 Tbsp Dried Ginger Powder
2 1/2 Tbsp Corn Flour 
2 Tbsp Butter
Salt as per taste
2 1/2 Cups Warm Water
2 Tbsp Finely Chopped Carrots for Garnish
1 Tbsp Fresh Cream for Garnish 
1/2 Lime Juice



Method:
Heat a pan with butter on medium flame, before the butter starts to burn add the finely chopped onion and garlic fry till the onion turns transparent.

Add the pennywort leaves to the soften onions and garlic fry for two to three minutes or until the green wilt and soften.

Drain and add the wilted leaves to a mixerjar and pulse twice to form a coarse paste. Transfer the ground paste back to the pan fry a bit.

Add white pepper powder, cumin powder, turmeric powder, ginger powder and parsley to the greens along with corn flour fry all the ingredients for a minute.

Add two cups of warm water to the greens bring to a rapid boil allow to reduce and cook for five to eight minutes.

Remove the soup from flame once its reduced and serve hot. Garnish with lime juice, fresh cream or finely chopped carrots and enjoy this healthy soup 😊

Popular Soup Recipes Posted by Vidyalakshmi

1. Lamb Trotters Soup (Paya Soup)

2. Southindian Style Spinach  Soup

3. Curried Carrots Soup

4. Banana Stem Soup

5. Crab Soup

6. Chicken Soup

7. Cauliflower Soup

8. Manchow soup

9. Summer Melon Soup

10. Mixed Vegetable Clear Soup

11. Cream of Tomato Soup

12. Sweetcorn Soup

13. Bonda Soup

14. Laksa Soup

15. Railway Tomato Soup

16. Mutton Soup

17. Military Hotel Mutton Paya Soup

18. Mutton Liver Soup 

Nevermind - Bar & Social, Indiranagar - Bengaluru

Nevermind is a must visit place if you are keen on experiencing the city life. The place is well established for its music scene and hard core party lovers. One gets to choose between private lounges or ambient pods, to the balcony seating, the option of balcony seating is a nostalgic vibe. 

Nevermind - Bar and Social is located in the heart of the city, Indiranagar it's very easy to locate or commute to this place. The warm and cozy ambiance of the place attracts large numbers on weekends but if you want a cozy space for your group, make sure that you come early or book in advance. Weekdays are your best bet to fall in love with the ambiance.  

The kitchen dishes out amazing Indian, continental, Korean, and Thai food paired with refreshing cocktails. Nevermind is not very old pub but has already captured the attention of both young and old crowd.  

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The Flint Cocktail is prepared with guava juice, jalapeno, brine, and spiked with vodka.

Starter: Bacon Wrapped Prawns with Honey Chilly Sauce 

Starter: Chicken Bao

Starter: Bhuna Murgh Tikka

Starter: Multani Paneer Tikka

Starter: Chicken Dumpling

Starter: Mushroom and Asparagus Dumpling

Thai Coconut Crumb Fried Prawns 

Mains: Crispy Salmon with Wok Tossed Udon 

Mains: Coastal Prawn Curry with Rice

Mains: Jasmine Rice with Silken Tofu

Mains: Edamame Garlic Rice

Dessert: Banoffee Pie

Dessert: JD MUD Pie

Overall I enjoyed refreshing cocktails and food. Centrally located good hangout place. They have valet parking which was a plus for me.