Hi Friends, Recipes, Reviews and Videos Originally Created & Posted by Vidyalakshmi. To request for permission or for commercial use of photos/content from my site, contact me via email
vidyascooking@gmail.com
1 Cup Broccoli Florets 1 Cup Cauliflower Florets 1 Medium Onion 4 Pods Garlic Pods 1/2 Inch Ginger 3 Green Chilies 1 1/2 Cups Skimmed Milk 1 Cup Water 1/2 Tsp White Pepper Powder 1 Tsp Himalayan Pink Salt or Regular Salt 6 Almonds
Prep:
Wash and soak almonds in hot water for 2 hours. Then peel the skin and reserve.
Separate brocoli florets from hard stems.
Separate cauliflower florets from hard stems.
Peel, wash and roughly chop onion.
Peel, wash and reserve garlic.
Peel, wash and chop ginger and reserve.
Wash chilies, remove stems and reserve.
Method:
In a heavy bottom pot add water and place on medium flame.
Add broccoli, cauliflower, onion, ginger, almonds and garlic, stir and boil on medium flame till the veggies are mushy.
Add milk and boil till the cauliflower is cooked well.
Remove the broccoli and cauliflower from flame allow it to cool down completely.
Drain the veggies and add it to a mixer jar and grind it to a smooth paste.
Once the veggies are ground add it to the milk and stir well. Place it on medium flame add white pepper and salt stir and bring it to a boil.
Once the soup starts to boil, remove from flame, stir once and serve hot.
JAT-PAT-Mutton Samosas anytime. Using one mutton keema base we can prepare many recipes and one of my favorites are mutton samosas.
Mutton Samosa Recipe on Youtube English 😊
Ingredients for Mutton Keema Filling:
300 Grams Mutton Keema 2 Tbsp Oil 1 Cup Finely Chopped Onions 2 Tbsp Finely Chopped Mint and Coriander 1 Tbsp Finely Chopped Onions 1 Tsp Finely Chopped Ginger 4 Green Chilies Finely Chopped 1 Tsp Ginger and Garlic Paste 1/4 Tsp Turmeric Powder 1 Tbsp Chilly Powder 2 Tbsp Coriander Powder 200 Grams French Fries Ready to fry 1 Tbsp Garam Masala 1 Tsp Pepper Powder Oil for frying Salt as per taste
Prep: Peel, wash and finely chop onions.
Wash and finely chop chilies.
Grate cheese and reserve.
Wash and finely chop mint and coriander.
Peel, wash and finely chop garlic and ginger.
Method: Heat a wok with oil on medium flame.
Add finely chopped onions and fry for a minute.
Add finely chopped ginger, garlic, mint and coriander to the onions and fry for a minute.
Add finely chopped chilies and ginger garlic paste and fry for a minute.
Once the onions and ingredients have fried, add turmeric, chilly powder and coriander powder and fry for a minute.
Add mutton keema, break and fry till the keema releases moisture.
Add 1/4 cup water and salt as per taste, stir well cover and cook, until well done.
Once the keema has cooked add garam masala and pepper powder stir and mix well, place on medium flame allow excess moisture to evaporate and reserve the keema in a bowl.
For Samosa: Ready to use Samosa Sheets Keema Filling 1 Tbsp Finely Chopped Coriander 1 Tbsp Finely Chopped Mint 1/4 Cup Cooked Peas 1 Tsp Finely Chopped Chilies 1/2 Cup Finely Chopped Onions Oil For Frying 1 Tbsp Corn Flour or All Purpose Flour
Prep: Separate, Wash and finely chop mint and coriander.
Peel, wash and finely chop onions.
Remove stems, wash and finely chop chilies.
Wash 1/4 cup peas, drain and reserve. Add 1 cup water to a pot along with 1/4 tsp salt boil on medium flame.
Add the wash peas and cook on medium flame till tender, remove from flame and drain. Reserve the drained peas in a bowl.
In a small bowl add corn flour or maida along with 2 tsp water make a slurry and reserve.
To Prepare Samosas: Remove the mutton keema from fridge allow it to thaw.
Add finely chopped onions, coriander, mint , chilies and cooked peas to the keema and mix well. Check for salt and add if needed
Make a slurry with corn flour or maida and reserve.
Take the samosa sheets, form a triangle, fill in a tsp of keema, fold and form a samosa shape. Prepare a batch of these samosas and reserve.
Heat oil in a wok on low flame. Once the oil reaches smoking point, gently drop the samosas one a time and fry a batch of 5.
Gently keep flipping and fry till golden. Once the samosas have fried, drain and reserve on a kitchen napkin.
Flavors and spicy taste from mustard and perfectly grilled prawns on cold and crunchy lettuce was absolutely a treat for this summer. I have used all ingredients which is purchased online and few from app stores for this salad. This salad is a meal on it's own and it is not very heavy. This recipe is my own creation and experiment, Please do not copy and repost or rephrase this recipe.
Kasundi Prawn Salad Recipe Posted on Youtube English Channel 😊
Salad Ingredients: 100 Grams Iceberg Lettuce 1/4 Cup Red, Yellow and Green Capsicum 4 Green Chilies 1 Large Onion 3 cups Ice Cold Water
4 Tbsp Kasundi Sauce
1 Tsp Chaat Masala
1 Tsp Heated and Cooled Mustard Oil
Salt as per taste
Prep:
Remove the heat and shell from the prawn. Then slit the prawn and remove the dark string and place it in a bowl. Prep all the prawns.
Wash the prawns twice in water. Drain the prawns and reserve in a colander.
Separate the ice berg lettuce rinse in water. Spread the ice berg Lettuce on a cloth pat it dry and reserve. Wash the tri color capsicum. Chop into half, remove the seeds and hard stem. Chop the capsicum into triangles and reserve.
Peel, wash and slice the onion and reserve.
Remove the stems, wash and slit the green chilies and reserve.
Peel, wash and chop equal amount of ginger and garlic. Add the ginger and garlic to a mixer jar and grind to form a smooth paste and reserve.
Marinate: In a mixing bowl add the prawns, chili powder, turmeric powder and coriander powder. Add ginger and garlic paste and 3 tbsp kasundi sauce to the prawns.
Since the kasundi sauce already contains salt, please add very less salt to the prawns and mix the prawns in the masala, cover and allow it to marinate well for 15 to 25 minutes.
Method:
Heat a pan with 2 tsp oil on medium flme.
Wash bamboo skewers or metal skewers.
Skew the prawns four in one skewer and reserve.
Once the pan is hot gently place the prawn skewers and fry it for 2 minutes on each side. Cover and cook for another 2 minutes.
Once the prawns starts to cook it will release lot of moisture place it on high flame and allow the moisture content to evaporate.
Remove the prawn skewers from pan and reserve it on a plate allow it to cool down.
Chop the lettuce, tear some leaves and add it to a mixing bowl. Add sliced onions salt, 1 tbsp kasundi sauce and pepper powder, salt and chaat masala toss to coat.
Place the lettuce in the fridge till the prawns are grilled.
Place a grill rack on the stove and brush few drops of oil. Place the prawn skewers and grill it on each side for a minute.
Remove the skewers from the grill and reserve on a plate.
Add chopped capsicum to the pan in which prawns were cooked use up the leftover masala from prawns add slit green chilies, a pinch of salt and sprinkle some pepper on the capsicum mix all the ingredients and fry it on low flame for 2 minutes.
Remove the lettuce from fridge and add salad or mustard oil and 1 tsp chat masala mix it once. Toss the lettuce once more and place it in a salad bowl, top it with fried capsicum chilies and grilled prawn skewers and serve it right away...Enjoy!
Rocket, apple and feta cheese is a classic combo. I enjoy the crunchy texture and sharp taste from feta cheese and rocket. All ingredients are easily available online and food app stores.
Recipe Video Posted on Youtube English Channel 😊
Rocket Apple and Feta Salad
40 Grams Rocket Leaves 2 Apples any variety 5 Almonds 5 Walnut Kernels 1 Tbsp Salad Oil or Olive Oil 50 Grams Feta Cheese 1/4 Tsp Pepper Powder 1/4 Tsp Lime Juice Salt optional
Prep: Separate the rocket leaves from hard stems and rinse the leaves in water twice.
Place the rocket leaves in a colander and allow excess moisture to drain.
Place the rocket leaves on a dry towel and gently pat it dry. Reserve the leaves in a bowl.
Wash and cut the lime in half, remove seeds and squeeze lime juice in a bowl.
Wash the apples. Cut the apple into half remove the seeds and hard stem. Slice the apples and place it in a bowl. Add a few drops lime juice to the apple slices mix well, cover and reserve.
Heat a pan on medium flame. Place it on low flame then add the almonds stir and dry roast for 2 to 3 minutes and reserve in a bowl.
In the same pan add the walnuts stir and dry roast on low flame for 2 to 3 minute and reserve in a bowl. In a mixing bowl add olive oil, lime juice and pepper powder, mix well and reserve.
Method: In a serving plate layer the rocket leaves. Place the apple slices.
Crumble and add feta cheese, roasted almonds and walnuts on the apple.
Top the salad with lime dressing and serve...Enjoy!
Tip: Feta Cheese contain lot of salt please add less salt to the salad which can be adjusted to taste accordingly.
This potato curry is normally prepared during winter season and specially during hyacinth beans season. We enjoy this as a side dish for dhal rice, rasam rice, curd rice and chapathi.
Recipe video on Youtube English
Ingredients:
To Cook Hyacinth Beans:
1 Cup Hyacinth Beans
1/4 Tsp Turmeric Powder
1/4 Tsp Chilly Powder
1/2 Tsp Salt
1 Cup Water
Potato Curry:
2 Potatoes
1/4 Tsp Cumin Seeds
1/4 Tsp Asafoetida
1/2 Roughly Chopped Onions
2 Sprigs Curry Leaves
1 Tbsp Crushed Ginger and Garlic Paste
2 Green Chilies
1/4 Tsp Turmeric Powder
1 Tbsp Chilly Powder
1 Tbsp Coriander Powder
1 Tbsp Garam Masala
1/2 Tbsp Coarse Salt
1 Tbsp Tamarind Pulp
1 Cup Water
2 Tbsp Oil
Prep:
Peel, Wash and reserve hyacinth beans.
Peel, wash and roughly chop onions.
Remove stems, wash and slit the green chilies and reserve.
Wash and reserve curry leaves.
Peel, wash and cube the potatoes and reserve in a bowl of water.
Peel, wash and crush equal amounts of ginger and garlic and reserve.
Separate, wash and finely chop coriander and reserve.
Soak a small marble size tamarind in luke warm water and reserve.
Cook Hyacinth Beans:
Boil water in saucepan on high flame.
Add cleaned hyacinth beans, turmeric powder, chilly powder and salt stir once, cover and cook the beans till tender and soft on medium flame.
Once the beans have cooked remove from flame and reserve.
Method:
Heat oil in a wok and add cumin seeds allow it to splutter.
Add chopped onions, curry leaves, crushed ginger and garlic and chilies fry till onion turn transparent.
Add the cubed potatoes and fry for a minute.
Add turmeric powder, chilly powder, coriander powder and garam masala and fry the potatoes for a minute.
Add water stir once, cover and cook the potatoes till almost cooked on medium flame.
Add cooked hyacinth beans to the potatoes and stir well. Place on high flame and fry the potatoes till well done.
Garnish with coriander stir once and serve hot. Enjoy this potato fry with roti, curd rice or rasam rice.
Spicy and peppery crab masala pairs well with southindian meals and can be served as a starter. This crab masala helps relive flu, common cold and cough.
Pepper Crab Masala Recipe Video on Youtube English
Crab Pepper Masala Recipe
Marination:
500 Grams Crabs
1 Tbsp Ginger and Garlic Paste
1/2 Tsp Turmeric Powder
1 Tbsp Lime Juice
Masala Paste:
2 Tbsp Coconut Oil
1/4 Cup Finely Chopped Onions
2 Sprigs Curry Leaves
7 to 8 Cloves Garlic
1/2 Inch Ginger
1 Tsp Cumin
1/4 Tsp Fennel Seeds
Crab Masala:
1/4 Tsp Cumin
1/4 Fennel Seeds
1/2 Cup Sliced Onions
2 Sprigs Curry Leaves
1 Tbsp Chilly Powder
1/2 Tsp Kashmiri Chilly Powder
1/2 Tsp Turmeric Powder
1 Tbsp Coriander Powder
1 Tsp Cumin Powder
1 Tsp Garam Masala
1/4 Tsp Asafetida
2 Tsp Pepper powder
1 Tsp Coarse Salt
Prep:
Peel and wash equal portion ginger and garlic. Add the ginger and garlic to a mixer jar and grind to form a smooth paste.
Soak a small lime size tamarind in warm water for 15 minutes.
Peel, wash and reserve 1 inch ginger and 10 cloves garlic.
Peel and wash 1 medium onion. Finely chop and reserve.
Wash and reserve 3 sprigs curry leaves.
Peel, wash and slice 1/2 medium onion.
Wash and reserve 2 sprigs curry leaves
Marination:
Wash and clean the crab well. Crab when not washed properly can contain sand. soaking the crab in water for 5 minutes, then rinsing it twice or thrice is best.
Allow excess moisture to drain and once the crab is washed add it to a mixing bowl.
Add ginger and garlic paste, turmeric powder and lime juice and mix it well in the crab. Cover and refrigerate for 20 to 30 minutes.
Method:
Add a 1 Tbsp Coconut oil in a wok.
We can also use the same wok and add little extra oil in which we fried the masala for paste.
Add cumin and fennel seeds to the oil and allow it to splutter.
Add curry leaves and allow it to splutter.
Add sliced onion and fry till transparent.
Add the marinated crab and fry for few seconds.
Add Kashmiri chilly powder, chilly powder, turmeric powder, coriander powder, cumin powder, asafoetida, salt and garam masala to the crab and fry it for few seconds.
Add the ground masala to the crab along with 1/2 cup water. Stir the crab well, cover and cook it on high flame for 5 minutes on high flame and 2 minutes on low flame.
Squeeze the tamarind and add 1 tbsp tamarind pulp to the crab, stir it once and fry it for a minute.
Add pepper powder and 1 tsp coconut oil to the crab stir and fry once.
Remove the crab from flame and serve hot with rice or as a starter...Enjoy!
