Southindian Style: Fish and Chips Recipe (Fish Bajji Recipe)

 

I was inspired to recreate this recipe after following many videos on Youtube. Fish bajjis are famous in Pondicherry, these are starters enjoyed across the region. Try to use fish fillets for this recipe any fish would taste excellent. I purchased tilapia from fresh to home which is was convenient to prep and prepare the recipe.

Recipe Video is posted on Youtube English and Tamil Channels 😉

Fish Bajji Recipe Ingredients:

Marination:

300 Grams Tilapia Fish Fillets 

1 1/2 Tsp Ginger and Garlic Paste

1 1/2 Tbsp Spicy Chilly Powder

1/4 Tsp Turmeric Powder

1 Tsp White Pepper Powder

1/4 Tsp Roasted Cumin Powder

1/4 Tsp Chicken Masala or Tandoori Chicken Masala

1/2 Lime

Salt

Oil For Frying

Ingredients for Batter:

1 1/2 Cups Chickpea Flour

1 Tbsp Chilly Powder

1/4 Tsp Cumin Seeds

1/4 Tsp Carom Seeds

1 Pinch Cooking Soda Powder

1/4 Tsp Salt

2 Tbsp Hot Oil

Prep:

Wash the tilapia fish fillets and allow it to drain in a colander.

Next pat the fish fillets with a paper napkin and reserve in a plate.

Peel and wash equal amounts ginger and garlic, roughly chop and add it to a mixer jar grind to form a smooth paste and reserve.

Add chickpea flour to a sieve and sift it thrice and reserve the flour in a mixing bowl.

Separate curry leaves wash and reserve.

Marination:

In a mixing bowl, add ginger and garlic paste, chilly powder, turmeric powder, white pepper powder, cumin powder, tandoori chicken masala, salt and lime juice, mix all the ingredients and form a smooth paste.

Apply this masala on fish fillets cover and allow it to marinate for 30 minutes. place the fish in fridge until use.

Batter:

Heat oil in a wok for frying in a wok on low flame.

In a mixing bowl add chickpea flour, chilly powder, cooking soda, cumin seeds, carom seeds, salt and 2 tbsp hot oil mix well.

Add water gradually and mix to form a smooth batter. The batter should coat a spoon or finger evenly when dipped, it should not be watery neither thick. 

Allow the batter to rest on the counter top for 5 to 10 minutes covered.

Once the oil is hot add french fries and fry till golden, drain from hot oil and reserve on a serving platter.

Method:

Remove the fish fillets from fridge, apply the marination on the fish evenly.

Once the oil reaches smoking point , place it on low flame, take the fish fillets and dip it in the batter the fillet should coat on both sides, shake out excess batter and gently drop it in hot oil. 

Place the flame on medium and allow the fish to cook for 2 to 3 minutes on each side.

Gently flip the fish fillets with a slotted spoon and fry it on both sides till golden. Drain the fish from hot oil and reserve on a plate lined with paper napkin. Allow excess oil to drain and serve the fish bajjis with hot sauce along with french fries...Enjoy!

Strawberry Salsa Recipe

When Strawberries are in season prepare this recipe. This salsa pairs well with nachos, grills and barbeques.

Strawberry Salsa Recipe Video Posted on Youtube English and Tamil Channels 😊

Strawberry Salsa Ingredients:
2 Packs Strawberries
1/2 Cup Mixed Color Peppers or Capsicum
2 Green Chilies
1 Large Onion
2 Cloves Garlic 
1/2 Inch Ginger
2 Tbsp Coriander
1 Tsp Salt
1 Tsp Chilly Powder
1 Tbsp Sugar

Prep:

Wash and chop green, red and yellow capsicum into half, next remove the seeds and stem. Finely chop all the peppers and reserve

Remove stem from chilies, rinse in water and finely chop.

Peel the onion, rinse in water and finely chop.

Peel the ginger and garlic using a grater, grate the ginger and garlic and reserve.

Separate coriander leaves rinse in water, drain and finely chop.

Wash the strawberries, pat dry. Using a peeler, peel the skin. Then finely chop the mango and reserve.

Rinse a lime chop into half and reserve.

Method:

In a large mixing bowl combine all the chopped veggies along with strawberries.

Mix all the ingredients well. Just before serving we need to add salt.

Add lime juice, sugar and chilly powder mix all the ingredients once more. cover and refrigerate for 30 to 45 minutes.

Add salt as per taste, mix once more and serve with nachos...Enjoy!

Mango Salsa Recipe

Mango salsa can be serve with nachos, grills, barbecues and bread toast. I like to eat it as it is the combination of sweet, sour, spicy and crunchy texture is simply superb. We can use any local variety mangoes for this recipe, I have prepared this salsa with banganapalli mango which was not to ripe neither sour, it was semi ripe.

Mango Salsa recipe posted on vidyascooking Youtube Channels English and Tamil 😊

Ingredients Mango Salsa:
1 Large Semi Ripe Mango
1/2 Cup Mixed Color Peppers or Capsicum
2 Green Chilies
1 Large Onion
2 Cloves Garlic 
1/2 Inch Ginger
2 Tbsp Coriander
1 Tsp Salt
1 Tsp Chilly Powder
1 Tbsp Sugar

Prep:

Wash and chop green, red and yellow capsicum into half, next remove the seeds and stem. Finely chop all the peppers and reserve

Remove stem from chilies, rinse in water and finely chop.

Peel the onion, rinse in water and finely chop.

Peel the ginger and garlic using a grater, grate the ginger and garlic and reserve.

Separate coriander leaves rinse in water, drain and finely chop.

Wash the mango, pat dry. Using a peeler, peel the skin. Then finely chop the mango and reserve.

Rinse a lime chop into half and reserve.

Method:

In a large mixing bowl combine all the chopped veggies along with mango.

Mix all the ingredients well. Just before serving we need to add salt.

Add lime juice, sugar and chilly powder mix all the ingredients once more. cover and refrigerate for 30 to 45 minutes.

Add salt as per taste, mix once more and serve with nachos...Enjoy!

Egg Paniyaram Recipe (Motte Paddu / Muttai Paniyaram)

Nutritious and delicious egg paniyaram can be served any time of the day it is a snack and can be served as a side dish. All the ingredients are similar to an omelet but the fluffy texture and bounce in this is completely different from omelet.

Egg Paddu Recipe is updated on my Youtube Channel English and Tamil 😊

Egg Paniyaram Ingredients: 
6 Eggs
1 Large Onion
3 Green Chilies
2 Sprigs Curry Leaves
4 Sprigs Coriander
1/2 Inch Ginger
1/2 Tbsp Pepper Powder
1 Tbsp Salt
Oil and Butter as required

Prep:

Peel and wash onion. Finely chop and reserve.

Remove the stems from chilies, wash and finely chop.

Peel and wash the ginger, grate and reserve.

Separate curry leaves and coriander leaves, rinse the greens in water twice. Finely chop and reserve.

Use block cheese chop into small cubes and reserve.

Crack the eggs and reserve in a bowl.

Method:

To the eggs add all the finely chopped ingredients, set the cheese aside. 

Using a fork stir all the ingredients. Add salt and pepper powder and whisk well.

Heat a paddu / paniyaram pan on medium flame. Add oil , ghee or butter to all the slots.

Using a ladle stir all the ingredients in the egg well then ladle the mixture in all the slots.

After few seconds place cheese pieces and top with more egg mixture. Add cheese is optional.

After a minute gently flip and paniyaram to the other side and allow to cook for a minute. Gently keep flipping and fry all the paniyarams in the same way for another minute. 

Remove paniyarams from flame and start serving on a plate.

Serve these paniyarams hot with ketchup and Enjoy!

Southindian Style: Banana Stem Stir Fry Recipe ( Vazhaithandu Poriyal Recipe )

Banana stem stir fry is normally prepared across Tamilian homes. We prefer to prepare this dish with Kara Kuzhambu (Tamarind based curry) and steam cooked rice. I have posted many recipes with banana stem do prepare all of them.

First step we should know how to clean banana stem. Here's a detail video how to clean.

Recipe Video for Banana Stem Stir Fry is Posted on Vidyascooking Youtube Channels in English and Tamil Subscribe for more content and recipes 😊

Ingredients Banana Stem Stir Fry:

2 Cups Cleaned Banana Stem

1 Cup Cooked Split Chickpea Dal

1/4 Tsp Turmeric Powder

1 Large Onion

1 Whole Garlic 

5 Sprigs Curry Leaves

1/4  Tsp Mustard Seeds

1/4  Tsp Black Gram Dal

1/4  Tsp Cumin Seeds

1/4  Tsp Asafetida

3 Dried Red Chilies

Oil as required

Coriander for garnish

Salt as per taste

Prep:

Wash and soak Chana dal for 15 minutes. Drain the Chana dal and add it to a container with water for every 1 cup Chana dal add 1 cup water and 1/4 tsp turmeric powder cover the pressure cooker place a whistle and cook the dal for 1 to 2 whistles. the dal should not get mushy it should retain a slight bite to it.

Please follow the steps and clean the banana stem from the video, soak the chopped banana stem in buttermilk for 15 minutes before use.

Peel, wash and roughly chop onion.

Peel, wash and crush garlic.

Separate curry leaves from stem and rinse well, drain and reserve.

Break the dry red chilies into halves and reserve.

Separate coriander leaves from stem, rinse twice and finely chop.

Method:

Heat 2 tbsp oil in a wok on medium flame.

Add mustard, cumin and black gram dal allow all the ingredients to splutter.

Next add dried red chilies, curry leaves, garlic and onions and fry till onion turns transparent.

Add asafetida and fry the onions.

Drain and add banana stem and fry for another minute.

Add 1 cup water and salt as per taste stir and cook the banana stem till tender and not mushy.

Cover and cook the banana stem till all the water/moisture has evaporated.

Add the dal and stir well cover and cook for another 5 minutes.

Remove the wok from flame stir once and dish out, garnish with finely chopped coriander and serve hot with stem cooked rice...Enjoy!

Double Mushroom Omelet Recipe

I enjoy the flavor and taste of mushrooms and egg combination. Mushrooms substitutes or curbs my cravings for meats. Mushrooms are low in calories and sugar. They are also high in protein and vitamin D, and they’re a source of vitamin B12. As such, they are considered beneficial for those following plant-based diets.

Recipe Video Uploaded on Vidyascooking Youtube Tamil and English Channels 😊

Ingredients:

2 Packs Button Mushrooms

4 Eggs

1 Large Onion

1 Medium Green Capsicum

1 Large Tomato

5 Green Chilies 

5 Sprigs Coriander Leaves

2 Tbsp Fresh Cream or Malai

1/4 Cup Milk

1 Tsp Chilly Powder

1/4 Tsp Turmeric Powder

1 Tsp Chicken Masala 

1/4 Tsp Pepper Powder

Salt as required

Oil / Ghee or Butter as required.

Garnish: Coriander Leaves

Prep:

Wash the button mushrooms 2 to 3 times, then place it in a colander allow excess moisture to drain.

Spread the mushrooms on a towel to allow excess moisture to drain, allow the mushrooms to air dry for 10 minutes.

Slice the mushrooms and reserve.

Peel and wash 2 medium onions. Slice one onion and finely chop the other.

Remove the stems from chilies, rinse in water and finely chop.

Rinse tomatoes and finely chop.

Separate coriander leaves  from stem and finely chop.

Peel and rinse equal amounts of ginger and garlic. Roughly chop and add it to mixer jar grind to form smooth paste and reserve.

Crack and add the eggs to a bowl using a fork or whisk beat the eggs well. 1/4 tsp salt can be added while whisking the eggs.

Method:

Heat a pan on medium flame with butter or oil. Add finely chopped onions, chilies, tomato and coriander, stir and fry all the ingredients for 2 minutes.

Add ginger and garlic paste followed by spice powders, chilly powder, turmeric and chicken masala fry till raw flavor reduces.

Once the onion and tomato softens, add the mushrooms and fry till soften. if your using per cooked mushrooms then fry for 2 more minutes.

Add 2 tbsp milk along with cream and stir well allow to cook till oil separates, reserve 4 to 5 tbsp of the masala in a bowl.

Spread the masala in a even layer. Next whisk the eggs once and spread it on the masala evenly cover and cook for 2 to 3 minutes. 

Open the lid and gently flip the omelet to the other side add some butter if needed, fry for 2 more minutes transfer the omelet to a plate. Spread the reserved mushroom masala in the omelet, garnish with finely chopped coriander and serve hot...Enjoy!