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!

Crispy Fried Breaded Eggplant Recipe / Moru Moru Kathirikka Recipe

Crispy fried eggplant is a perfect teatime snack can be served as a sidedish as well. I was inspired to create this dish from a Japanese recipe called karaage. Karaage is normally served with rice and curry. The eggplant or kathirikka used in the recipe is called as bajji kathirikka locally. 

Crispy Fried Eggplant Recipe Shorts Video on Youtube Vidyascooking Channel. 

 

Crispy Fried Breaded Eggplant Recipe Ingredients:

200 Grams Eggplant

1 1/2 Cups Panko Breadcrumbs

1/2 Cup Maida

3 Tbsp Corn flour

1 Tsp Chilly Powder

1/4 Tsp Pepper Powder

1 Tsp Salt

Oil for frying

Prep:

Wash the eggplant. Chop the eggplant into thick slices the chop into half moons. Place the chopped eggplant submerged in a bowl of water.

In a bowl add maida, corn flour, chilly powder, pepper powder and salt, mix well. Gradually add water and mix to prepare a batter which is not to thick neither to thin.

Spread the panko breadcrumbs on a plate and reserve.

 

Method:

Place a wok on medium flame. Add 2 cups oil and place on low flame allow the wok and oil to heat evenly for 5 minutes.

Dip the eggplant slices in the batter, shake off excess batter and roll the eggplant in breadcrumbs and reserve.

Follow the breading process and prepare a batch of 4 to 5 pieces.

Gently slide the eggplant slices in oil and allow to fry for 3 minutes. Gently flip the eggplant slices to the other side using a slotted spoon. Allow the eggplant to fry evenly on all sides till golden.

Drain the eggplant and reserve on a plate lined with paper napkin.

Serve the eggplant slices with mayo and ketchup or pizza sauce and enjoy!

Crispy on the outside, soft and creamy center this is a very addictive fried eggplant dish.

Chicken Sausage Corn Dogs Recipe

Little snippet on corn dogs and origin, few German immigrants to America found the pancakes very delicious and had to try incorporating it with sausages...When a brilliant idea struck, the sausages were dipped in a corn based batter and deep fried. 

This dish slowly became popular among locals in America and slowly the corn dogs took it's place a snack served with a stick at Texas state fair which became so famous and now the corn dogs are so popular everyone / everycountry  has their own recipe for corndogs. 

Corndogs Recipe Video Short on Vidyascooking Youtube Channel.

Corn Dogs Recipe:

200 Grams Chicken Cocktail Sausages

1/4 Tsp Cumin Powder 

1/4 Tsp Chilli Powder 

1/4 Tsp Pepper Powder 

1/4 Cup Maida

1/2 Cup Maize Flour ( Yellow Corn Flour)

1/4 Cup Milk

1/4 Cup Yogurt 

1 Egg

1 Pinch Baking Soda 

2 Pinch Baking Powder 

Oil For Frying 

Toothpicks 

Prep:  

Use a tupperware or any bowl with tight lid to mix the flour and batter.

To the bowl add all purpose flour (maida), yellow corn flour, chilly powder, pepper powder, cumin powder, and salt. 

Place a tight cover and shake well till all ingredients are well combined.

Add the chicken sausages to the flour mixture and place the cover and shake the box well till the flour is well coated on the chicken sausages.

Shake off excess flour on the sausages and reserve in a bowl.

Next insert a toothpick on oneside of the sausages and reserve.

Place 2 cups oil in a wok allow to heat well on low flame.

Add a pinch of baking powder and a pinch of baking soda to the batter, followed by milk, yogurt and egg. Whisk all the ingredients till the batter is smooth.

If we dip the spoon the batter should coat the spoon evenly. The batter should neither be too thick nor thin. Cover and allow the batter to rest until the oil is hot.

Method:

Pour the prepared batter in a cup.

Take the prepped sausages dip the sausages in the batter till the batter is evenly coated. Shake off excess batter and drop the sausages in hot oil.

Fry a batch of 5 to 6 sausages in a batch. Gently flip and fry the sausages every few seconds until golden.

Drain from excess oil and place on paper napkin to absorb excess oil.

Serve the corndogs hot in a serving plate along with ketchup and mayo ...Enjoy!

Breaded Crispy Fried Paneer / Moru Moru Paneer Recipe

Creamy and crunchy, melt in your mouth deep fried breaded paneer is a prefect starter.

Breaded Crispy Paneer Recipe Video on Vidyascooking Youtube Channel

Ingredients Moru Moru Paneer

200 Grams Paneer

1 Cup Maida 

1 Tbsp Chillli Powder 

1/2 Tbsp Pepper Powder 

1/2 Tbsp Chillli Flakes 

1/2 Tbsp Salt

1 Cup Panko Breadcrumbs 

1 1/2 Cups Oil For Frying 

Prep:

Chop the paneer into bite size cubes and reserve.

In a mixing bowl combine all purpose flour (maida), chilly powder, pepper powder, chilly flakes, and salt. 

Gradually add water in small batches and stir well to form a smooth batter. The batter should coat your spoon not to thin not to thick.

Cover the batter for 5 minutes. Spread the panko breadcrumbs in a plate or box reserve.

Method:

On medium flame place a heavy bottom wok, add oil for frying. Place the flame on lowest setting, allow the oil to reach smoking point. 

Stir the prepared batter once. Dip the paneer cubes in batter the gently roll in panko shake off excess crumbs and reserve. Prepare a batch of 5 to 6 for frying.

Gently slide the breaded paneer in hot oil allow to fry for few seconds before flipping to otherside.

Flip a fry the paneer on all sides till golden. Using a slotted spoon drain the fried paneer and reserve on a paper napkin to drain out excess oil. 

Plate the fried paneer in a serving platter with ketchup, mayo or pizza sauce...enjoy☺️

Crispy Avocado Fries Recipe

Avocado has become my favorite snacking option these day's. I get fresh avocados from both online apps and at local supermarkets here in Chennai.

Avocado fries are avocado wedges that are breaded or battered, then baked, air-fried, or deep-fried until crispy. The result is a snack or side dish with a crunchy exterior and a creamy, warm interior. 

Recipe Video Shorts on Vidyascooking Youtube Channel

Ingredients Avocado Fries 

2 Avocados

1 Cup Panko Breadcrumbs 

1 Cup Maida (All Purpose Flour)

1 Tsp Pepper Powder 

1 Tsp Chili Flakes 

1 Tsp Chili Powder 

1/2 Tbsp Salt

2 Cups Oil For Frying 

Prep:

Wash the avocado, wipe the skin with a dry towel. Using a sharp knife try to chop in half..Gently twist the avocado and open into prefect half.

 

Next chop the avocado half into quarters...peel the skin and slice into 3 wedges. 1 avocado yields 8 wedges.

In a mixing bowl combine the all purpose flour, chilly powder, pepper powder, chilly flakes and salt. Mix all the ingredients till well combined 

Roll the avocado wedges in flour...shake off the excess flour. Place the wedges on a plate.

In the flour mixture gradually add water to form a smooth batter...reserve. 

Place the panko breadcrumbs in a plate or box reserve. 

Heat a wok with oil for frying.  Place on lowest flame setting.

Method:

Dip the avocado in flour batter. Shake off excess batter. Roll the avocado wedges in panko shake off excess breadcrumbs and reserve.

Follow the breading process prepare a batch of 6 avocado wedges for frying.

Gently drop the breaded avocado wedges in hot oil and allow to fry for few seconds. 

Flip and fry the avocado fries on all sides till golden. Drain the avocado wedges from hot oil place it on a kitchen napkin for excess oil to drain.

Arrange the avocado fries on a platter , sprinkle some paprika powder or chilly powder or peri peri mix and serve with mayo and ketchup...enjoy 🤗

6 slices per serving is more than enough it is very filling and nutritious.

Are avocado fries healthy?

Yes, avocado fries are healthy. Avocados are filled with healthy monounsaturated fats, and they're also rich in fiber and B vitamins. The recipe is high in calories per serving, however, so even though the calories are mostly healthy ones, you may want to enjoy this dish in moderation to maintain a healthy diet.

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!

Besan Masala Toast Recipe

Crunchy and tasty besan bread toast used to be a popular 80's breakfast / tea time snack dish in Bengaluru. These were all home spun recipes.

Recipe Video Posted on Youtube English and Tamil Channel😉

Besan Masala Toast

Ingredients:

6 to 8 Bread Slices

1 1/2 Cups Chickpea Flour

1 Cup Finely Chopped Onions

1/4 Cup Finely Chopped Coriander

2 Tbsp Finely Chopped Curry Leaves

2 Green Chilies Finely Chopped

1/2 Tsp Chilly Powder

1/4 Tsp Cumin Powder

1/4 Tsp Carom Seeds

1/4 Tsp Asafetida

1 Pinch Cooking Soda

Salt as per taste

Oil as required

Prep:

Peel and wash onions, finely chop and reserve.

Separate curry leaves and coriander leaves. Rinse thrice and finely chop.

Remove the stems from chilies and finely chop.

Batter:

In a mixing bowl add chickpea flour, followed by onions, chillies, coriander, curry leaves, cumin powder, asafoetida, cooking soda, chilly powder, salt and carom seeds mix all the ingredients once.

Allow the batter to rest for few minutes and start preparing the toast.

Shallow fry the Toast:

People who prefer shallow fried bread can try it with my method or you can also choose the healthy route and use a griddle to toast the bread with less oil

Heat a shall pan or wok on medium flame with 5 tbsp oil.

Dip the bread slice in the batter making sure the batter is evenly coated.

Gently drop the bread slice and fry it for 3 minutes on lowest flame, using a slotted spoon flip and fry for 3 more minutes or until golden. Drain the bread slice from oil and serve with ketchup...Enjoy!

Prawn Bajji / Prawn Fritters Recipe

Enjoy this extremely juicy and crispy prawn bajjis / fritters as a snack. These bajjis tastes excellent with garlic chutney.

Recipe video is posted on Youtube English and Tamil Channels 😊

Ingredients:

300 Grams Prawns

150 Grams Chickpea Flour (Besan)

1 Tsp Ginger and Garlic Paste (Optional)

1 Tbsp + 1 Tsp Red Chilly Powder 

1/4 Tsp Turmeric Powder

1 Tbsp Chicken Masala

1/4 Tsp Carom Seeds

1 Pinch Cooking Soda 

Salt as per taste

Oil for frying...

Prep:

Shell and deveine the prawns.

Rinse the prawns twice in water and drain excess moisture using a colander.

Sift the chickpea flour twice and reserve in a mixing bowl.

Par Boil:

In a wok add the prawns along with chicken masala, red chilly powder, turmeric, salt ,ginger and garlic paste. Stir and mix all the ingredients.

Place on low to medium flame and cook the prawns for 3 minutes until the prawns releases excess moisture then drain the prawns and reserve in a bowl allow it to reach room temperature.

Prepare Batter:

Add oil to a wok to fry these prawn fritters and place it on low flame allow it to reach smoking point.

Next add chilly powder, carom seeds, cumin seeds, cooking soda and salt to the chickpea flour and mix well.

Add 2 tbsp of hot oil to the flour mixture and mix well.

Next add water gradually to the chickpea flour and mix to form a smooth batter. If we dip a spoon or finger the batter must coat the surface evenly. 

Start Frying:

Drop the prawns in the chickpea batter dip the prawns in the batter till its evenly coated.

Gently pick the prawns and shake off excess batter and drop it in hot oil.

Fry the prawn bajjis on medium flame for 2 minutes on each side until golden.

Drain the prawns from excess oil using a slotted spoon and place it on a paper napkin.

Plate the prawns and serve hot with sauce of your choice... Enjoy!