Pori Upma / Madakkai Usli

This Pori Upma or Mandakki Usli is a famous north karnataka dish mostly prepared as a lite breakfast or evening tea time snack.

Pori Upma / Mandakki Usli Recipe Shorts on Youtube Vidyascooking Channel 

Pori Upma / Mandakki Usli Ingredients 

2 Liter Puffed Rice or Pori 

1 1/2 Onions Finely Chopped 

2 Green Chilies Finely Chopped 

8 Garlic  Finely Chopped 

8 Sprigs Coriander Leaves Finely Chopped 

3 Sprigs Curry Leaves 

1/2 Lime 

2 Dried Red Chilies 

1/4 Tsp Asafoetida 

1/4 Tsp Cumin Seeds 

1/4 Tsp Mustard Seeds 

Salt as per taste 

3 Tbsp Oil 

Prep:

Peel and wash the onion, finely chop and reserve.

Peel garlic, crush the garlic or finely chop and reserve. 

Rinse and separate coriander leaves and curryleaves, finely chop the coriander and reserve.

Remove the stem from chilies, rinse well finely chop and reserve.

Fill a large tub or a large bowl with water add the puffed rice / pori in the water stir well and rinse.  Squzee out excess moisture and reserve the pori in a bowl.

Method:

Heat a wok on medium flame, add 3tbsp oil. Once the oil heats up add mustard seeds allow to splutter. 

Add cumin seeds allow to splutter, break the dried red chillies in half and add to the oil allow to fry for few seconds.

Add garlic and chilli stir once and fry for few more seconds, add finely chopped onion and curryleaves fry till onion turns transparent. 

Add the puffed rice, chopped coriander, asafoetida and lime juice stir and fry once.

Add salt as per taste and fry oncemore, cover and cook till puffed rice is heated and blended with the masala.

Remove from flame and serve the pori upma in a serving plate...enjoy!

Besan Chilla / Kadalaimaavu Dosai Recipe

Besan chilla or kadalaimaavu dosai is a healthy and simple breakfast which can be prepared in a jiffy.

Besan Chilla / Kadalaimaavu Dosai Recipe on Vidyascooking Youtube Channel

Besan Chilla /Kadalaimaavu Dosai Recipe Ingredients:

1/2 Cup Kadalaimaavu / Besan / Chickpeaflour

1/2 Cup Idly Dosa Batter

1 Large Finely Chopped Onion = 1 Cup Chopped Onion

8 Sprigs Finely Coriander Leaves

4 Sprigs Curry Leaves

2 Finely Chopped Green Chillies

1/2 Tbsp Cumin Seeds

1 Tbsp Chilly Flakes

1/4 Tsp Asafoetida

1 Tsp Salt

Oil as required 

Prep:

Peel and wash onion, finely chop and add to a mixing bowl.

Separate the curry leaves and  coriander from root and hard stem and rinse thrice in water, finely chop and add to the chopped onion in mixing bowl.

Remove the stem from chilly and rinse well, finely chop and add to the mixing bowl along with onion and coriander.

In another mixing bowl add idly batter and besan flour. 

Next add cumin seeds, chilly flakes and asafetida to the flour and batter, using a ladle stir the flour and bater till well mixed and no lumps are formed.

Add 1/4 cup water and stir the batter to pouring consistency. Check and add 1/2 tsp salt stir well and reserve.

To the chopped onion, coriander and chillies add 1/2 tsp salt and mix well.

Method:

Heat a tawa on medium flame, ladle the batter and spread to form thin dosa.

Spread 2 tbsp of chopped onion and coriander mixture on the dosa, with light hands gently press on the batter.

Spread 2 tbsp of oil and tiny amount of ghee on the dosa and fry it for 2 to 3 minutes on medium flame then flip and fry for another 2 more minutes until golden. Remove from tawa and serve the Besan chilla hot with chutney...Enjoy!

More Chilla and Dosa Video Recipes on Vidyascooking Youtube Channel

Masala Dosa

Mini Masala Dosa

Chocolate Dosa

Chicken Masala Dosa

Open Masala Dosa

Paper Dosa

Dosa Pizza

Tomato Rawa Dosa

Egg Dosa

Idly Dosa Batter

Red Rice Idly Dosa Batter

Mixed Vegetable Sichuan Dosa

Chilly Cheese Dosa

Sweet Dosa Waffle

Keema Dosa

Sweet Ragi Dosa

Avarebele / Hyacinth Beans Dosa

Mixed Vegetable Uthappam

Tomato Uthappam

Japanese Dosa

Mixed Vegetable Uthappam Waffle

Ragi Dosa

Paneer Toast / Paneer Sandwich Recipe

Creamy, gooey and crunchy paneer toast is a very scrumptious and wholesome meal. I prepared this for sunday breakfast, but this delicious toast can be served anytime of the day.

 

Paneer Toast Recipe Video Uploaded on Youtube.

Paneer Toast Recipe Ingredients:

6 Bread Slices

1/2 Cup Grated Paneer

1/4 Cup Grated Cheddar Cheese

1 Finely Chopped Chilli

5 Sprigs Finely Chopped Coriander

2 Sprigs Finely Chopped Curryleaves

1/4 Tsp Pepper Powder

1/4 Tsp Chilly Powder

1/4 Tsp Salt

Oil as required

Prep:

Grate the paneer and cheddar cheese and reserve in a mixing bowl.

Wash the coriander, curry leaves and chilly. Finely chop and it to the paneer and cheese.

Combine the paneer and chopped veggies. Add chilly powder, pepper powder and salt to the paneer, mix well and reserve.

Method:

Place the bread slice on a flat surface.

Spread the paneer filling in a even layer on the slice.

Place another slice and gently press the bread.

Heat a tawa or pan on medium flame. Brush the surface with oil.

Place the bread slice on the tawa and allow it to toast on low flame for 2minutes.

Brush the other side of the bread with oil. Gently flip the bread on the other side and toast  if for few more minutes.

Flip and toast the bread on both sides till golden and serve hot with ketchup...Enjoy!

Other Bread Toast Recipes on Blog and Youtube Videos

Bread Waffle Toast

Besan / Chickpea Flour Batter Bread Toast

Egg Pepper Toast/ Spicy French Toast

Carrot Bread Toast

Tomato Cheese Toast

Bombay Toast or French Toast 

Szechwan Bread Toast

Prawn Toast Recipe

Cabbage Toast 

Basil Chutney Cheese Toast

Chilly Cheese Toast

Potato Masala Stuffed Waffle Bread Toast

Masala Chicken Toast

Spinach and Mushroom Bread Toast

Avocado Toast

Hyacinth Beans / Mochai Bread Toast

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: Spinach and Mushroom Sandwich Recipe

I enjoyed different textures and taste in this sandwich. The combination of meaty mushrooms and creamy spinach can never go wrong.

Recipe Video Uploaded on Youtube English and Tamil Channels 😉

Spinach and Mushroom Sandwich Recipe

Ingredients:

150 Grams Mushrooms

150 Grams Spinach

2 Medium Onions

2 Green Chilies

1/4 Tsp Ginger and Garlic Paste

4 Bread Slices

1/2 Cup Grated Cheese

1/4 Tsp Salt

1/4 Tsp Pepper Powder

1/4 Tsp Chilly Powder Optional

4 Tbsp Oil

Prep:

Separate the spinach leaves from hard stems.

Rinse the spinach in water thrice. Add it to a colander and allow excess moisture to drain.

Wash the button mushrooms twice or thrice in water and place it in a colander allow excess moisture to drain. Then spread it on a towel allow the mushroom to air dry.

Peel, wash and finely chop onions.

Separate stems from chilies, rinse in water and finely chop.

Once the moisture from spinach has drained, finely chop and reserve.

Slice the mushrooms and reserve.

Peel and wash equal amounts of ginger and garlic. Add the ginger and garlic to a mixer jar along with 1/4 tsp black pepper and 1/4 tsp fennel seeds, cover and grind to form a smooth paste.

Grate Cheese and place it in a box refrigerated until use. 

Method:

Heat a pan with 1 tbsp oil.

Add the onion and chilies fry till onion turns transparent.

Add ginger and garlic paste and fry the onions till golden.

Add sliced mushrooms and fry till mushroom release moisture.

Add the spinach on the mushroom cover and cook for 2minutes.

Gently stir the mushroom and spinach and fry it on high flame till the moisture evaporates.

Remove the mushroom and spinach masala from flame transfer to a mixing bowl allow it to reach room temp.

Heat a tawa on medium flame.

On a flat dry surface place bread slice, next spread 2 tbsp of mushroom and spinach mixture.

Sprinkle chilly flakes, evenly spread cheese, place another bread slice and gently press.

Gently transfer the sandwich to the tawa, add 1 tsp oil and fry till golden on low flame for a minute, gently flip and add 1 more tsp oil fry till golden. 

Remove the sandwich from flame and serve hot with ketchup...Enjoy!

Southindian Style: Spinach and Mushroom Omelet Recipe

Healthy and protein rich diet. I like the taste of meaty mushroom with creamy spinach it tastes excellent in a omelet. This omelet can be shared among 3.

Recipe Video Posted in Youtube English and Tamil Channels Please Subscribe 😉

Spinach and Mushroom Omelet
Ingredients:
150 Grams Mushrooms
150 Grams Spinach
2 Medium Onions
2 Green Chilies
1/4 Tsp Ginger and Garlic Paste
4 Eggs
1/4 Tsp Salt
1/4 Tsp Pepper Powder
1/4 Tsp Chilly Powder Optional
3 Tbsp Oil

Prep:

Separate the spinach leaves from hard stems.

Rinse the spinach in water thrice. Add it to a colander and allow excess moisture to drain.

Wash the button mushrooms twice or thrice in water and place it in a colander allow excess moisture to drain. Then spread it on a towel allow the mushroom to air dry.

Peel, wash and finely chop onions.

Separate stems from chilies, rinse in water and finely chop.

Once the moisture from spinach has drained, finely chop and reserve.

Slice the mushrooms and reserve.

Peel and wash equal amounts of ginger and garlic. Add the ginger and garlic to a mixer jar along with 1/4 tsp black pepper and 1/4 tsp fennel seeds, cover and grind to form a smooth paste.

Method:

Heat a pan with 1 tbsp oil.

Add the onion and chilies fry till onion turns transparent.

Add ginger and garlic paste and fry the onions till golden.

Add sliced mushrooms and fry till mushroom release moisture.

Add the spinach on the mushroom cover and cook for 2minutes.

Gently stir the mushroom and spinach and fry it on high flame till the moisture evaporates.

Remove the mushroom and spinach masala from flame transfer to a mixing bowl allow it to reach room temp.

In a bowl crack and add the eggs. Using a fork whisk the eggs till frothy.

Add desired amount of mushroom and spinach masala to the eggs and whisk well. Add salt, pepper powder and chilly powder whisk well.

Heat a pan with 2 tbsp oil on medium flame.

Transfer the egg to the pan and cook on medium flame for 2 to 3 minutes.

Gently flip the egg and cook on other side for another 2 to 3 minutes.

Remove the omelet from flame and transfer to a serving plate serve the omelet hot...Enjoy!

Chicken Sausage Egg Paratha Roll Recipe

Quick and easy to prepare chicken sausage paratha roll can be served any time of the day. I like to pair rolls with cold coffee or vanilla milk.

Recipe Video is posted on Youtube English and Tamil Channel 😊

Recipe Video is posted on Youtube English and Tamil Channels 😊

Ingredients:

2 Ready to use Kerala Paratha

2 Chilly Chicken Sausages

1 Onion

3 Green Chilies

2 Eggs

1 Tbsp Chilly Powder

1 Tbsp Pepper Powder

1 Tbsp Salt

Oil as required

Prep:

Peel, wash and finely chop an onion

Remove stems from chilies rinse well and finely chop

crack an egg in a bowl add salt and whisk.

Heat a tawa add 2 tbsp oil and add the chicken sausages. Add 2 tbsp water cover and cook on low.

Occasionally turn the sausages and fry it on all sides until golden. remove from flame and reserve on  a plate. 

Method:

Heat a tawa on medium flame for 3 minutes then place it on low flame once it reaches temp.

Add the ready to use paratha on the tawa and fry it on both sides for a minute.

Crack the egg directly on the paratha and spread it evenly over the paratha or whisk the egg and then spread it evenly on the paratha.

Sprinkle salt evenly, followed by pepper powder and chilly powder. Add a tsp oil and flip the paratha cook it till the egg is fried, add another tsp oil and flip the paratha and fry it till golden.

Remove the fried paratha on a plate. Place the chicken sausage in the middles followed by finely chopped onion and chillies then roll the paratha and serve it hot with mint chutney...Enjoy!

Egg Pepper Toast Recipe

Pepper toast is spicy version of French toast. We normally prepare this pepper toast for a quick breakfast. I highly recommend to pair this toast with herb tea or masala chai.

Recipe video posted on Youtube English and Tamil Channels 😊

Ingredients:

6 Slices Bread

3 Eggs

1/4 Cup Milk

3 Tbsp Pepper Powder

Salt

Ghee

Oil

Method:

In a shallow bowl or plate crack and add the eggs, milk and 1/4 tsp salt whisk to form a smooth batter.

Heat a tawa with 1/4 tsp oil and 1/4 tsp ghee.

Once the tawa reaches temp place on low flame. Sprinkle some pepper powder on the tawa.

Drench the bread slice in the batter and transfer on the tawa.

Flip and fry the bread for 3 minutes on each side till the egg is cooked and the bread turns golden.

Transfer the pepper toast on a plate and serve hot with ketchup...Enjoy!

Bombay Toast Recipe (Sweet Toast)

Bombay toast is Indian version of French toast. The fluffy bombay toast is packed with cardamom and ghee flavor. This toast pairs well with ginger chai.

Recipe Video Posted on Youtube English and Tamil Channels 😀

Ingredients:

6 Slices Bread

3 Eggs

3 Pods Cardamom

4 Tbsp Sugar

1/4 Cup Milk

Ghee

Oil

Method:

In a mixer jar add sugar and cardamom grind to form smooth powder.

Add milk and grind to form smooth syrup.

Crack and add the eggs and grind till all the ingredients are well combined.

Transfer the mixture to a flat plate or flat bowl.

Heat a tawa with 1/4 tsp ghee and 1/4 tsp oil on medium flame.

Dip the bread slice in egg mixture and transfer on the hot tawa.

On low flame flip and fry the bread for 3 minutes till the egg is well cooked and the bread turns golden.

Serve the Bombay toast hot with ginger chai...Enjoy!

Masala Idli Recipe

Masala idli is a classic south Indian tea time snack. We normally use all the leftover idles from breakfast and prepare such dishes. This is my own recipe and not copied or recreated anyone's recipe. 

Recipe video posted on Youtube English Channel 😊

Masala Idli Recipe:

10 Idles

1 Large Onion

3 Green Chilies

2 Sprigs Curry Leaves

1 Tbsp Coriander Leaves

5 Pods Garlic

1/2 Inch Ginger 

1 Tbsp Lime Juice or Tamarind Extract

1/4 Tsp Asafetida

1 1/2 Tbsp Vangi Bath Masala

Salt as per taste

Oil for frying

1 tsp Ghee

Prep:

Use chilled or frozen idli for this recipe.

Cube the idli and freeze it.

Peel, wash and finely chop the onion.

Wash and finely chop chilies.

Separate coriander leaves rinse twice, drain and finely chop.

Peel, wash and finely chop ginger.

Peel, wash and finely chop garlic.

Separate curry leaves rinse twice, drain and reserve.

If you want to prepare vangi bath powder from scratch  please follow the link: Recipe

Vangibath recipes on Vidyascooking

Method:

Heat 1 1/2 cups oil in a wok on low flame, allow to reach smoking point.

Gently drop the frozen idly cubes in hot oil and fry it for 2 minutes on each side till golden.

Drain the idly pieces and reserve on a plate. Follow the same step and fry all the idly cubes. The oil temperature may reduce from cold idly cubes keep adjusting the flame between medium and high flame while frying.

Heat a wok with 1 tsp oil and 1 tsp ghee. Add finely chopped onion, curry leaves, chilies, ginger and garlic fry the onion till transparent.

Add vangi bath masala and fry the onion for few seconds.

Add the fried idly pieces and fry for a minute in the masala.

Sprinkle some water and toss the idly once more, allow the idly to cook and fry in the masala for another minute.

Garnish with finely chopped coriander and lime juice...serve hot and enjoy!