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!

Cheesy Prawn Tikka Recipe Using American Micronic Barbecue Griller

I enjoy grilled meats and veggies to the fullest and always wanted to own a barbecue, since we stay in a rented apartment using charcoal grill is not an option, but now with my new found love for electric barbecue griller from American micronic it is convenient to prepare grills as per choice with out hazel of smoke. the non stick plate in the grill is easy to clean.

Recipe Video is Posted on Youtube English and Tamil Channel 😊

American Micronic 1500 Watts Electric Barbeque Griller (BBQ) with toughened glass lid. It has an adjustable temperature control 90C-220C with 15A Indian plug.

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All spare parts are available for warranty & post-warranty repairs.

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Cheesy Prawn Tikka

Ingredients:

300 Grams Prawns

1 Tbsp Ginger and Garlic Paste

1 Tsp Curry Masala or Chicken Masala

1 Tbsp White Pepper Powder

1 Tsp Butter

1 Tsp Kasuri Methi

1/4 Tsp Carom Seeds / Ajwain

2 Tbsp Fresh Cream

2 Tsp Grated Cheddar Cheese

4 Tbsp Mozzerella and Cheddar Cheese Grated

Salt

1 Tsp Butter For Grilling

Prep:

Peel the prawn shell, devein and rinse in water twice.

Place the prawn in a colander and allow it to drain completely for 15 minutes.

Peel and wash equal amounts of ginger and garlic grind it to form a smooth paste and reserve.

Soak bamboo skewers in water for 15 minutes.

Marination:

Add the prawns to a mixing bowl. Start adding carom seeds, white pepper powder, chicken masala, ginger and garlic paste, kasuri methi, fresh cream, 2 tsp cheese, ginger and garlic paste.

Mix all the ingredients with the prawns, cover with lid and allow it to marinate for 15 minutes for best results place it in the fridge for 2 hours.

Method:

Heat a grill apply butter. I'm using American Maricron barbeque grill and heated the grill at 3 setting.

Once the grill reached temperature place it on 4 setting.

Mix the prawns once add salt as per taste and mix well. Start to skewer the prawns in the bamboo skewers.

Place the prawn bamboo skewers on the grill and apply butter. Flip the skewers every 2 minutes and grill till the prawns have cooked well.

Then place the grill on 5 setting and transfer the prawns to grill side and grill on both side for 2 minutes.

Top the prawns with grated cheese and cover for a minute.

Once the cheese melts remove the cheesy prawns from grill and serve it right away with chilly sauce...Enjoy!

 

Microwave Kale Chips Recipe

Healthy snack for entire family. 

Recipe updated on Youtube English Channel 😊

Kale Chips Ingredients:

100 Grams Kale

1 Tsp Chilly Powder

1 Tsp Pepper Powder

1/4 Tsp Salt

1 Tbsp Olive Oil or Sesame Oil

Prep:

Separate the kale leaves from stem. Tear into small pieces. Wash it twice and place it in a colander, allow excess moisture to drain.

Spread the kale on a towel and air dry. Once the kale leaves are air dried add it to a mixing bowl.

Method:

Add chilly powder, pepper powder, salt and oil to kale leaves and mix well.

Spread the kale leaves in a even layer on a microwave safe plate or dish then place it in the microwave.

Microwave the kale for 2 minutes then flip it and microwave it for a minute.

Remove the kale chips from microwave and serve...Enjoy!

Stove Top Grill Chicken | Easy and Affordable Grilled Chicken Recipe

This grill chicken recipe is easy to prepare and affordable. The spice level and consistency is excellent. We can use air fryer or oven for this same recipe. 

Recipe video on Youtube English Channel 😊

Stove Top Grill Chicken Recipe
1 Kg Whole Chicken (With Skin)
2 Tbsp Kashmiri Chili Powder
1 Tbsp Degi Mirchi Powder 
1 Tbsp Paprika (Sweet Chilly Powder)
1 Tbsp Spicy Thikka Lal Mirchi Powder (Spicy Chilly Powder)
1 Tbsp Pepper Powder
1 Tbsp Kitchen King Masala or Tandoori Chicken Masala
1 Tbsp Zaatar
1 Tbsp Sumac
1 Tbsp Peri Peri Masala
1 Tbsp Ginger and Garlic Paste
1 Tsp Salt
4 Tbsp Oil
4 Tbsp Water

Homemade Mayo Recipe Video

Prep: 

Wash the chicken well allow it to drain in a colander. then pat the chicken dry and reserve.

Peel and wash equal portions of ginger and garlic and grind to form a smooth paste.

Marination:

In a mixing bowl combine Kashmiri chilli powder, degi mirichi, thikka lal mirchi, paprika, pepper powder, kitchen king masala, zaatar, sumac and peri peri masala mix well, then add salt and ginger garlic paste, mix well. Gradually add water and oil mix to form a smooth paste.

Apply the marination on the chicken. massage the marination on the chicken well and place it in the mixing bowl, allow the chicken to marinate well for 4 hours in the fridge.

Method:

Place a wide heavy bottom pan on medium flame. Once the pan reaches temp place it on low flame.

Apply and massage the chicken well in the marination. Gently place the chicken in the pan. Dilute the excess marination with 1/4 cup water and add it to the chicken.

Cover and cook the chicken till tender, we can flip the chicken twice making sure the chicken is well cooked.

Once the chciken is cooked reserve the chicken in another plate or bowl and allow it to reach room temperature.

We can reduce the gravy till sauce consistency and serve it with the chicken.

Place a grill rack on the stove allow it to heat well on medium flame and place the chicken gently flip and grill the chicken for 10 minutes on all sides.

Place the chicken on serving plate and serve the grill chicken will reduced sauce and mayo...Enjoy!

Grill Chicken Recipe Video

Mutton Keema Samosa Recipe Made Easy

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.

Serve the samosa hot with chutney...Enjoy!

Bangalore Style Patti Onion Samosa Recipe

Namma Bengaluru is famous for street food and onion samosa tops the list. We consume these samosa for breakfast, lunch and even dinner sometimes ;)

Bengaluru Onion Samosa Recipe Video Posted on Youtube...Subscribe for more recipe videos 😍

Onion Samosa Filling Ingredients:

3 Large Onions Peeled, Washed and Sliced

1/2 Cup Coriander and Mint Washed and Finely Chopped

1/2 Cup Dill Leaves Washed and Finely Chopped

2 Carrots = 1/2 Cup Washed, Peeled and Grated

1/2 Inch Ginger + 8 Pods Garlic + 2 Chilies Ground to Paste

1 Tsp Chilly Powder

1 Tsp Garam Masala

1/4 Tsp Curry Powder

1/4 Tsp Turmeric Powder

1 Tsp Coriander Powder

1/4 Tsp Cumin Powder

1/4 Tsp Pepper Powder

2 Tbsp Oil

Salt as per taste...

Onion Samosa Preparation:

Switz Brand Patti Samosa Sheets as required

2 Tbsp Maida / All Purpose Flour

1/4 Cup Water

Salt 

Oil for Frying...

Method:

Heat a wok with 2 tbsp oil. Add ginger and garlic paste along with spice powders fry the ingredients till raw flavor reduces and the oil separates.

Add the chopped and prepped veggies onions, carrots, dill leaves, coriander and mint to the masala and mix well fry the onions just for 2 to 3 minutes and remove the masala from flame.

Allow the onion filling to reach room temperature and refrigerate.

In a mixing bowl combine all purpose flour, tiny amount of salt and water to prepare a slurry. This paste will help as a glue to seal the edges.

Heat enough oil in a wok for frying on medium flame.

Take a portion of the onion filling in a mixing bowl, add salt as per taste mix well and reserve.

Take a samosa sheet and form a triangle once a cavity is formed fill the onion masala in the cavity. Fold the triangle back again and form a samosa...seal the edges with the slurry glue and reserve.

Prepare a batch of 4 to 5 samosas...gently drop in hot oil one at a time and fry for 2 minutes on each side or until till light golden in color on medium flame.

Once the samosas have fried drain from oil and reserve on a plate lined with paper or in a fine mesh colander to drain excess oil...Serve the samosas as hot and enjoy with ginger chai.

Sauté the filling for few minutes in this recipe as we can box it and store it in the fridge. Traditionally this recipe is prepared with raw onions.

Chicken Pakoda Recipe ( Masala Chicken Fritters)

Chicken Pakoda is normally served as a snack. We can also serve these pakodas with biryani or meals. These pakodas are gluten free can be grilled and also air fried.

Chicken Pakoda Recipe Posted on Youtube Channel Subscribe for more Recipes 😊

Ingredients for Chicken Pakoda:

First Marination: (1 Hour)

250 Grams Chicken (Boneless)

1/4 Cup Hung Yogurt

1 Tsp Red Chilly Powder (Spicy)

1 Tsp Deggi Mirchi Powder  Alternate is Paprika Powder (Color and Chilly Flavor)

1 Tbsp Kitchen King Masala or Tandoori Chicken Masala

1/4 Tsp Turmeric

2 Drops Orange Food Color

1 Tbsp Salt

Second Marination: (15 to 20 Minutes)

1/4 Cup Chickpea Flour

1 Tbsp Ginger and Garlic Paste

1 Tbsp Rice Flour

2 Tbsp Finely Chopped Coriander

2 Tbsp Finely Chopped Curryleaves

2 Green Chilies

1/4 Tsp Chilly Powder

1 Pinch Ajwain / Omkalu 

1/4 Tsp Asafoetida

1 Pinch Cooking Soda

1 Sprig Curry Leaves

2 Tsp Water

Oil for Frying

Thinly sliced onion, mint chutney, lime wedges and chaat masala for garnish...

Method:

Wash the chicken breast, allow excess moisture to drain using a colander, Slice the chicken breast into strips and reserve.

Take 1 cup yogurt, using a coffee strainer strain the yogurt till only milk solids or hung yogurt is formed.

In a mixing bowl add the chicken followed by deggi mirchi, red chilly powder, turmeric powder, kitchen king masala, salt, food color and hung yogurt mix well till all ingredients are well coated in the chicken cover and allow the chicken to marinate for an hour.

Place the chicken in the fridge.

After an hour add finely chopped coriander, curry leaves, chickpea flour, rice flour, ajwain, asafoetida, cooking soda, chilly powder and water combine all ingredients till the chicken is well coated in the masala. Allow the chicken to marinate for another 15 minutes.