Capsicum Puttu / Capsicum Zunka Recipe

Capsicum zunka or Kudamilagai puttu is a sidedish which pairs perfectly with rotis, or can be stuffed in a sandwich, or served with dal rice.

Capsicum Zunka Recipe Video Shorts on Youtube Vidyascooking Channel

Capsicum Puttu / Zunka 

1 Cup Chopped Capsicum 

1 Cup Finely Chopped Onions

1/2 Cup Finely Chopped Tomatoes 

8 Sprigs Coriander Leaves Finely Chopped 

3 Sprigs Curry Leaves 

3 Green Chilies Finely Chopped 

1 1/2 Tbsp Ginger and Garlic Paste 

1/4 Tsp Chilli Flakes 

1/4 Tsp Chilli Powder 

1/4 Tsp Garam Masala 

1/4 Tsp Turmeric Powder 

1/4 Tsp Cumin Powder 

5 Tbsp Roasted Bengal Gram Flour (Besan)

3 Tbsp Oil 

Salt as per taste 

Prep:

Wash the capsicum . Using a sharp knife chop the capsicum into half.  Remove the stem and seeds. Finely chop and reserve. 

Peel and rinse onion twice. Finely Chop and reserve. 

Rinse the tomatoes twice, finely chop and reserve. 

Remove the stem from green chilies, finely chop and reserve. 

Separate coriander leaves rinse thrice. Finely chop the coriander leaves. 

Rinse curry leaves and separate from stem reserve. 

Peel equal portion of ginger and garlic, rinse thrice, add to a mixerjar and grind to prepare a smooth paste.

Method:

Heat a wok on medium flame. Add 3 tbsp oil.

Once the wok has reached smoking add chopped onion, tomatoes, capsicum, ginger and garlic paste fry for few minutes on low flame. 

Next chilly flakes, cumin powder, coriander powder, chilly powder, garam masala , curry leaves and few coriander leaves and salt. Stir and fry all ingredients together.

Cover the veggies with a lid and cook till all the veggies are tender and the oil should surface on the sides.

Add chickpeas flour (kadalai maavu / besan) and fry till well combined. Spread the veggies to the pan and allow to fry in one layer for few minutes.

Follow the same step spread the veggie mixture till the sides of the pan and fry till oil separates.

Romove the capsicum zunka from flame garnish with coriander and serve hot for rotis...enjoy!

Butter Garlic Broccoli Recipe

Butter garlic broccoli is packed with flavors and taste, this dish pairs well with roti, pulaos, fried rice or ghee rice.

Butter Garlic Broccoli Recipe Uploaded on Vidyascooking Youtube Shorts.

How to clean broccoli is uploaded on Vidyascooking Youtube.

Butter Garlic Broccoli Recipe Ingredients:

2 Cups Cleaned Broccoli

10 Pods Garlic

5 Dried Red Chilies

2 Tbsp Butter

Salt as per taste.

Prep:

Clean the broccoli florets as show in the video above and reserve.

Peel and wash the garlic pods. Finely chop and reserve.

Break the dried red chilies in half and reserve.

Method:

Heat a pan on medium flame with butter.

Add the chopped garlic and dried red chilies, fry for few seconds.

Add the broccoli and salt stir fry on high flame for 5 minutes.

Place on low flame cover and cook until tender. Serve the buttery broccoli on a serving plate...Enjoy!

Nei Podi Chicken Fry Recipe / Nei Podi Kozhi Varuval Recipe / Podi Kozhi

This is a simple version of chicken ghee roast prepared across Chennai. Nei podi literally translates as ghee and chutney powder. The milagai podi or also called as chutney podi dominates the flavors, texture and taste in this recipe.

Nei Podi Chicken Fry Recipe is Uploaded on Vidyascooking Youtube Shorts

Nei Podi Chicken Fry Ingredients:

300 Grams Boneless Chicken Pieces

3 Tbsp Chutney Podi / Milagai Podi

2 Small Onions

1 Tbsp Ginger and Garlic Paste

2 Tbsp Yogurt

1/2 Lime

3 Green Chillies

2 Sprigs Curry Leaves

1 Tsp Chilly Powder

1/4 Tsp Turmeric Powder

1/2 Tsp Garam Masala

1 Tsp Coriander Powder

3 Tsp Ghee

2 Tsp Oil

Salt as required

Home Made Chutney Podi / Milagai Podi Recipe on Vidyascooking Channel

Prep:

I used chicken thigh boneless in this recipe. Using a sharp knife chop the chicken into tiny bite size pieces and wash twice allow excess moisture . to drain in the colander and reserve.

Peel wash and chop equal amount of ginger and garlic add it to a mixer jar and grind to form a smooth paste reserve.

Peel and wash onions. Finely chop and reserve.

Remove the stems from chiles, rinse thrice, slit in half and reserve.

Prepare milagai podi as mentioned in my video and reserve.

Separate the curry leaves from stem, rinse twice and reserve.

Marination:

In a mixing bowl transfer the cleaned and drained chicken. Add yogurt, chilly powder, turmeric powder, chilly powder, salt, garam masala, coriander powder, ginger and garlic paste, massage all the ingredients well in the chicken cover and allow to marinate for 15 minutes.

Method:

Heat a wok on medium flame with oil. 

Add finely chopped onions , curry leaves and slit green chilies stir and fry all the ingredients till onion turns transparent.

Add the marinated chicken and stir well with the onions. Place on low flame allow the chicken to release moisture and cook.

Stir the chicken once more cover and cook until tender. Do not add water the chicken will get soggy and not dry fry.

Once the chicken has cooked and is tender uncover and allow excess moisture to evaporate. 

Sprinkle milagai podi generously top with ghee and stir fry until the chicken is covered in the podi fry till chicken is crispy on all sides. Dish out the chicken on a serving plate and serve hot with southindian meals...Enjoy!

Baby Potatoes Roast ( Chettinad Urulai Kizhangu Varuval)

Southindian version of baby potatoes roast is an excellent starter and can also be served as a side dish . This baby potatoes roast pairs well with curd rice, southindian meals or chapathi.

Baby Potatoes Roast Recipe Video on Youtube Channel

Baby Potatoes Roast Recipe Ingredients:

200 Grams Baby Potatoes

1/2 Cup Finely Chopped Onion

2 Finely Chopped Green Chilies

5 Sprigs Finely Chopped Coriander

2 Sprigs Curry Leaves

1/4 Tsp Asafetida

1 Tsp Chilly Powder

1/4 Tsp Turmeric Powder

1/2 Tsp Garam Masala

1 Tbsp Coriander Powder

1/2 Tsp Pepper Powder

1/4 Tsp Mustard Seeds

1/4 Tsp Cumin Seeds

1 Dry Red Chilly

1/4 Tsp Split Black Gram Dal 

1 Tbsp Ginger and Garlic Paste

3 Tbsp Oil

Salt as per taste.

Prep:

Wash the potatoes with skin twice or thrice until the water is clear.

In a heavy bottom large pot bring 8 cups water to boil. Add the cleaned potatoes to the boiling water and cook it until the potatoes are soft. It took 15 minutes for me to cook the potatoes.

Remove the potatoes from flame and rinse in cold water. Allow the potatoes to cool down a bit then peel. Larger potatoes can be chopped in half.

Peel, wash and finely chop onions.

Wash the coriander and finely chop.

Peel, wash and grind equal amount for ginger and garlic, add it to a mixer jar and grind to form a smooth paste.

Remove the stem from chilly, rinse and finely chop.

Separate the curryleaves from stem. Rinse twice and reserve.

Method:

Heat a wok on Medium flame. Add oil once the oil starts to smoke place on low flame.

Add mustard seeds allow it to splutter, next add black gram dal and allow it to fry for few seconds.

Add cumin seeds, break and add 1 dried red chilly allow it to fry for few seconds.

Add finely chopped onion, curry leaves and finely chopped chilly fry till the onion turns transparent.

Add the chilly powder, turmeric powder, garam masala, coriander powder and pepper powder fry with onions for few seconds.

Next add the boiled potatoes and fry till the masala is well coated on the potatoes.

Add 1/4 cup of water stir, add 1 tsp salt stir well cover and cook till moisture has evaporated.

Stir and fry the potatoes in the masala till well coated and the edges of the potatoes turn crispy.

Remove from flame and dish out into a serving plate

Garnish with coriander and serve hot...Enjoy!

Other Potatoes and Roast Recipes on This Blog and Youtube Videos

Potato 65

Sambar Potato Roast

Honey Chilly Potato

Baby Potatoes, Peas and Prawn Roast

Plantain and Baby Potatoes Roast

Onion Garlic Masala Baby Potatoes Roast

Dill Leaves and Potato Stir Fry

Carrot Pattani Poriyal Recipe

Carrot and pattani poriyal is southindian style winter vegetable stir fry. We enjoy this side dish for chapathi and southindian meals.

Carrot Pattani Poriyal Recipe Ingredients
1/4 Cup Chopped Carrot
1/4 Cup Green Peas
1/4 Cup Finely Chopped Onion
1 Slit Green Chili
1/4 Tsp Mustard Seeds
1/4 Tsp Split Black Gram Dal
1/4 Tsp Split Chickpeas
1 Dried Red Chilli
2 Tbsp Grated Coconut
5 Sprigs Finely Chopped Coriander
2 Sprigs Curry leaves
2 Tsp Oil
1/4 Tsp Asafoetida
Salt as per taste 

Carrot and pattani poriyal recipe video.

Prep:

Wash and peel the carrots. Chop the carrots into tiny pieces and reserve.

Peel and wash the green peas and reserve.

Peel and wash the onion. finely chop and reserve.

Remove the stem from the green chilly rinse well, slit and reserve.

Rinse the coriander and curry leaves finely chop and reserve.

Rinse 2 sprigs of curry leaves and reserve.

Grate 2 tbsp of coconut and reserve.

Method:

Heat a wok on medium flame. Add 2 tbsp of oil.

Once the oil is hot first add split chickpeas and fry it for few seconds, next add split blackgram dal and fry it for few seconds.

Next add mustard and cumin allow it to splutter. Break the dried chilly in half and add it to the oil fry it for few seconds.

Add finely chopped onion, curry leaves, peas, carrots, slit green chilly and asafetida fry all the ingredients for minutes.

Add coarse salt and stir well. Add 1/2 cup of water cover and place on low flame.

Once the veggies have cooked place on medium flame, add grated coconut and stir well.

Allow excess moisture to evaporate and stir fry for few minutes.

Garnish with finely chopped coriander and curryleaves and serve hot with chapathi or southindian meals and enjoy!

Similar Poriyal Recipe Videos

Carrot Beans and Cabbage Poriyal

Bhindi/Vendakkai Poriyal

Flat Beans Poriyal

Banana Stem Poriyal

Ponnakkani Keerai Poriyal

Amaranth Leaves Poriyal

Pointed Ivy Gourd Poriyal

Drumstick Leaves and Egg Poriyal

French Beans and Dal Poriyal

Bhindi Stir Fry Recipe / Vendakkai Poriyal Recipe

Vendakkai, okra, ladies finger or bhindi is a very popular and staple vegetable consumed across India. There are many versions of this okra stir fry but, this one is my go to recipe, it's very simple and easy to prepare and packed with flavors.

Recipe Video Posted on Youtube

Vendakkai Poriyal Recipe Ingredients:

1/4 Cup Chopped  Bhindi/ Okra / Vendakkai/ Ladies Finger

1/4 Cup Finely Chopped Onion

1 Slit Green Chili

1/4 Tsp Mustard Seeds

1/4 Tsp Split Black Gram Dal

1/4 Tsp Split Chickpeas

1 Dried Red Chilli

2 Tbsp Grated Coconut

5 Sprigs Finely Chopped Coriander

2 Sprigs Curry leaves

2 Tsp Oil

1/4 Tsp Asafoetida

Salt as per taste 

Prep:

Wash the okra well, spread it on a towel allow to air dry, once the moisture has dried, pat dry once more. Start to chop the okra into half inch pieces and reserve.

Peel and wash the onion. finely chop and reserve.

Remove the stem from the green chilly rinse well, slit and reserve.

Rinse the coriander and curry leaves finely chop and reserve.

Rinse 2 sprigs of curry leaves and reserve.

Grate 2 tbsp of coconut and reserve.

Method:

Heat a wok on medium flame. Add 2 tbsp of oil.

Once the oil is hot first add split chickpeas and fry it for few seconds, next add split blackgram dal and fry it for few seconds.

Next add mustard and cumin allow it to splutter. Break the dried chilly in half and add it to the oil fry it for few seconds.

Add finely chopped onion, curry leaves, bhindi/ okra, slit green chilly and asafetida fry all the ingredients for few minutes.

Add coarse salt and stir well. Once the slime has reduced, add 1/2 cup of water cover and place on low flame.

Once the veggies have cooked place on medium flame, add grated coconut and stir well.

Allow excess moisture to evaporate and stir fry for few minutes.

Garnish with finely chopped coriander and curryleaves and serve hot with chapathi or southindian meals and enjoy!

Other Okra Recipes Posted on Blog and Youtube

Okra Pepper Fry 

Okra Fried Rice

Okra Sambar

Dhaba Style Okra Masala

Lotus Stem Uppukari Recipe ( Thamarai Thandu Uppukari Recipe)

Lotus stem uppukari is a self experimented recipe. I really enjoyed the crunch and flavorful stir fried lotus stem. This dish can be served as a starter or can be served as a sidedish with southindian meals, pulao or rice porridge. 

Recipe Update on Youtube

Ingredients:

300 Grams Lotus stem 

10 Garlic Pearls

10 Small Shallots (Sambar Onion)

4 Sprigs Curry leaves 

2 Green Chilies 

1/2 Tea Spoon Fennel Seeds 

1/2 Tea Spoon Ginger and Garlic Paste 

1 Tea Spoon Chilli  Flakes 

1/4 Tea Spoon Asafoetida 

2 Table Spoon Coconut Oil

1/4 Cup Vegetable Oil For Frying 

1/2 Tea Spoon Salt

Prep:

Peel the lotus stem using a peeler. Chop into thin coins.

Place the chopped vegetable in water allow it to soak for 10 minutes.  Rinse the vegetable twice. 

Place 3 cups of water

in a pot on medium flame . Add 1/2 tsp Salt bring to rapid boil.

Strain and add the chopped lotus stem to boiling water. Stir occasionally and allow the Lotus stem to cook for 5 minutes. Strain  the cooked lotus stem and reserve.

Peel and rinse the shallots.  Chop into half.

Peel and rinse the garlic. Chop the garlic into half

Rinse and reserve curry leaves

Remove the stem from chilies.  Slit the chillies and reserve 

Method:

Heat a wok with 1/4 vegetable oil for frying on medium flame. Once the oil reaches smoking point lower the flame gently drop a small batch of lotus stem in hot Oil stir and fry till light golden brown in color.

Using a slotted Spoon drain and reserve the lotus stem on plate. Follow the same step and fry the entire batch of lotus stem

Heat a pan on medium flame. Add 2 Tbsp coconut oil. 

Once the oil reaches smoking, add fennel Seeds allow to splutter.

Next add 10 garlic pearls, shallots, curry leaves and slit green chilies fry all the ingredients on high flame.

Add asafoetida, ginger and garlic paste  stir and fry for few seconds. 

Add the fried lotus stem a cilli flakes stir and fry for 2minutes on medium flame. Remove from flame, dish out into a serving plate and enjoy.

Article Link

https://www.deccanchronicle.com/lifestyle/food/lotus-stem-delicacies-growing-popular-1825320

Vazhaikkai Milagu Roast Recipe Using Philips Airfryer

Vazhaikkai Milagu Roast always pairs well with morkuzhambu, sambar, curd rice and rasam rice.

Vazhaikkai Milagu Roast Recipe is Uploaded on Youtube 

Ingredients:
2 Raw Bananas (Plaintains)
1 Tbsp Chillli Powder
1/4 Tsp Turmeric Powder
1/2 Tsp Pepper Powder
1/4 Tsp Asafoetida
1/2 Tbsp Ginger and Garlic Paste
2 Tsp Coconut Oil
1 Tsp Salt 

Method:
1. Chop and remove stem and the bottom core from the plantain, roughly peel the plantain.

2. Chop the plantain into thick coins and then into half moons. Transfer the chopped plantain to a pot of water. Strain and pat dry the plantain. 

3.  Transfer the plantain to a mixing bowl,  add ginger and garlic paste, pepper powder,  chilly powder,  turmeric powder, salt and coconut oil. 

4. Massage all the ingredients in the plantain cover and allow to marinate for 15 minutes.

5. Line the air fryer basket with foil or baking paper and spread the plantain in one layer. Place the basket back in the air fryer at 200 degree mark air fry the plantain for 10 minutes. Make sure to stir and flip the plantain to bake on the other side on 5minutes mark.

6. Transfer the plantain back to the air fryer basket directly, air fry at 180 degree for 10 minutes. Flip the plantain at every 5 minute mark.

7. Transfer the air fried plantain to a serving plate,  sprinkle pepper powder if needed and serve hot...enjoy!

Paneer Kola Urndai Recipe Using Philips Air Fryer ( Paneer Kofta )

Paneer Kola urndai recipe. Buttery and creamy paneer kola is a perfect starter and pairs well with ghee rice, veg biryani,  or tomato rice.

Recipe Video is Uploaded on Youtube

Ingredients:
200 Grams Grated Paneer
1/4 Cup Finely Chopped Onion
2 Finely Chopped Green Chilies
2 Sprigs Curry leaves Finely Chopped
1 Fist Full Mint and Coriander Leaves Finely Chopped
1 Tbsp Ginger and Garlic Paste
1/4 Tsp Asafetida
1/4 Tsp Chilli Powder
1/2 Tsp Garam Masala
1/4 Tsp Fennel Seeds
2 Tbsp Roasted Bengal Gram
Salt as per taste
2 Tsp Oil

Method:
1. In a mixer jar add fennel Seeds,  roasted bengal gram and grind to form smooth powder.

2. In a mixing bowl add grated paneer,  finely chopped onion, chillies, mint, coriander,  curry leaves,  asafetida,  chilly powder,  garam masala, and salt knead to form smooth dough.

3. Add the ground gram flour in small batches and knead to form smooth dough.

4. Divide and roll the paneer into equal lime size roundels.

5. Place the paneer roundels in the airfryer basket and place the airfryer basket in the airfryer on 180 degree mark cook for 10 minutes.  Every 5 minutes mark flip the paneer Kola till it turns golden.

6. Remove the paneer kola from the airfryer and serve hot for pulao or ghee rice...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!