Hi Friends, Recipes, Reviews and Videos Originally Created & Posted by Vidyalakshmi. To request for permission or for commercial use of photos/content from my site, contact me via email
vidyascooking@gmail.com
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!
Melt in your mouth delicious ragi dosa is a always a hit at my family. This recipe for batter doubles for spicy and sweet dosa verity.
Recipe Video on Youtube
Ingredients: 50 Grams Black Gram Dal / Urad Dal 50 Grams Thick Poha / Aval / Avalakki 150 Grams Ragi Flour / Finger Millet Flour 2 Tbsp Grated Coconut 150 Grams Jaggery 1 Cup Water 1/2 Tsp Salt
Method: Wash the uraddal (blackgram dal) thrice. Add 2 cups of water and soak the dal for an hour.
After an hour strain the dal in and reserve it in sieve till excess moisture has drained.
Wash and soak the thick poha in 1 cup of water for half an hour.
In a mixerjar transfer the urad dal, grind till coarse paste. Next add the soaked poha in batches and grind till smooth paste. While grinding we can add half cup of water in small batches to achieve smooth batter
Transfer the batter in a mixing bowl. Add the finger millet flour along with half tbsp salt. stir all the ingredients till the batter is smooth we can add half cup of water to form a smooth batter.
Place jaggery in a bowl along with 1/2 cup water on medium flame, keep stirring until the jaggery has melted. Using a sieve strain the jaggery and allow to reach room temperature.
Freshly grate or grind the coconut and reserve. Once the jaggery has cooled add the coconut and stir well. Add half the amount of batter and stir to form dosa batter consistency.
Place a tawa on medium flame, ladle the batter and spread in a even layer to form dosa, spread 2 tsp of oil and ghee on the dosa.
Flip the dosa on both sides till golden fold and remove from flame serve hot with honey...enjoy 😉
Chillas can be prepared with many seasonal veggies. Protein plus fiber is very important for everyone. We can also adapt and use greens in chillas like palak, Coriander, amaranth the green can be finely chopped or boiled and pureed then mixed in the batter this way vitamins infused in chillas for fussy eaters.
Recipe video updated on Youtube
Ragi Chilla / Kelvaragu maavu Dosai
Ingredients:
50 Grams Black Gram Dal / Urad Dal
50 Grams Thick Poha / Aval / Avalakki
150 Grams Ragi Flour / Finger Millet Flour
2 Tbsp Grated Carrots
2 Tbsp Grated Coconut
2 Tbsp Finely Chopped Onion
2 Tbsp Finely Chopped Coriander Leaves
2 Tbsp Finely Chopped Curry leaves
2 Green Chilies Finely Chopped
1/2 Inch Ginger Grated
1 Tsp Cumin Seeds
1 Tbsp Salt
Oil as required
Method: Wash the uraddal (blackgram dal) thrice. Add 2 cups of water and soak the dal for an hour.
After an hour strain the dal in and reserve it in seive till excess moisture has drained.
Wash and soak the thick poha in 1 cup of water for half an hour.
In a mixerjar transfer the urad dal, grind till coarse paste. Next add the soaked poha in batches and grind till smooth paste. While grinding we can add half cup of water in small batches to achieve smooth batter
Transfer the batter in a mixing bowl. Add the finger millet flour along with half tbsp salt. stir all the ingredients till the batter is smooth we can add half cup of water to form a smooth batter.
In a mixing bowl add grated coconut, grated carrots, finely chopped coriander, finely chopped curry leaves, finely chopped chilles, grated ginger, cumin seeds and salt, mix all the ingredients till well combined.
Place a tawa on medium flame, ladle the batter and spread in a even layer to form chilla , next top the chilla with a small amount of veggie topping in a even layer.
Spread one tsp oil on the chilla allow it to fry for a minute on one side, next gently flip it on the other side add one more tsp oil and fry for a minute till golden.
Fold the chilla and serve it hot with chutney , pickle or curd...enjoy!
This Recipe was published on Deccan Chronical Newspaper 🙏 Here's the link to the article https://www.deccanchronicle.com/lifestyle/food/nutritious-chilla-time-1835281
Palak kichadi is a must try recipe it has to be consumed hot topped with ghee. Nutritious and healthy meal for entire family. I prepared this kichadi for lunch along with raita and papad.
Recipe Video is Posted on Vidyascooking Youtube English and Tamil Channel 😉
Palak Kichadi Ingredients:
Masala Paste:
1/4 Cup Onion
1/4 Cup Tomatoes
3 Green Chilies
1/2 Inch Ginger
4 Garlic Pods
1 Inch Cinnamon
2 Cloves
3 Cardamoms
2 Cups Spinach
2 Tsp Oil
For Masala Rice:
1 Cup Jeera Rice (Seeraga Samba Rice)
1 Cup Split Moong Dal (Mung Beans)
1 Inch Cinnamon
1 Star Anise
2 Cloves
3 Cardamoms
1/2 Cup Onions
1/2 Cup Tomato
3 Sprigs Curry Leaves
3 Green Chilies
1/4 Tsp Turmeric
1/4 Tsp Asafetida
Salt as per taste
Oil as required
Ghee as required
Prep:
Peel 2 medium size onions, rinse in water twice. Finely chop the onions and reserve.
Rinse 2 medium size tomatoes in water. Finely chop the tomatoes and reserve.
Remove the stems from green chilies and chop into half.
Peel and rinse 10 pods garlic. Chop the garlic.
Peel and rinse ginger, chop the ginger and reserve.
Pluck and remove the roots from spinach. Rinse the spinach 3 to 4 times in water. Roughly chop if needed and reserve.
Wash and soak the rice and split moong dal.
Separate 4 sprigs curry leaves from stem rinse in water and reserve.
Remove the stem from 3 green chilies, slit the chilies in the middle and reserve.
Peel and rinse equal amount garlic, roughly chop and add it to a mixerjar, grind the ginger and garlic to form a smooth paste and reserve.
Boil 6 to 7 cups water and reserve, use warm water to prepare such recipes the cooking process will be much faster.
Prepare Spinach Masala:
Heat a pan with 2 tbsp oil on medium flame.
Add cinnamon, cloves and cardamom allow the spices to splutter.
Add 1/2 the amount chopped garlic and ginger and fry it a bit.
Add half the amount chopped onions, tomatoes and chilies fry all the ingredients until onions turn transparent.
Add spinach cover then pan with lid and allow the spinach to wilt and cook down.
Once the spinach has cooked remove from flame allow it to reach room temp. Add the spinach masala to a mixer jar without adding water grind to form a smooth paste and reserve.
Method:
Heat a pressure cooker with 2 tbsp ghee and 1 tbsp oil.
Add cinnamon, star anise, cloves and cardamom allow the spices to splutter.
Add chopped garlic and fry till raw flavor reduces. Fry the garlic till light golden in color.
Add finely chopped onion, tomatoes, slit green chilies and curry leaves and fry till onions turn transparent.
Add asafetida, ginger and garlic paste and fry it till raw flavor reduces. We can add 2 tbsp water to cook down the onions till raw flavor reduces.
Drain and add the rice and moong dal to the onion masala. I measured and added 6 cups warm water stir it once.
Add coarse salt and stir well. Place the lid and whistle on high flame allow the rice to cook for 3 to 4 whistles.
Once the pressure has reduced, remove the whistle and lid from the pressure cooker. Add the palak puree mix all the the ingredients once and adjust the consistency with warm water, add salt if needed and place it on medium flame.
Cook the palak kichadi for 3 to 4 minutes on medium flame.
Remove the kichadi from flame and serve it hot topped with ghee...Enjoy!
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!
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!
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!
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!
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!
Paniyaram meaning snack or tiffin in Tamil dialect. Traditionally this dish is prepared with a plain rice fermented batter. According to culture and current trends there are many paniyaram recipes with meat fillings to chocolate. This cheese paniyarams are perfect for a sunday breakfast or weekday tiffin. Growing up my mom or granny would always prepare these paniyarams as after school snack.
Panniyaram Recipe Video in English
Cheese Panniyaram Ingredients:
500 ML Idly or Dosa Batter
1/4 Cup Cheese Cut into Tiny Cubes
1/4 Tsp Each Cumin and Mustard
1/4 Tsp Asafoetida
6 Cashews Finely Chopped
2 Green Chillies Finely Chopped
2 Sprigs Curry Leaves Finely Chopped
2 Sprigs Coriander Finely Chopped
1/2 Cup Onions Finely Chopped
1/2 Tsp Salt
Oil and Ghee as required...
Method:
Heat a wok on medium flame with 2 tsp ghee and 1 tsp oil.
Once the oil and ghee has heated, add mustard seeds and cumin seeds allow to sputter.
Add asafetida followed by curry leaves, finely chopped chilies and onion, fry the onions for a minute.
Add 1/2 tsp salt and cashews fry the onions until golden and remove from flame. Allow the onions to cool down completely.
Add the fried onion to the batter and mix well, if need add salt to the batter and mix well.
Heat a paniyaram pan on medium flame. Add ghee and oil allow to heat well.
Ladle the batter into the paniyaram pan half way and place the cheese in the middle.
Ladle more batter over the cheese to cover and seal it.
Gently flip and fry the paniyarams for a minute on each side and flip and fry until the paniyarams turn golden in color.
Drain the paniyarams on Kitchen towel and serve hot with chutney...Enjoy!
