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
Right in time for Cold, Cough, Flu,body pain and also indigestion winter and harsh summers are always a pain. everyone of us have to suffer from such aliments the holy basil is soothing and gives an instant relief...hope this recipe is helpful for you...:)
Recipe video watch enjoy...:)
Ingredients:
2 Fist Full Basil if you can find fresh basil where you live 4 tbsp of dry basil can be used.
2 Tbsp Coriander Seeds
1/2 Tbsp Pepper Corns
4-5 Cardamom Pods
2 Inch Ginger
8 Tbsp Jaggery or Honey
4 Cups Water
3 Tbsp Lime Juice (Optional)
Method:
In a fry pan dry roast the coriander seeds, pepper corns and cardamom pods on a medium flame till light brown in color.
Transfer the dry roasted ingredients to a mixer jar and grind till fine powder.
Boil water in a heavy bottom pot add jaggery allow the jaggery to melt.
Crush ginger in a mortar and pestle add the ginger to the boiling water allow to boil for 5 minutes.
Add the spice powder and basil bring to a rapid boil strain and serve hot.
this drink can also be served cold during summer lime juice can be added to enhance flavor and tangy taste.
Do you know basil can help keep away pesty flies and cockroach away...:)
Most treasured family recipe and one of my favorites too...winter is the time to enjoy some hot and spicy soul food...it was fun to prepare soul food for my soul mates...:)
For Masala Paste:
Fist Full Shallots
1 Inch Ginger
2 Sprigs Curry leafs
1 Tbsp Black Pepper corns
1/4 Tsp Fenugreek
1 Tsp Cumin
4 Fresh Chilies
2 Tbsp Oil
Prep Up:
Shell and devein prawns wash twice drain and reserve in a bowl
Boil the potatoes. peel the skin. prick the potatoes with a fork and reserve.
Heat a wok with 2 tbsp oil on medium flame fry shallots, ginger, curry leafs, black pepper corns, fenugreek , cumin, chillies till the shallots turn light pink in color remove from flame allow to cool add to a mixer jar grind to a smooth paste.
In a pot add 2 cups water add tomatoes and tamarind boil till the tamarind and tomatoes have cooked till mushy consistency strain the puree and separate the skin and seeds add extra water to the skin strain twice and extract the puree reserve.
In a mortar and pestle bruise the shallots and garlic.
Method:
Heat oil and ghee in a wok on a medium flame temper oil with fenugreek, mustard seeds, cumin, split black gram, asafoetida and curry leafs allow all the ingredients to splutter.
Add the crushed shallots and garlic fry till transparent add the tamarind and tomato puree, masala paste, chilly powder, turmeric powder, coriander powder salt and stir bring to a boil.
Heat another wok with 2 tbsp oil and add chilly powder, turmeric, coriander powder and salt allow the spices to fry a bit add the baby potatoes and prawns fry till the prawns are half cooked.
Add the bubbling curry to the prawns and allow the prawns to cook till well done and till oil surfaces on top of the curry.
Serve hot with rice dosa or idlly...enjoy...:)
The best part about this curry is the taste enhances 3 times more after a days time the shallots and garlic are stars in my curry with a super sweet and mushy taste the prawns soak up all the spices and is super juicy this is what i call every bite of yumminess soul food served at its best...:)
Yummy yummy tasty tasty treat for my tummy and for some one special too...melting hot pot of spicy cheese served with favorite condiments is truly a feast for a dull cold winter nights...:) I've used few local and international blend cheese for this recipe.
Video recipe...watch...Enjoy...:)
Ingredients:
100 Grams Brie Cheese
100 Grams Grinzing Cheese or Monterey Jack Cheese
50 Grams Britannia Processed Cheese
All these cheese are available in major super markets in Bangalore @ MG 1 Food Hall, Auchan hypermarket, Big market and Big Bazaar.
3 Tbsp Corn Starch
1 Cup White Wine
5 Cloves Garlic
5 Sprigs Cilantro
2 Pinch Nutmeg Powder
1/4 Tsp Black Pepper Powder
A pinch Cinnamon Powder
1/4 Tsp Green Chilly Paste
Salt to taste.
To Serve:
Carrot Sticks
Celery Sticks
Par boiled Cauliflower
Chicken Sausages
Bread Cubes
Prep Up:
Grate the Cheese and mix the corn flour and reserve in a plate.
Clean wash and finely Chop the cilantro and garlic.
Method:
On a medium flame heat a heavy bottom pot add wine and bring to a boil slowly add the grated cheese and keep stirring add garlic and cilantro to the melted cheese and keep stirring add salt if needed. add the spices nutmeg, pepper and cinnamon powder and stir add the chilly paste and stir bring to a boil and reserve in a fondue pot on a low flame and serve with condiments enjoy...:)
As everyone knows I'm totally fida over seekh kababs I love those juicy smokey and extraordinarily spicy kababs I'm not allowed to use a BBQ in my apartment miss all my BBQ days I settle down preparing my seekhs on a tava never to compromise on taste one day when a friend asked me have you tried handi ka kabab i was like what on earth is that...she gave me this utterly marvelous delicious recipe excellent when served with roti....:)
Do view the recipe demo video...:)
To Prepare Seekhs:
1 Large Onion
6 Green Chilies
Fist Full Coriander and Mint
1 Egg
50 Grams Paneer (Optional)
2 Tbsp Ginger and Garlic Paste
1 Tbsp Garam Masala Powder
1/4 Tsp Chat Masala
1 Tbsp Coriander Powder
3-4 Tbsp Roasted Bengal Gram
1/2 Kilo Lamb Mince
Salt to taste
Oil for frying
To Prepare Masala:
1 Large Onion
1 Large Tomato
100 ML Cream
1 Tbsp Chilly powder
1 Tbsp Garam Masala
1/2 Tsp Turmeric
1 Tbsp Coriander Powder
1 Tbsp Ginger Garlic Paste
Salt as per taste
3 Tbsp Oil
Method:
In a mixer jar add onion, chilly, ginger garlic paste, coriander, turmeric, garam masala, chat masala and bengal gram grind to a smooth paste.
Add meat to the masala and pulse twice or thrice till well combined reserve in a bowl add salt and egg mix well and cover allow to marinate for 6 hours before preparing seekhs
I did add paneer to the meat since i had left over panner from a different recipe. you may totally leave the panner out.
Heat a pan with oil and start preparing seekhs and shallow frying on a low to medium flame.
Once the seekhs turn brown to all sides reserve on a plate and allow to cool cut them into bit size pieces and reserve.
Heat oil in a wok add the ginger and garlic paste fry a bit till raw flavor has gone add dry spices chilly powder, coriander powder, turmeric powder, garam masala and fry a bit add onion and tomato and fry till oil surface to the sides.
Add 2 cups water and cover allow the onion and tomato to cook down a bit.
Add salt as per taste and add cream stir well bring to a boil.
Add the kabab pieces and mix well in the curry bring to a boil garnish with lime juice coriander and serve hot with roti...enjoy...:)
preparing seekh kabab from my video archive do watch enjoy...:)
2 Cups Milk please use full fat milk
2 Cups Heavy cream
2 Tbsp Gelatin
3-4 Tbsp Sugar
2 Tbsp Instant Coffee Powder
4 Tbsp Nutella
2 Tbsp Coco powder
Method:
In a bowl add the gelatin and add luke warm water and mix allow to melt or place the bowl in the microwave for 30 seconds till gelatin melts.
Place a heavy bottom pot on medium flame add 1 cup milk and 1 cup cream bring to a simmering boil add half of the sugar and whisk till sugar dissolves.
Mix the coco powder with a bit of luke water or milk in a cup this is to avoid lumps add the coco to the boiling milk and stir using a whisk is much more faster and really helps.
Add the nutella and stir till nutella melts and combines with milk thoroughly add half of the melted gelatin and keep stirring till well combined.remove from flame allow to cool a bit before pouring into serving glasses.
Once the mixture is divided equally into serving glasses cover with clingwrap and place in the fridge till sets.
To prepare the coffee panna cotta add 1 cup milk and 1 cup cream into heavy bottom pot and bring to a simmering boil on medium flame.
Add sugar and whisk till sugar dissolves. add the instant coffee and stir well add the remaining gelatin and stir till well combined remove from flame and allow to cool a bit.
Divide the mixture equally and layer on the pre set nutella follow the same process and place in the fridge till set.
Garnish with tempered chocolate and chocolate shaving serve with loads of love to your guests and family enjoy
To prepare this same recipe in vegetarian version please click here to visit priyasfest.com thanks to priya for a wonderful most attractive and innovative recipe idea, this chicken mug biryani is inspired, and created after priya's blog.
Recipe Demo Video...Enjoy...:)
Ingredients: 1/2 Kilo Boneless Chicken (I used chicken breast) 1/2 Kilo Basmati Rice 3 Onions 2 Fist Full Mint and Coriander 10 Green Chilies 2 Tbsp Ginger Garlic Paste 1 Chicken Stock Cube 2 Tbsp Garam Masala Powder 1 Tbsp Chilly Powder 1/2 Tbsp Turmeric Powder 1/2 Tbsp Cumin Powder 3 Cardamom pods, 3 Cloves, 2 Inch Stick Cinnamon, 1/2 Tbsp Fennel Seeds. 1/2 Cup Yogurt Salt as per taste 5 Tbsp Oil 3 Tbsp Ghee Ajinomoto/MSG (Optional) Milk Half cup 2 Pinch Yellow color or Saffron strands 1 Cup Wheat flour Prep Up:
Clean and wash the chilies add to a mixer jar to prepare paste.
Using a mortar and pestle crush the cardamom cloves fennel and cinnamon.
Peel was and slice the onion heat oil in a wok and fry the onion till light brown in color.
Clean and wash the mint and coriander finely chop and reserve.
Cut the chicken into bite size cubes wash and drain water reserve.
Add yellow color to the milk.
Prepare a tight dough with wheat flour and water.
Marination:
In a mixing bowl add the chicken, yogurt, crushed spice, garam masala, turmeric, chilly powder, cumin powder, ajinomoto, chicken stock cube, mint
Method:
Heat oil and ghee in a wok add the marinated chicken and fry till the masala has cooked a bit add 2 to 3 cups water cover and allow to cook till well done.
Boil water in a pot to cook rice add salt.
Wash the basmati rice thrice and add to boiling water stir and allow to cook till rice is half done.
The rice should be in breaking consistency ex:should have a bite. once the rice has cooked drain the water and reserve the rice.
Spoon out the chicken into mug and pack the cooked rice.
Drizzle the milk mixture.
Roll out the dough into small roti and cover on the mug.
Place the mugs in the oven at 180 degree for 15 to 20 minutes till well done.
Open the dough to check if the rice has cooked once done...
I read about this recipe long time back in a magazine I guess it was cosmopolitan... don't remember my bad however I tried the recipe right after i read it on the magazine from then this has been my secret recipe...there are few changes that I've done over the years trust me this is awesomeness...:)
Do view my demo video...:)
Ingredients:
2 Cups Full Fat Milk
1 Tsp Instant Coffee Powder
1/2 Cup Filter Coffee
2-3 Tbsp Nutella or an entire jar what say...:D
1 Tbsp Sugar (Optional)
Heavy whipping Cream (optional)
Please click here to look into filter coffee recipe.
Method:
In a heavy bottom pot add milk and bring to a boil on a medium flame.
Add sugar to the milk and keep whisking add nutella and keep stirring till nutella melts.
Add coffee and stir once bring to a boil and remove from flame.
If you have a whisk just whisk the coffee once to create froth pour into serving mugs and top with whipping cream.
Serve right away with toast or biscuits...this recipe can be chilled and served during summer...enjoy...:)
As per Indian myth basil is considered to be auspicious we consider basil to be really holy in india tulsi is so secred from birth till death tulsi/basil is used in our homes...as per ayurveda tulsi has many properties the few which i know are its good for common cold flu digestion heart aliments liver related aliments and skin diseases and many more...
After all that gyan I feel hungry for more basil toast turned out really good yaar...you people need to try my side of Italian pesto converted to our style chutney I'm getting better or rather say excellent with my kitchen experiments... superb when served with hot steaming rice roti or dosa...can be stored upto 3 days in the fridge...perfect treat for winter...
Basil chutney video...:)
Ingredients:
1 Medium Size Bell pepper
4 Green Chilies
1/2 Onion
4 Pods Garlic
2 Fist Full Basil leafs/Tulsi
10-15 Almonds
10 Walnuts
1 Tsp Cumin Powder
1 Tsp Lime juice
Salt as per taste
2 Tbsp Olive Oil
Pick out all the old leafs and wash the basil thoroughly before use.
Heat a wok with oil on medium flame add the garlic chilly and fry a bit add the onion and fry till transparent.
Add the bell pepper and fry on low flame add the almonds and walnuts and allow the bell pepper to cook a bit.
Add the basil and fry.
Allow all the ingredients to cool before grinding.
Add all the ingredients to amixerjar add cumin lime juice and salt and grind with out adding any water.
Serve right away with rice or roti...enjoy...:)
To prepare toast:
Cheese Singles
Basil Chutney
Bread
Salami
Butter
Spread a dollop of chutney on the bread slice layer with salami and cheese spread chutney over the second slice and place over a hot tava add butter and toast till both sides turn light golden in color...serve hot with cafe latte and enjoy...:)
Ginger and cardamom is know for its digestive properties in my family dad is true die hard fan of tea he loves tea so much every hour he needs a shot of tea to keep him going its a bad habit though i can never control him. winter is a best weather to enjoy creamy ginger tea. I've added my own pizazz and created chai latte just for you...such a warm post for holidays so happy to spread love around me.
Chai latte recipe demo...:)
Ingredients:
3 Cups Water
1 Inch Piece Ginger
4-5 Tbsp Tea powder
5-6 Cardamom pods
3 Cups Milk (Full Fat)
Whipping Cream (Optional)
Sugar as per taste
Method:
Peal the ginger and wash thoroughly before preparation.
Using a mortar and pestle first crush the cardamom pods and reserve in a bowl. just bruise the ginger a bit and reserve in a bowl.
Add water to a heavy bottom pot and bring to a rapid boil. add the cardamom and ginger and bring to a rapid boil for 2 minutes reduce the flame.
Add the tea and stir allow to boil turn of the flame and cover the pot with a plate allow the tea to rest a bit.
Bring milk to a rapid boil add sugar to the milk and keep stirring remove from flame once the sugar dissolves.
Filter the tea into the milk directly and stir serve hot into mug topped with whipping cream.
Serve along with biscuits or cakes enjoy...:)
Kabhi kabhi mere dil mein khayaal aata hai...Ki jaise tujhko banaya gaya hai mere liye...this is my tea time song...Just singing...I know...okay...done...:P see you soon with my next blog post...:)
12.12.12 post Yo...I'm a regular online shopper shopping online is much more easy we save on petrol and time the truth I hate Bangalore traffic....must say zansaar is really a service oriented company excellent customer care team and wonderful hand picked products for your home needs...the only downside to my shopping experience they have not taken good care in packaging if its done with a little bit of care i would appreciate it...I had to splurge a bit for my blog and these are my picks...:)
Haul Video enjoy...:)
Doesn't the yellow pumpkin bowl look cute...cost price 399rs...
Chocolate or cheese fondue set...599rs
Blue Buta Bowl...399rs...
last but not least a cute little lantern...199rs...:)
Zansaar has not promoted for the products all products are purchased on my own this is my review.
I had to post my updated version on egg kababs the old video on my youtube account is deleted. this recipe is very simple and easy to prepare best served during tea time i stumbled upon this recipe years back when i was still in school i have altered the recipe as per my taste and still experimenting on the recipe.
Do watch my video...Enjoy...:)
Ingredients:
2-3 Eggs
1/2 Onion
3-4 Green Chilies
1 Tbsp Ginger Garlic Paste
1 Tbsp Kitchen King Masala or Garam Masala
2 Cups Bread Crumbs
1/2 Tbsp Chat Masala
1/2 Tsp Black Pepper Powder (optional)
1/2 Tsp Jeera Powder/Cumin Powder
3 Tbsp Fresh Mint and Coriander
Salt as per taste
Oil for frying
Prep Up:
In a pot of room temperature water add the eggs allow the eggs to rest in the water for some time before placing on flame. add 1 tbsp salt and place the pot on the stove boil the eggs on medium flame for 10 minutes turn of the flame allow the eggs to rest in the water for 10 to 15 minutes. peel the shells and reserve the egg in a bowl. follow this method to get perfect boiled eggs.
In a mixer jar add onion, chilly, chat masala, garam masala, jeera powder along with ginger and garlic paste with out adding water grind the ingredients to smooth paste.
Finely Chop the mint and coriander and reserve.
Method:
In a mixing bowl add the bread crumbs and the prepared masala grate the eggs add salt mint and coriander and mix well till well combined do not add water allow the mixture to rest for 1/2 hour before preparing.
If the mixture is to dry and can form patties then sprinkle some milk to combine all the ingerdients.
Take a portion of the mixture using a bamboo skewer stretch the mixture and form a seekh.
Make sure to wet your hands before forming a kabab.
Heat a tava on medium flame place the prepared kababs brush oil and fry the kababs till all sides turn light golden in color.
Serve hot with mint chutney, lime wedge and onion...Enjoy...:)
This is a secret recipe out of my grandmoms dairy. all in all its good for patients who are suffering from common cold and fistula. people who hate radish will surely enjoy this recipe the aroma of ghee combined with radish is so good its a simple lunch recipe do try it...:)
Do watch my demo video...enjoy...:)
Ingredients:
4-5 Radish
2 Cups Cooked Rice
1 Bell Pepper(Optional)
1 Onion
1/12 Tbsp Black pepper corns crushed
2 Tbsp Ghee
2 Tbsp Oil
Salt as per taste
Prep up:
Peel and chop the radish into bit size cubes.
De-seed and chop the bell pepper into cubes.
Finely chop the onion.
Method:
Heat the wok on a medium flame with oil and ghee.
Add the finely chopped onion and fry till transparent add the radish and fry a bit to cook the radish sprinkle some water cover and allow to cook.
Once the radish has cooked add the bell peppers stir allow to cook till moisture evaporates.
Make a well in the middle of the veggies add ghee and crushed peppercorns allow the pepper to fry a bit before mixing stir and fry the veggies till oil separates.
Add cooked rice and mix well till the veggies have distributed evenly allow the rice to heat up a bit before serving.
Garnish with mint and coriander serve hot...enjoy...:)
I would like to dedicate this recipe to my favorite food bloggers Mrs. Nava krishanan and Mr.Fahad Khan and also friends who have been with me from the beginning first of all i would want to thank everyone who has been supporting me in my journey my friends, family, youtube subbies, facebook followers and my dearest blog followers thank you so much...♥♥♥
Do watch my recipe video...Enjoy...:)
Ingredients Required:
2 Carrots (Cut into coins)
1 Cup French Beans
2 Navil kosu or Kholrabi (peeled and chopped into bite size chunks)
1 Cup Green Peas (Par boiled)
1 Potato ( Peeled and cubed)
1 Tomato (Chopped into cubes)
1 Large Onion (Sliced)
2 Cups Cauliflower (Please click the link and see how to clean the cauliflower)
Fist Full mint and coriander finely chopped
1/2 Lime Juice
1 1/2 Cups Coconut Milk
3 Tbsp Oil
2 Tbsp Ghee
Salt as per taste
1 Bay leaf
3-4 Cloves
3-4 Cardamom pods
1 Inch Stick Cinnamon
1/2 Tsp Turmeric powder
1 Tbsp Coriander powder
For the green chilly masala paste:
1 Inch Ginger
10-12 Pods Garlic
8-10 Green Chilies
1/2 Bay leaf
1/4 Tsp Black Pepper Corns
3 Cardamom Pods
4 Cloves
1 Inch Stick Cinnamon
1/4 Tsp Fennel Seeds
2 Tbsp Oil
To prepare the masala paste:
Heat a fry pan add oil on medium flame fry all the the above mentioned ingredients for masala upto 2 to 3 minutes.
Remove from flame and allow to cool before adding to a mixer jar.
Grind the ingredients into smooth paste with out adding water.
This masala paste can be preserved upto 2 weeks in a air tight container placed in a refrigerator.
Method:
On a medium flame place a heavy bottom pot or handi with oil and ghee.
Add onion and whole spices and fry till the onion turns transparent.
Add the tomato and the chilly masala paste and fry make sure the masala has cooked enough and the oil separates.
First of all add the carrots, beans and Navil kosu and coarse salt and fry a bit add enough water and place the lid.
Once the carrots beans and navil kosu are par boiled add the potato and stir allow to cook well.
Add the cauliflower and peas add water if needed stir and cover allow the veg to cook well.
Once all the veggies are soft and tender add the coconut milk and stir allow to boil till the raw flavor from the coconut milk has reduced.
Garnish with lime juice mint and coriander.
Serve hot with steamed rice or chapathi...Enjoy...:)
