Double Chicken Hot Dogs Recipe

A scrumptious hot dog constructed with combination of crispy and cheese chicken sausages, topped with peppery chicken stir fry can never go wrong it was truly a delicious variation from the classic hot dogs. 

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Ingredients:
200 Grams Chicken Sausages (skinless cheesy sausages )
200 Grams Chicken Mince
8 Hot Dog Buns
1 Large Onion Finely Chopped
1 Large Capsicum Finely Chopped
5 Sprigs Coriander Finely Chopped
1/2 Inch Ginger Finely Chopped
9 Cloves Garlic Finely Chopped
5 Green Chillies Finely Chopped
1 Tbsp Ginger and Garlic Paste
1/2 Tsp Pepper Powder
1/4 Tsp Chilly Flakes
1/4 Tsp Garlic Powder
1 Tbsp Butter
1/2 Cup Maida (All purpose flour)
1 Cup Bread Crumbs
1/2 Cup Grated Cheddar Cheese 
Oil for Frying
Salt as per taste
Garnish: Finely chopped onions, chillies, capsicum, coriander and chilly flakes...

Method:
Heat a wok on medium flame with a 1 tbsp butter. Combine and add the finely chopped bell peppers (capsicum), onion, chillies, coriander, garlic and ginger to the wok, fry all the ingredients till the onions turn transparent.

Add the garlic powder, pepper powder, chilly flakes and fry till raw flavor reduces.

Add the chicken mince to the onions and fry if the mince is sticky and not easy to break, add 1 cup water and stir the chicken will break apart easily and will cook faster.

Check for salt and add salt to the mince cover and cook the chicken on medium flame till well done. 

Once the chicken has cooked place on high flame and allow the moisture to evaporate and serve. This step can be done once you want to assemble the hotdogs the chicken mince masala will be moist and tasty.

 
Spread the all purpose flour in a plate. Roll and dust the sausages in flour this way the batter will stick on the sausages.

Add salt the the remaining maida (all purpose flour) whisk to form a smooth batter. Spread the bread crumbs on a plate and reserve

Dip the sausages in the batter and shake away excess batter. Roll the batter coated sausages in bread crumbs and reserve on a plate.

Heat oil in a wok on medium flame and deep fry the sausages. Gently turn the sausages every 30 seconds and fry till golden brown. Drain excess oil and reserve on a paper towel.

Slice the hot dog bun in half not all the way through. Spread butter and place the fried sausages, top with peppery chicken mince and grated cheese. 

Place the bun in microwave or broil mode in oven for 10 minutes for the cheese to melt and serve hot. Enjoy these hot dogs with crispy potato chips and ketchup 😉

String Beans and Mung Beans Usili Recipe (Payatham Paruppu Beans Usili)

Beans Usili is one among many side dishes served during festivals. This stir fry is normally prepared in south indian homes. We serve this simple stir fry for rotis or steam cooked rice on regular days its a no fuss easy dish to prepare. 

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Ingredients:
250 Grams or 1 1/2 Cups Chopped String Beans
100 Grams or 1/2 Cup Split Mung Beans (Payatham Paruppu)
1/4 Cup Fresh Grated Coconut
4 Sprigs Curry Leaves
4 Sprigs Coriander Leaves Finely Chopped
2 Green Chilies Slit
1 Medium Onion Roughly Chopped
1/4 Tsp Mustard Seeds
1/2 Tsp Black Gram Dhal
1/2 Tsp Split Chick Peas
1 Dried Red Chilly
1/4 Tsp Asafoetida
2 Tbsp Oil
Salt to taste.

Method: 
Wash the split mung beans twice and soak in water for 30 minutes or until the mung beans double in size. Drain excess water and reserve.

Heat a wok with oil on medium flame. Once the oil reaches temperature add mustard seeds, split chick peas, black gram dal and red chilly fry until the mustard splutters and stops to splutter.

Add asafoetida, onion and curry leaves fry all the ingredients till the onion turns transparent. Add slit chilies and fry for few minutes.

Add the chopped beans, 1/2 cup water and salt stir well cover and allow the water to boil beans would have cooked half way.

Add the split mung beans stir well, check for salt add if needed cover and cook till both the beans have cooked till well done.

Add grated fresh coconut stir and fry all the ingredients. Garnish with coriander and serve hot with steam cooked rice.

Wraps from Faasos

My first time trying wraps from Faasos,  Ordered the Mexican potato salsa wrap, Jumbo Chicken Wrap and Cheese melt paneer wraps with maida roti base. 

According to my taste the mexican potato salsa wrap was good, it had good amount of veggies corn, beans and potato, this was sort of a fusion dish constructed on a lachha paratha the flavors and textures was good. 

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Coming to paneer wrap the paneer and cheese spread did not match, Filling and spread had completely different taste, younger crowd will enjoy it. 

Jumbo Chicken roll was best order, we loved everything about the roll. Thin and soft roti stuffed with fluffy omelette, chicken tikka and a mustard sauce was yum its a must try. I also liked the tiny details adding chilly flakes, napkins, and menu card for every order. Customer care and delivery was on time. 

Overall a good option to stop for a quick lunch or snack, highly recommend to take advantage of their delivery service it is faster and easier compared to visiting the place.

Order your wraps from: https://order.faasos.io/

  
Mexican potato salsa wrap and Cheese melt paneer wraps with maida roti base. 

 Jumbo Chicken Wrap.

Sunday Brunch Recipe Series: Dill Leaves Masala Dosa + Ginger Coconut Chutney Recipe

Signature southindian style brunch on sunday would be masala dosa, specially bangalorean homes are known for their specialty masala dosas for brunch. There are few variations of masala dosas we prepare at home but the sabsige masala dosa is my favorite. 

Dill leaves / Sabsige soppu in local dialect is commonly used in many dishes across  Bangalore, Mandya, Tumkur and Mysore districts. One can find dill leaves in our veg curries, stir fries, idly, dosas, samosas, rotis etc. 

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The speciality of this dosa is it's served with a ginger coconut chutney and the flavor levels from dill, ginger, chilies and potatoes are ultimate every bite. 

Click Here Culinary Adventure Series Basavangudi Part 2 Blog Link😉

People visiting Bangalore a must try is this dosa at Namma SLN located in Basavanagudi. I have already posted a detail breakfast trail in basavanagudi please check the video and blog post. Please comment if you like my culinary adventure series.

Ingredients:
8 Cups Dosa Batter
Please click here for Idli and Dosa Batter Recipe
2 Large Onions Finely Chopped
1 Cup or Bunch of Dill Leaves (Sabsige Soppu/ Sozhi Keerai) Finely Chopped
5 Sprigs Curry Leaves Finely Chopped
8 to 10 Green Chilies Finely Chopped (Adjust heat as per your preference)
1 Inch Ginger Crushed into smooth paste
1/4 Cup Fresh Coriander Leaves Finely Chopped
1 Tbsp Cumin Seeds
1/4 Tsp Asafoetida Powder
Salt as per taste 
1/4 Cup Oil and 10 Tbsp Ghee Mixed
Oil as required.

For Ginger Coconut Chutney:
2 Cups Fresh Coconut
1 Tsp Tamarind
5 Green Chilies
1 inch Ginger
2 Dried Red Chilies
2 Sprigs Curry Leaves
1 Tsp Mustard Seeds
1 Tsp Split Black Gram Dhal
1/4 Tsp Asafoetida
Salt as per taste.
1 Tsp Oil.

For Garlic Chilly Paste:
1 Whole Garlic Peeled 
2 to 3 Tbsp Chilly Powder
Salt 
3 Tbsp Oil

Please click here for Potato Bhaji/Palya Recipe 😉

Method:
Heat a wok on medium flame add 1 tsp oil. Fry the ginger and chilies reserve for chutney first. Once the chilies starts to splutter drain and remove from oil and reserve on a plate allow to reach room temperature.

Add 2 tbsp extra oil to the same wok and allow to reach smoking temperature. Add cumin seeds and allow to splutter. Add crushed ginger, curry leaves, chilies and asafoetida fry all the ingredients.

Add dill leaves, onions and  coriander fry all the ingredients on medium flame, onions should turn transparent.

Add 2 tbsp water and 1 tsp salt to the masala cover and cook till the greens wilt.

After 5 minutes the greens should have cooked place on high flame and allow excess moisture to evaporate and oil should separate from the masala.

Once the masala has cooked allow to reach room temperature. Add the cooled masala to the batter mix well cover and allow the flavors to infuse in the batter for fifteen minutes.

Add the fried ginger, chilies , coconut, tamarind and salt to a mixer jar, grind to form a coarse paste.

Add 1/2 cup water and grind to form a smooth paste. Heat a fry pan with oil, add mustard seeds and black gram dhal allow to splutter and fry on low flame.

Add dried red chilies, curry leaves and asafoetida fry for a minute and temper the coconut chutney.

In a mixer jar add garlic, salt and chilly powder grind to form a smooth paste. Add oil and grind. 

Reserve this chutney in airtight container, this chutney can be used to spread on masala dosas or served even with idly.

Heat a tawa/iron griddle on medium flame. prepare the griddle by sprinkling water and rubbing half oil with few drops of oil and ghee. This way the flavor of dosa enhances.

Ladle the dosa batter spread the batter to form dosa, spread 2 tsp of ghee and oil on dosa cover and cook till the dosa is crispy on the bottom.

Spread the garlic chutney in a even layer on the dosa and place the potato filling in the middle, fold the dosa and serve hot with ginger chutney...Enjoy 😉

I have also posted a detail recipe how to prepare dill leaves idli please click here for recipe blog link 🙏

Street Food Series: Mysore Bhel Puri Recipe (Mysuru Churumuri)

Cuisine in Mysore evolves around many cultures. One must definitely try the street food if your in the city. Every chaat is different and has a classic south indian touch either rasam powder or vangi baath masala is widely used by street food vendors here. Large amounts of cucumber, banana stem, coriander, carrots and beetroot is also used. Chaats here have a very unique flavor and taste its unforgettable experience.

  

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 Ingredients:
3 Cups Puffed Rice (Puri) 
1 Potato (Boiled/Peeled/ Crumbled)
2 Carrots (Peeled/Grated)
1/4 Cup Cucumber (Peeled/Deseeded/Finely Chopped)
1/4 Cup Tomato (Peeled/Deseeded/Finely Chopped)
1 Onion (Peeled/Finely Chopped)
5 Sprigs Coriander Leaves (Finely Chopped)
5 Sprigs Spring Onions (Finely Chopped)
2 Green Chilies Optional (Finely Chopped)
1 Tsp Rasam Powder
1 Tsp Chaat Masala or Pani Puri Masala
1 Tsp Tamarind Chutney Recipe Blog Link
1/4 Cup Salted Roasted Peanuts
1/4 Cup Oma Pudi
4 to 5 Pieces Nippattu
1/2 Lime
Salt as per taste...

Please wash all the veggies and greens twice before use.

Method:
Combine potato, carrots, cucumber, tomato, onion, coriander, spring onions, tamarind chutney, rasam powder, chaat masala in a mixing bowl.

Add the salted peanuts. Crumble and add the nippattu. Mix all the ingredients check for salt and add as required.

Add lime juice and mix the masala. This masala can be prepared in bulk and used as required.

Add the puri and mix well. Garnish with finely chopped cucumber, onion, coriander, grated carrots, sev, peanuts and spring onions. Enjoy this bhel with masala chai or serve as a starter.

I have also posted Banana Stem Chaat Recipe which is unique and prepared in mysore. Only few street vendors prepare this dish in Bangalore it is a must try dish along with mysore bhel 😊

Basics of Indian Cooking: Aloo Bhaji (Aloo Palya) Recipe

A simple aloo bhaji has lot of history and stories. This dish is stuffed in masala dosa, served as side dish for poori and chapati and also used to prepare fritters. 

As per history southindian maharaja's cooks created this aloo palya for the british. The british instantly loved the dish so much they requested their cooks to add it to their regular menu, british left india but the humble aloo palya is still served across tiffin homes in india and we religiously consume and prepare this dish at home on a regular basis 😊🙏 

Ingredients:
8 Medium Potatoes 
2 Large Onions
8 to 10 Green Chilies 
1 1/2 Inch Ginger
5 Sprigs Curry Leaves
1/2 Bunch Coriander Leaves
1 Tbsp Turmeric Powder
1/2 Tbsp Split Black Gram Dhal
1/2 Tbsp Split Chickpeas
1/4 Tsp Mustard Seeds
1/4 Tsp Asafoetida 
Oil as required
Salt as per taste...

Recipe video is posted on Sunday Brunch Recipe Series 😊

Method:
Wash and Chop potatoes into halves. Add the potatoes to a pressure cooker. Add water roughly about 3 cups or till the potatoes are covered with water place a lid and whistle cook on high flame for 3 to 4 whistles.

Once the potatoes are tender drain excess water allow to cool and reach room temperature. Peel the potatoes and crumble reserve until use.

Peel, Wash and Finely chop onions. Finely chop chilies, curry leaves and coriander.

Peel, Wash and crush the ginger using a mortar and pestle.

Heat a wok with 3 tbsp oil allow to reach temperature. Add mustard seeds and allow to splutter and stop spluttering.

Add black gram dal and split chickpeas fry till light brown in color.

Add ginger, finely chopped chilies and curry leaves fry all the three ingredients till the raw flavor reduces.

Add asafoetida and fry for few seconds. Add finely chopped onions and turmeric powder fry the onions till transparent. We can add salt to cook the onions faster.

Add the crumbled potatoes and salt as per taste mix well in the onion masala. Add half the amount of coriander leaves and 1/4 cup water cook the potatoes till the moisture is absorbed.

Garnish with coriander and reserve until use. We can prepare this filling ahead of time and store it refrigerated until use this dish stores well for upto 2 weeks.

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Aloo palya or Aloo Bhaji Recipe🙏 This dish is normally served for breakfast. We stuff this creamy Potatoes in masala dosas, serve as side for poori or chapati. It's 100% gluten free and vegan. Ingredients: 8 Medium Potatoes  2 Large Onions 8 to 10 Green Chilies  1 1/2 Inch Ginger 5 Sprigs Curry Leaves 1/2 Bunch Coriander Leaves 1 Tbsp Turmeric Powder 1/2 Tbsp Split Black Gram Dhal 1/2 Tbsp Split Chickpeas 1/4 Tsp Mustard Seeds 1/4 Tsp Asafoetida  Oil as required Salt as per taste... Method: Wash and Chop potatoes into halves. Add the potatoes to a pressure cooker. Add water roughly about 3 cups or till the potatoes are covered with water place a lid and whistle cook on high flame for 3 to 4 whistles. Once the potatoes are tender drain excess water allow to cool and reach room temperature. Peel the potatoes and crumble reserve until use. Peel, Wash and Finely chop onions. Finely chop chilies, curry leaves and coriander. Peel, Wash and crush the ginger using a mortar and pestle. Heat a wok with 3 tbsp oil allow to reach temperature. Add mustard seeds and allow to splutter and stop spluttering. Add black gram dal and split chickpeas fry till light brown in color. Add ginger, finely chopped chilies and curry leaves fry all the three ingredients till the raw flavor reduces. Add asafoetida and fry for few seconds. Add finely chopped onions and turmeric powder fry the onions till transparent. We can add salt to cook the onions faster. Add the crumbled potatoes and salt as per taste mix well in the onion masala. Add half the amount of coriander leaves and 1/4 cup water cook the potatoes till the moisture is absorbed. Garnish with coriander and reserve until use. We can prepare this filling ahead of time and store it refrigerated until use this dish stores well for up to 2 weeks. #vidyascooking #aloopalya #Vegan #glutenfreerecipes #bengalurutimes #bengaluruthings #bangalore #bangalorefoodie #aloobhaji

A post shared by Vidya Lakshmi (@vidyascooking) on Nov 13, 2018 at 11:24pm PST

Basics of Indian Cooking: Restaurant Style Ginger Coconut Chutney Recipe

Restaurant style ginger coconut chutney is normally served with masala dosa, rava idlis, upma and palav.  This dish is 100% Gluten free and Vegan.

Ingredients:
1 Cup Fresh Coconut
1/4 Cup Roasted Bengal Gram Dal
1/2 Tsp Tamarind
1/2 Inch Ginger
3 to 4 Green Chilies
1 Dried Red Chilly
1/4 Tsp Split Black Gram Dal
1 Tsp Mustard Seeds
1/4 Tsp Asafoetida
2 Sprigs Curry Leaves
Salt as per taste
Oil as required 

Video Recipe is also posted on my Sunday Brunch Recipe Series🙏

Method:
We can use grated coconut or peeled and chopped fresh coconut to prepare this recipe.

Add the coconut, roasted bengal gram, ginger, chilies and salt to a mixer jar grind to form a coarse format.

Add water little at a time and grind to form a smooth paste and reserve.

Heat a fry pan with 2 tbsp oil allow to reach temperature. Add mustard seeds, split black gram dal allow to cook and sputter on low flame, add asafoetida, red chilly and curry leaves fry for few seconds. Temper the chutney with the mustard and serve.

We can prepare the chutney base ahead of time and store it refrigerated until use. This chutney stores well upto 3 days. Just before serving we can temper and serve.

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Coconut Chutney Recipe 🙏 Ingredients: 1 Cup Fresh Coconut 1/4 Cup Roasted Bengal Gram Dal 1/2 Tsp Tamarind 1/2 Inch Ginger 3 to 4 Green Chilies 1 Dried Red Chilly 1/4 Tsp Split Black Gram Dal 1 Tsp Mustard Seeds 1/4 Tsp Asafoetida 2 Sprigs Curry Leaves Salt as per taste Oil as required Method: We can use grated coconut or peeled and chopped fresh coconut to prepare this recipe. Add the coconut, roasted bengal gram, ginger, chilies and salt to a mixer jar grind to form a coarse format. Add water little at a time and grind to form a smooth paste and reserve. Heat a fry pan with 2 tbsp oil allow to reach temperature. Add mustard seeds, split black gram dal allow to cook and splutter on low flame, add asafoetida, red chilly and curry leaves fry for few seconds. Temper the chutney with the mustard and serve. We can prepare the chutney base ahead of time and store it refrigerated until use. This chutney stores well upto 3 days. Just before serving we can temper and serve. #vidyascooking #coconutchutney #southindianchutney #Vegan #glutenfreerecipes #glutenfree #coconut #nammabengaluru #bengaluruthings #bengalurutimes #bangalorefoodie #bangalore

A post shared by Vidya Lakshmi (@vidyascooking) on Nov 13, 2018 at 8:52pm PST

Basics of Indian Cooking: Resturant Style Garlic Coconut Chutney Recipe

Resturant style coconut chutney is perfect when served with idly, dosas or kara pongal. Its 100% vegan and gluten free.

Ingredients for Coconut Chutney:

1/2 Cup Fresh Coconut

1/4 Cup Roasted Bengal Gram

2 Pods Garlic

3 Green Chilies

2 Sprigs Curry Leaves

1/4 Tsp Tamarind Pulp

1 Tbsp Mustard

1/4 Tsp Asafoetida

Salt as per taste

1 Tbsp Oil

Recipe Video is also posted on my Sunday Brunch Recipe Series 🙏

Method to Prepare Coconut Chutney:

Wash and Chop fresh Coconut into tiny pieces. Peel the Garlic.

In mixer jar add the chopped coconut, tamarind, roasted bengal gram, garlic, chillies and salt pulse and grind to form a coarse paste.

Add a splash of water and grind the coconut to smooth consistency. 

Heat a fry pan with 1 tbsp oil once the oil is hot add mustard seeds allow to splutter.Add black gram dal and fry for a minute. 

Add curry leaves, red chillies and asafoetida fry for few seconds, temper the chutney and serve. 

We can prepare this chutney ahead of time and store in a sir tight container refrigerated up to 3 days.

During mango season we also prepare coconut and mango chutney which is a family favorite served for pongal or Dosa 😊

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Most requested Coconut Chutney Recipe just the way I like it 😘👌 stay tuned for Sunday brunch recipes on my YouTube channel 🙏 #vidyascooking #coconutchutney #Vegan #veganbreakfast #coconut #brunch #sundayvibes #sundayvibes

A post shared by Vidya Lakshmi (@vidyascooking) on Oct 13, 2018 at 6:47am PDT

THE BEST BROWNIES IN TOWN @BROWNIE HEAVEN, WESTMINSTER COMPLEX - BANGALORE

I got visit and taste excellent brownie and filter coffee at Bangalore’s first dedicated brownie cafe located on Cunningham road. Bangalore is known for its bakeries and cafes, we are blessed with freshest bakes and conventional sweets, but a dedicated space for brownies is where one gets to relax and enjoy decadent brownies with toppings and combos. 

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Brownie Heaven serves fifteen varieties of brownies everyday and add a special variety brownie for a limited period every month or for a special season. 

  
The cheerful Brownie Heaven is tucked away in westminster complex on Cunningham Road. The Cafe is decorated with vibrant, bold and inviting colors very calming ambience.

After a good lunch, dinner or movie one can surely head to brownie heaven for a good dose of warm and fudgy dessert. Brownie Heaven also serves gluten free and eggless brownies. Brownie shake and filter coffee is a must try here.

 Here is what I got to taste... Brownie Shake 

This delectable Chocolate Brownie Milkshake is a must try. Blended with crumbled brownies, milk and chocolate syrup was so satisfying and filling. 

 Next up was The Popper...

Caramel Brownie, topped with toffee sauce, sea salt and popcorn served with a scoop of vanilla icecream. The warm caramel brownie with icecream and salt was a unique combination with different levels of flavours and taste. This is a must try!

 Filter Coffee...

Overall I enjoyed the tasting and recommend everyone to try brownies here. The quality and experience was superb.