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
A hot cuppa coffee with dozen donuts, who can say no to this combo. This was a promotional offer for food bloggers, and happen to avail the free donuts and coffee when, I was at mantri mall with my dad. MOD (Mad Over Donuts) has always sent me their new launches and upcoming donuts before it hit the market. I have enjoyed all their donuts till date. These are eggless, 100% vegetarian donuts which is very light and easy to digest.
Double dipped chocolate donut for #worldchocolateday this was limited edition only for a week. As mentioned before MOD always sends me their limited edition donuts and festival offering. Thanks to MOD for being so kind and generous. I truly enjoy all their donuts. Must try is tiramisu donut.
Mad over donuts is conveniently located opposite to inox movie third floor of mantri mall. Highly recommend trying the donuts here. Set of 12 Donuts: Approx 800/-
Masala Macaroni has been a favorite dish at my house for ages. We normally prepare such recipes to clear out excess veggies from the fridge and also help us organize produce for upcoming weeks. This dish pairs well with crunchy fried chicken, french fries or potato cheese balls. Perfect dish to prepare and take at potlucks, picnic or pack for school or office lunch box. We can prepare the vegetable masala and macaroni separately and store it in a sir tight container refrigerated until use. Just before packing the lunch box or before serving we can reheat the veggies and mix the macaroni heat it and serve.
Ingredients: 450 Grams Macaroni 1/4 Cup Each Mixed Vegetables (Spinach, Cauliflower, Capsicum, Carrots, Peas, French Beans, Corn) 1/4 Cup Ketchup 5 Tbsp Chilly Sauce 1 Tbsp Garam Masala 1 Tbsp Chilly Powder 1 Tsp Turmeric Powder 1 1/2 Tbsp Ginger and Garlic Paste 1 Large Onion 1 Large Tomato 1 Cup Tomato Puree 3 Green Chilies 3 Dried Red Chilies 3 Sprigs Curry Leaves 1 Tsp Chilly Flakes 1 Tsp Mixed Italian Herbs 200 Grams Mixed Cheese ( Cheddar and Mozzarella ) 3 Tbsp Ghee 2 Tbsp Oil Salt as per Taste Lime Juice. Coriander leaves for garnish...
Method: For this recipe make sure to clean all the veggies and finely chop. Pre cook the macaroni as per package directions, drain and reserve. Do not add oil while cooking macaroni as it will not absorb masala. Heat a heavy bottom pressure cooker or wok on medium flame with ghee and oil. Add the finely chopped onions, curry leaves, green chilies, ginger and garlic paste to the oil and fry till onion is transparent. Break the dry red chilies into half and add to the onion fry for few minutes this enhances the flavor and taste. Add the dried masala powders, tomato and tomato puree and fry until the tomato has softened. Add ketchup and chili sauce and cook for few more minutes. Add all the prepped veggies and fry for a minute. I have reserved half the amount of capsicum and sweet corn to add later for added crunch. Add 1 cup water and salt as per taste to the veggies stir well, cover and cook until the veggies are tender. Once the veggies have cooked place on high flame to reduce the moisture a bit, the oil will surface on the sides, add the cooked macaroni toss well to coat. Add lime juice and mix well. Just before serving garnish with easy melting cheese, coriander, italian seasoning and finely chopped coriander...Serve hot with fried chicken...Enjoy 😊
Dhabas are highway eateries dishing out delicious curries and hot rotis for hungry travelers. These highway restaurants are a favorite spot to relax and enjoy the scenic beauty along with piping hot food. On one of our outing recently, I came across a pure vegetarian dhaba, where they served simple food, there's no menu, just simple homestyle rustic and comforting food. The chef had prepared this amazing aloo and bhindi curry for hot phulkas, it was so creamy and delicious with perfect amount of heat and spice, truly comforting. I tried to recreate the same dish but with few adjustments the curry turned out yummy.
Ingredients: 250 Bhindi (Okra) 1 Large Tomato 1 Large Onion 2 Green Chilies 4 Small Potatoes 1/4 Cup Cream 1 Tbsp Ginger and Garlic Paste 1/4 Cup Yogurt 2 Sprigs Curry Leaves 1 Tsp Cumin Seeds 1 Tsp Chilly Powder 1/2 Tsp Turmeric Powder 1 Tsp Rasam Powder 1 Tsp MDH Kitchen King Masala 1 Tsp Phalada Pure and Sure Rasam Powder 1/4 Tsp Asafoetida 1 Tbsp Coriander Powder 1 Tbsp Oil 1 Tbsp Ghee Salt as per taste Finely Chopped Coriander for Garnish...
Prep: Wash the potato twice, add it to a pressure cooker along with two cups water cover and place a whistle cook on medium flame for 2 whistles = 10 minutes. Remove from flame allow the pressure to release, peel the potatoes and reserve.
Wash the okra well and wipe using a cotton cloth until there is no moisture. Allow to air dry for few minutes. Chop and discard the stem and tail portion of okra. Chop the okra into one inch pieces and reserve. Whisk and reserve the yogurt. Use fresh yogurt not too sour. Peel, wash and finely chop the onion, tomato and chilly. Peel and grind 10 pods of garlic and 1 inch ginger and reserve. In a bowl combine all the dry spice powders and reserve.
Method: Heat a wok on medium flame with 1 tbsp ghee and 1/2 tsp oil. Allow the oil and ghee to reach temperature. Add the okra to hot oil and ghee, fry for 3 to 5 minutes. Keep tossing the okra and fry till the slimy texture reduces. Using a slotted spoon drain and reserve the okra on a plate. Add extra 1/2 tsp oil to the remaining oil and ghee allow to reach temperature. Add the cumin seeds and allow to splutter. Once the cumin seeds stops spluttering, add the dry spice powders (chilly powder, turmeric powder, coriander powder, rasam powder, garam masala and asafoetida) fry for a minute. Add the chopped onion, curry leaves, tomato, green chilly, ginger and garlic paste, fry all the ingredients or until onion turns transparent and add 1/2 cup water for the masala to cook. Once the masala cooks well the oil and ghee with separate and surface to the sides, crumble and add potatoes and fried bhindi, stir well. Add whisked yogurt and 1/2 cup to 1 cup water depending on the amount of gravy you require. Stir well check for salt and add as per your taste stir and cover. Cook the curry until the okra and potato absorb all the masala. Okra takes hardly 5 to 10 minutes to cook, since we've already fried the okra it should only take 5 minutes for the curry to boil and reduce. Add 1/2 cup cream once the curry has reduced stir well bring to rapid boil and remove from flame. Garnish with finely chopped coriander and serve hot...Enjoy with hot hot phulkas or laccha paratha some mint chutney, mango pickle and kaccha onion...😉
I'm being very honest with my reviews and opinion on the food tasted on this blog. Many times as a blogger I get invites to taste food and the dishes are always accurately prepared, PR's and Resturant owners make sure to give it the best shot and spoil us with so many options. Originally all my reviews on this blog and on Youtube was paid until the network on PR crew started. Finally I got to do my thing reviewing my way with my choice I like to select from the menu and taste with my family. More than me it is my parents who crave pizzas and pastas, on the few occasions I get to spent at home with my parents, I got to order from Zomato. Why zomato? Because they gave me a tempting offer of 200/- off on my order. I basically wanted to use my zomato coupon and purchase some pizzas and snacks. Finally on the app I get to add my location details and few places pop what I wanted to do was to try only delivery place which offered cafe style food and came across Cafe Peperoncino.
After I finished my order, instantly I get a call from the delivery guy asking me to privately whatsapp him the location as Zomato map is not working. I was bit concerned to just give my residential address to a random zomato delivery guy. This was my first issue. We never order online as its very sketchy and always opt for pickup from the location. So the whole point of my story I never share my location to anyone unless I know them. Then a call again from the delivery guy saying its taking a long time than expected at this point it was already 45 minutes after order. Finally after few calls with him he located me and delivered the food after one hour. We were so hungry at this point. My poor parents who are diabetic get one cheat day in months and this was about to get worst. By the time this delivery guy came my parents already ate couple of leftover chapatis. Coming to the food, the first thing I notice was Swiggy tape on Zomato order, I tend to notice details, a zomato tape should be sealed to the food pack when we order from the company. This is second issue.
French Fries: Due to delay in delivery all my french fries were soggy from the steam. Lack of seasoning, very chewy and not worth a dime.
Chicken Fingers: Chicken was super dry and coated with crumbs and fried. This was not soggy to our surprise. Served with a fry sauce mayo and ketchup mixture. Horrible taste with no flavours and seasoning.
Jalapeno Poppers: Mashed up potato with pieces of preserved jalapeno peppers formed into patties, crumb coated and fried. No flavor, No taste, No spice, No seasoning. Sorry to say this was also smelling like old oil.
Fish Fingers: Very bland and fishy fish fingers. Even my parents did not want to risk eating this. This also comes with the same fry sauce. All the starters have same fry sauce. Portion size for all the starters was less.
Next were the pizzas: Nepoli Pork Salami Pizza i don't know what it means? What looked like hand rolled 7 inch pizza base had very less sauce and cheese. they did not even cook the salami. Many pork products cannot be consumed as it is I am very cautious about half cooked pork products.
Paneer and Corn Pizza: Very average taste. Less sauce and toppings. My mom liked the soft base. For me this was soggy and not soft.
Peri Peri Chicken Pizza: Pizza base on this was good but very less chicken topping and sauce. After this experience I wonder if zomato does periodic checks on the kitchen. There should be people appointed to randomly taste test and approve them on the site. Many people like me will end up loosing money and can only be vocal on socialmedia. This sort of approach from zomato was not expected, I will not be blaming the kitchen as they are trying randomly to dish out food which they don't know how to cook. I could have spent the same cash and prepared everything from scratch and had double the amount of food to share with my neighbors, there is no point cribbing at this point.
Mango Holige or famously known as mavinakayi obbattu, is a traditional stuffed flatbread normally served at lunch or dinner parties. We start our meal with obbattu, during family functions, house warming ceremony, marriages or just to celebrate some happy occasion at home. Holige or obbattu in local Kannada language is a flat bread stuffed with various fillings, most common and famous fillings are coconut or chickpeas. Fudge centred filling is very delicious and pairs well with our traditional plantain leaf meals. We can use store bought mango puree, I've used homemade alphonso mango puree in this recipe. If your ever visiting Bangalore then must try are holige or poli at Holige mane located in Malleshwaram or Mane holige located at basavangudi. There are more than 25 varieties of Holige prepared across Karnataka.
For Dough: 2 Cups Maida (All Purpose Flour) 1 Cup Fine Semolina (Bombay Rawa) 1/2 Cup Oil 1/4 Cup Ghee Oil and Ghee as required Salt as per taste...
Method:
In a mixing bowl add the semolina and maida, mix well until both the ingredients are well combined.
Add 1/2 tsp salt to the flour and mix well. Gradually add water and knead to form a sticky dough consistency.
Add 1/4 cup oil and knead for 10 minutes. Cover the dough and allow to rest for an hours time.
After an hour the dough would've absorbed all the moisture and oil, knead further until the dough is soft and smooth.
Add 1/4 cup oil knead for 10 more minute, cover and allow to rest for another hour.
After the dough has rested for two hours knead once and place it in a air tight container refrigerated until use.
Rule of thumb, follow all the measurements for the holige as mentioned do not add approximate measures as the dough is very important in this recipe.
Prepare mango holige as hot as possible and serve for ultimate taste. We can prepare holige ahead of time and store it but fruit based holige taste excellent when its hot.
Mango Filling Ingredients:
1 Cup Fine Semolina (Bombay Rawa)
1 Cup Sugar
1 Tbsp Ghee
1 Tbsp Cardamom Powder
2 Cups Mango Puree
1/4 Tsp Salt
2 Cups Water
Method:
Heat a wok on medium flame. Add two cups water and bring to rapid boil.
Add one tbsp ghee and stir the water. Keep stirring the water continuously and add semolina, stir well to avoid lumps.
Add sugar and cardamom powder stir well. Gradually add the mango puree in small batches and stir well.
Cook the mango and semolina on medium flame for 5 minutes on low flame. Keep stirring and cook further until the mango filling starts to form thick consistency.
Remove the Mango filling from flame and allow to reach room temperature. We can prepare this filling ahead of time and store it in airtight container refrigerated.
Method to Prepare Holige: Melt 1/4 cup ghee, combine with 1/4 cup oil and reserve. If you have prepared and stored the dough and filling in the fridge make sure it's in room temperature while preparing holige. We will require a plastic sheet to flatten the holige. Oil and ghee mixture. Prepped and reserved room temperature mango filling and dough. Apply oil in your fingers and palm of hands as you will be flattening the dough.
Take a dough ball which is slightly larger than lime. Flatten the dough using your palm of left hand. Take the filling which is larger than the dough, create a roundle and place it in the middle of the dough. Gather all the edges of the dough and place it in the plastic sheet. Dip your fingers again in the oil and ghee mixture and start to flatten the holige. Start to flatten from the middle spreading the filling to all sides of the dough. Heat a tawa or skillet on medium flame allow to reach temperature. Transfer the flatten holige on the hot tawa and fry for 5 minutes on each side, spread a tsp oil and ghee mixture on the edges and fry until light golden in color. Serve this holige hot and enjoy 😉
Continuing my war time stories about the great depression in India the conditions people had to face and the amazing innovative recipes people created with less ingredients is still famous and most relished traditional dishes. Semolina or rava was a staple ingredient during the great depression. According to Mavalli Tiffin Rooms during World War II, when rice, which is the staple item used in idli, was in short supply, they experimented in making idli using semolina and created rava idli. Likewise many desserts with absolutely no milk or ghee was prepared with semolina. A famous dessert or pudding created during this era was rava payasam. A humble pudding with less ingredients packed with flavours was a staple dish prepared during festivals. Normally in rava payasam only cardamom is used, Since it is mango season I have added mango puree. Mango puree is available in tubs online through out the year we can use it for this recipe.
Ingredients: 1 Cup Fine Semolina / Bombay Rava 1 Cup Sugar 2 Cup Alphonso Mango or Raspuri Mango Puree 1 Tbsp Cardamom Powder 2 Cups Water 1 Tbsp Ghee or Vegetable Fat or Coconut oil 1/4 Tsp Salt Garnish: Chopped Nuts (Almonds, Cashews, Pistachios), Alphonso Mango Pieces or Cherry, Saffron Strands.
Method: Heat a wok on medium flame. Add two cups water and bring to rapid boil. Add one tbsp ghee and stir the water. Keep stirring the water continuously and add semolina, stir well to avoid lumps. Add sugar and cardamom powder stir well. Add the mango puree in small batches and stir well. Cook the mango and semolina on medium flame for 5 minutes on low flame. Once the semolina has cooked it will double in volume, remove from flame...garnish with mango pieces, chopped nuts and saffron strandsand serve hot...Enjoy😊
To prepare all vegan pudding avoid ghee and use vegetable fat, coconut oil or refined oil. Semolina is a very easy to digest ingredient and is healthy for babies, we prepare similar dishes for elderly people and babies who are starting solid food.
Sharief Bhai is a recent addition to Frazer Town food scene. After reading numerous reviews and posts raving about the biryani and kababs here. I got a chance to dine here with my dad recently. My very honest opinion it's not the best, not the worst biryani, very bland and dry both meat and rice. Seekh kababs was salty. fried Chicken kabab had more bones than meat. Ambiance and location is excellent the waiter staff are friendly and very courteous. I would have ordered more dishes from the menu if the biryani and kababs were good, disappointed with the overall tasting.
We got to enjoy this unique chaat dish at a pub it was tangy, crunchy and packed with flavours, I had to recreate this dish for my family, they equally enjoy chaats as I do. Somehow this recipe was nostalgic to me and many people were interested to hear more on my war time story series. All these stories are from my grandparents who experienced world war-II. These were stories told to us about their experience and hardships during great depression. My granny used to tell me when rations were limited there used to be only milk, parle glucose biscuits or cheelings for breakfast. Parle biscuits were part of military rations my grandparents received. Even today parle biscuits are part of military surviving kit. Hearing such stories has a impact on me, there is lot of respect for people who survived and fought for our country during the great depression. Read more about the great depression here👉 https://en.wikipedia.org/ About Parle: Parle Products company was founded in 1929 in British India by the Chauhan family of Vile Parle, Mumbai. Parle began manufacturing biscuits in 1939. In 1947, when India became independent, the company launched an ad campaign, showcasing its Gluco biscuits as an Indian alternative to the British biscuits. The Parle brand became well known in India following the success of products such as the Parle-G biscuits and the Frooti soft drink. Read more about parle here 👉https://en.wikipedia.org
Method: Take 50 Grams tamarind soak in warm water for 1 hour. Gently squeeze and extract the pulp. Strain the pulp using a strainer and use as required. Heat a wok on low flame combine the above measured and reserved ingredients, stir well and bring to a rapid boil. Allow the chutney to reduce and and thicken. Take a spoon full of sauce and place it on a plate to check the consistency if its not runny and thick remove from flame allow to reach room temperature. Bottle the chutney once it has completely cooled down place it in the fridge or freeze it until use. This sauce can be used for chaats or as condiment for starters.
Ingredients to prepare Cheesling Chaat 3 Cups Cheeselings 1 Tomato Deseeded and Chopped 1 Onion Peeled and Finely Chopped 5 Sprigs Mint Finely Chopped 5 Sprigs Coriander Finely Chopped 4 Green Chillies Finely Chopped 1/2 Lime Juice 1/2 Cup Cucumber Peeled, Deseeded and Finely Chopped 3 Tbsp Ketchup Chutney Sauce 1/4 Cup Salted Roasted Peanuts 1/4 Cup Sev 1/4 Cup Fried Dhal 1/4 Tsp Chaat Masala 1/4 Tsp Chilly Powder Salt as per taste Coriander for garnish...
Method: In a large mixing bowl add the chopped onions, mint, coriander, tomato and chillies along with chilly powder, chaat masala and ketchup chutney combine all these ingredients first. Add the roasted peanuts, fried dhal, sev and lime juice combine again. Add the cheeselings in small batches and combine in the onion masala mixture, add excess chutney sauce and chaat masala or chilly powder according to taste, Garnish with coriander and lime wedges and serve right away...Enjoy :)
