Southindian Style Crispy Fried Anchovies Recipe ( Nethili Meen Varuval)

Deep fried anchovies is a dish prepared with inexpensive ingredients. We can use dried anchovies or fresh ones for this recipe. A typical peasant style side dish, which would pair well with millet porridge (Kuzhu) or south indian style food (sambar, rasam and rice). The crunchy anchovies are packed with flavours from curry leaves, ginger and garlic.

We purchased fresh Anchovies from Freshtohome.com . They offer fresh halal cut meats, poultry and fish, which is antibiotic and chemical free. The fish is directly procured from the fishermen and not from dealers/distributors. This way the fish is not tampered, usage of chemicals or pesticides is completely avoided. 

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Ingredients:
500 Grams Anchovies / Nethili
3 Tbsp Chilly Powder
1/2 Tsp Turmeric Powder
1 Tbsp Garam Masala
1 Tsp Cumin
1/4 Cup Rice Flour
1/2 Whisked Egg 
8 Sprigs Curry Leaves
1 Lime 
1 Tbsp Ginger and Garlic Paste
Salt as per taste
Oil for deep frying

Anchovies 250 Grams
Vacuum Sealed
Pre Cleaned 
No Preservatives
No Chemicals

Prep:
Since the fish is already prepped and cleaned I had to check for any scales or gut which is not cleaned and wash it twice.

Once the fish was cleaned using a colander drain excess moisture allow to rest in the sink itself to drain excess moisture for 10 minutes.

Method:

Transfer the cleaned fish to a mixing bowl. Add chilly powder, turmeric powder, garam masala, cumin powder, curry leaves, lime juice , salt, egg, ginger and garlic paste.

Massage the fish with all the ingredients, sprinkle little water and mix well to coat the fish in masala. Cover and allow the fish to marinate on the kitchen counter.

Heat enough oil in a wok on low to medium flame. Once the oil heats and starts smoking place on low flame and gently drop a batch of eight to ten pieces of fish in oil and fry on low flame for 2 minutes on each side.

For crispier texture fry the fish for six to eight minutes on low to medium flame. Once the fish has fried to crispy texture drain from oil and reserve on a plate lined with oil obsorvant paper, once the oil has drained serve hot.

This fish fry pairs well with rasam rice, sambar rice or can be served as a starter garnish with curry leaves and lime wedges...Enjoy :)

Rava Fried Anchovies Recipe posted on Vidyascooking

Mixed Vegetable Chinese Chopsuey Recipe #Vegan

What is a chop suey? Chop suey is American Chinese cuisine, however there are other forms of chopsuey prepared across the globe, consisting of meats (often chicken, fish, shrimp, or pork) and even eggs, cooked quickly with vegetables such as beans, sprouts, cabbage, carrots bound in a starch-thickened sauce served with crunchy noodles. 

One can find this dish sold across indian chinese restaurants since we enjoy this dish during monsoon and winter months.  I have created a vegan version, this recipe can be altered according to the ingredients avaiable in your country.

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Ingredients:
500 Grams Whole Wheat Noodles (Vegetarian/Vegan no eggs)
3 Cups Peeled, Washed and Chopped Veggies (Carrots, French Beans, Capsicum, Cabbage, Peas)
1 Large Onion Peeled and Finely Chopped
4 Green Chilies Finely Chopped
1 Inch Ginger Peeled and Finely Chopped
1 Tbsp Ginger and Garlic Paste
1 Cup Tomato Puree
1/2 Cup Tomato Ketchup
1/2 Cup Sweet Chilly Sauce
2 Tbsp Schezwan Masala
1 Tbsp Spicy Chilly Sauce
1 Tbsp Soya Sauce
1/2 Cup Corn Flour
1/2 Cup All purpose flour (Maida)
1 Tsp Chinese Tasting Salt
Oil for Frying 
Salt as per taste
Finely Chopped Coriander and Spring onions for garnish...

Method to Prepare Chop Suey Sauce:
Heat a heavy bottom pot on medium flame. Add 3 tbsp oil allow to reach temperature.

Add the ginger and garlic paste fry till raw flavour reduces. Add chopped onions, ginger and chilies fry till onion turns transparent.

Add the french beans and carrots first fry for few seconds and add 1 cup water cover and cook for five minutes.

After five minutes check if the beans and carrots are tender and start, add the other veggies (capsicum, cabbage, peas).

Stir and combine all the veggies. Add the ketchup, tomato puree and sweet chilly sauce stir well cover and cook until the veggies are well done.

Add schezwan masala stir well and cook until raw flavour reduces.

Create a starch with 2 tbsp each all purpose flour and corn flour mixed in water make sure there is no lumps.

Add the starch mixture to the sauce and bring to rapid boil. Add the soya sauce and spicy chilly sauce stir well once the sauce thickens remove from flame...Garnish with spring onion and coriander.

Method to Prepare Fried Noodles:
Prepare the noodles as per package directions and reserve allow to reach room temperature. Please do not use oil while cooking noodles.

Place oil in a wide pan for frying the noodles. Bring the oil to temperature on low to medium flame.

Take a small batch of noodles. spread the noodles on a plate, sprinkle 1 tbsp corn flour and maida along with a tsp salt. 

Sprinkle little water and coat the noodles. Please make sure not to create a thick batter rather a very light coating of batter on noodles.

Gently drop and spread the noodles in hot oil, make sure the noodles is in a even layer.

Fry the noodles for 2 minutes on each side until golden, drain and place on a paper towel to drain excess oil.

We can store this fried noodles in a sor tight container upto 2 months.

How to Plate?
We can use a deep dish or a plate with a lip to hold the sauce. Place a small batch of noodle in the center and pour the hot sauce on the noodles. Allow the noodles to soak up the sauce for a minute and start eating before the sauce cools down. We can top up with excess sauce as needed.

Dragon Chopsuey Recipe Posted on Vidyascooking

Mutton Sambar Recipe (Military Hotel Style)

Mutton Curry in every state of India is different. The rich and diverse culture is notable in karnataka's cuisine. The combination of spices and cooking method has major influence from Tamilnadu, Andhra Pradesh, Kerala and Maharashtra. 

Mutton Sambar is a popular curry served across military hotels in Tamilnadu and Karnataka. This curry pairs well with ragi muddle, donne biryani, roti, Idli or dosa. 

I purchased curry cut mutton from Freshtohome.com . They offer fresh halal cut meats, poultry and fish, which is antibiotic and pesticide free. 500 Grams of Premium tender lamb, vacuum sealed and shipped on time. We can choose time slots for our order to be delivered.

Ingredients:
500 Grams Curry Cut Mutton (Freshtohome)
1 Large Onion (1/2 Sliced, 1/2 Finely Chopped)
1 Medium Tomato Diced 
4 Green Chilies 
2 Tbsp Fresh Coconut
5 Sprigs Coriander 
5 Sprigs Mint
5 Sprigs Curry Leaves 
1/2 Lime
10 Pods Garlic
1 Inch Ginger
1 Tsp Tamarind Pulp

1 Tbsp Rasam Powder (Phalada Pure and Sure)
1 Tbsp Coriander Powder 
1/2 Tsp Turmeric Powder
1 Tbsp Chilly Powder

1/2 Tbsp Khus Khus (Poppy Seeds)
1/2 Tbsp Roasted Bengal Gram
1 Inch Cinnamon
4 Cloves 
3 Pods Cardamom
1/2 Tsp Black Pepper Corns
1 Tsp Cumin Seeds
Small Piece Lichen ( Kalpasi)
Salt as per taste
Oil as required...

Method:
Wash the meat pieces twice allow excess moisture to drain using a colander. Spread the meat pieces in a bowl or plate, squeeze 1/2 lime juice and massage the meat. 

Add all the spice powders (rasam, turmeric, chilly and coriander ) massage the meat in the spice powder allow the meat to marinate for 1/2 hour covered on the kitchen counter.

Heat a wok on medium flame with 3 tsp oil. Add the whole spices (cinnamon, cumin, cardamom, cloves, pepper, lichen) allow the spices to splutter.

Add ginger and fry for few seconds. Add khus khus and roasted bengal gram allow to splutter.

Add the sliced onion, garlic, green chilies, tomato, coriander leaves, curry leaves, and mint leaves fry all the ingredients until the onion is brown. 

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Remove the fried masala from flame allow to reach room temperature and add to a mixerjar, grind to form a smooth paste. We can add small amount of water to grind into a smooth paste...reserve.

Heat a pressure pan on medium flame with 3 tbsp oil, add curry leaves and finely chopped onion fry till the onion turns transparent.

Add the marinated meat to the onions fry on medium flame for 2 minutes on each side. Add 1/2 tsp salt and 1 1/2 cups water stir well cover and place a whistle. Cook the meat for 3 to 4 whistles or until the meat is tender.

Once the meat has cooked till tender, add the ground masala paste and 1/2 tsp salt stir and bring to a rapid boil. Do not waste any masala in the mixerjar add water dilute and transfer to the gravy.

Cook and reduce the gravy. Add 1/2 tsp tamarind pulp stir well and boil for another two more minutes once the gravy has reduced the oil will surface to the sides. Garnish with finely chopped mint and coriander...Serve hot...Enjoy :) 

Military Hotel Style Recipes Posted on Vidyascooking

Shivaji Military Hotel Style Donne Biryani

Mutton Paya / Kaal Soup Recipe 

Mutton Keema Gojju Recipe

Mutton Donne Biryani with Fresh Methi Leaves 

Chicken Curry Military Canteen Style

Chicken Semi Dry Military Hotel Style

Chilly Chicken Recipe

Mutton Liver Fry

Product Review: Food Tasting @Nothing But Chicken - 4th Block Koramangala, Bengaluru

I was hosted by Nothing But Chicken for a food tasting session, the outlet is located at 4th block koramangala. I have tried products from nothing but Chicken, this is my second tasting at the outlet.

NBC has multiple stores across Mumbai. What's special about NBC?  The hens/chicken are all from self owned farms from Maharashtra and Chikmagalur. The special feed and antibiotic free meat is what they sell. Customers can pick and choose from different cuts of meats, to signature dishes, marinates, grilled chicken to processed sausages and salamis at an affordable price.

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They also have meal boxes like grilled chicken with mushrooms and veggies, tandoori meal box, mushroom and chicken Biryani, sheeks, wraps and ready to heat in airfryer products over all good selection for office lunch orders. If you want quick bite the ambience is clean and neat. Promotion on zomato is excellent I did utilise to purchase more products from here. 

The lunch box options like sausages, nuggets, burger patty, salami, cold salads and more options are at the location. I highly recommend the cold salads and sheeks for parties and picnics worth every dime. Store also sells variety of  branded noodles, sauces, mayo and marinates. Brown rice pulao and chicken pulao were sold out. Addressing thought of processed food misconception is eradicated they offer all natural products which is cost effective and healthy.

Products Display

Ready to eat meats

Marinated meats, Chicken meat and Sausages 

Eating Area

Kitchen

Chicken Sausage Samples 

I got to taste chicken-vada-pav but healthier version constructed with a masala chicken patty not deep fried sandwiched between whole wheat buns, option of with and without cheese is available, grilled and served with a spicy chilly sauce and mayo.

If  I have to be a critic then the healthy version of vada pav is okay but would also like some onions, tomato and lettuce in the burger it would've enhanced the taste. Options for with and without cheese is available.

Grill Chicken Box

Also tasted the classic sheek, galouti seekh, angara seekh kabab and kakori goli Kabab. Very good starters.

From cold salads I tasted the tandoori chicken salad, triple protein Chicken salad, pesto chicken salad, bistro salad and classic chicken salad everything was good enjoyed.

I liked the pesto chicken salad and the triple protein chicken salad.

I purchased the chicken nuggets and chicken sausages for my parents. Peri Peri Chicken was complimentary. Minimum order should be 250 grams, my bill was 391/- for this purchase. Very good overall selection of meats.

Product review and recipe posted in earlier blog: 

Southindian Style Mutton Kidney Fry Recipe

Delicious southindian style mutton kidney fry is nutritious and very comforting. Best  paired as sidedish for layer parota or meals. We can purchase these premium goat kidneys from Freshtohome.com . They offer fresh halal cut meats, poultry and fish, which is antibiotic and pesticide free.

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Ingredients: 
250 Grams Mutton Kidneys 
1 Medium Onion
1 Medium Tomato
2 Inch Ginger
10 Pods Garlic
5 Sprigs Coriander 
5 Sprigs Curry Leaves 
4 Green Chilies 
2 Dried Red Chilies 

1 Inch Cinnamon
2 Pods Cardamom
4 Cloves 
1/4 Tsp Pepper Corns 
1/4 Tsp Cumin
1/4 Tsp Fennel 
1 Strand Mace 
1 Small Strand Lichen 
1 Star anise 

1 Tbsp Chilly Powder
1 Tbsp Coriander Powder
1/2 Tbsp Turmeric Powder
1/2 Tbsp Pepper Powder

Salt as per taste
Ghee and Oil as required 
Lime Juice, Coriander leaves and Curry Leaves for garnish...

Mutton Kidneys 250 Grams Pack
Vacuum Sealed 
No Preservative
No Chemicals


Prep:
Wash the kidney twice. Gently peel the thin membrane layer on the kidney and discard. Slit into halves wash once more and drain excess water using a colander.

Peel, wash, chop and reserve the onion and tomato. Divide the tomato and onion into equal half for the masala paste and for the curry base.

Heat a wok on medium flame with 2 tbsp oil. Add the whole spices to the oil and allow to splutter. Once the spices stops to splutter add the one half of the onion, tomato, curry leaves, coriander leaves. ginger and garlic. Fry all the ingredients on medium flame.

Add the fried ingredients to a mixerjar and grind to form a smooth paste. Add water to grind the masala to a smooth paste.

Method:
Heat a wok on medium flame, add 2 tbsp ghee and 1 tbsp oil.

Break the dry red chilies into halves and add to the oil along with curry leaves fry for few seconds.

Add the other half of curry leaves, onion and tomato fry till onion turns transparent.

Add the chilly powder, coriander powder and turmeric powder and fry till raw flavors reduce.

Add the ground masala paste to the onion and fry on low flame. Do not waste any ground left over masala in the mixerjar add water dilute and reserve.

Once the oil starts to surface on the sides of the masala, add the cleaned kidneys and fry for a minute. 

Add salt as per taste and the diluted masala water along with 1 1/2 cups water. Stir well add salt as per taste cover and cook until the kidney is tender.

Tip: We can cook the kidney in a pressure cooker till tender and dry the masala curry using a wok. Goat kidney can be tricky to cook if it is not cooked right way then it will remain tough and not edible. 

Once the kidney has cooked and fork tender place on high flame and reduce the masala as per your choice. We can serve this dish semi masala curry or in a dry masala.

I prefer the dry masala as it pairs well with sambar rice or rasam rice. Garnish the kidney with lime juice, freshly chopped coriander, curry leaves and pepper powder and 1/2 tbsp ghee toss and fry it once, serve hot...Enjoy 😉

Real Fruit Slushies Recipe (Mango & Papaya)

Real fruit slushies can be slightly tricky to prepare, provided you follow few steps. My all time favorite thirst quencher and healthy summer treat are slushies. 

Slushies that we get in cafes, juice centers and icecream shops have very less to no fruit and is prepared with just sugar syrup and flavorings. Better to avoid store bought slushies and prepare it your self.

Normally when we tend to buy fruit in bulk it tends to ripen fast and spoil, I normally make use of  all overripe fruits for slushies and smoothies which is not edible it is perfect for such recipes. 

Best fruits for slushies are Mango, Papaya, Watermelon, Strawberry, Lime, Grapes, Kiwi and Oranges. We can also prepare alcohol based slushies following same method. 

Ingredients for Mango and Papaya Slushie:
150 Grams Ripe Papaya
150 Grams Mango (Malika or Banganpalle) 
150 Grams Sugar / Honey or Diet Sugar
250 ML Water

Method: 
Peel, deseed and wash the fruits.

Chop into large chunks.

Add the fruit along with sugar to a mixerjar and grind to form a smooth puree.

Transfer the fruit pulp to a steel container and freeze for 3 to 4 hours.

The fruit pulp will not freeze all the way, use a fork or whisk to break the frozen fruit.

Add water in small portions and stir well. Whisk until the fruit is well combined with water.

Place a cover and freeze it until crystals form.

Using a knife break the crystals and add to a mixer grinder, blend until a even slush is formed.

Serve the slushie right away in a tall tumbler and enjoy...😊

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Papaya is a versatile fruit we can add any natural flavours like rose water or cardamom powder. Papaya can be combined with other fruits for volume and texture in slushies.

 Ingredients for Papaya Slushie:
150 Grams Ripe Papaya
150 Grams Sugar / Honey or Diet Sugar
150 ML Water
We can use Rosewater or Cardamom powder to enhance the flavor

Method: 
Peel, deseed and wash the fruit.

Chop into large chunks.

Add the fruit along with sugar to a mixer jar and grind to form a smooth puree.

Transfer the fruit pulp to a steel container and freeze for 3 to 4 hours.

The fruit pulp will not freeze all the way, use a fork or whisk to break the frozen fruit.

Add water in small portions and stir well. Whisk until the fruit is well combined with water.

Place a cover and freeze it until crystals form.

Using a knife break the crystals and add to a mixer grinder, blend until a even slush is formed.

Serve the slushie right away in a tall tumbler and enjoy...😊

Summer Coolers and Juice Recipes Posted on Vidyascooking