Indo Chinese: Soya Chilli Recipe

Soya chilli is a perfect side dish for noodles, fried rice, biryani, chapathi and southindian meals. People who want to avoid meat products can use soya nuggets in many recipes.

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Soya Chilli Ingredients:
250 Grams Soya Nuggets / Soya Chunks / Meal Maker
1 Large Capsicum (Deseeded and Cubed)
1 Large Onion (Peeled, Washed and Cubed)
8 to 10 Green Chilies (Stems removed, washed and slit in middle)
3 Sprigs Curry Leaves
3 Tbsp Green Chilly Sauce
1 1/2 Tbsp Soya Sauce
1 Tsp Vinegar
2 Tsp Corn Flour
1 Tsp Turmeric Powder
1 Tbsp Chilly Powder
1/2 Tsp Pepper Powder
Salt as per taste
Ghee as required 
Oil as required...

Spicy Green Chilly Sauce Recipe is Posted on Vidyascooking

Prep:
Boil 5 cups water and reserve we will use warm water in this recipe.

Heat a wok on medium flame. Add the soya nuggets to the wok and dry roast the nuggets till it turns light golden in the edges. 

Once the soya nuggets have dry roasted evenly it will release a good aroma, add 4 cups warm water, chilly powder, turmeric powder and coarse salt stir well and bring to rapid boil. 

In 5 minutes on medium flame the soya will cook evenly and will absorb all the moisture and double in volume. 

Remove the soya from flame and rise it twice in cold water to stop the cooking. Take 4 or 5 nuggets squeeze extra moisture and reserve in a bowl.

Dry roasting and cooking the soya nuggets in chilly powder and turmeric powder will eliminate all the raw / iron flavor in soya nuggets.

Method:
Heat a wok on medium flame, add 3 tsp ghee and 1 tsp oil.

Add the cooked soya nuggets and fry till all the moisture have evaporated. Reserve the soya nuggets in a bowl.

Add 3 tsp oil and 1 tsp ghee in the wok and heat on medium flame.

Add the curry leaves and fry till the curry leaves stops sputtering.

Add the slit green chilies, chopped onion and capsicum and fry for a minute.

Dilute the corn flour in 2 tbsp water and reserve.

Add 1/4 tsp salt, chilly sauce and soya sauce to the onion masala, stir and fry for few more seconds.

Add 1/4 cup water and 1 tsp vinegar to the onion masala allow to boil on medium flame.

Once all the raw flavour from the onion masala reduces, add soya and pepper powder mix and fry all the ingredients on medium flame.

Fry till the soya has heated all the way through and the gravy is completely absorbed.

Check and add salt as per taste. Add pepper powder and fry for few more seconds and serve hot...Enjoy as a starter or as side dish 😉

Popular Chilly Chicken Recipe Posted on Vidyascooking 

Bloggers Table @Punkah House - Indiranagar, Bengaluru

Punkah House located on 12th Main Road - Indiranagar, resembles a sophisticated gentleman's club from 1920's. The atmosphere and vibe is well suited for business discussions, date night or just to relax and enjoy a cocktail or two with friends. 

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Clicks of  Ambience and Food 

Elegantly decorated dining area...

Eye Catching Antique Decorative Figurines and Furniture

Entryway... Decorated with Grandfathers Clock, Coat and Hat Racks

 Vintage Study Table 

Portraits of Royals and Colonial History 

Old Fashioned Bar Style with Bitters and Bartenders Concoctions...

Cocktail Deccan Daiquiri

Southindian Banana infused Rum, Honey Lemon Syrup, Pineapple

Quarter plates

Fox Nut Jhalmuri, Tamarind Chicken Piccalilli

Karachi Spiced Lotus Root, Sour Cream and Beet Crackers

Small Plates

Fish and chips, Lahore Spices, Mustard Remoulade

Sweet Potato Chops, Sour Dough Kulcha,  Smoked Chili Aioli

Mushroom Crumble, Chili Soil

Yangon Spiced Paneer, Fried Shallots and Peanut Crumble 

Rustic Chicken Dumplings, Tamarind Soil, Chili Pepper Broth

Shredded Lamb, Cafreal Spices, Portuguese Puffed Bread

Flatbread

Mushroom kovai style, Tamarind cheese

Hoppums

Asparagus and Water Chestnut Turmeric Lemon Grass

Old Bombay Brain Scramble

Desserts

Toffee Cheesecake. Bourbon Caramel, Roasted Walnuts Praline

Christmas specials:

Aged Fruit Cake, Gingersnap Ice Cream, Banana Fosters...

I was hosted for a bloggers table tasting session here, must thank the PR and punkah house team for treating me to unique cocktails and delicious food. 


I enjoyed many classic dishes prepared with modern ingredients, paired with creative cocktails. My favourite and must try dishes here are Karachi spiced lotus root, shredded cafreal lamb, fish and chips, mushroom crumble, asparagus and water chestnut with appam, old fashioned Bombay brain scramble with appam and toffee cheesecake with bourbon caramel.

Homemade Green Chilly Sauce Recipe

Spicy and best homemade chilly sauce recipe. This sauce can be used in cooking or served as a condiment for fried rice, noodles, chilly chicken and even added to curries to enhance the flavor and taste of the dish.

Chilly Sauce Recipe Video

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Ingredients:
1 Kilo Banana Peppers or Bajji Milagai
200 Grams Serrano chilies or Spicy Green Birdseye Chilies 
200 Grams Sugar
1 Tbsp Salt 
200 ML White Vinegar
400 ML Warm Water

Prep:
Wash the banana peppers and serrano chilies twice. Remove the stems, pat dry and reserve in a colander.

Slit the banana peppers and remove the seeds. Wash the banana peppers after deseeding and reserve in a colander to drain.

Method:
In a heavy bottom pot add 200 ml warm water and both the chilies serrano and birds eye. Add salt stir once and place a lid cook on low to medium flame for 20 minutes stirring occasionally in intervals.

We can also cook the peppers in pressure cooker for 3 whistles until mushy.

Once the peppers have cooked place on high flame and allow excess moisture to evaporate.

Once all the moisture from the peppers have reduced, add the cooked peppers to a blender and grind to form a smooth paste.

We can use a splash of warm water to grind the chillies to a smooth puree format.

Transfer the ground chilly paste back to the pot and place on medium flame. Add 200 ml warm water to the mixer jar dilute all the leftover chilly sauce and transfer back to the pot.

Add sugar and check for salt add if needed. Stir well and bring to a rapid boil. Allow the sugar to melt and the sauce to reduce on medium flame. Keep stirring occasionally.

Once the moisture content reduces the sugar will caramelise and the sauce will thicken in 10 minutes. 

Add the vinegar and stir well bring to rapid boil and remove from flame.

Allow the sauce to reach room temperature and fill into sterilized bottles. Since we have used only vinegar in this recipe I would recommend refrigerating the sauce. 

Add this sauce to dishes you prepare or serve as condiment ... enjoy 😊  

Popular Dish in Bangalore using this chilly sauce is Chilly Chicken recipe posted on Vidyascooking:

Hot Chocolate Recipe

Warm and satisfying mug of  hot chocolate is a perfect treat for winter 😊 I always stock up and freeze cooking chocolate and cocoa powder for hot chocolate both the ingredients freeze and store well until use. 

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Hot Chocolate Ingredients:
1/2 Liter Milk
100 Grams Dark Cooking Chocolate
2 Tbsp Unsweetened Cocoa Powder
4  Tbsp Sugar
Chocolate Wafer For Garnish...

Method:
Heat a heavy bottom sauce pan or pot to boil milk on medium to low flame.

Add the milk, coco powder, cooking chocolate, and sugar. 

Using a balloon whisk whisk and combine all the ingredients. Keep stirring and whisking do not allow the cooking chocolate to settle in the bottom of the pot and burn.

In 5 to 10 minutes on low flame the milk with thicken and your hot chocolate will be ready to serve. 

Pour the hot chocolate in a serving mug and serve with a side of wafer and enjoy 😊

Also Prepare Home Made Saffron and Almond Milk at Home for Winter Recipe Posted on Youtube and Vidyascooking

Breakfast Series: Wheat Bulgur Bisi Bele Baath Recipe

Bisi Bele Baath with wheat bulgur is comforting very addictive and easy to digest. Once you prepare this dish with bulgur you will for sure avoid rice bisi bele baath. Broken wheat is a good substitute for people who want to avoid rice.

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Wheat Bulgur Bisi Bele Bath Ingredients:
Veggie Curry:
All Veggies Combined 250 Grams: Green Beans, Carrots, Kohlrabi, Peas...
1 Large Onion
2 Large Tomatoes 
3 Green chillies slit
1/2 Lemon
2 Tbsp Coriander Leaves
3 Sprigs Curry Leaves
1/2 Tsp of Chilli Powder
1/4 Tsp of Turmeric Powder
1/2 Tsp Coriander Powder
4 Dried Red Chilies
1 Tsp Mustard Seeds
1/4 Tsp Asafoetida
1 Tbsp Tamarind pulp 
Salt to taste
3 Cups Water

Bisi Bele Baath Dry Masala:
2 Tbsp split chick peas = chana dal
2 Dried red chilli
1 Inch piece of cinnamon
3 Cloves
1/4 Tsp Fenugreek Seeds
1 Tsp Black Pepper Corns
1 Tsp Cumin
1 Tbsp Sesame Seeds
1/4 Tsp Asafoetida / Hing
1/2 Tsp Red Chill Powder
1/2 Tsp Turmeric Powder
2 Tbsp Dried Coconut Powder

For Porridge:
200 Grams Wheat Bulgur
200 Grams Red Lentils (masoor dhal) 
6 Cups Water

For Garnish:
Finely Chopped Coriander
1/2 Lime juice 
3 Tbsp Ghee...

Condiments Served (Potato Chips, Kara Boondi, Cucumber Slices, Yogurt, Mango Pickle)

Method:

First Step:
Peel and wash all the veggies.

Slice the onions, slit the green chilies, chop the khorabi into bite size cubes, chop carrots into bite size cubes, chop the tomatoes.

Second Step:
Pre cook the vegetables

Heat a wok on medium flame add 3 tbsp oil and allow to reach temperature. Add mustard seeds and dried red chilies. Allow the mustard seeds to splutter and stop sputtering. 

 Add the curry leaves, sliced onions, tomatoes and slit chilies fry till onion turn transparent. Add asafoetida and fry all the ingredients for a minute.

Add chilly powder, coriander powder, turmeric powder and salt fry all the ingredients for two more minutes.

Add 3 cups water, cover and cook on medium flame till veggies are parboiled.

Second Step:
Heat a wok on medium flame dry roast all the ingredients mentioned above for bisi bele bath masala. Transfer the roasted spices on a plate allow to cool. 

Grind the masala to powder format and reserved. We can prepare this masala powder and store it in a airtight container for a month. 

Third Step:
Heat a wok on medium to low flame, add the wheat bulgur and constantly stir and dry roast. Once the wheat bulgur turns color and releases good aroma remove from flame. Dry roast the red lentils in the same way combine the bulgur and lentils.

Wash the bulgur and lentils thrice and soak in water for 5 to 10 mins, drain excess water before adding to the cooker. Add the bulgur and dhal to a pot which fits inside the cooker. Add 6 cups water, place the lid and whistle and cook on medium flame for 3 whistles. 

Water ratio to cook bulgur and dhal: For 1 cup bulgur and dal combined its 2 cups water. 

Final Assembly:
Once the wheat and dal has cooked transfer the contents directly to the pressure cooker, along with veggies. Measure and add 3 cups water and 2 tbsp bisi bele baath masala. We can either add 1 tbsp tamarind pulp or lime juice.

Add 2 tbsp ghee stir all the ingredients, add salt cover and place the whistle on high flame cook for 5 minutes or 2 whistles. Garnish with coriander and serve bisi bele hot topped with ghee, pickles boondi and potato chips...Enjoy...😉

Bulgur Wheat Upma Posted on Vidyascooking