Chocolate Waffles Recipe in Collaboration with Prestige TTK

Who doesn't like munching on warm and gooey chocolate waffles with an addition of vanilla ice cream, it will truly be like heaven on earth, ufff my thoughts... lol. I was unable to find many basic ingredients let alone ice cream due to lockdown. These waffles turned out superb, crispy on the outside and gooey center, in addition the nutella and chocolate sauce garnish was perfect and extremely tasty. #lockdowntime #pandamic #Covid19

This recipe is in Collaboration with Prestige TTk. Prestige PWM 01 Waffle Maker

800 watts power, Durable Die-Cast Plates, Heat Resistant Bakelite Bodies, Non-stick Coating for Oil Free Baking, 

Model Number: PWM 01
Shape: Square
Color: Black
Power Requirement: 230
Power Consumption: 800

Dimensions
Width: 24 mm
Height: 11 mm
Weight: 1.2 kg

Price Between 1695/- to 1225/- Online and Stores (Prestige website, Amazon, Flipkart)

Chocolate Waffle Recipe Video on Vidyascooking Youtube Channel

Ingredients:
1/4 Cup Whole Wheat Flour
1/4 Cup Unsweetened Cocoa Powder
3 Tbsp Custard Powder
1/2 Cup Sugar
2 Eggs
1/4 Tsp Baking Powder
1/4 Tsp Cooking Soda
1/4 Tsp Salt
3/4 Cup Milk
1 Tbsp Instant Coffee Powder
Oil or Butter as required...

Method:
I've used a electric beater to whisk these eggs fluffy. This step is important as the waffles turnout fluffy. Use a balloon whisk or a electric beater.

Separate the egg yolks and whites first.

Add the white to a mixing bowl and whisk to form soft peaks.

Whisk the egg yolks and sugar and add to the egg white gently fold and combine or gently whisk.

Sift the coco powder, custard powder, flour, baking powder and cooking soda reserve.

Add all the dry ingredients to the eggs gently fold and combine.

Add the milk and instant coffee powder whisk and form a batter. Allow the batter to rest for few minutes before preparing the waffles this baking powder and cooking soda will activate and form a fluffy batter.

Pre-heat the waffle maker till the green light turns on. We can apply few drops oil or butter to grease the plates. Prestige waffle maker doesn't require any oil or butter.

I gently whisked the batter once and ladled the batter in the waffle plate allowed it to sit for a minute before closing the lid. Placed the lid and safety lock allowed the waffle to cook until the green light is on.

We can flip the waffle and cook on the other side.  Flipping and recooking the waffle we can achive a crispy texture and fluffy center.

Once the waffles were cooked I trimmed all the edges and generously applied nutella and sandwiched the waffles drizzled chocolate sauce and served it warm...We absolutely enjoyed this treat 😊

More Waffle Creations on Vidyascooking Youtube Channel

Uthappam Waffle

Cheesy Aloo Waffle

Spinach and Sooji rava Waffle

Sunday Brunch: Chicken Seekh Roll Recipe

Bangalore's trademark kabab rolls are from fanoos restaurant located next to Johnson Market. Chicken rolls was a popular dish in 90s. After group studies we used to walk down brigade road and head towards johnson market just for these rolls. I wanted to recreate something nostalgic. Back then we did not use mayonnaise in rolls, it was just coriander or mint chutney, occasionally they used to prepare mango based mint chutney.  

Chicken Seekh Roll Recipe 

Ingredients:
300 Grams Chicken Mince / Keema
1/4 Tsp Shahi Jeera / Black Cumin
1/4 Tsp Cumin
1/4 Tsp Turmeric Powder
1 Tbsp Kitchen King Masala
1 Tbsp Coriander Powder
1/4 Tsp Pepper Powder
1/4 Tsp Chaat Masala Powder
1 Tbsp Dried Fenugreek Leaves
4 Black Peppercorns
1 Inch Cinnamon
2 Cloves
1/2 Cup Finely Chopped Mint and Coriander
1/2 Onion Finely Chopped
1/2 Onion Sliced
3 Finely Chopped Green Chilies 
2 Whole Green Chilies
1 1/2 Tbsp Ginger and Garlic Paste
3 Tbsp Oats
Ghee and oil as required 
Salt as per taste.

For Rolls: Kerala Parotta, 2 Sliced Onion, Mint and Coriander Leaves, 2 Tbsp Chaat Masala, Mint Chutney...

Method:
Ready to use chicken mince always contains lot of moisture. Once defrosted drain excess moisture and reserve only the chicken mince in a mixing bowl.

Heat a wok with 1 tsp oil on medium flame. Add the sliced onions, two whole green chilies, shahi jeera, cumin seeds, kitchen king masala, peppercorns, pepper powder, turmeric powder, fenugreek leaves, chaat masala, 2 cloves, coriander powder, 2 tsp mint leaves and coriander leaves fry for few minutes

Add 1 1/2 tbsp ginger and garlic paste fry for a minute and add 1/4 cup water stir well and place on high flame. Once the moisture has evaporated add to a mixer jar and grind to form a smooth paste, we can add 2 tbsp water to grind masala into smooth format.

Marinate the chicken with finely chopped onion, finely chopped chilies, mint, coriander, and ground masala paste, mix well and allow to marinate for 15 minutes on the kitchen counter itself.

Grind the 3 tbsp oats and combine in the chicken, cover and allow to marinate. Just before frying the chicken, add salt as per taste mix well then start forming seekhs.

To form even seekhs wet your hands with water or apply oil. Take lime size portion of chicken, gently roll and form sausages place it on a plate. prepare a bunch of these and reserve.

Heat a wok or pan with 2  tbsp ghee or oil, gently place the prepared seekh and fry on low flame. turn the seekh every two minutes and fry till all sides turn golden brown in color it took me approx 15 minutes to cook the seekh till well done.

In the same pan or wok place the seekh on the side forming a well in the middle. Place the hot coal in the middle cover and allow to smoke. place the flame on lowest setting for 10 minutes. once the chicken seekhs have smoked remove and discard the coal.

Heat a tawa on medium flame. Fry the required amount of layer parottas. For every parotta place four seekhs top with mint chutney and sliced onion, garnish with mint and coriander leaves and chaat masala roll and serve these chicken seekhs as hot as possible...Enjoy 😊

Roll Recipe Videos Posted on Vidyascooking Channel

Egg Roll Recipe 

Gobi Manchurian Roll Recipe 

Sunday Brunch: Chicken Keema Biryani Recipe (Chicken Podimas Biryani)

Chicken podimas or chicken keema biryani is a popular dish prepared during sunday brunch across southindian homes. This biryani is packed with flavour, not as heavy as the mutton biryani, very easy to cook on a busy sunday. 

Chicken Keema Biryani Posted on Vidyascooking Youtube Channel

Ingredients: 
300 Grams Chicken Keema
300 Grams Basmati Rice Washed and Soaked 
1 large Tomato
1 Large Onion Sliced
1 Medium Onion Finely Chopped
6 to 8 Green Chilies
5 Sprigs Coriander
5 Sprigs Mint
5 Sprigs Curry Leaves
1/4 Cup Frozen or Fresh Peas
3 Tbsp Ginger and Garlic Paste
1/4 Cup Yogurt

Spices:
2 Bay Leaves
2 Dried Red Chilies
1 Black Cardamom
1/4 Tsp Cumin
1/4 Tsp Fennel Seeds
2 Inch Cinnamon
4 Pods Cardamom
2 Strands Mace
4 Cloves
2 Star Anise
1 Tbsp Black Pepper
1 Tsp Shahi Jeera

1 Tsp Chilly Powder
1 Tsp Turmeric Powder
1 Tsp Coriander Powder
Oil as required
Salt as per taste

Garnish: Finely Chopped Onions, Finely Chopped Coriander, Finely Chopped Mint, Curry Leaves, Lime Wedges...

First Step Prepare Biryani Masala Paste:
Heat a wok on medium flame with 3 tbsp oil, add (1 Bayleaf, 2 Dried Red Chilies, 1 Black Cardamom, 1/4 Tsp Cumin, 1/4 Tsp Fennel Seeds, 2 Inch Cinnamon, 4 Pods Cardamom, 2 Strands Mace, 4 Cloves, 2 Star Anise, 1 Tbsp Black Pepper, 1 Tsp Shahi Jeera) allow all the spices to sputter.

Add finely chopped onion, 3 green chilies, few mint and coriander leaves and half tomato fry all the ingredients till the onion is pink and tomato has reduced. Remove the masala mix from flame all to reach room temperature.

Once the masala mix has reached room temperature add to a mixer jar add 1/4 cup water and grind to form a smooth paste. We will divide and add this paste for marination, rice and gravy.
____________________________________________________

Second Step Marinate the Chicken Keema:
Add 3 1/2 tbsp of the biryani masala paste to the keema, along with 3 tbsp yogurt, 1/4 tsp chilly powder, 1/4 tsp coriander powder, 1/4 tsp turmeric powder, 1 1/2 tbsp ginger and garlic paste. Mix and combine all the masala in the chicken mince, cover and allow to marinate for 10 minutes.
____________________________________________________

Third Step Let's Prepare Kushka Rice:
Wash the basmati rice thrice, add enough water allow the rice to soak for 10 minutes.

Heat a pressure cooker on medium flame, add 2 tbsp oil. Once the oil reaches temperature add 1 bayleaf, half the amount of sliced onion, 3 green chilies,  1 1/2 tbsp ginger and garlic paste, tomato, few mint and coriander leaves, 1/4 tsp chilly powder, 1/4 tsp turmeric powder, 1/4 tsp coriander powder, 3 tbsp yogurt and 3 tbsp biryani masala paste fry all the ingredients till the onion is transparent and the tomato has reduced.

Drain and add the washed rice to the masala, along with peas. Add salt as per taste fry for few more minutes. Measure and add water for every 1 cup rice add 2 cups water stir well, cover and place the lid and whistle, cook for 3 whistles ( 5 minutes on high flame). Once the rice has cooked remove and reserve.
____________________________________________________

Fourth Step Prepare Chicken Podimas Masala:
Heat a wok on medium flame with 2 tsp oil. Add salt to the chicken mix well and reserve.

Once the oil reaches temperature add the reserved sliced onion, mint and 2 green chilies fry all the ingredients. Add the chicken mince do not stir or fry at this point. Dilute the masala paste with water and add to the chicken mince, cover and cook on medium flame.

It hardly takes 10 minutes to cook chicken mince, check if the mince has cooked using a slotted spoon. Scramble and break the chicken mince place on high flame and cook until the moisture has evaporated. Switch the flame off.
____________________________________________________

Fifth Step Let's assemble the Chicken Podimas Biryani:
Reserve 3/4 amount of chicken masala in a bowl. Gently release the pressure cooker, using a slotted spoon or fork mix the rice. Add half the amount of rice to the chicken mince masala reserved in the kadai/ wok mix well. Spread the rice in a even layer.

Spread the chicken mince masala on the rice in a even layer over the rice.
Top the mince with other half of the reserved rice and cover. Place on lowest flame setting and cook the biryani for 10 minutes.

Once the biryani is done serve it in layers and garnish with finely chopped onion, coriander, mint and curry leaves. Serve with a side on lime wedge and boondi raita...Enjoy 😀

Biryani / Pulao Recipes Posted on Vidyascooking Youtube Channel

Green Chilly Leg Piece Chicken Biryani

Military Hotel Style Mutton Biryani

Donne Mutton Biryani

Chicken Tikka Biryani

Mutton Keema Biryani

Resturant Style Biryani

Green Chilly Mutton Biryani

White Chicken Biryani

Chicken Ghee Roast Biryani

Chinese Chicken Biryani

Mutton Biryani Ambur Style

Chicken Sausage Biryani

Mixed Vegetable Biryani

Brinjal Biryani

Bread and Vegetable Biryani

Prawn Biryani

Chicken Kofta Biryani

Chicken Mug Biryani

Garlic Prawn Biryani

Kathal / Jackfruit Biryani

Mutton Keema Biryani

Poha Keema Biryani

Paneer Biryani

Chicken Cheese Kofta Biryani

Breakfast Series: Mangalore Style Banana Buns Recipe

Mangalore buns or banana buns is a popular breakfast / snack prepared across karnataka. We pack this for school or office lunch it is also a filling snack after a good hike. We can prepare the dough in bulk and store it in fridge and prepare these fluffy buns fresh on the go. These buns are normally served with tea or coffee, if we are serving for breakfast we would serve it with spicy coconut chutney or any curry. My parents enjoy these buns with mango thokku (mango pickle).

Mangalore Buns Recipe Video Posted on Vidyascooking Channel

Ingredients:
200 Grams / 2 Ripe Robusta Banana
400 Grams to 500 Grams All Purpose Flour / Maida
200 Grams Sugar
150 ML Yogurt
1 Tbsp Cumin Seeds
1/4 Tsp Cooking Soda Powder
1/4 Tsp Baking Powder
1 Tsp Salt
Oil for frying...

Prepare Batter:
Peel and add banana to a mixing bowl, add salt, cumin, and sugar, using clean hands smash the banana and prepare a uniform puree.

Add yogurt and mix well to form a smooth puree.

Gradually add 1 cup flour and mix well to form a smooth batter, cover this batter and allow to rest for an hours time. For best results allow the batter to rest over night refrigerated (approx 8 hours resting time).

Prepare Dough:
Gradually add flour to the batter and knead to form a smooth and uniform dough.

Add 1 tbsp oil knead the dough for 10 minutes. Cover and allow the dough to rest for an hours time.

Place enough flour for dusting in a plate. After an hour knead the dough once, divide and start forming even roundels approx tennis ball size.

Dust the roundel with flour and gently roll to form a thick and even sheet.

Using a circle cutter cut the roll dough into even circles and place it on a plate.

Add oil to a wok for frying place on low flame allow to reach high temperature.

Gently slide each rolled out dough into the oil, using a slotted spoon press the dough until it puffs and gently turn to the other side till it turn golden in color, drain excess oil and serve hot with coconut chutney and chai...Enjoy 😍

Popular Mangalore Style Breakfast Posted on Vidyascooking Youtube Channel

Benne Kadubu (Butter Dumplings)

Coconut Chutney and Mini Masala Dosa

Raw Mango Chutney

Goli Bajji

Breakfast Series: Mixed Vegetable Uthappam Waffle Recipe in Collaboration With Prestige TTK

Waffles have become one of the most popular indulgent dish in India, which is delicious and filling at the same time. Waffles is not a complicated dish, it is very easy to prepare at home with locally available ingredients. 

Uthappam waffles is a very unique breakfast, it's both nutritious and gluten free prepared with simple ingredients. I've incorporated mixed vegetables in these waffles which looks spectacular and tastes fabulous. We can serve these waffles with a traditional coconut chutney or with gunpowder (milagai podi). This quantity makes 6 generous portions. 

Mixed Vegetable Uthappam Waffle Recipe on Vidyascooking

Ingredients:
1/2 KG Idly / Dosa Batter
1/4 Tsp Mustard Seeds 
!/2 Tsp Cumin Seeds
1/4 Tsp Asafoetida
2 Tbsp Oil
3 Tbsp Ghee
Finely Chopped Veggies
( 1 Medium Carrot, 1 Medium Beetroot, 1 Large Onion, 4 Green Chilies, 5 Sprigs Curry Leaves, 5 Sprigs Coriander Leaves)
Salt as per taste.

For Garnish: ( 1 Medium Carrot, 1 Medium Beetroot, 1 Large Onion, 1/2 Tomato, 4 Green Chilies, 5 Sprigs Curry Leaves, 5 Sprigs Coriander Leaves)

Gunpowder as required (Please click here for recipe)

Idly / Dosa Batter Recipe Video on Vidyascooking Youtube Channel

Gunpowder (Milagai Podi) Recipe Video on Vidyascooking Youtube Channel

Method:
For this recipe we need fermented idly / dosa batter (please click here for the recipe).

Make sure to chop all the veggies as fine as possible it will be easy to bake in the waffle maker. We can reserve finely chopped veggies for garnish that's optional.

Heat a wok with 2 tbsp oil on medium flame.

Add the mustard seeds and cumin seeds allow to sputter.

Add the chopped veggies together (onions, carrot, beetroot, curry leaves, coriander leaves, and chilies) 

Fry all the veggies for a minute. Add asafoetida and salt fry the veggies for another minute.

Add 1/4 cup water to cook the veggies. Place a lid and cook until the veggies are well done.

If there is moisture in the veggies place on high flame allow the excess water to evaporate stir and fry the vegetable making sure it does not burn.

Once the veggies have cooked transfer to the batter and mix well. Taste test for salt add if needed.

Prestige PWM 01 Waffle Maker

800 watts power, Durable Die-Cast Plates, Heat Resistant Bakelite Bodies, Non-stick Coating for Oil Free Baking, 

Model Number: PWM 01
Shape: Square
Color: Black
Power Requirement: 230
Power Consumption: 800

Dimensions
Width: 24 mm
Height: 11 mm
Weight: 1.2 kg
Price Between 1695/- to 1225/- Online and Stores (Prestige website, Amazon, Flipkart)

Let's Prepare the Waffles:

Preheat the waffle maker till the green light turns on.

Brush few drops ghee on the waffle maker. Gently pour approx 1/2 cup batter to each waffle mould.

Spread the batter in a even layer. Apply few drops ghee on top of the waffle. Allow the waffle to cook for few seconds before placing the lid.

Gently cover and place the safety lock cook the waffle until the green light turns back on.

Allow the waffle to cook for few more seconds or until the edges crisp up a bit.

Once the waffle is cooked to desired consistency start plating. Garnish the waffles with finely chopped veggies and sprinkle gunpowder on top, serve these waffles hot with coconut chutney and hot ginger chai. 

Benefits of Idli and Dosa
They contain a good amount of intestinal bacteria and are low in calories, hence a healthy breakfast option. They are served with chutneys which also have some fermented ingredients and thus, add to the overall probiotic benefits derived from such foods. I read this in a article online here's the link: https://www.lifetothefullest.abbott/en_in/articles/add-probiotic-intestinal-bacteria-to-your-diet-with-these-indian.html

Waffle Recipes Posted on Vidyascooking Channel

Masala Aloo and Cheese Stuffed Bread Waffle Recipe Video 

Healthy Spinach Waffle Recipe Video

Breakfast Series: Bread Waffles with Masala Potatoes and Cheese Stuffing Recipe

These potato masala stuffed bread waffles were fluffy inside and crispy on the outside. Quick and excellent recipe to prepare and serve either as a evening snack or for breakfast. 

Bread Waffles with Masala Potatoes and Cheese Stuffing Recipe Video

Ingredients:
6 Slices Bread (White or Whole Wheat)
1 Medium Onion (Finely Chopped)
3 Green Chilies (Finely Chopped)
3 Potatoes ( Boil, Peeled and Crumbled)
1 Tsp Chaat Masala
1 Tsp Chilly Powder
Easy Melt Cheese Slices
Mayonnaise
Mint Chutney (Please Click Here For Recipe)
Oil as required
1 Tsp Salt 

Mint Chutney Recipe Video

Coriander Chutney Video

Method:
Let's Prepare Masala Potato Stuffing:
Heat a wok with 2 tsp oil on medium flame. 

Once the oil starts to smoke, add the finely chopped onion and chilies fry for few seconds.

Add the chilly powder, chaat masala and 1 tbsp of mint chutney and fry all the ingredients for a minute.

Add the crumbled potatoes and fry till all the ingredients are well incorporated.

Since we have added chaat masala and mint chutney which already contains salt, please taste and add salt as per your taste in the potato and mix well.

I added 1 tsp salt and fried the potato for 2 minutes and removed from flame. This stuffing can be used for aloo paratha.

This recipe video is in collaboration with Prestige TTk.  Prepare and serve 4 generous portions of waffles which can be served with fried eggs and a side of fruit, tea and juice. We can also prepare these waffles bag it and freeze it and just fry it in a pan or reheat it in the waffle maker itself and serve it hot for breakfast.

Prestige PWM 01 Waffle Maker

800 watts power, Durable Die-Cast Plates, Heat Resistant Bakelite Bodies, Non-stick Coating for Oil Free Baking, 

Model Number: PWM 01
Shape: Square
Color: Black
Power Requirement: 230
Power Consumption: 800

Dimensions
Width: 24 mm
Height: 11 mm
Weight: 1.2 kg

Price Between 1695/- to 1225/- Online and Stores (Prestige website, Amazon, Flipkart)

Let's Prepare Waffles:
Preheat the waffle maker 10 minutes prior to preparing your sandwiches. Once the green light turns on, Apply few drops of oil on the waffle maker.

Apply even layer of mayo on all the slices of bread. 

Evenly spread mint chutney over the mayo on all slices of bread.

Start spreading he masala potato in a even layer.

Place a cheese slice and cover with the other slice of bread.

Place the prepared sandwich in the waffle maker and gently press and close the waffle maker. Close with the safety lock and allow to bake.

There will be lot of steam escaping we need not worry as the waffle will bake in time. Once the green light turns on, we can start serving the waffle.

I served these waffles with a mix of sweet chilly sauce and ketchup, these waffles can be topped with butter and served with a side of runny eggs...Enjoy 😉

Healthy Spinach Waffle Recipe Video

Breakfast Series: Hyacinth Beans/ Avarekalu / Mochakkai Masala Cheese Toast

Hyacinth beans / cowpeas / avarekalu / mochakka / vaal / lima beans...has a very special stance in Bengaluru, why? There are many coined stories around bengaluru associated with the beans. Here's a famous story, we've heard as kids how the name bengaluru existed. 

Story: “Bentha-kaal-uru,” in Kannada language literally translates as “town of  boiled beans.” Legend has it that Veera Ballala II, a famed king of the Hoysala dynasty, went astray during one of his hunting expeditions and stumbled upon a run-down dwelling with an old woman in it. Much to his delight, the woman served him some customary boiled beans. Contented by the offering and the hospitality he received, the Hoysala king named the place “Benda-kaal-uru,” which caught on over time, finally leading up to the name Bengaluru or Bangalore.

According to Hindu customs here in south Hyacinth beans is widely used during festivals many traditional families follow this ritual of  preparing the beans as offering to god. 

From September to march we have a steady supply of fresh hyacinth beans which we process and use it in stir fries and in place of dhal. Many families would also dry the beans and store it in airtight container until use.

Bengaluru  residents enjoy these beans to the fullest and for the past eight years a local condiment store located at VV Puram /food street of Bangalore hosts the largest varieties of Avarekalu dishes at a 10 day dedicated food festival for avarekalu. One can find chinese to baked goodies and even ice creams consisting of hyacinth beans, the protein rich festival is a must visit if your in the city between last week of December till first week January. 

I've always enjoyed the combo of baked beans and bread my thought was to incorporate these beans instead of baked beans inside a toast. We enjoyed the flavors and taste of the beans and sandwich it was a perfect match. Here is a Toast recipe to this city of Boiled Beans aka Bentha-Kalu-Ooru aka Bangalore aka Bengaluru. 

Recipe Video...😀

Ingredients:
200 Grams Hulled Avarekalu / Mochakka / Cow Peas
1/2 Cup Finely Chopped Onions
5 Sprigs Curry Leaves Finely Chopped
3 Green Chilies Finely Chopped
1/2 Inch Ginger Grated
1 Tsp Cumin
1/2 Tsp Chilly Powder
1/2 Tsp Black Pepper Powder
1/4 Tsp Asafoetida
1 Tbsp Noodles Masala Or Garam Masala
Cheese Spread or Mayo as required
Cheese Singles as required
2 Tsp Ghee
Oil as required
1 1/2 Tsp Salt...  

Ketchup and Mayo to serve...

View this post on Instagram

Basics of Indian Cooking: Shell and Hull Hyacinth / Lima / Broad Beans 🌻 🌻 🌻 swipe🍃 🌻 🌻 🌻 Across India, hyacinth beans are used in many recipes shelled, hulled, dried, coarse ground, In local dialect Kannada hyacinth beans are referred as (avarekalu). In Tamil Mocha Kottai which is added to upma (avrekaalu uppittu) Rice / Akki rotti, Stir fried with Potatoes. The outer membrane of the seeds are soaked and hulled after shelling, the inner soft beans is used for a variety of dishes. This form is called hitakubele / Pidukku, which means "Hulled hyacinth bean. Many places across Tamil nadu, karnataka and Andhra these beans are hulled and used in meat curries, vegetarian curries, spinach curries and rotis, which enhances the flavor and taste of the dish. Blog Link: https://vidyascooking.blogspot.com/2019/03/basics-of-indian-cooking-shell-and-hull.html 🐝 🐝 🐝 Follow me on Social Media: https://www.zomato.com/vidyalakshmi https://twitter.com/vidyascooking https://www.facebook.com/vidyascooking/ 🌸 🌸 🌸 Detail Video on YouTube English Channel: https://youtu.be/EtKdeZHVGlE 🌷 🌷 🌷 Subscribe to me on Youtube Tamil: https://www.youtube.com/user/Tamilvidu009 🌾 🌾 🌾 Like + Comment + Follow for more videos/blogs posted regularly. Thank you so much for supporting me on Social Media. 🙏 🌿 🌿 🌿 #Vidyascooking #Vidyastravel #Reviews #Recipes #Foodtasting #avarekalu #mochakottai #hyacinth #Nammabengaluru #bengaluru

A post shared by Vidya Lakshmi (@vidyascooking) on Mar 17, 2019 at 8:01pm PDT

How to Hull Hyacinth beans detail blog with Video

Let's Prepare the Filling:
Heat a wok with 2 tsp ghee on medium flame.

Add all the dry spices and fry on low flame setting for few seconds.

Add finely chopped onions, curry leaves, grated ginger and chilies and fry for a minute.

Add the hyacinth beans and 1 1/2 cup water stir well and add salt stir cover and cook on medium flame until mushy.

Once the beans has cook and if there is moisture place on high flame allow the moisture to evaporate.

Remove the cooked beans from flame.

Let's Toast:

Spread the cheese spread on both the slices of bread.

Spread the hyacinth beans masala in a even layer, place a cheese single and other slice of bread.

Prepare a bunch of these sandwiches and reserve before toasting.

Heat a tawa on low flame spread 2 tsp oil and place the prepped sandwich one at a time and fry till golden brown on both sides we can apply extra oil to fry the sandwiches.

Once the sandwiches have fried slice in half and serve with ketchup or mint chutney or mayo...Enjoy 😊 

Tip: We can hull the hyacinth beans and cook it with just salt and freeze it until use.

Hyacinth beans can be used instead of dhal in many recipes.

Hyacinth beans can be used in soups as thickener 

We can avoid cheese spread and cheese in this recipe and use mint chutney instead.

Ragi bread, Multi millet bread and even Methi bread taste excellent in this recipe.

Since the beans masala is not soggy the bread remains crispy we can pack for school, office or picnic lunch. 

The bean masala itself stores well. Place it in a airtight box refrigerated until use...

This recipe serves 2 to 3 adults. Vegans can avoid all milk products and use soya based vegan products.

Mochai / Avarekalu / Cow Peas Recipes Posted on this Blog and Videos

How to Hull Hyacinth Beans

Spinach Hyacinth Mango Curry

Hyacinth Beans Dosa