Street Food Series: Homemade Chicken Momos Recipe

Healthy tea time snack momos made easy at home. These momos store upto 2 weeks frozen, we can reheat and serve with chai. 

Momos is a nepali style dumpling which gained popularity in the city, one can find many tibetan and nepali community women set up shops by evening and sell steaming hot momos by dozen for 150/- rupees. Due to lockdown all our streetfood has to be recreated at home, I'm sharing my recipe for momo which turned out exactly like the ones I buy regularly 😊

Chicken Momos Recipe Video on Vidyascooking 😊

Ingredients:
Filling:
150 Grams Chicken (Boneless Cubes)
1 Cup Cabbage
1/4 Cup Carrot 
1/2 Cup Spring Onion 
4 Green Chilies 
1 Inch Ginger 
5 Cloves Garlic 
1/2 Cup Onion
1 Tbsp Soya Sauce 
1 Tsp Garam Masala 
1 Tsp Curry Powder or Momo Masala Powder 
1 Tsp MSG (Ajinomoto)
3 Tbsp Sesame Oil or Groundnut Oil
Salt as per taste

Dough:
250 Grams Maida (All Purpose Flour) 
1 Tsp Baking Powder 
1 Tbsp Salt
2 Cups Warm Water
2 Tbsp Oil

Method:
Wash the chicken pieces and  drain excess water using a colander.

Wash and roughly chop all the veggies. Peel and wash garlic and ginger.

Peel and wash spring onions. Separate the onion bulbs roughly chop and reserve. 

In a small coffee blender jar add carrot, ginger, garlic, chilies and coriander, pulse twice and place on one speed and grind to form a powder format.

Transfer the ground mixture to a mixing bowl. In the same mixer jar add onion, chilies, spring onion leaves plus the onion bulbs and coriander, pulse twice and grind on one speed. 

Transfer the spring onion masala to the bowl. Using the same mixer jar add cabbage leaves in two batches and pulse to form powder format and transfer to a mixing bowl. 

In the same mixer jar add chicken, pulse twice and grind on one speed to form smooth mince and reserve on a plate.

Combine the mince with veggies. Add the soya sauce and masalas combine well and heat 3 tbsp sesame oil till smoking and add to the meat mix all ingredient and reserve. 

We have not add salt at this point only when making momos we will add salt to the filling.

In a mixing bowl combine the flour, baking powder and salt first.

Add warm water and knead to form a soft dough. 

Add 2 tbsp oil and knead well for few more minutes, cover and allow to rest for 10 minutes.

Once the dough has rested for 10 minutes, knead for few more minutes. Form roundles and dip the roundles in flour. Place on a flat surface and roll to form even rotis.

Place a steamer on medium flame with enough water or we can steam cook these in a idli stand. I'm using a Tupperware steamit basket to cook my momos.

Using a lid or a cookie cutter cut out the dough into even circles. Place 1/2 Tbsp filling in the middle of cut out circle and fold to form a dumpling, pinch and seal the edges, repeat and prepare a dozen of these bite size dumplings and reserve.

Once the steamer is ready, brush the surface or base of the steam-cooker with a light coating of oil and start placing the momos. make sure to keep the momos apart and not to pile all at once. Steam cook these dumplings for 5 minutes on high flame.

Serve these dumpling hot with mayo, chilly garlic sauce and chilly sauce...Enjoy with Chai 😊

Traditional Dumpling Recipes on Vidyascooking Channel

Corn Dumpling

Butter Rice Dumpling

Fist Dumpling

Sesame Pumpling

Peanut Dumpling

Dumpling Pudding

Marble Dumpling

Breakfast Series: Curried Macaroni Recipe

In southindia by default many of our breakfast dishes are vegan and dairy free, mostly rice based dishes. I wanted to create something different which was dairy free and vegan for this breakfast series and one thing I noticed while coming up with this recipe was, spicy curries we southindians enjoy to the core from breakfast to dinner. Curry is always served with fluffy puris, set dosas and even bread toast. I tried to incorporate the curry flavor and taste in this dish, which turned out excellent.

Recipe Video Posted on Vidyascooking

Ingredients:
250 Grams Macaroni 
1/2 Cup Capsicum
1/4 Cup Peas
1/4 Cup Sweet Corn
1 Cup Onion
1 Cup Tomato
6 Green Chilies
3 Tbsp Coriander and Mint
1 1/2 Tbsp Curry Powder
1/2 Tsp Red Chilly Powder
1/4 Tsp Turmeric Powder
1/2 Tbsp Coriander Powder 
1/4 Tsp Mustard Seeds 
1/4 Tsp Cumin Seeds 
2 Dry Red Chilies 
1 Tbsp Ginger and Garlic Paste
3 Tbsp Oil
Salt as per taste...

Method:
Cook the macaroni as per package directions. Make sure to rinse the macaroni in cold water, drain and reserve.

Finely chop all the veggies (capsicum, onion, tomato, mint and coriander).

Heat a heavy bottom pot or use a pressure cooker with 3 tbsp oil.
Once the oil smokes add mustard seeds and cumin seeds allow to sputter and stop sputtering.

Add dried red chilies and fry for few seconds.

Add onion, tomato and chilies fry till the onion turns transparent and tomato has soften a bit.

Add ginger and garlic paste to the onion masala and fry till raw flavor reduces.

Add the veggies capsicum, peas and corn and fry all the veggies for few seconds.

Add chilly powder, coriander powder, turmeric powder and fry for few more seconds or until the raw flavor reduces.

Add 1/4 cup water to the veggies stir and add salt as per taste...stir well, cover and cook until all veggies are cook and moisture has reduced.

Once the veggies have cooked add curry powder and fry for few minutes until the veggies absorb the flavor from curry powder.
Add the cooked macaroni and mix well until the masala is well incorporated in the macaroni.

Allow the macaroni to heat all the way and serve hot...We can serve the macaroni as it is or with fried eggs...Enjoy 😊

Macaroni Recipe Videos Posted on Vidyascooking Channel

Mixed Vegetable Macaroni

Double Chicken Macaroni

Masala Macaroni

Macaroni Salad

Sambar Pasta

Makhani Pasta Recipe

Breakfast Series: Maddur Vada Recipe (Railway Rava Vada)

Railway rava vada has a history of 100 years, this crispy and flaky treat is served for breakfast but many people eat it as a snack through out the day with masala chai. Even today if we have to travel long distance or store a snack at home, we would always prepare this flaky and delicious Maddur vada. More trivia about maddur vada please click here.

Maddur Vade Recipe Video on Vidyascooking Channel

Ingredients:
125 Grams or 1 Cup Maida (All Purpose Flour)
125 Grams or 1 Cup Chiroti Rava (Fine Semolina) 
62 Grams or 1/2 Cup Rice Flour
250 Grams or 2 Cups Finely Chopped Onion
8 or 3 Tbsp Green Chilies Finely Chopped
1/4 Cup Equal Portions Curry Leaves and Coriander Finely Chopped
4 Tbsp Dry Roasted, Skinned and Roughly Crushed Peanuts
1/4 Tsp Cooking Soda
Salt as per taste
2 Tbsp Hot Oil
Oil for Frying.

Method:
In a mixing bowl combine finely chopped onion, chilies, curry leaves, coriander leaves, cooking soda and salt mix and reserve for few seconds. 

When we add salt to onion lot of moisture would release and onion will soften a bit. Once moisture from onion separates add all the three flours mix well and reserve for 5 minutes on kitchen counter.

The flour will absorb all the moisture and onions will not be soggy. After 5 minutes, sprinkle water little at a time and knead to form a smooth and soft dough. If the dough by chance is bit watery do not worry allow to rest for few minutes the semolina will absorb most of the moisture content.

Take a polythene sheet or banana leaf apply few drops oil on your hands and on the sheet. Take slightly larger than lime size dough ball, place on the sheet apply gently pressure using your fingers flaten to form vadas.

Prepare 5 to 6 vadas for a batch. Heat oil in a wok on low flame allow to reach temperature. Once the oil is hot, gently drop the flaten vadas and fry for 2 to 3 minutes on each side make sure the flame is on low to medium setting while frying.

Once the vadas turn golden in color on both sides, drain from excess oil and serve hot with coconut chutney. Enjoy these vada for breakfast served with hot masala chai 😉

Vada Recipes on Vidyascooking Channel

Masala Vadai

Medu Vadai

Chicken Vadai

Dahi Vadai

Prawn Vadai

Keema Vadai

Black Eyed Beans Vadai

Breakfast Series: Red Poha Vegetable Upma Recipe ( Vegetable Aval Upma Recipe )

Fiber Rich and Nutritious red beaten rice is good for everyone, it's easy to digest and not heavy. Add any vegetable as per your choice, I've chosen and had only carrot and peas during this lockdown.

Carrot and peas is a classic combo and adds colorful texture to the dish. This recipe is vegan, perfect to serve during breakfast or for tea time tiffin.

Red Poha Vegetable Upma Recipe on Vidyascooking Channel

Ingredients:
250 Grams Red Beaten Rice
1 Cup Finely Chopped  Onion
1/4 Cup Carrot Finely Chopped
1/4 Cup Frozen Peas
4 Tbsp Freshly Grated Coconut
2 Tbsp Finely Chopped Coriander
2 Sprigs Curry Leaves
1/4 Tsp Each (Asafoetida, Mustard Seeds, Cumin Seeds, Black Gram Dhal)
Salt as per taste
3 Tbsp Oil (Groundnut Oil Preferable)
Roasted and crushed peanuts optional for garnish
1 Tsp Lime Juice for garnish

Method:
Wash the beaten rice twice, drain excess water and reserve. The beaten rice will eventually puff up perfectly just before adding to the masala.

Heat a wok with 3 tbsp oil. If your using ground nut or sesame oil allow to smoke a bit.

Add mustard seeds, cumin seeds, and blackgram dhal allow the mustard to sputter and stop sputtering.

Break the dried red chillies into half and add to the mustard along with onion, curry leaves and green chilies fry all the ingredients for 30 seconds.

Add chopped carrots, 2 tbsp coriander, peas and 2 tbsp coconut...add 1/4 cup water and salt stir well cover and cook until veggies are cooked well.

Once the veggies have cooked place on high flame allow the excess moisture to evaporate. Add the washed and drained poha to the veggie masala.

Incorporate the veggie masala in the poha, check and add salt if needed. Place the poha on medium flame allow to heat all the way thru.

Once the poha has cooked for 3 minutes and heated all the way, garnish with reserved grated coconut, coriander, lime juice...serve hot...Enjoy 😉

Upma Recipes on Vidyascooking Channel

Bread Upma

Idly Upma

Rice Rava Upma

Wheat Rava Upma

Keema Upma

Cous Cous Upma

Mixed Vegetable Rice Vermicelli Upma

Bangalore Style Chow Chow Bath

Puffed Rice Upma or Ograne

Chicken Idiyappam Kothu

Street Food Series: Mangaluru Charmuri Recipe (Mangalore Bhel Puri Recipe)

I'm always astonished how street vendors prepare the yummiest dishes in a jiffy with few ingredients. I love mangalore style bhel it is unique and very tasty. If your travelling to udupi or even kukke subramanya then must try is street food and local ice creams.

Mangalore Style bhel Puri Recipe Posted on Vidyascooking Channel

Ingredients:
2 Cups Puffed Rice (Pori)
1/4 Cup Each Finely Chopped and Deseeded (Cucumber and Tomato)
1/4 Cup Finely Chopped Onion
1/4 Cup Grated Carrots
2 Tbsp Finely Chopped Coriander Leaves
2 Green Chilies Finely Chopped
1/2 Lime Juiced
1/2 Cup Madras Mixture
1 Tbsp Coconut Oil
1 Tsp Udupi Sambar Powder
1 Tsp Chaat Masala Powder
1 Tsp Chilly Powder Optional as per your preference 
Salt as per taste...

Method:
Heat a wok on lowest flame setting.

Add small batches of puffed rice gently dry roast till crispy, remove from flame and reserve in a separate bowl.

In a mixing bowl add all chopped veggies mix well.

Add the sambar powder, chilly powder and coconut oil mix well.

Add salt as per taste and instantly combine the roasted puffed rice and madras mixture...mix well.

Add few drops of lime juice and mix once. Serve this asap we can garnish with madras mixture, finely chopped onion, tomato and coriander...Enjoy 😊

Bhel Puri Recipes on Vidyascooking Channel

Mysore Bhel

Cheeslings Bhel

Noodles Bhel

Indo Chinese: Honey Chilly Cauliflower Recipe

I thoroughly enjoy indo chinese dishes...many ingredients in these type of dishes are easily avaiable and affordable. 

One among my favorite indo chinese dishes is honey chilly potato since all veggies are costly and not easily avaiable during this lockdown period, I'm switching the potato with cauliflower, which turned out tasty and was less starchy it paired well with roti. 

Honey Chilly Cauliflower Recipe on Vidyascooking Channel 😉

Ingredients:
3 Cups Blanched and Cleaned Cauliflower
8 Green Chilies
1 Cup Finely Chopped Capsicum
1 Cup Roughly Chopped Onion
1 Tbsp Finely Chopped Ginger
2 Tbsp Finely Chopped Garlic
10 Cashews 
3 Sprigs Curry Leaves
3 Sprigs Finely Chopped Coriander
2 Tbsp Chilly Garlic Sauce
1 1/2 Tbsp Soya Sauce
1 Tbsp Garam Masala
1 Tbsp Chilly Powder
1 Tsp Pepper Powder (optional)
2 Tbsp Honey
2 Tbsp + 1 Tbsp Corn Flour
2 Tbsp All Purpose Flour (Maida)
Oil as required 
Salt as per taste...

Please watch a detail video how to clean cauliflower that I've posted on vidyascooking channel. Prep the cauliflower florets and reserve.

How to clean cauliflower video on Vidyascooking Channel

Method:
Dilute 1 Tbsp Corn Flour and reserve... to be used later.

In a mixing bowl add cauliflower, garam masala, chilly powder, all purpose flour, corn flour and salt toss to coast evenly.

Sprinkle water little at a time and mix the masala and flour which will evely coat the cauliflower. Allow to marinate on the kitchen counter for few minutes.

Heat oil in a wok on medium flame. Gently drop the cauliflower florets in small batches and fry till golden brown in color.

It took me approx two minutes on each side to fry the cauliflower. I fried the marinated cauliflower in four small batches.

Heat a wok on medium flame with two tbsp oil.

Add the finely chopped garlic and ginger fry till raw flavour reduces.

Add cashews and fry till pink in color.

Add finely chopped onion, capsicum, curry leaves and chilies fry till onion turns transparent.

Add salt and cook the onion and capsicum till it softens. Add garlic chilly sauce and soya sauce fry for a minute.

Add fried cauliflower toss to coat. Add honey and toss to coat evenly.

Check for salt add if needed. Add the cornstarch and toss on high flame for two minutes. 

Serve the cauliflower hot with fried rice, noodles or roti...Enjoy😊

Cauliflower Recipes Posted on Vidyascooking Channel 😉

Cauliflower 65

Sesame Crusted Cauliflower

Cauliflower Manchurian

Cauliflower Manchurian Rolls

Cauliflower Soup

Cauliflower Gratin

Cheese Cauliflower and Broccoli Paratha

Cauliflower Broccoli Uppu Kari

Cauliflower Onion Pakoda

Breakfast Series: Masala Omelette Waffle Recipe in COllaboration with Prestige TTK

Making good use of my waffle maker creating fluffiest omelettes in a jiffy. These omelette waffles fit perfectly on a toast...super tasty and fluffy omelette sandwiches for breakfast. I have used the Prestige PWM 0.1 Waffle maker, which has nonstick plates and makes any waffle baking easy.

Masala Omelette Waffle Recipe Video on Vidyascooking Channel

Ingredients: 
3 Eggs
4 Tbsp Finely Chopped Onion
3 Tbsp Finely Chopped Tomato
3 Sprigs Coriander Finely Chopped
2 Green Chilies Finely Chopped
1/4 Tsp Ginger Finely Chopped
1/4 Tsp Chilly Powder or Black Pepper Powder
1 Pinch Turmeric Powder
2 Tbsp Milk or Cream
Salt as per taste
Oil or Butter as required...

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)

Method:

In a mixing bowl add all the finely chopped onion, ginger, tomato, chilies and coriander.

Add the turmeric powder and chilly powder mix all ingredients thoroughly.

Crack open and add the eggs.

Add salt as per taste and milk whisk all the ingredients.

  

Heat the waffle maker till the green light turns on.

Add few drops oil and add the omelette mixture.

This waffle maker doesn't require oil or butter, but to enhance the flavor and taste I'm using few drops sun flower oil.

Spread the omelette in a even layer, cover the lid and place the safety lock.

Cook the omelette until the green light turns on.

We can flip the omelette, cover and recook until well done.

Serve these omelette hot with side of ketchup and toast...enjoy 😀

These waffle omelette fits perfectly inside a toast. i've layered tomato slices and enjoyed these buttery waffle omelette sandwiches to the core 😍

Egg Recipes Posted on Vidyascooking Channel

Egg Ghee Roast

Anda Ghotala

Egg Chaat

Egg Seekh 

Egg Bajji

Grandma's recipe Rumble Tumble

Bread Egg Roll

Egg Paratha

Bangalore Style Egg Rice

Egg Chilly Recipe

Egg Dosa

Potato Chips Egg Frittata

Egg Paratha

Scramble Eggs Sunday Brunch

Egg Keema Dosa

Cucumber Cold Soup Recipe (Cucumber Lassi)

Cucumber cold soup or lassi is creamy and very refreshing on a hot summer day. This soup is normally served before lunch. 

Cold Cucumber Soup Recipe Video on Vidyascooking Youtube Channel 😊

Ingredients:
Cold Soup:
2 Cups Cucumber (Peeled, deseeded and diced)
1/2 Inch Ginger (Peeled and chopped)
3 Sprigs Coriander (Washed and Finely Chopped)
3 Sprigs Mint (Washed and Finely Chopped)
1 Cup Fresh Curd / Plain Yogurt
1/2 Tsp Cumin
Salt as per taste...

For Garnish:
1 Tbsp Chaat Masala
1/2 Cup Boondi (masala)
1 Grated Carrot
1/4 Cup Finely Chopped Cucumber
3 Sprigs Mint and Coriander Finely Chopped

Method: 
In a blender add mint, coriander, cumin, cucumber and salt blend to form a smooth puree. 

Add yogurt and blend till all ingredients are well blended and form a smooth puree. 

Pour the soup in tall tumblers, garnish with grated carrots, cucumber, coriander, mint and boondi, sprinkle tiny amount of chaat masala and serve right away...Enjoy 😉

Cold Cucumber soup can be served chilled or in room temperature. 

Summer Soup Recipes on Vidyascooking Channel

Banana Stem Soup

Melon Gazpacho

Asiatic Pennywort Soup

Breakfast Series: Bread Upma Recipe

Updating this recipe which was posted 8 years ago on youtube and on blogger, recently cleared all the old videos due to quality reasons, recreated new video with updated recipe. 

Bread upma during my childhood days used to be a regular diet on weekends. All the end slices which is not used in sandwiches and leftover bread slices were carefully stored and used in this recipe. 

If your packing school or office lunch boxes then you might also face a dilemma how to use leftover bread, this dish is excellent with a fried egg on the side. Nothing used to go a waste in my family we always found ways to reuse leftovers in a recipe.

Bread Upma Recipe Video on Vidyascooking 😉

Ingredients:
1 Loaf Bread
3 Medium Sliced Onions
2 Large Tomatoes Finely Chopped
5 to 6 Green Chilies Slit
1 1/2 Tbsp Ginger and Garlic Paste
2 Sprigs Curry Leaves (finely chopped)
2 Sprigs Coriander Leaves (finely chopped)
2 Sprigs Mint Leaves (finely chopped)
1 Inch Cinnamon
3 Pods Cardamom
3 Cloves
1 Tsp Fennel
1 Tsp Cumin
2 Bay Leaves
Salt as per taste
Oil and Ghee as required...

For Garnish: Grated Carrots, finely chopped mint and coriander, lime.

Method:
Heat a wok, add 3 tbsp oil.

Temper with bay leaves, cloves,cardamom, fennel, cumin and cinnamon. 

Once the spices start to crackle, add ginger and garlic paste fry for few seconds or until the raw flavor reduces.

Add onions, tomatoes, slit green chilies, curry leaves, coriander, mint fry for a minute on low flame covered.

Add salt and 1 tsp ghee fry the masala till the oil separates the masala.

Reserve half the masala and add half the amount of bread.

To the leftover masala in the pot add half the amount of bread and mix well.

Add the rest of the masala in a even layer and top with the rest of the bread and mix well...this way the masala will distribute even in the bread.

Place on low flame setting for the bread to fry and warm up, or place the bread in a oven dish and bake at 250 degree for 10 minutes. 

Try to cover and fry the bread for 3 to 4 mins it will give better taste. Garnish with coriander and mint along with lime juice mix well serve hot ...enjoy 😊

Upma Recipes on Vidyascooking Channel and Blog

Mutton Keema Upma

Couscous Upma

Rice Chicken Idiyappam 

Mutton Keema Semiya Upma

Mixed Vegetable Semiya Upma

Idli Upma

Bulgar Wheat Upma

Rice Rava Upma

Rava Upma and Kesari

Pori / Puffed Rice Upma