Southindian: Stove Top Grilled Egg Plant Curry Recipe (Kathirikka Sutta Bajji)

Stove top grilled egg-plant curry is a family favorite. We prepare this in bulk and use it as sidedish for dhal rice, rotis and dosa. Hint of smoky flavor in this dish is very soothing when combined and eaten with ghee and hot rice.This dish stores well upto 2 weeks in a airtight container when refrigerated.

 

Stove top Grilled Sutta Bajji Recipe Video on Vidyascooking Channel

Ingredients:

350 Grams Egg Plant

1/2 Cup Finely Chopped Onion

1/2 Cup Finely Chopped Tomato

5 Sprigs Curry Leaves

6 Finely Chopped Green Chilies

1/4 Tsp Asafoetida

1/4 Tsp Mustard Seeds

1/2 Tsp Cumin

1/2 Tsp Black Gram Dhal

1 Tbsp Chilly Powder

1 Tbsp Coriander Powder

1/4 Tsp Turmeric Powder

2 Tbsp Tamarind Pulp

Salt as per taste

3 Tbsp Oil

Garnish: 1 Tsp Lime Juice, 2 Tbsp Finely Chopped Coriander...

Method:

Wash and pat the eggplant dry. Apply few drops of oil all over the eggplant.

Pierce holes all over the egg plant with the help of a knife or a sharp skewer.

Pierce metal skewers in the eggplant and start grilling on low to medium flame on the stove.

Keep turning the egg plant until all sides char and form blisters.

The egg plant skin should get char not the inner core.

Once the egg plant has roasted remove from flame and place in water...remove all the skewers.

Once the eggplant cools down start peeling the skin. Wash the eggplant.

Remove the stem and cap part and chop the eggplant into tiny pieces.

Heat oil in a wok on medium flame.

Add mustard seeds, cumin seeds, black gram dhal to the oil and fry until the mustard seeds stops sputtering.

Add finely chopped onion, tomato, chilly and curry leaves fry and cover until the oil separates.

Add chilly powder, turmeric powder, asafoetida, coriander powder and salt to the masala and fry for few seconds.

Add 2 tbsp water and cook the masala until oil separates.

Add the eggplant to the masala along with tamarind pulp and salt fry for a minute. 

Add 1 cup water and salt stir well cover and cook until the moisture has evaporated and the eggplant is mushy.

Add lime juice and fresh coriander mix well and serve hot...Enjoy 😉

This curry is served with hot steam cooked rice topped with ghee and served along with dhal, rasam and papad...😊

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Southindian: Medhu Pakoda Recipe (Spicy Chickpea Fritters)

Medhu-Pakoda is prepared for lunch across southindian homes, normally served as a side-dish during monsoon season. We also prepare this medhu-pakoda as a evening snack and serve along with masala chai. This fritter can be found in tea shops and small eateries across the city.

Medhu-Pakoda Recipe video on Vidyascooking Channel 😉

Ingredients:

1 1/2 Cups Chickpea Flour

2 Cups Finely Chopped Onions

1/4 Cup Finely Chopped Coriander Leaves

2 Sprigs Curry Leaves Finely Chopped

4 Finely Chopped Green Chilies

1/2 Tsp Chilly Powder

1/4 Tsp Cumin Powder

1/4 Tsp Asafoetida

1/4 Tsp Cooking Soda

1 1/2 Tsp Salt 

2 Cups Oil for Frying

Method:

Heat 2 Tbsp Oil and reserve.

Sift chickpea flour twice and add to a mixing bowl.

Combine all the ingredients in the chickpea flour and mix well.

Add hot oil and mix well.

Place oil for frying on low flame and allow the mixture to rest on the counter top for 10 minutes.

Once the onion starts to release moisture the chickpea mixture will form lumps...mix well once

Sprinkle water and form a even batter not to tight like a dough neither to loose just a sticky batter.

Check for salt and add if needed.

Take a roundle which is larger than lime pinch and drop in hot oil...I've demonstrated how to prepare pakoda in the video.

Fry a batch of 6 to 8 pakodas on medium flame for 2 minutes on each side or until the pakodas turn golden and crispy.

Drain from oil and reserve on a tissue paper. Serve these pakodas hot...Enjoy 😊

Medhu meaning soft and pakoda meaning crispy fritter the combination of soft center and crispy exterior pakodas is simply addictive...😉 

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Homemade Chocolate Popcorn Recipe 🍿🍿

Prepare fresh and delicious homemade chocolate popcorn for the entire family. 

Chocolate Popcorn Recipe on Vidyascooking Channel 😊

Ingredients:

1/4 Cup Popcorn Seeds

1/2 Cup Grated Chocolate (Milk or Dark Chocolate)

5 Tbsp Oil

1/4 Tsp Salt

Method:

Always use a wok with tight fitting lid to prepare popcorn.

Heat a wok with oil on high flame.

Add the corn seeds and salt to the oil and fry for a minute.

Once the corn starts to pop place the lid and allow the corn to pop.

While the corn is still warm add the grated chocolate in batches and mix to combine.

The chocolate with melt in the heat and will coat the popcorn.

Once mixed spread a even layer on the plate and refrigerate for few seconds until the chocolate sets.

Separate the popcorn and serve immediately...Enjoy😉 

This chocolate corn can be used in garnish apart from consuming as it is. We can prepare trifle corn and pudding dish and also topped on cupcakes. 

This corn must be consumed minutes after preparing it cannot be stored as the moisture in the air will melt the chocolate and the corn might get soggy.

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Street Food Series: Fried Momos / Kurkure Momos Recipe

Momos are a staple dish across Himalayan region, recently I got to know fried momos are prepared to celebrate one's birthday. Fried momos are also very popular across instagramers, I was inspired to recreate this recipe at home after viewing many posts. 

Momos are a popular street food that we relish during tea time only few speciality momo stalls prepare these fried momos, We can prepare momos with various stuffing using tofu, paneer, cheese, corn, meat, veggies or chicken as per choice and prepare this dish.

I've chosen a soya chunk filling which is much healthier and contains very less oil. This recipe is vegan, packed with protein and veggies.

Kurkure momos recipe video on Vidyascooking Channel

Ingredients:
15 to 20 Frozen Momos
500 ML Sunflower Oil
200 Grams Corn Flakes
150 Grams Bread Crumbs
1 Tbsp Chilly Powder
1 Tbsp Kitchen King Masala
1 Tbsp Chowmein Masala (Chings Masala Powder)
Salt as per taste...

Method:

Prepare Chilly Batter: In a mixing bowl combine corn flour and maida.

Add chilly powder, noodles masala and garam masala to the flour.

Add salt as per taste...gradually add water mix and prepare a lump free batter.

Add corn flakes and bread crumbs to a plate, crush to form a coarse powder.

Heat 250 Grams oil for frying on medium flame. Allow the oil to reach temperature.

Dip the momo in the batter and roll it in the crumb mixture.

Prepare a batch of five to six crumb coated momos and reserve.

Once the oil reaches temperature gently drop the crumb coated momos in hot oil and fry on medium flame.

Flip the momo and fry the momos for 2 minutes on each side or until the momos turn golden in color...drain from excess oil and serve hot.

If you so nit prefer crumb coated momo the fry the momos with out any coating.

Make sure the momo is cold and gently drop in hot oil and fry for a minute on each side...drain and serve hot with chutney and mayo...Enjoy 😊

Momos store well refrigerated until use. I would suggest to store these momos in a zip lock bag and freeze it until use. We can reheat the momos in microwave or fry them cold it will reach temperature.

These fried momos were chewy, crunchy, spicy and soft at the same time, which paired well with filter coffee. 

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Street Food Series: Aloo Bonda Recipe (Spicy Mashed Potato Fritters Recipe)

Aloo bonda is a chai time snack served across India. The vada or bonda is normally prepared with leftover potato curry from morning breakfast. 

Eventually the vada was stuffed inside soft buns, which was coined as vada pav. This famous tiffin / snack originated in Mumbai. The vada pav is world famous and sold across all railways stations, bus stations and street food carts across india. The basic vada masala in this recipe is a curry served for fried bread (poori or chapathi). 

Aloo Bonda Recipe Video on Vidyascooking

Ingredients for Aloo Bonda:

250 Grams Aloo (Boiled and Peeled)

1 Large Onion (Peeled, Washed and Finely Chopped)

5 Sprigs Curry Leaves

5 Sprigs Coriander Leaves

5 Sprigs Mint Leaves

1 Inch Grated Ginger

1/4 Tsp Turmeric Powder

1/4 Tsp Cumin Powder

1/4 Tsp Asafoetida

2 Tsp Oil 

Oil for frying

Salt as per taste...

Ingredients for Bonda Batter:

300 Grams Chickpea Flour (Besan / Kadalai maavu)

1 Tsp Chilly Powder

1 Tsp Carom Seeds (Omam / Ajwain)

1 Tsp Cumin Powder

1/4 Tsp Cooking Soda

Salt as per taste

2 Tbsp Hot Oil...

Method:

Heat a wok on medium flame, add oil and allow to heat all the way through.

Add grated ginger, finely chopped onion, finely chopped coriander, curry leaves and mint fry all the ingredients until the onion turns transparent. 

Crumble and reserve the potato.

Add turmeric, cumin and asafoetida to the onion and fry for a minute. Add salt and crumbled potatoes and fry all the ingredients on low to medium flame.

Once the potato starts to roast in the bottom the mixture is ready...remove from flame.

Allow the aloo mixture to reach room temperature and place it in the fridge to set for one hours time, for best results allow the mixture to set overnight refrigerated. 

Method to Prepare Batter:

Sieve the chickpea flour twice and add to a large mixing bowl. 

Add chilly powder, cumin powder, carom seeds and soda-bi-carb to the flour.

Add salt and mix well...Heat 2 tbsp oil and add to the flour mixture.

Gradually add water and mix well to form smooth batter.

The batter consistency should be slightly thinner than dosa batter.

If we dip a spoon or your thumb the batter should evenly coat.

Allow the batter to rest for few minutes on the kitchen counter. We can prepare this batter day before and refrigerate until use.

Fry the bonda:

Heat 250 grams oil a wok for frying. Place the oil on low flame allow to reach temperature.

Place the flame on medium. Prepare lime size aloo roundles and reserve.

Mix the batter once, gently drop the aloo in the batter and coat evenly. Pick the bonda and shake out excess batter and gently drop in hot oil.

Repeat and prepare bondas.

Fry the aloo bonda for 2 minutes on each side or until the bonda turns golden in color.

Drain excess oil and serve the aloo bonda hot with mint chutney.

We can place the vada or bonda in pav bun and serve it hot. 

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Easy Homemade Caramel Popcorn Recipe

 

Back in the days, i.e 1980's caramel popcorn used to be a weekend treat. As a family we used to visit cubbon park in Bangalore, after carousel ride and toy train ride,  we used to enjoy coal roasted corn (on the cob) and caramel popcorn sold there by local vendors at the park. I was feeling nostalgic and wanted to recreate something from the past during this lockdown and prepared a perfect batch of caramel popcorn.

Recipe Video on Vidyascooking Channel 😊

Ingredients:

1/4 Cup Corn Seeds

1/2 Cup Sugar

3 Tbsp Sugar

5 Tbsp Oil

1/4 Tsp Vanilla Essense

1/4 Tsp Cooking Soda Powder (Soda-bi-carb)

1/4 Tsp Salt

Method:

Heat a wok on high flame add oil allow to smoke a bit.

Add the corn seeds and fry for a minute, once the seeds start to pop, cover and cook until the entire batch of seeds have popped.

Once the popcorn is ready transfer to a mixing bowl and reserve. Try to separate the popcorn and uncooked seeds and reserve.

Heat the wok on high flame, add sugar and butter stir and combine till the butter melts. Once the butter melts the sugar with start browning place on high and add 1/2 cup water and stir constantly.

Once the sugar melts and the volume of caramel has reduced, add soda-bi-carb stir well for a minute or until one string consistency has formed.

Add the caramel to the popcorn and mixwell until the entire batch of corn is well coated. Transfer the caramel coated popcorn to a plate and allow to reach room temperature.

Sprinkle little salt, separate the popcorn and serve...Enjoy 😉

If your planning to prepare and store this caramel popcorn in bulk it can be coated and stored refridgerated or stored in airtight container until use.

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Southindian Homestyle Curry Recipe Using Calabash + Potato + Soya Chunks

Using simple veggies and soya chunks mom and I prepared a hearty vegan curry for lunch. This curry pairs well with roti, rice, dosas and even idly. 

Calabash  and Soya Chunks Curry Recipe Video 😉

Ingredients:

300 Grams Bottle Gourd

150 Grams Potato

150 Grams Soya Chunks

2 Slit Green Chilies

1 Large onion 

1 Large Tomato

3 Sprigs Curry Leaves

1/4 Cup Fresh Grated Coconut

1/4 Cup Coriander

5 Sprigs Mint

1/2 Lime Juiced

1 Tbsp Curry Powder ( Aachi Egg Curry)

1 + 1/2 Tbsp Chilly Powder

1/2 tsp Coriander Powder

1/4 + 1/4 Tsp Turmeric Powder

1/4 Tsp Pepper Powder

5 Peppercorns

3 Cloves

3 Pods Cardamom

1 Inch Cinnamon

1/2 Tsp Fennel Seeds

3 Tbsp Groundnut Oil

Salt as per taste

Garnish: Mint and Coriander

Prep:
Heat a wok on medium flame add the soya chunks and dry roast until the edges turn light and golden in color.

Add 3 cups warm water bring to rapid boil. Add chilly powder, turmeric powder, salt and pepper powder.

Once the soya has absorbed most of the water and turns spongy turn the flame to medium and boil until the water turns frothy.

Remove from flame and rinse twice in running water. Squeeze excess water and reserve soya chunks in a bowl. This way of cleaning soya chunks eliminates soapy taste and flavor in the chunks.

Wash, wipe and peel the bottle gourd/ calabash. If any hard seeds remove and chop into large chunks, place in a pot of water.

Wash and scrub the potato and chop the potato into large chunks with skin and reserve.

Chop the onion into half and slice, roughly chop tomato and reserve, slit the green chilly and reserve.

Wash and finely chop coriander and mint leaves.

Grind the fresh coconut, mint and coriander with 1/4 cup water until smooth paste.

Method:
Add 3 Tbsp ground nut oil to a pot place on medium flame. Once the oil smokes add the whole spices and allow to crackle a bit.

Add onion, tomato, slit green chilies and curry leaves fry all the ingredients until the onion turns transparent.

Add ginger and garlic paste along with chilly powder, turmeric powder, coriander powder and curry powder, fry all the ingredients until the oil separates.

Add chopped veggies 3 cups water and salt as per taste cover and cook until veggies are well done.

Add soya chunks and bring to rapid boil cook for 10 minutes or until the soya chunks absorbs all the masala and oil surfaces. 

Add ground coconut and stir well place on medium flame and bring to boil, allow the raw flavor from coconut to reduce.

Add lime juice stir well, remove from flame, garnish with mint and coriander leaves and serve hot with rice or chapati...enjoy 😉

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Soya Momos Recipe

Street Food Series: Soya Momos Recipe #ITSVEGAN

Meaty, Soft and Juicy Momos prepared with simple ingredients is both healthy and delicious. These momos can be added in soup, crumb coated and fried or just fried and served with chutneys and enjoyed with chai.

Soya Momos Recipe Video on Vidyascooking Channel

Ingredients:
1 Whole Bunch Spring Onions = 250 Grams
100 Grams Cabbage = 1 Cup 
100 Grams Carrots = 1 Cup
100 Grams = 1 Cup Onion 
150 Grams Soya Chunks
8 Green Chilies
1 1/2 Ginger and Garlic Paste
1 Tbsp Chilly Powder
1 Tbsp Curry Power (Sakthi Masala)
1 Tbsp Soya Sauce
1 Tbsp Ajinomoto
Salt as per taste

Momo Wrapper: 
2 Cup All Purpose Flour (Maida)
1 Tsp Baking Powder
1 Tsp Salt
2 Tbsp Sunflower Oil
2 Cup Hot Water

Prep Up: 
Peel, wash and roughly chop all the veggies place in a colander to allow excess moisture to drip.

Boil 8 cups water and reserve.

Heat a wok on medium flame. add the soya chunks and dry roast until the edges turn light brown.

Add the hot water to the soya along with 1 tbsp salt, 1 tbsp chilly powder and 1/2 tbsp turmeric powder. Bring to rapid boil and allow the soya chunks to double in volume.

Once the soya chunks cooks it will float in the water. Remove from flame rinse twice and squeeze excess water and reserve in a bowl.

Prepare Filling: 
Using a mixer with chopper blade, we need to pulse and chop all the veggies as fine as possible. 

First batch add spring onion, onion, and chilies pulse twice and place on one speed for 2 minutes occasionally stirring and making sure all veggies are finely chopped or formed a coarse paste. Transfer the ground base to a mixing bowl.

Repeat the process and finely chop all the veggies. Add cabbage to the mixer and pulse twice and place on one speed to form fine powder format not paste.

Repeat the process and grind the carrots in same way, transfer to mixing bowl. Grind soya in same way pulse twice and place on one speed to form fine powder, transfer to a mixing bowl.

Combine the chilly powder, curry powder and soya sauce to the veggies and mix till well combined.

Once the veggies are combined cover and place in the fridge for one hour, for best results allow to rest over night.

Prepare the Dough and Wrappers First:
In a mixing bowl combine all-purpose-flour, baking powder and salt, gradually add warm water in small batches and form a smooth dough. 

Knead the dough for 10 minutes. Add 3 tbsp oil and knead for further 10 more minutes.

Cover and allow the dough to rest for 1 hour minimum best results place the dough in a plastic bag and refrigerate overnight until use .

After 1 hour once the dough has rested form large lime size roundel, exactly how we prepare roti,  dip the roundel in flour and roll to form a roti. 

Using a cookie cutter or a lid cutout rounds and reserve on a plate, repeat this process and form as many cutouts as possible reserve on a plate and cover with damp cloth, making sure the cutouts don't form a crust.

Pic: Adding  Soya  in Soup

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Sharing my tips and tricks how to form perfect momo shape. #Vidyascooking #momos #vegetablemomo #lockdown #nammabengaluru #bengaluru #lockdowncooking #Tibetanmomo #nepalimomo #Darjeelingmomo

A post shared by Vidya Lakshmi (@vidyascooking) on May 9, 2020 at 7:32pm PDT

Form momos and Start Steaming:

Place 1 tbsp mixture in the middle of the cutout sheet. Fold in half and seal one end of the edge form pleats and gather in the middle, gently press and seal the other edge. Prepare as many as possible keep these dumplings covered in a damp cloth. 

Prepare a steam basket or idly cooker. Place enough water and the steamer and place it on medium high flame allow the steam to build.

Brush the surface of the steam basket with oil and start placing the momos, cover and cook for 10 minutes on medium flame.

Once the momos have cooked it will be easy to handle  and serve, start serving these dumplings as hot as possible with tomato chilly garlic chutney, spring onion chutney or mayo...Enjoy😊

Pic: Crunchy Soya Fried Momos

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