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Utterly delicious cream of spinach soup is a perfect treat for winter and monsoon weather 😊
Cream of spianch soup recipe video on vidyascooking 😊
Ingredients:
500 Grams = 2 Bundles Spinach
10 Pearls Garlic = 1 Whole Garlic Bulb
1 + 1 Cups Milk
100 Grams Cream = 1/2 Cup Fresh Diary Cream
1 Soup Cube (Knorr or Maggi Vegetable Cube)
1/2 Cup Warm Water
1 Tsp Parsley
1 Tsp Pepper Powder
1/2 Tsp Salt
Prep:
Separate tender leaves and stems. Do not use stems in this recipe.
Soak the leaves in pot of water for 2 minutes and wash until all the soil is eliminated. We can soak and wash for 3 to 4 times until the spinach is clean.
Drain the spinach and chop into tiny pieces and reserve.
Peel, wash and thinly slice the garlic and reserve.
Method:
Heat a pan on medium flame, add chopped garlic, chopped spinach, soup cube, 1 cup milk, 1/2 cup water stir cover and cook for 10 minutes, keep stirring occasionally.
Once the spinach has cooked remove from flame allow to reach room temperature.
Add the spinach to a mixerjar and grind to form a smooth puree, it is okay if the spinach or garlic is coarse ground.
Transfer the ground spinach to a pot and place on medium flame. Add milk, cream, pepper powder, salt and parsley stir and bring to a boil.
Once the soup starts boiling remove from flame and serve hot...garnish with cream and Enjoy 😊
Cream of spinach soup southindian version on vidyascooking Channel 😃
Pumpkin shorba is so comforting and healthy, it is perfect for any season. Subtle flavors from the spices is so soothing in this shorba.
Pumpkin Soup Recipe Video on Vidyascooking Channel
Ingredients:
1 1/2 Kilos Pumpkin Peeled, Deseeded and Chopped into Chunks
2 Large Onion Peeled, Chopped into Chunks
2 Large Potatoes Peeled, Chopped into Chunks
1 Inch Ginger Peeled and Sliced
1 Vegetable Soup Cube
1 1/2 Tbsp Coriander Seeds
2 Inch Sticks Cinnamon
5 Cloves
2 Black Cardamom
1 Tbsp Black Peppercorns
1 Star Anise
Salt as per taste
1/2 Tbsp Each Black Pepper Powder, Parsley and Chilly Flakes
Chilly oil or Garlic Oil for Garnish...
Method:
Combine the pumpkin, potatoes, onion, add to a large pot or pressure cooker add 2 to 3 cups water cover and place a whistle cook for 5 minutes or 2 whistles. Pressure cooker varies in many houses we need to cook the veggies until mushy.
In 2 to 3 cups of water add all the whole spices, sliced ginger and soup cube bring to rapid boil and reserve.
Once the veggies have cooked transfer to a bowl and allow to reach room temperature. Add the cooled veggies to a mixerjar and grind to form a smooth puree.
Strain the puree and add to a pot, strain and add the spice water to the soup. Stir well and add pepper powder, parsley and chilly flakes stir well. Add salt as per taste stir and place on medium flame.
Once the soup starts to boil it's ready...serve hot with bread croutons, garnish with chilly oil and enjoy...😊
There are many varieties of amaranth used regularly in southindian cuisine, I've used spleen amaranth in this stir fry. Garlic and chilly flavor in this stir fry is ultimate. We enjoy this stir fry with roti, or rice topped with ghee and sometimes stir fry topped on bread toast.
Amaranth Leaves Stir Fry Recipe Video on Vidyascooking Channel
1 Large Onion Peeled, Washed and Roughly Chopped = 1 Cup
1/2 Tsp Mustard Seeds
1/2 Tsp Black Gram Dhal
8 Dried Red Chilies Broken in Half
1/4 Tsp Asafoetida
Salt as per taste
2 1/2 Tbsp Oil
Prep:
Separate the leaves and tender stems, if any fibers remove and reserve the stems. Do not use any blooms.
Wash the leaves and stems separately, changing water six times. Soak the leaves for few minutes between every change and rinse.
Drain the leaves and stems until most of the moisture has drained. Finely chop the stems and leaves separately and reserve.
Method:
Heat a wok on medium flame with oil. Add the mustard, split black gram and dried red chilies fry on medium flame until the mustard starts to sputter.
Once the mustard stops sputtering add chopped onion and crushed garlic, fry till the onion turns transparent.
Add asafoetida and fry for a minute. Add the tender stems and fry for a minute, add water and 1/4 tsp salt stir and cook until the stems are tender.
Add chopped greens to the masala and stir and fry, till the greens wilt. Add 2 to 3 tbsp water and salt as per taste stir well and cook until the raw flavor from the amaranth reduces.
Once the amaranth has cooked good aroma will release the stir fry is done. Fry for a minute and serve hot. Little moisture in the stir fry adds to flavor and taste.
Do not cover the amaranth while cooking as it looses texture and nutrients. Serve this amaranth stir fry with hot rotis, rice or on bread toast and enjoy...😊
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
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...😉
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.
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.
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.
Mint Chutney and Bajji and Pakora Recipe Videos on Vidyascooking Channel
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.
