Soups: Sweetcorn Soup Recipe

I'm always in a love-hate mood when it comes to monsoon season, because i tend to enjoy and crave lot of fried food during this season. 

These days for windy and raniy climate, I'm thinking out of the box and prepare only oil free or less oily food to stop my oily food craving. 

I highly recommend everyone to try soups and avoid fried stuff. Sweet corn soup is a family favorite, we keep preparing this either for lunch or dinner and enjoy with some butter toast. Try to avoid frozen corn and use only fresh corn for this recipe.

Sweetcorn Soup Recipe on Vidyascooking Channel 😀

Ingredients:

1/4 Cup + 1/4 Cup Sweet Corn

1/4 Cup Finely Chopped Onion

1/4 Cup Finely Chopped Carrots

1/4 Cup Finely Chopped Beans

1/4 Cup Peas (Frozen or Fresh)

1 Tbsp Finely Chopped Garlic

1/2 Tbsp Finely Chopped Ginger

1 Tsp Finely Chopped Chilies

1 Tsp Pepper Powder

1 Tsp Parsley

1 Tsp Sugar (Optional)

1 Tbsp Butter

1 Tbsp Salt as per taste...

Method:

In a mixer jar add 1/4 cup sweetcorn and 3 tbsp water, grind to form smooth paste.

Heat a wok on medium flame, add butter and finely chopped onion, garlic, ginger and chilies fry all the ingredients till onions turn transparent. 

Add the veggies leaving 1/4 cup corn to cook later. Add 3 1/2 cups water and cook the veggies until tender.

Add the ground corn and salt and reduce the soup. Add the 1/4 cup corn and cook until tender.

Prepare corn starch, mix 4 tbsp water in corn flour and mix to form smooth paste and reserve.

While the soup in boiling gradually add the corn flour and stir. Boil the soup for 5 to 10 minutes or until the soup thickens and serve as hot as possiable...Enjoy 😊

Different Soup Recipes Posted Recently on Vidyascooking Channel 😀

Palak Soup

Pumpkin Soup

Momo Soup

Asiatic Pennywort Soup 

Breakfast Series: Tomato Rice Recipe (Thakkali Sadam)

Tomato Rice is such a common dish here in southindia, we consume this for breakfast, lunch and dinner, and also pack it for our office and school lunch box. Roma tomatoes is referred as bangalore tomato by locals, we use only the plumpy and ripe tomatoes for this recipe, hence the name bangalore tomato rice. This rice is slightly tangy and sweet. During winter and rainy season we like to add beans and peas of choice for this recipe. 

Tomato Rice Recipe Video on Vidyascooking Channel 😁

Ingredients:

3 Cups Cooked Rice

1 1/2 Cups Onion Sliced

1 1/2 Cups Tomato Chopped

1 Tbsp Ginger and Garlic Paste

1 Inch Cinnamon

2 Bay Leaves

3 Pods Cardamom

3 Cloves

1/2 Tbsp Turmeric

5 Sprigs Each Mint and Coriander Finely Chopped

5 Green Chilies Slit

3 Tbsp Oil

1 Tbsp Ghee

Salt as per taste

1/2 Lime Juice

Prep: 

Steam cook rice. Spread the cooked rice on a plate and allow to reach room temperature. Separate the rice using a fork or spoon.

Boil the peas or beans of choice with salt as per taste. Once cooked drain and reserve.

Method:

Heat oil in a wok  on medium flame. 

Add the whole spices to the oil and fry until the spices sputter.

Add onion, tomato, chilies, ginger and garlic paste fry till the onion is transparent.

Add turmeric powder and salt fry the masala till oil separates. 

Add peas to the tomato masala and fry till all the ingredients are well combined.

Add the coriander and mint in the masala and fry for a minute.

Add rice and mix well, check for salt and add if needed mix to combine well.

Garnish with mint and coriander, lime juice , mix well and serve hot...Enjoy tomato rice with soft boiled egg, raita, and pickle 😉

Popular rice based breakfast dish on Vidyascooking Channel 😊

Arisi Upma 

Mango Chitranna and puliyogare recipe 

Appam Recipe (Hoppers Recipe)

Appams are edible  crêpe bowls, which come in many forms, cooked with sunny side eggs or mutton roast. These appams are dipped in ooze eggs and relished with chicken curry. Growing up appams used to be served for sunday breakfast. Appams are normally served with lamb trotters soup, sweetened coconut milk or vegetable stew at my house.

Appam recipe on vidyascooking channel 😊

Ingredients:

1 1/2 Cups Boiled Idly Rice (Salem Kusubalakki)

1 1/2 Cups Raw Rice (Kollam Fine, Sona Masoori, or Nellore Fine)

1/2 Cup Husked Black Gram Dhal

1/4 Tsp Fenugreek Seeds

1/2 Cup Coconut Milk

2 Cups Cooked Raw Rice (Kollam Fine, Sona Masoori, or Nellore Fine)

1/4 Tsp Cooking Soda

1 Tsp Sugar

1 Tsp Salt

Oil as required

1/2 Onion for seasoning appam pan

Method:

In a large mixing bowl add the boiled rice, raw rice, black gram dhal, and fenugreek, add sufficient water, gently rub and wash all the ingredients thrice.

Add sufficient water and soak all the ingredients for 6 hours minimum.

After 6 hours gently rub and wash the soaked ingredients twice, drain and reserve.

Add cooked rice to a mixer jar with little water grind to form a smooth paste.

Add the drained ingredients to the ground rice in small batches and grind if needed add 1/3 cup water and grind to form a very smooth paste.

Transfer the ground batter to a large mixing bowl and repeat the process grind all the soaked tice and dhal in batches and reserve in a mixing bowl.

We can divide the batter in two equal portions depending on our family size and consumption. We divided the batter in two equal portions and fermented one bowl of batter for brunch. The other half was reserved in the fridge to be fermented for later use.

Add salt to the batter stir cover and allow to ferment over night. If your preparing this appam during summer make sure to place the bowl of batter on a water surface and allow to ferment.

Once the batter has fermented add cooking soda, coconut milk and sugar. Using a ladle beat and mix the batter to form more air and all ingredients to well combine in the batter.

Heat a wok on medium flame with few drops oil, rub half onion in the wok and allow to heat well.

Ladle the batter swirl the pan and prepare appam shape, cover and cook the appam till the edges turn light brown.

Using a sharp spatula gently release the appam from the wok and serve hot...Enjoy 😉

Personally i enjoy appam with coconut milk and sugar 😊💗

Appams are normally served with lamb trotters soup, coconut milk or stew shared my recipes for appam on vidyascooking channel 😃

Lamb Trotter soup / Kaal Soup Military Hotel Style

Lamb Trotter Soup / Kaal Soup Home Style

Mixed Vegetable Stew Recipe

Mixed Vegetable Stew Recipe

Delicious mixed vegetable stew can be paired with any breakfast (idly, dosa, appam, idiyappam, bread toast and buttery pav buns). I have fond memories of my granny preparing this stew for breakfast and she always used to serve it with crispy butter toast. 

I added cream to this stew to make it taste exactly like restaurant style, we can avoid cream and serve this dish for vegan friends. This stew is truly a very nutritious and scrumptious side dish for breakfast.

Mixed Vegetable Stew Recipe on Vidyascooking Channel

Ingredients:

1 Medium Potato = 1 Cup Potato 

(Washed, Peeled and Cubed)

3 Carrots = 1 Cup Carrots 

(Washed, Peeled and Cubed)

15 to 20 French Beans = 1 Cup Beans 

(Washed, Strings removed and Chopped into 1 inch length)

 

1/2 Cup Green Peas 

1/2 Cup Cauliflower Florets 

(Cleaned, washed and drained)

4 Green Chilies Slit

1 Large Onion = 1/2 Cup Onion 

(Washed, Peeled and Finely Chopped)

15 Sprigs Coriander 

(Cleaned, Washed and Finely Chopped)

5 Sprigs Curry Leaves (Washed)

1 1/2 Tbsp Ginger and Garlic Paste

2 1/2 Tbsp All Purpose Flour (Maida)

150 ML Thick Coconut Milk

250 ML Second Extract Coconut Milk

1 1/2 Cup Warm Water

50 ML Fresh Cream

2 Bay Leaves

3 Pods Cardamom

4 Cloves

1 Inch Stick Cinnamon

3 Tbsp Coconut Oil

Salt as per taste...

Method:

Clean, wash and chop all the veggies. Boil 3 cups water add 1 tbsp salt cook all veggies individually in this water until tender, drain and reserve...use the same water to cook all veggies. We can steam cook the veggies prior if you do not prefer boiling. We can use the veggie water/broth in soups and other dishes.

We extract coconut milk at home there is always a first extract  which is thicker and second extract which is watery and used prior in cooking process.

Heat a pan on medium flame with coconut oil. Make sure not to burn the oil.

Add chopped onions, curry leaves, slit green chilies, half the amount of coriander leaves, ginger and garlic paste to the oil and fry until the onions turn transparent.

Add the all purpose flour and fry for a minute until the raw flavor reduces. Add all the cooked veggies and 1 cup water stir well place on low to medium flame.

We can add second extract coconut milk to the veggies and and stir well, add salt as per taste and cover and bring to rapid boil.

Add 150 ml thick coconut milk stir and bring to a boil. Once the stew starts to boil it is ready to be served. We can add cream stir once and garnish with remaining coriander and serve the stew as hot as possible and enjoy 😊

Most prefered combo is appam with stew do try this recipe and post your comments 😉

Curries served for breakfast in southindia

Kondai Kadalai Kurma

Mullangi / Radish Kurma

Vada Curry

Oyster Mushroom Kurma

Mixed Vegetable Korma

Street Food Series: Chips Chaat Recipe (Crunchy Potato Chips Salad)

Chips chaat can be served as a starter or as a side dish for barbeques,  rice dishes (pulao, fried rice, biryani) and noodles. I got to taste this at a fastfood center located at Malleshwaram, Bengaluru. We paired this chips chat for fried rice.

Chips Chaat Recipe Video on Vidyascooking Channel 😉

Ingredients:

150 Grams Potato Chips

1/4 Cup Each Finely Chopped Cucumber, Tomato, Onion, Mint and Coriander

3 Green Chilies Finely Chopped

1/2 Lime

1/4 Cup Sweet Corn (Boiled)

1 Tbsp Mint and Coriander Chutney

1 Tbsp Schezwan Chutney

1 Tbsp Mayo

1 Tsp Fruit Seasoning

1 Tsp Chaat Masala

Tip: Make sure to remove the seeds from cucumber and tomato

Chaat Chutney Recipe on Vidyascooking Channel

Schezwan Chutney Recipe on Vidyascooking Channel

Potato Mayonnaise Recipe on Vidyascooking Channel

Method:

We can layer the potato chips on a sheet and warm it before layering.

Arrange the chips on a serving platter.

Top with chopped veggies.

Sprinkle with fruit seasoning and chaat masala.

Make sure the chutneys are thick and not runny. Take 1/4 tsp full chutney and layer on the veggies follow the same with mayo and layer on veggies.

Sprinkle with fruit seasoning and chaat masala.

Make sure the chutneys are thick and not runny. Take 1/4 tsp full chutney and layer on the veggies follow the same with mayo and layer on veggies.

Follow this process and prepare three layers.

Garnish with mint, coriander and lime juice.

Sprinkle fruit seasoning and chaat masala and serve with a lime wedge.

Serve this chaat rightway and enjoy with grilled meats or pulao 😉

Potato Chips Frittata Recipe on Vidyascooking

Masala Fries Recipe on Vidyascooking

Vangibath (Brinjal Rice) Recipe

By default breakfast dishes are vegan and gluten free across south india. Many of our breakfast dishes are prepared with rice, lentils, coconuts and vegetables. Vangibath (Brinjal rice) is prepared with unique blend of spices, which is dry roasted and ground freshly for this dish. On a weekday across south indian homes and restaurants, one can find this dish on the menu. 

Vangibath is also packed for office and school lunches, and sometimes for long travel. Vangibath is normally paired with masala vada, riata and aloo fry. Personally I like this dish without any sides and condiments.

Vangibath Recipe Video on Vidyascooking Channel 😊

Ingredients for Vangi Powder:

2 Inch Sticks Cinnamon

10 Fenugreek  Seeds

3 Cloves

1/2 Tbsp Cumin Seeds

1/2 Tbsp Fennel Seeds

1/2 Tbsp Poppy Seeds

1 Tbsp White Sesame Seeds

1 Tbsp Desiccated Coconut

1 1/2 Tbsp Split Chickpeas

1 Tbsp Black Gram Dhal

10 Dried Red Chillies

3 Tbsp Coriander Powder

1/2 Tbsp Peppercorns

Method:

Place a heavy bottom pan or wok place on low flame allow to reach smoking point. Add all the ingredients at once and keep stirring. Dry roast all the ingredients on medium flame the dry red chillies should turn crispy and easy to break, while the sesame seeds should splutter and stop spluttering this is when the spices are well roasted. 

Transfer the spices to a platter and allow to reach room temperature. Transfer the roasted and cooled spices to a mixer jar and grind to form a smooth powder. Allow the powdered spices to cool, transfer to a airtight container and refrigerate until use. 

We use these pale green color brinjal for vangibath. 

Ingredients for Vangi Rice:

500 Grams Green / White Eggplant

4 Sprigs Curry Leaves

2 Bay Leaves

1 Inch Cinnamon Stick

2 Cloves

3 Pods Cardamom

2 Tbsp Vangi Baath Powder

1/4 Tsp Each Chilly Powder, Turmeric Powder, Coriander Powder

1/4 Tsp Asafoetida

2 to 3 Cups Cooked Rice

Salt as per taste

Oil as required

Finely Chopped Coriander  and 1/2 Lime for garnish...

Prep:

Wash and steam cook rice spread on a plate and allow to reach room temperature.

Remove the stems and chop the brinjal into cubes. Add the brinjal to a pot of water with a tbsp salt.

Wash and finely chop coriander and curry leaves.

Juice the lime and reserve.

Method:

Heat a heavy bottom wok on low flame. Add 4 Tbsp oil and allow to reach smoking temperature.

Add the whole spices and allow to sputter. Add curry leaves and egg plant, fry for a minute.

Add chilly powder, coriander powder, turmeric powder, salt and asafoetida cook for 30 to 40 seconds or until the raw flavor from masala powders reduces.

Stir occasionally cover and cook the eggplant in oil until well done. In roughly around 10 to 5 minutes the eggplant should have cooked.

Check and adjust salt and chilly powder as per taste, Add the vangi powder, lime juice and coriander fry all ingredients until the oil separates.

Add cooked rice and mix well... if needed add salt and vangi powder. Garnish the rice with lime juice and finely chopped coriander, serve as hot as possible...enjoy 😊

Using Vangibath Masala Similar Rice Recipes on Vidyascooking Channel

Mixed Vegetable Vangibath Recipe

Capsicum Vangibath Recipe

Rawa Vangi Bath Recipe 

Boondi Raita Recipe

Enjoy this simple boondi raita with vangi bhath, tomato bhath, bisi bele bath, stuffed parathas and naans...

Boondi Raita Recipe Video on Vidyascooking Channel 

Ingredients:

1/4 Cup Kara-Boondi

1/2 Cup Yogurt

1/4 Cup Cucumber

1/2 Cup Carrot

3 Sprigs Coriander Leaves

2 Sprigs Curry Leaves

1/4 Cup Onion

1/2 Tbsp Chaat Masala

1/2 Tbsp Cumin Powder

1/4 Tsp Salt

Double these ingredients if your serving for 3-4 people 

Method:

Peel, wash and finely chop all the veggies. Make sure to remove the seeds in the cucumber.

Place a sieve on a shallow bowl. Add boondi and warm water.

Allow the boondi to soak in the water for few seconds.

Drain the boondi and add it to a mixing bowl.

Whisk the yogurt.

Add the yogurt to the boondi along with finely chopped veggies, reserve tiny amount of chopped veggies for garnish.

Add salt and mix the boondi well.

Garnish the boondi with finely chopped and reserved veggies, top with extra boondi.

Sprinkle cumin and chaat masala and serve the raita as a condiment and enjoy 😉

Kathirikka Tawa Roast ( Brinjal Tawa Fry Recipe )

I'm preparing few healthy starters, come side dish recipes for southindian meal. This tawa fry pairs well with sambar rice, rasam rice and curd rice. 

Recipe Video on Vidyascooking Channel 

Thanks to my neighbour who had harvested and shared few eggplants with me. 

Ingredients: 

500 Grams Eggplant

1/2 Cup Rice Flour

1 Cup Chickpea Flour

1 1/2 Tbsp Chilly Powder

1 1/2 Tbsp Coriander Powder

1 Tsp Cumin Powder

1/2 Tsp Turmeric Powder

2 Tbsp Vinegar

1 Tbsp Salt

Oil as required 

Method:

Slice the eggplants into coins, and place it in a pot of water which is already salted.

In a mixing bowl combine chilly powder, cumin powder, turmeric powder, coriander powder, salt and vinegar...add 2 tsp water or sprinkle some water and prepare a marination paste.

Drain the eggplant from water and add it to the marination, apply the marination on the eggplant and allow to rest for few minutes on the kitchen counter.

Combine and sift the chickpea and rice flour. Add 1 tsp salt to the flour mix well and reserve.

Place a pan or tawa on medium flame allow to reach temperature. Add 2 tbsp oil. We can use mustard, sesame and groundnut oil in this recipe for added flavor.

Take each slice of eggplant and dip in the flour, shake of excess four and reserve on a plate.

Once the oil is hot place 5 to 10 slices if it fits the pan and roast it on medium flame. Flip and roast the eggplant slices for two minutes on each side or until it is roasted till golden.

Remove the roasted eggplant from flame and serve hot...repeat and follow the process and roast the eggplant.

Arrange the eggplant on a plate...garnish with finely chopped fresh coriander leaves and lime wedges...Enjoy 😉

Tawa Recipes on Vidyascooking Channel 😉

Mixed Vegetable Tawa Zunka Recipe

Tawa Paneer Recipe

Tawa Prawns Recipe

Podi Idli Recipe

Tawa Bhindi

Vanjaram Fish Fry

Malai Mushroom

Basil Paneer Tikka

Egg Seekh Kabab

Eggplant / Brinjal Recipes posted on Vidyascooking Channel

Cheese Stuffed Eggplant Fritters

Keema Stuffed Eggplant 

Roasted Eggplant Curry

Masala Eggplant Kootu

Brinjal Pulao 

Eggplant Stir Fry in Dryfish Masala

Capsicum Eggplant Sambar

Drumstick, Potato, Eggplant Fry

Brinjal Mutton Curry

Eggplant, Amaranth Sambar

Eggplant Mixed Vegetable Vangi Bhaat

Brinjal, Mango and Drumstick Sambar

Paneer Pakoda Recipe

 Paneer pakodas are truly a treat for rainy season 😊. These pakodas are crispy, creamy and spicy but it should be served hot and enjoyed with ginger chai. Make sure to use only fresh paneer for this recipe and week old paneer might be rubbery after frying. 

Paneer Pakoda Recipe Video on Vidyascooking

Ingredients:

250 Grams Paneer

4 Tbsp Mint Chutney

4 Tbsp Chilly Chutney 

1 1/2 Cups Chickpea Flour

1/2 Tbsp Chilly Powder

1/4 Tsp Carom Seeds / Ajwain

1/2 Tsp Asafoetida

1/2 Tsp Cumin Powder

1/4 Tsp Cooking Soda

1 Tsp Salt

Oil for frying

Mint Chutney Recipe on Vidyascooking Channel

Chilly Chutney Recipe on Vidyascooking

Method:

Soak the paneer in ice cold water for 10 minutes this way the paneer will become firm and easy to chop.

Drain the coldwater and pat the paneer dry with a towel.

Chop the paneer into bite size cubes and slit in the middle and reserve. We can place the paneer in fridge until the batter is ready. We have to chill the chutney in the fridge until use.

In a mixing bowl sift and add the chickpea flour. Heat oil for frying we will use 2 tbsp hot oil in the batter.

Add chilly powder, cumin powder, cooking soda, asafoetida, salt and carom seeds to the chickpea flour along with 2 tbsp hot oil mix all the ingredients till well combined.

Gradually add water, stir well and prepare a smooth batter without lumps. The batter consistency should be slightly thinner than pancake/idly batter.

If we dip our finger or spoon in the batter it should coat evenly.

Heat oil for frying in a wok on medium flame. While the oil heats up a bit and batter rests we can fill the paneer.

Remove the paneer and chutney from fridge, using a butter knife take small portion of the chutney and apply in the middle of the paneer and reserve.

Once oil reaches temperature dip the paneer gently in batter and gently drop in hot oil.

Prepare a batch of 5 to 6 pakodas and fry on medium flame. 

Fry the pakodas for a minute on each side, flip and fry till golden. Drain the pakodas from hot oil and serve hot with chutney and Enjoy 😊

Paneer Recipe Video Posted on Vidyascooking Channel

Paneer Popcorn

Paneer Ghee Roast

Fried Paneer Chilly

Paneer Fried Rice

Paneer Pulao

Palak Paneer

Paneer Tikka

Paneer Momos

Paneer Basil Skewers

Paneer Stuffed Kababs

Paneer Kheer

Palak Paneer Samosa

Paneer Cheese Paratha