Vidyascooking

Sunday, July 19, 2020

Gravy and Curries: Rajma Curry Recipe

Soft and creamy rajma paired with rice or roti and mint chutney is a staple food consumed across north. When working in Delhi, I used to frequently visit a local dhaba and enjoy this combo there. Over the years I have some what perfected the dhaba style rajma and recently prepared this curry on my mom's request.

Rajma Masala Recipe on Vidyascooking Channel 😉

Ingredients for Rajma Masala Curry:

250 Grams Kashmiri Rajma (Kidney Beans)

200 Grams Bengaluru Tomatoes = 3 Medium Tomatoes

200 Grams Onion = 3 Medium Onions

3 Green Chilies

1 1/2 Tbsp Ginger and Garlic Paste

1 Tsp Asafoetida

1 Tbsp Chilly Powder

1 Tbsp Coriander Powder

1 Tbsp Garam Masala

1/2 Tbsp Pani Puri Masala or Amchur Powder (Dry Mango Powder)

1 Tbsp Cumin

1 Tbsp Dried Fenugreek Leaves (Kasuri Methi)

2 Bay Leaves

4 Tbsp Groundnut Oil

Salt as per taste

Lime Juice as required...

Prep:

Wash the rajma twice and soak overnight. Once the beans double in volume drain and add it to a pressure cooker, add 4 cups water, place the lid and whistle, cook for 4 whistles or 10 minutes until soft and well done.

Many times in my experience rajma once it is cooked it will tend to be bitter. We can wash the cooked rajma and use it in curry.

Finely chop onions, chop and blend the tomatoes to puree format. Slit the green chilies.

Before cooking your curry make sure to prepare a steamed rice or roti dough and reserve.

Method:

Heat a heavy bottom pressure cooker on medium flame with oil or ghee.

Add cumin and bay leaf allow to sputter and reduce.

Add the onion and chilies and fry till transparent.

Add ginger and garlic paste fry till raw flavor reduces.

Add tomato puree, chilly powder, turmeric powder, coriander powder and kasuri methi leaves fry all the ingredients till oil separates.

Add the cooked rajma and salt, add 3 to 4 cups warm water stir and cover the cooker. Place a whistle and cook for 3 whistles.

Once the rajma has cooked with the masala, add the garam masala and dry mango powder and stir well.

Adjust the salt and water for gravy bring to a rapid boil till raw flavor from garam masala reduces and serve hot with cook rice or hot rotis and Enjoy 😉

Soups: Cream of Mushroom Soup Recipe

Cream of mushroom soup is ultimate comfort food during monsoon season.

Cream of Mushroom Soup Recipe Video on Vidyascooking 😉

Ingredients Cream of Mushroom Soup:

500 Grams Button Mushrooms

200 ML Milk

4 Tbsp Fresh Cream

1 1/2 Tbsp Ginger and Garlic Paste

1 1/2 Cup Roughly Chopped Onions

5 Pods Garlic

2 Green Chilies

2 Tbsp Maida (All Purpose Flour)

1 Tbsp Parsley

1 Tbsp Pepper Powder

1 Tbsp Butter

Salt as per taste...

Prep:

Wash the mushroom twice in salted water. Drain excess water using a colander.

Once the moisture reduces from the mushroom, spread the mushrooms in a even layer on a cloth and allow to air dry for few hours this way excess moisture in the mushrooms will reduce.

Remove the hard stems in the mushroom, slice and reserve.

Method:

Heat a heavy bottom wok on medium flame with butter.

Add garlic cloves, chilies, onions, ginger and garlic paste fry all the ingredients till onions turn transparent.

Add sliced mushrooms to the onions and fry for few seconds.

Add flour and fry the mushroom till excess moisture from the mushrooms have reduced.

Transfer the cooked mushrooms to a mixerjar and grind to form a coarse paste. We can add 1/2 cup water to grind.

Transfer the ground mushrooms to the wok, dilute with 1 cup warm water and milk.

Stir all the ingredients making sure no lumps are formed.

Place the soup back on flame. Place the flame on low and keep stirring.

Add pepper powder, parsley flakes and salt to the mushroom soup bring to rapid boil.

Add cream and stir well. Serve the soup hot, garnish with cream, parsley and pepper powder...Enjoy 😀

Saturday, July 18, 2020

Street Food Series: Boondi Masala Chaat Recipe

Boondi masala chaat is a very old street food we cannot find this recipe in chaat stalls these days. Only selected few chaat stalls and street vendors sell this dish here in Bangalore.

Boondi Masala Chaat Recipe Video on Vidyascooking Channel 😉

Ingredients:

150 Grams Kara Boondi (Spicy)

1/4 Cup Each Finely Chopped Onion and Cucumber

1/4 Cup Grated Carrots

1 Tsp Lime Juice

2 Green Chilies Finely Chopped

5 Sprigs Curry Leaves and Coriander Finely Chopped

1 Tbsp Coriander and Mint Chutney

1 Tsp Chaat Masala

Prep:

Peel, de-seed and finely chop cucumber

Peel and finely chop onion

Grate Carrots

Finely chop curry leaves, chilies, coriander

Prepare chutney

Chaat Chutney Recipe Video Link

Method:

In a mixing bowl combine all the veggies and chutney.

Avoid adding salt we can always adjust later.

Add chaat masala and mix well.

Add boondi before serving to the masala, adjust salt and chaat masala and serve right away.

We can garnish with extra boondi and chaat masala before serving...Enjoy 😉

Chips Chaat Recipe is another unique dish sold in few selected chaat shops in Bengaluru do watch the video and subscribe for more recipes 😉

Breakfast Series: Bread and Salami Waffles Recipe

Salami centered bread waffles are so simple and tasty. We can serve these waffles with ooze fried eggs, pasta sauce, tomato soup or corn soup and enjoy a hearty meal for monsoon season.

Bread, Salami and Cheese Waffle Recipe on Vidyascooking Channel 😉

Ingredients:

6 Slices Bread

8 Slices Salami

6 Slices Cheese

1/4 Cup Cheese Spread

(3 Tbsp Melted Butter

3 Tbsp Oil)...Combined

Method:

Slice the salami into half.

We can trim the edges of the bread and prepare waffles.

Spread even layer cheese spread or mayo on both the bread slices.

Place the salami inside the bread, circle side facing inwards. Place 2 salami slice in one bread slice.

Place cheese slice / single and cover the second slice of bread with the mayo or cheese spread inside.

Heat the waffle maker for 10 minutes or until the green light is on.

Place the bread slice in the waffle maker, cover and place the lock and cook until green light is on.

Since prestige waffle maker is non sticky we need not apply any butter or oil.

For extra crispy and crunchy toast we can brush few drops of melted butter and oil in the waffle maker and cook the bread sandwich until done and serve it hot...Enjoy 😉

Bread Waffles Prepared Using Potatoes on Vidyascooking Channel

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

Thursday, July 9, 2020

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

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

Friday, July 3, 2020

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 😉