Quinoa Ladoo Recipe ( Seemai Thinai Laddu / Navanakki Ladoo )

Quinoa has gained popularity recently, but in southindian tamil communities quinoa is a common grain, we prepare many dishes even for festivals. 

We particularly prepare thinai and honey combination porridge during june, july and august months and during chathurthi as a offering to lord Ganesha and Muruga, the porridge prepared using quinoa is distributed among relatives.

Using quinoa I prepared ladoo something different and unique. These melt in your mouth ladoos preserve well in a airtight container upto 3 weeks.

Quinoa Ladoo Recipe on Vidyascooking Channel😀

Ingredients:

1/2 Cup Quinoa 

1/2 Cup Mung Dal (Mung Beans)

1/2 Cup Oats

1 1/2 Cups Sugar

1 Tbsp Cardamom Powder

1 Tbsp Chopped Nuts (Pista / Almonds / Cashews)

1 Cup Ghee

1/4 Tsp Salt...

Method:

Heat a wok on medium to low flame. Add mung dhal and dry roast, constantly stir the mung dhal and and dry roast till golden on lowest flame. 

Add the mung dhal to a mixer jar once roasted. Place the wok back on low flame setting, add quinoa and stir constantly and dry roast till quinoa turns light pink in color and starts to release good aroma.

Remove the quinoa from flame and add to the mixer.

Dry roast the oats till light golden in color and reserve. Grind the mung dhal and quinoa till coarse powder. 

Add the oats to quinoa powder and grind to form a smooth powder, reserve the ground powder in a mixing bowl.

Add sugar to the mixer and grind to form a smooth powder and reserve.

Add sugar powder in small batches to quinoa powder and mix well. If any lumps in the mixture try to break it and mix well.

Add cardamom powder to the quinoa mixture and 1/2 tsp chopped nuts and mix well.

Heat a fry pan on low flame, switch off the flame and add ghee melt the ghee we do not want it hot.

Add ghee in two or three batches to the quinoa and mix till well combined. Once the ghee is mixed in the quinoa mix we should be able to form roundles.

Place the roundles in a plate and allow to set. Once the ghee reaches room temperature the ladoos will set and be firm. 

We can garnish the ladoos with chopped nuts and serve in room temperature and enjoy 😉

 

Peanut Poli Recipe (Nilakadalai Poli / Kadlekai Obbattu )

Peanut poli is prepared to celebrate guru poornima, hanuman jayanti and ganesh chaturthi across Karnataka. This is a traditional stuffed flat bread. The flavors from whole wheat, peanut and cardamom is a very unique in this recipe.

Peanut Poli Recipe Video on Vidyascooking Channel 😊

Nilakadalai Poli / Peanut Poli Recipe:

250 + 100 Grams Whole Wheat Flour

250 Grams Peanuts / Nilakadalai

250 Grams Jaggery (Powdered)

1 Tsp Cardamom Powder

Oil and Ghee as Required

1 Tsp Salt...

Prepare Dough:

Sift 250 grams whole wheat flour twice and add to a mixing bowl.

Combine 1/2 tsp salt in the flour.

Gradually sprinkle water, knead and prepare a soft dough.

Add 2 tbsp oil knead for 2 to 3 minutes and prepare a soft dough.

Cover the dough and place it in the fridge for 2 hours.

Prepare Filling / Puranam:

Heat a wok on medium flame. Once the wok is hot place on low flame and add peanuts.

Constantly keep stirring and dry roast the peanuts. While dry roasting the peanuts the skin from peanuts will automatically peel and the nuts will sputter.

Once the peanuts release good aroma and skin turns golden in color, remove from flame and spread on a flat surface allow the peanuts to reach room temperature.

Rub the peanuts on the flat surface to husk the skin, fan the skin and reserve on the husked or skinless peanuts for use.

Measure and add the peanuts to a mixer jar, pulse and grind to form a coarse powder.

Measure equal amount jaggery and add to the ground peanuts, add cardamom powder and salt, grind all the ingredients to form a even puranam.

Reserve the peanut puranam in a bowl to avoid heat from the mixer jar, excessive heat from the mixer jar will make the groundnut oily and the mixture tight.

Prepare Peanut Poli:

Combine 1/4 cup ghee and 1/4 cup oil in a bowl and reserve.

Knead the dough once, form lime size roundles and dip in flour, roll the dough roundle to form even size pooris.

To prepare one poli we require two rolled breads.

Apply half tsp of oil and ghee mixture both the rolled out dough surface.

Take 2 tbsp peanut mixture and spread in a even layer. Place the other rolled out dough and seal the edges.

Dust excess flour and rollout the poli to for a thin flat bread.

Prepare a batch of four to five polis as it is easy to fry in batches.

Heat a tawa or iron skillet on medium flame. Once the tawa heats up, gently flip the rolled out poli to the hot tawa and fry for a minute on each side.

We can apply tbsp oil on both side and fry the poli until the edges turn crispy.

Serve these polis hot with ghee or butter and enjoy 😉

 

Poli / Obbattu Recipes on Vidyascooking Channel 😃

Jeera Poli Recipe

Mango Poli Recipe

Raw / Plantain / Vazhakkai 65 Recipe

Plantain 65 is a vegetarian / vegan starter come sidedish. We serve this dish as a side southindian meals, pairs well with, lemon rice, veg pulao, sambar rice or rasam rice.

Recipe video on Vidyascooking Channel 😊

Plantain 65 Ingredients:

2 Large Raw Banana = 300 Grams

1 Tbsp Garam Masala or Kitchen King Masala

1 Tbsp Ginger and Garlic Paste

1 Tbsp Coriander Powder

1 Tbsp Chilly Powder

1/2 Tbsp Jeera Powder or Cumin Powder

1/4 Tsp Asafoetida

1/4 Tsp Ajinomoto (Optional)

1/4 Tsp Orange Food Color

3 Sprigs Curry Leaves

3 Green Chilies Slit

Salt as per taste

Oil for frying

Garnish: Lime Juice, Pepper Powder and Coriander Leaves

Prep:

Wash the raw banana and pat it dry. Using a sharp knife remove the stem followed by the shiney outer skin which contains fiber and not edible.

Do not peel the entire skin we need to remove only the surface of the skin.

Place a pot of water to soak the chopped raw plantain once chopped.

Chop the plantain into 1/2 inch coins and chop it into half moons and place in water. This way the plantain will not discolor and will remain fresh.

Wash, slit and reserve the green chilly and curry leaves. We can finely chop the curry leaves and add it to the plantain. 

Method:

Add the slit green chilies, curry leaves, ginger and garlic paste to the plantain.

Add garam masala, coriander powder, asafoetida, chilly powder, cumin powder, orange food color, rice flour, corn flour and maida to the plantain.

Add ajinomoto, salt, sprinkle water gradually and mix the plantain till all the ingredients are well incorporated and stick to the plantain. Allow the plantain to rest for few minutes on the kitchen counter while the oil heats up for fring.

Heat enough oil for frying in a wok on medium flame.

Once the oil heats up gently drop the plantain pieces separated and not bunched, fry for 2 minutes on each side till the plantain turns crispy.

Fry the plantain till golden in color, drain from excess oil and reserve.

We can divide and fry the chilies and curry leaves along with every batch of plantain, this adds to the aroma and taste.

Serve the plantain 65 as hot as a starter or with southindian meals and enjoy 😉

Gobi 65 Recipe on Vidyascooking Channel

Breakfast Series: Wheat Bulgur Khara Pongal and Sweet Pongal (Samba Godhumai Ven Pongal and Sakkarai Pongal)

Pongal is a popular breakfast / brunch item across south india, we pair pongal with chutney, vada, brinjal curry and sometimes raita. Pongal is normally prepared with rice but we can use wheat bulgur for healthy option.

Wheat Bulgur Pongal Recipe Video on Vidyascooking

Ingredients:

2 Coffee Tumbler = 250 Grams Wheat Bulgur

1 1/3 Coffee Tumbler = 200 Grams Mung Dhal (Mung Beans)

2 1/2 Coffee Tumbler = 350 Grams Organic Powdered Jaggery from Farmz to Familiez

1 Inch Ginger Grated

1 1/2 Tbsp Black Pepper Crushed

1 Tbsp Cumin Seeds

4 Sprigs Curry Leaves

4 Green Chilies Slit

20 to 25 Cashews 

2 Tbsp Raisins 

4 Pods Cardamom

1/4 Tsp Asafoetida

1 Pinch Edible Camphor (Pachai Karpooram) 

Oil and Ghee as Required

Salt as per taste...

Prep:

Dry roast the wheat bulgur till good aroma releases and the color starts to change a bit to white. Remove from flame and reserve on a plate.

Dry roast the mung dhal till good aroma releases and the color starts to change a bit to light golden. Remove from flame and reserve on a plate.

Measure, combine both the wheat and mung dhal wash thrice and add 7 cups water and place in a pressure cooker.

Cook the wheat and dhal for 3 to 4 whistles or until both the ingredients are mushy to the touch.

Peel, wash and grate the ginger. Crush the pepper and reserve. Slit the green chilies and reserve.

Measure and add the jaggery to a pot with 1 cup warm water. Place on low flame  keep stirring until the jaggery melts.

Using a strainer, strain the melted jaggery and reserve.

To Prepare Sweet Pongal:

Heat a wok with 2 tbsp oil and 1 large heaping spoon full ghee. 

Add 10 split cashews and raisins to the ghee and oil and fry until the cashews turn golden in color. Drain the cashews and raisins from oil and reserve on a plate.

Add crushed cardamom to the hot oil and fry few seconds. Add half the amount of cooked wheat and dhal to the wok and fry for a minute, breaking out any lumps while stirring. 

Add the melted jaggery and 1 cup water stir, bring to rapid boil.

Crush and add a pinch of edible camphor to the pongal and stir.

Allow the pongal to reduce and absorb most of the moisture on medium to high flame.

Just before serving garnish with fried cashews and raisins, top with two more tbsp full ghee and serve hot...Enjoy 😉

To Prepare Khara / Pepper Pongal:

Heat a heavy bottom pot on medium flame. Add 2 Tbsp oil and 1 tbsp ghee. Add 10 to 15 split cashews to the ghee and oil and fry till golden. Drain the cashews and reserve.

To the heated oil and ghee add the grated ginger, crushed pepper, slit green chilies, curry leaves, asafoetida and cumin seeds, fry all the ingredients until raw flavor from ginger reduces.

Add salt as per taste and 1 1/2 cups water to the masala mix, bring to rapid boil. Add the other half of cooked wheat and dhal stir and break down any lumps. Cover and cook until excess moisture is absorbed.

Garnish the pongal with fried cashews and two full tbsp ghee, serve hot with chutney and medu vada...Enjoy 😊

 

Pongal Recipes Posted on Vidyacooking Channel 😊

Rice Ven-Pongal Recipe

Rice Sakkarai Pongal Recipe

Pongal Cheese Balls Recipe

Semiya Pongal Recipe

Tiranga Jeera Poli Recipe #Indianflaginspired

Jeera poli is a traditional Tamil community sweet dish prepared to celebrate birthdays, holi festival and rakshabandhan. These days jeera poli has become a popular street food across Tamil Nadu. 

In Tamil dialect sakkarai-pagu / jeera translates to sugar syrup and poli is a flat bread. Flat bread which is fried and soaked in sugar syrup is jeera poli and is also known as sakkarai poli (sugar poli) or maddippu sakkarai poli (Pleated sugar poli). 

Jeera Poli Recipe on Vidyascooking Channel 😊

Tiranga Jeera Poli Ingredients:

1/4 Cup All Purpose Flour (Maida) 

(Extra flour as required)

1/4 Cup Sooji / Rava / Semolina

2 Cups Sugar

3 Cloves

4 Pods Cardamom

1 Pinch Orange Food Color

1 Pinch Green Food Color

1/4 Tsp Salt

1 Tbsp Ghee or Vanaspati

Oil for frying

1 Cup Warm Water

Garnish: Shredded Coconut, Almonds, Cashews, Pista

Method:

In a mixing bowl combine maida, semolina and salt.

Gradually add water and knead to form a sticky dough. Add ghee and knead for few minutes and allow the dough to rest for five minutes.

Divide the dough into three equal portions. 

To one portion of the dough add orange food color, add 1 tbsp maida and knead till smooth dough consistency.

To the second divided dough ball, add green food color, add 1 tbsp maida and knead to form a smooth dough.

To the plain/colorless dough add 1 tbsp maida and knead to form a smooth dough.

Crush the cardamom and cloves a bit. 

In a wok heat oil on low flame. 

In a pan add sugar, cardamom, cloves and water place it on low flame.

Divide the dough balls into small equal size roundles.

Dust the rolling pin and surface with flour. Dip the dough ball in flour and roll it, to form even circle. 

Fold the circle in half and fold the half to form a triangle gently press. 

Pierce a fork into the rolled triangle this way the dough with fry evenly and wont puff while frying. Follow the step and prepare a batch of these triangles.

Once the oil reaches temperature, gently drop the dough triangles, three at a time in hot oil and fry on medium flame. Flip the bread time to time and fry for a minute and half on each side, or till the edges turn golden and crispy.

Using a slotted spoon drain the excess oil and reserve the fried bread in a bowl. Follow the same step and fry all the rolled out triangles.

Once the sugar has melted and the syrup starts to form a sticky and one string consistency, gently drop the fried bread to the syrup and flip on both sides, till the syrup penetrates, place on low flame.

Once the jeera is fully absorbed, serve it warm along with jeera, garnish with chopped nuts and shredded coconut and Enjoy!

Mango Poli Recipe on Vidyascooking Channel

Breakfast Series: Creamed Sweetcorn with Ghee Toast

 

Creamed sweetcorn with ghee toast is literally a quick fix breakfast. People who want to avoid eggs and try something new with toast this creamed corn is perfect dip for bread toast.

Recipe Video on Vidyascooking Channel 😊

Ingredients:

200 Grams Sweetcorn Kernels

1/4 Tsp Grated Ginger

2 Green Chilies Finely Chopped

3 Sprigs Coriander Finely Chopped

1 1/4 Cups Milk

1 Tbsp All purpose Flour

1/2 Cup Combination Grated Cheddar and Mozzarella Cheese

1 Tsp Chilly Flakes 

1 Tsp Pepper Powder

2 Tbsp Oil

Salt as per taste...

Method:

Heat oil in a wok on medium flame. Simultaneously heat a tawa and start to toast bread slices with ghee and reserve. 

Once reaches smoking point place on low flame, add the grated ginger, chillies, and coriander fry for a minute until the raw flavor reduces.

Place the flame on low and add milk, bring to rapid boil and add salt as per taste.

Wash and drain the sweetcorn. Add the corn to the milk and adjust the milk or water. I added 1/4 cup water.

Dilute the flour in 1/4 cup milk and reserve.

In 2 to 3 minutes the corn should've cooked, add the diluted flour mixture to the corn and stir to form a smooth sauce. 

Crumble and add the grated cheese stir well.

Once the desired sauce consistency has formed remove the cream corn from flame, add the pepper powder and chilly flakes stir well.

Serve the creamed corn topped with cheese, chilly flakes, and pepper powder...Enjoy :)

Bread Recipes Posted on Vidyascooking Channel

Schezwan Masala Bread Toast

Basil Chutney and Cheese Bread Toast

Chilly Cheese Toast

Using Leftover Bread 

Chilly Cheese Corn Toast

Bread and Salami Waffle Toast

Cabbage Toast

Masala Chicken Toast

Hycinth Beans Bread Toast

Bread Upma

Breakfast Series: Red Rice Idly and Dosa Batter Recipe

Red rice is good source of fiber and contains all essential nutrients required for our current lifestyle. Red rice is recommended by all dietitians and nutritionists. Mom and I, try our best to incorporate more and more healthy breakfast options to maintain our overall health. 

Red Rice Idly and Dosa Batter Recipe on Vidyascooking Channel😊

Ingredients:

1 Cup = 125 Grams Par Boiled Idly Rice

1 1/2 Cups = 175 Grams Raw Red Rice

3/4 Cup = 100 Grams Black Gram Dhal Round (Urad Dhal)

1 Cup Red Beaten Rice (Red Paper Poha)

1 Tsp Fenugreek Seeds

1 Tbsp Sugar

1/4 Tsp Cooking Soda

1 1/2 Tbsp Coarse Salt

2 Tbsp Oil + Oil as required...

Method:

Ingredients need to soak for six hours:

Wash combine and wash both the rice thrice and soak in enough water for six hours.

Wash the urad dhal thrice and soak in enough water for six hours.

Wash and soak the fenugreek in 1/2 cup water.

Ingredients needs to soak for 2 hours:

Wash the red poha twice and soak in water for two hours.

Start Stone Grinding:

Wash the soaked rice and urad dhal twice before grinding.

Combine and add all the ingredients to the stone grinder and add 1 cup water grind to form smooth batter.

If needed we can adjust and add i more cup water gradually making sure the batter is neither to thick nor to thin.

Even if he batter is thick we will wash the stone grinder with 1/2 cup water we can adjust the consistency by adding this water.

Add the batter in a bowl with enough space for the batter to ferment and double in volume.

Add salt to the batter and place a cover, allow the batter to ferment overnight. 

If you do not use a stone grinder, use regular mixer to grind the batter. Make sure to grind in small batches as we require a uniform and smooth batter.

Prep the Batter for Idly and Dosa:

To achive crispy dosas and soft idly, we need to add 1 tbsp sugar, 2 tbsp oil and 1/4 tsp cooking soda to the batter and mix it well, alow the batter to rest for 15 minutes.

Prepare Idly:

To prepare uniform and soft idlis, mix the batter well, while mixing beat and incorporate air in the batter to achive fluffy idlis.

Place the idly steamer with enough water on medium flame, allow the steam to build on medium flame.

Prepare the idly plate. Apply oil to the idly plate and ladle the batter in the mould.

Place the idly plate in the steamer, cover and allow to steam cook on medium flame for 10 minutes.

To check the idlies have cooked or not pierce a sharp tooth pick or knife in the middle to check if the batter is cooked or wet. 

Once the idlies have cooked sprinkle water to demould the idly, using a sharp pointed spatula demould the idlies and serve hot...Enjoy 😉

Prepare Dosas:

Heat a tawa on medium flame.

Apply 1/4 tsp  oil on the tawa, using half onion spread the oil on the tawa.

Ladle the batter and spread to form even dosa. 

Add few tsp oil over the dosa, cover and cook on high flame for 2 to 3 minutes.

Once the base of the dosa turns crispy and golden in color, we can flip it to other side if needed or demould and serve hot with chutney...Enjoy 😉

Regular Rice Idly and Dosa Batter Recipe Video on Vidyascooking Channel

Appam Batter Recipe Video on Vidyascooking Channel

Chicken Fries Recipe / Chicken French Fries Recipe / French Chicken Recipe

Chicken fries is a perfect starter come sidedish. Since the chicken is cut into finger length strips and looks like french fries, hence the name french chicken or chicken fries 😉 Enjoy these chicken fries with pulao, fried rice, noodles or prepare wraps. Spicy and garlic flavor fries will be hit among kids and adults at home 😊

Chicken Fries Recipe Video on Vidyascooking 😊

Chicken Fries / Chicken French Recipe 

Ingredients:

Marination:

300 Grams Chicken Breast

50 Grams Chinese Five Spice Powder Mix or 10/- Pack Fried Rice Masala Mix (Any Brand)

5 Cloves Garlic + 3 Cloves + 6 Dried Red Chilly Ground into Paste

1 Tbsp Ginger and Garlic Paste

1/2 Tbsp Chilly Powder or Chilly Paste

1/4 Tsp Ajinomoto / Chinese Salt

1/2 Lime Juice

1 Egg

1/4 Tsp Soya Sauce

1/4 Tsp Chilly Sauce

2 Tbsp Maida (All Purpose Flour)

2 Tbsp Corn Flour

1 Pinch Orange Food Color

Salt if needed 

Oil for Frying...

For Garlic Masala:

1 Whole Garlic Finely Chopped

1 Inch Ginger Finely Chopped

6 Sprigs Curry Leaves

1/2 Onion Finely Chopped

2 Green Chilly Slit

1/2 Tsp Chilly Garlic Paste or Chilly Sauce

1/2 Tsp Soya Sauce

2 Tbsp Corn Flour Dilute in Water

Salt as per taste

Lime Juice for garnish...

Prep:

Wash the chicken breast twice and allow to drain in a colander.

Pat the chicken breast dry, using a sharp knife slice the chicken breast into diagonal strips and reserve.

Prepare chilly garlic paste in bulk and reserve.

Finely chop garlic and ginger and reserve.

Juice the limes and reserve.

Dilute 2 Tbsp corn flour in water and reserve.

Method:

Marinate the chicken 1 hour prior to preparation or prepare this marination overnight and refrigerate.

Add lime juice, chilly garlic paste, soya sauce, chilly sauce, chilly powder, five spice powder, ajinomoto, egg, ginger and garlic paste to the chicken mix well cover and allow to marinate.

Place oil for frying in a wok on low to medium flame allow to reach temperature.

Add food color, salt, corn flour, and maida to the chicken mix well and reserve for few minutes before frying.

Once the oil is hot gently add the chicken fries one at a time and fry a batch of 10 to 12 fries.

Gently flip the fries and fry for 2 to 3 1/2  minutes on each side until crispy.

Drain the fries from oil and reserve.

Heat a wok with oil on medium flame.

Add garlic, ginger, chillies, onion, curry leaves, chilly garlic paste and fry till raw flavor reduces.

Add chilly sauce, soya sauce and fry for few seconds.

Add diluted corn flour and fry the masala till well combined.

Add salt and fry the masala.

Toss the chicken fries in the garlic masala, garnish with lime juice and serve hot...Enjoy:)

Please Note: If chicken breast is over cooked it will tend to be rubbery and hard, don't cook it for more than five minutes.

All ready to use sauces and masala contains salt please taste test and add salt only if required.

People have misconceptions using ajinomoto instead we can use chicken stock cube or chicken soup powder.

Chicken Starter Recipes Posted on Vidyascooking Channel

Chicken Sholay Kabab

Tamarind Chicken Recipe

Fried Chicken Kabab Recipe

Lemon Chicken Recipe

Pepper Chicken Recipe

Chilly Chicken Recipe

Grilled Chicken Recipe

Less Oil Chicken Kabab Recipe

Ginger Chicken Recipe

Curry Roast Chicken Recipe

Guntur Chicken Recipe

Chicken Vadai Recipe

Chicken Seekh Kabab Recipe

Chicken Uppu Kari / Salted Chicken Roast Recipe

Achari Chicken Recipe

Honey Mustard Chicken Recipe

Basil Chicken Recipe

Lime Lacquer Chicken Recipe