South Indian: Mixed Vegetables and Coriander Chicken Stew Recipe

Packed with flavors this creamy and delectable, mixed vegetable chicken stew is delicious and pairs well with kerala paratha, idli, dosas, idiyappam and appams. 

I've been using sunpure oil for almost 6 years and we never had issues with our health. Sunpure oil is a patent technology approved by Govt of India. The oil is extracted with a unique water heating method, where in the nutrients are high in the oil. 

Sunpure oil does not contain any preservatives, colors or additives it's a naturally refined sunflower oil, which we prefer for daily use. Many people have asked me on the oil i use it is always been Sunpure for it's Quality. 

Mixed Vegetables and Coriander Chicken Stew Recipe Video on Vidyascooking Channel

Ingredients for Coriander Chicken Stew:

500 Grams Curry Cut Chicken

1/4 Cup Each Chopped and Blanched Vegetables

(Potato, Broccoli, Babycorn, Carrots, Beans, Peas)

100 Grams Halved Button Mushrooms

1/4 Cup Large Cubed Capsicum

1 Large Cubed Onion

100 Grams Cubed Tofu

100 ML Thick Extract Coconut Milk

100 ML Second Extract Coconut Milk

1 1/2 Tbsp Ginger and Garlic Paste

3 Sprigs Curry Leaves

5 Sprigs Coriander Leaves

1 Tbsp Garam Masala

1/4 Tsp Turmeric Powder

1 Inch Cinnamon

4 Cloves

1 Black Cardamom

3 Green Cardamom Pods

100 ML Fresh Cream

3 Tbsp Sunpure Oil

Salt as per taste...

For Coriander Masala:

1/2 Cup Coriander Leaves

1/4 Cup Curry Leaves

5 Green Chilies

1 Tbsp Coriander Seeds

1/2 Tbsp Peppercorns

1/2 Tbsp Cumin

1 Inch Cinnamon

3 Cloves

2 Pods Cardamom

1 Tbsp Ginger and Garlic Paste...

Prep:

Prep all the veggies:

1. Peel and chop the carrots, potatoes into cubes.

2. Chop the baby corn into bite size pieces

3. Deseed and chop the capsicum into cubes 

4. Wash and clean the broccoli florets in salted water and reserve.

5. Chop the beans into 1 inch pieces and reserve.

6. Halve the mushrooms and reserve

7. Chop the tofu into cubes and reserve.

8. Chop the onion into cubes and reserve.

Boil water in a large pot. Add the veggies one at a time (potato, carrots, peas, beans)  and boil till tender, not cooked all the way through. Drain the water and reserve the veggies. The blanched veggie water can be used in soup.

We can cook the mushrooms, capsicum, broccoli and baby corn in the stew.

Prepare the green masala, in a mixer jar add coriander leaves, curry leaves, chilies, ginger and garlic paste, coriander seeds, cinnamon, cloves, pepper, cumin and cardamom, add splash of water and grind to form a smooth paste and reserve. 

Method:

Heat a heavy bottom handi or wok add 2 to 3 tbsp oil allow to reach temp on medium flame.

Once the oil starts to smoke add, cubed onions, curry leaves, black cardamom, cardamom, cloves, cinnamon and bayleaf. 

Fry all the ingredients on medium flame until the onion turns transparent.

Add chicken, 1 tbsp ginger and garlic paste, chilly powder, turmeric powder and salt, fry the chicken on medium flame for a minute.

Add coriander masala and fry the chicken till raw flavors from the masala has reduced.

Add 1/2 cup water and second extract coconut milk stir and cover. Cook the chicken on medium flame till tender and well done.

Once the chicken has cooked add the potatoes, beans and carrots cook these veggies with chicken until tender.

Add  peas, tofu, mushrooms, capsicum, broccoli, and baby corn to the chicken stir with gentle hands till veggies are well combined.

Add thick extract coconut milk stir well cover and cook until all veggies are tender and cooked well.

Add cream stir well bring to boil and cook for a minute on low flame.

Tear and add coriander and curry leaves and serve the stew hot with kerala parathas or appams and enjoy...😉

Combination of flavors from veggies, coriander masala, and coconut is ultimate in this stew. Creamy and delicious stews has always been a part of southindian cuisine. We normally serve stew for breakfast, brunch and dinner.

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Mushroom Ghee Roast Recipe

Spongy button mushrooms tossed in aromatic masala and ghee, is a perfect side dish for pulao, dosas, idly, bread toast or naans. We can serve this ghee roast as a side dish or starter. 

Mushroom Ghee Roast Recipe Video on Vidyascooking Channel

Ingredients:
250 Grams Button Mushrooms
1 Cup = 1 Medium  Finely Chopped Onion
3 Green Chilies Slit
4 Sprigs Curry Leaves
1 1/2 Tbsp Ginger and Garlic Paste
1 Tbsp Degi Mirch or Sweet Paprika for color
1 Tbsp Red Chilly Powder for heat
1 Tbsp Coriander Powder
1 Tbsp Channa Masala or Kitchen King Masala
1/4 Tsp Turmeric Powder
1 Tsp Tamarind Pulp
3 Tbsp Yogurt or 1 Tbsp Lime Juice
Salt as per taste
3 1/2 Tbsp Ghee
1 Tbsp Oil...

Method:

Wash the mushrooms twice and drain excess water using a colander. Spread the mushroom in a even layer on a cloth and allow to air dry until excess moisture residue has completely evaporated.

Chop the button mushroom into half and reserve.

Heat a wok on medium flame.

Add 3 tbsp ghee and 1 tbsp oil. Add finely chopped onion, curry leaves, slit green chilies, ginger and garlic paste, fry all the ingredients until the raw flavor from ginger and garlic paste has reduced.

Allow the onion the fry and turn transparent. Add the paprika powder, chilly powder, turmeric powder, coriander powder and kitchen king masala fry until oil separates from the masala.

Add the button mushrooms and toss in the masala, fry for few seconds. Add yogurt and fry the mushrooms until moisture releases, accordingly add few tbsp water stir cover and cook until the mushrooms are well done.

Once the mushrooms have cooked, place on high flame and cook the masala until the moisture has evaporated and ghee has separated.

Add salt as per taste, fry for few more minutes. Remove from flame, add a tsp ghee and mix well before serving. Serve this dish hot and enjoy 😊

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Breakfast Series: Rava Vangibath Recipe

Vangibath (Brinjal rice) based dish we have switched the rice and used semolina in this recipe. This dish is prepared with unique blend of spices, which is dry roasted and ground freshly. 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 or condiments.

Rava Vangi Bath Recipe Video on Vidyascooking 😉😊

Ingredients for Vangi Powder:
2 Inch Sticks Cinnamon
10 Fenugreek  Seeds
3 Cloves
1/2 Tbsp Cumin Seeds
1/2 Tbsp Fennel Seeds
4 Cardamom Pods 
1 Tbsp White Sesame Seeds
1 Tbsp Desiccated or Fresh Grated Coconut
1 1/2 Tbsp Split Chickpeas
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. 

Dry roast each and every ingredient individually until well roasted and good aroma is released. 

Transfer the roasted ingredients to a platter and allow to reach room temperature. 

Transfer the roasted and cooled ingredients 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. 

Ingredients for Rava Vangi:
500 Grams Green / White Eggplant
150 Grams Green Peas
1 1/2 Cups = 1 Large = 200 Grams Onion
4 Green Chilies Slit
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 1/2 Cups Rava / Semolina / Upma Rava
Salt as per taste
Oil as required
Finely Chopped Coriander  and 1/2 Lime for garnish...

Prep:

On medium flame place a heavy bottom wok. Add semolina and keep stirring until the rava turns light golden in color and good aroma releases. Remove the semolina from flame and spread on a plate allow to cool completely.

Place 5 to 6 cups of water to boil on low flame. For every 1 cup rava we will use 2 cups water and might need more water as per semolina quality. Always boil extra water and reserve.

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.

Wash and peel onion roughly. Slit the green chilies and reserve.

Juice the lime and reserve.

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

Drain the egg plant and add to the oil. Add chilly powder, turmeric powder and coriander powder fry all the ingredients on low to medium flame. 

Do not use water to cook the egg plant.

Stir occasionally cover and cook the eggplant in oil until well done. 

In roughly around 5 minutes the eggplant was tender.

Check and adjust salt and chilly powder as per taste, Add the vangi powder, approx 2 to 3 heaping tbsp, lime juice and coriander fry all ingredients until the oil separates and remove from flame and reserve.

Heat a wok on medium flame. Add 3 tbsp oil allow to reach smoking temp. Add bayleaf, whole spices (cloves, cinnamon, cardamom), asafoetida, fry for few seconds until the spices sputter.

Add curry leaves, onions, and slit chilies fry until the onion turns transparent. Add peas and coriander fry for a minute.

Add salt as per taste, followed by a cup of water stir all the ingredients cover and cook until the peas are tender and soft.

If there is excess moisture in the onion masala place on high flame allow the excess moisture to evaporate and oil to separate.

Add the roasted sooji rava and fry in the masala for few minutes. Measure and add hot water, we added 5 cups water.

Stir well until there's no lumps, allow the semolina to absorb all the moisture and cook.

Add the eggplant masala and combine in the semolina with gentle hands. Once all ingredients are well combined, cover and cook until the semolina blooms and the masala is absorbed.

We can garnish with finely chopped coriander, mint and lime juice and serve...hot with onion raita...Enjoy!

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Breakfast Series: Spring Onion Paratha Recipe

Paratha is a common breakfast dish across India. Parathas are relished with a side of yogurt, butter, pickle  or chutney, however this spring onion paratha can be paired with just chai on a regular busy day. These spring onion parathas are so soft and light it is not heavy at all. If your hosting a lunch or brunch at home this is simple paratha which can be served with butter chicken or palak paneer.

Recipe Video on Vidyascooking Channel 😉

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Spring Onion Paratha:

Ingredients:

2 Cups Finely Chopped Spring Onions

1 1/2 Cups All Purpose Flour (Maida)

2 Tbsp Chinese Five Spice Powder or (Chow Mein / Schezwan Masala)

1 Pinch Baking Powder

1/4 Tsp Salt

5 to 6 Tbsp Oil

2 Cups Warm Water...

Method:

Sift the maida twice and add to a mixing bowl.

Combine salt and baking powder in the maida.

Gradually add warm water and form a soft dough.

Knead the dough for five minutes to form a smooth dough.

Cover the dough and allow to rest for five to ten minutes.

After five minutes knead the dough and form slightly larger than lime size roundles.

Roll the roundles to form even roundles.

Dip the dough balls in excess flour, place it on flat surface and roll it to form thin rotis.

Once the roti is formed brush few drops oil, sprinkle approx two to three tbsp spring onions, sprinkle chilly flakes and five spice powder.

roll the roti from both ends gathering it in the middle. Turn the stuffed roti to the side sealing the edges gather and roll it back to form a roundle.

Dip the stuffed roundle in excess flour and roll it back with gentle hands to form a paratha.

Heat a tawa on medium flame. transfer the rolled paratha to the tawa and fry it for a minute on each side, add few drops oil to fry the paratha until the edges turn crispy and the middle is cooked.

Serve the paratha as hot as possible. Follow the same steps and prepare a batch of these parathas and enjoy with chai 😉

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Blackchickpeas Stir Fry Recipe / Kondakadalai Sundal Recipe

Blackchickpea sundal is prepared for auspicious ceremonies and festivals in hindu community. Sundal is a starter / snack dish we also consume it with rotis.

Blackchickpea Sundal Recipe Video on Vidyascooking Channel😊

Ingredients:

250 Grams Black Chickpeas 

1 Large Onion (Finely Chopped)

2 Slit Green Chilies (Slit)

1/2 Inch Ginger ( Peeled and Grated)

3 Sprigs Curry Leaves

2 Dried Red Chilies

1 Tsp Mustard Seeds

1 Tsp Split Blackgram

1/4 Tsp Asafoetida

1/2 Cup Fresh Grated Coconut

6 Sprigs Coriander Leaves (Finely Chopped)

3 Tbsp Peanut or Sesame Oil

Salt as per taste

Garnish: Lime Juice, Finely Chopped Onions, Finely Chopped Chilies.

Method:

Wash and soak the blackchickpeas in water for min 6 to 8 hours.

Wash the soaked chickpeas twice and add to a pressure cooker. 

For every 1 cup soaked chickpeas add 1 1/2 cups water and cover the lid place a whistle and cook the chickpeas for 6 to 7 whistles or until the chickpeas are tender and mushy.

Drain the chickpeas and reserve.

Heat a wok on medium flame. Add Oil to the wok, temper the oil with mustard seeds allow to sputter. 

Add blackgram dhal, red chilies broken in half to the mustard.

Add finely chopped onions, grated ginger, slit green chilies, asafoetida and curry leaves, fry all the ingredients until the onion turns transparent.

Add the drained chickpeas and salt as per taste fry till chickpeas heat all the way through.

Add grated coconut, coriander and lime juice fry all the ingredients and serve the sundal hot.

We can top the sundal with finely chopped raw onions and chillies and...Enjoy

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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 😉

 

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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 😉

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