Rose MO:MO Recipe (Prawn and Green Onion Stuffed Momos)

Sweet and Juicy prawn momo, delicately wrapped and formed into rose shapped….steam cooked and served with spicy chutney...is a perfect tea time snack or can be served as a starter.

Rose Momos Recipe Video In English

Rose Prawn MoMo Ingredients:

250 Grams Prawns (Finely Chopped or Coarse Mince)

200 Grams Spring Onion Finely Chopped

1/4 Cup Coriander  Finely Chopped

1/4 Cup Onion Finely Chopped

1 Inch Ginger Finely Chopped

10 Cloves Garlic Finely Chopped

10 Green Chilies Finely Chopped

1 Tsp Soya Sauce

2 Tbsp Sesame Oil

1 Tbsp Salt

1/4 Tsp Ajinomoto (MSG)

2 Tbsp Lime Juice

Prawn Filling:

In a mixing bowl combine all the ingredients mentioned for filling leaving out the salt. We can always add salt once we are preparing the momos. Cover the filling and refrigerated until use.

Momo Wraps Ingredients:

2 Cups Maida (All Purpose Flour)

1/4 Tsp Salt

1/4 Tsp Baking Powder

2 Tbsp Oil

1 1/2 Cup Luke Warm Water

Prepare the Dough and Wrappers:

In a mixing bowl combine all-purpose-flour, baking powder and salt, gradually add warm water in small batches and form a smooth dough. 

Knead the dough for 10 minutes. Add 3 tbsp oil and knead for further 10 more minutes.

Cover and allow the dough to rest for 10 minutes.

After 10 minutes once the dough has rested form large lime size roundel, exactly how we prepare roti,  dip the roundel in flour and roll to form a roti. 

Using a soup bowl or a round lid, cutout rounds and reserve on a plate, repeat this process and form as many cutouts as possible reserve on a plate and cover with damp cloth, making sure the cutouts don't form a crust.

Heat a wok with water and place the steam basket or place a steamer to cook the momos.

Start forming the momos, on a clean surface, off center and overlap the cutout circles 4 to 5 to make one rosette. 

Place the filling off center almost to one edge of the dough circle and fold in half.

With few drops of water seal the edges and start rolling the filled dough to form a flower shape.

Prepare 4 to 5 in a batch.  

Place the prepared momos in the steamer and cook for 10 minutes on high. We can create and prepare 3 to 4 batches with in 40 minutes. 

Plate the cooked momos with mayo, chutney and sprinkle with peri peri seasoning and enjoy!

These momos pair well with jasmine tea or apple tea. Serve the right condiments to enhance the flavor and taste...serve a generous portion of spring onion chutney and mayo or soya sauce with wasabi is also a good combo. 

Prawn Stuffed Mung Beans Vada Recipe

Crispy prawn stuffed vadai can be served as a tiffin item with chai or as a starter. 

Recipe Video Updated on Youtube English and Tamil Channels 😀

Ingredients:

Vadai Batter:

300 Grams Split Mung Beans (Moong Dal)

1/4 Roasted Bengal Gram Flour

8 Dried Red Chilies

5 Sprigs Curry Leaves 

10 Cloves Garlic 

1/4 Tsp Asafetida

1 Tbsp Salt

1. Wash the split mung beans thrice until the water runs clear. Add enough water to soak the mung beans allow to soak and double in volume.

2. Drain the soaked mung beans using a colander allowing excess moisture to drain and reserve.

3. Add small batches of mung beans to a mixer jar and grind to form a coarse paste. Sprinkle very little water to grind or don't at water at all for crispy Vada's.

4. Add peeled garlic, dried red chilies and curry leaves to the same mixer jar along with a batch of mung beans and grind in the same format.

Prawn Filling:

250 Grams Prawns

1/4 Cup Finely Chopped Onions

1/4 Cup Finely Chopped Spring Onions

1/4 Cup Finely Chopped Coriander 

2 Inch Ginger Finely Chopped 

10 Cloves Garlic Finely Chopped 

1/2 Tbsp Salt

1/4 Tsp Soya Sauce 

1 Tsp Sugar

2 Tbsp Cooked Sesame Oil

Garnish:

Oil for Frying

Peri Peri Seasoning

Lime Wedges

Banana Leaves

5. In a mixing bowl combine prawns, spring onions, green chilies, ginger, garlic, onion and soya sauce for the filling. 

6. Just before filing the prawns in the Vada add salt and pinch of sugar mix well and start preparing Vada's.

7. Heat enough oil in wok for frying the Vada's on low to medium flame allow to reach temperature.

8. Add salt to the Vada batter and mix well.

9. Using a banana leaf flatten the mung bean to prepare even Vada. Take slightly larger roundel than a lime size Vada batter. wet your hands and gently flatten, fill the center with prawns and fold to batter in half. Gently press to seal all edges and start frying.

10. Gently drop the Vada one at time in hot oil and fry on low to medium flame. Flip the Vada's every minute and fry until golden in color.

11. Make sure to fry the Vada's on low to medium flame the prawns have to cook till well done.

12. Drain the fried Vada's from oil allow excess oil to drain on a tissue and serve hot with fried green chilies and lime wedges...Enjoy!

Beach Shack Shop Style Mackerel Fish Fry Recipe

Beach side shack shops across soutindian coast prepare the best mackerel fish fry. This delicious fish fry can be prepared two ways with a crispy rava coating or without a rawa coating...either ways this fish fry tastes yumm.

Mackerel Fish Fry Recipe Video on Vidyascooking Channel

Ingredients:

500 Grams Bangada / Mackerel Fish

1 Tbsp Deggi Mirchi Powder for Flavor and Color 

1 to 2 Tbsp Regular Chilly / Mirchi Powder For Spicy Taste

1 Tbsp Sambar Masala Powder (Any Brand I used Maiyas)

1 Tsp Turmeric Powder 

Salt as per taste

5 to 6 Tbsp Vinegar

Ground Nut Oil or Sunflower Oil for Frying

(Lime Wedges, Pepper Powder and Sambar Powder for Garnish)

Marinate:

Combine both the chilly powders, turmeric, sambar powder, salt and vinegar...form a smooth paste.

Wash the fish till all the blood and gut area is drained and cleaned.

Allow the fish to rest in a colander for excess water to drain.

Pat the fish dry with a paper towel, add to a mixing bowl.

Apply generous amount of marination all over the fish, inside the slit gut area and head also.

Cover the fish and allow to marinate for 30 minutes...for best results allow to marinate over night refrigerated.

Start Frying:

Heat a iron tawa with 4 tbsp groundnut oil and allow to smoke on low flame.

Once the tawa has heated and the oils starts to smoke, gently place the marinated fish on a time and fry 3 in a batch.

Every 2 minutes flip the fish and fry. Once the edges and the marination is crispy check if the fish is fork tender inside and remove from flame...Serve the fish right away.

It took us 10 minutes to cook a batch a fish on very low flame, we did not want the marination to burn.

Serve the fish as hot as possible...sprinkle some black pepper powder, sambar powder and chilly powder, and serve with lime wedges and enjoy!

This type of masala fish fry or tawa fish fry is famous across pondicherry, tamil nadu and karnataka.

Rava fish fry is equally tasty, crispy and juicy inside...perfect starter.

Ingredients:

Marinated Fish

1/2 Cup Semolina / Regular Upma Rava 

1 Egg

Sunflower Oil for frying

Garnish: Lime Wedges, Onion, Sambar Powder, Pepper Powder, Peri Peri Masala...

Fry Rava Fish:

Spread semolina on a plate to coat the fish.

Spread egg white on the fish we need to adjust salt and heat as per taste. A tsp of chilly powder, dash of salt and pepper can be added...rub this all over the fish allow to marinate till the oil is hot.

Add enough oil for frying in wok place on low to medium flame until the oil reaches temperature.

Roll the fish in semolina, shake of excess and gently slide the fish in oil, start frying on low flame.

Flip the fish every 2 minutes and fry on both sides till the fish is crispy. It took us 15 minutes to fry a batch of 2 fishes, we fry the fish on very low flame until it was well done.

Once the fish has fried drain excess oil and reserve on a paper towel for excess oil to drain.

Serve the fried fish with lime wedges, onion, aprinkle peri peri masala, sambar powder and chilly powder...Enjoy!

Fish Fry Recipes on Vidyascooking Channel

Green Mushroom 65 Recipe

Mushroom green 65 is packed with mint and garlic flavors, these fried mushrooms literally melt in your mouth. This dish pairs well with pulao, fried rice, naans and southindian meals.

Mushroom 65 Recipe Video

Green Mushroom 65 Ingredients:

500 Grams Button Mushrooms

1/4 Cup Mint

1/4 Cup Coriander

2 Whole Garlic Peeled (15 Cloves Garlic Separated and Crushed and reserve)

1 Inch Ginger

10 Green Chilies (5 Green Chilies Slit and Reserved)

1 Tbsp Coriander Powder

1/2 Tbsp Chilly Powder

1/4 Tsp Turmeric Powder

1/4 Tsp Cumin Powder

1/2 Tbsp Garam Masala / Kitchen King Masala

1/2 Tbsp Curry Powder

1/4 Tsp Chaat Masala

2 Tbsp All Purpose Flour

1 Tbsp Rice Flour

1/2 Tbsp Corn Flour

1/4 Tsp Green Food Color

1/4 Tsp Lime Juice

Salt as per taste

Oil for Frying

Prep Mushrooms:

Wash and air dry mushrooms.

We can spread the mushrooms on a towel and allow excess moisture to evaporate or until dry for 45 minutes.

Remove the hard stem and chop the mushroom in half or quarters as per your choice and reserve in a bowl.

Grind the Masala Paste:

In a mixer jar, add mint, coriander, chilies, ginger, garlic, spice powders, salt, ajinomoto grind to a smooth paste with a splash of water.

Marinate the Mushrooms:

Add the cleaned mushroom to a mixing bowl.

Add Masala paste and flour mix well.

Add curry leaves, slit green chilies, crushed garlic to the mushroom mix well and marinate for 15 minutes for best results allow to marinate for 1 hour.

Start Frying:

Once the mushrooms are marinated, add oil for frying in a wok place it on low flame.

Once the oil reaches temperature...adjust salt as per taste in the mushrooms and mix well. Gently drop a batch for few mushrooms in the oil along with the garlic, chilies and curry leaves and fry for few minutes on each side.

Flip and fry the mushrooms until crispy, drain from excess oil and follow the same step to fry the other batches...serve the mushrooms hot and Enjoy!

Chicken Pepper Masala

Across southindia there are different names for the same dish but kozhi sukka or kozhi milagu sukka is what we call it at home, we normally prepare this chicken sukka as side dish for biryani, rasam rice and southindian meals.

Recipe Video for Kozhi Milagu Sukka (Chicken Pepper Fry)

Chicken Milagu Sukka Ingredients:

500 Grams Chicken Curry Cut (with bones)

1 1/2 Cups Finely Chopped Onions

1 1/2 Cups Finely Chopped Tomatoes 

(I used 2 Bangalore/Roma tomatoes and 1 Natti/Farm Tomato in this recipe)

10 to 15 Garlic Cloves

1 1/2 Inch Ginger

6 Green Chilies

4 Dried Red Chilies

5 Sprigs Coriander Leaves Finely Chopped

5 Sprigs Mint Finely Chopped

3 Sprigs Curry Leaves

1 Tbsp Chilly Powder

1/2 Tsp Turmeric Powder

1/2 Tsp Garam Masala

1 1/2 Tbsp Coriander Power

1 + 1 Inch Pieces Cinnamon

1 Black Cardamom

1/4 Tsp Sauf

1/4 Tsp Cumin

4 to 5 Cloves

4 Green Cardamom

1/2 Tsp Peppercorns

1 Star Anise

1 Small Piece Mace

1 Marati Moggu

Oil as required

Salt as per taste...

Prepare Milagu Masala:

Heat a wok with 2 tbsp oil on medium flame.

Reserve 1 inch cinnamon and 2 cloves to add later while preparing curry.

Add all the whole spices to the oil and allow to sputter.

Add ginger, garlic, half the amount of onion, half the amount of tomato, 2 dried red chilies, mint, half the amount coriander leaves, half the amount of curry leaves and fry all the ingredients until the raw flavor reduces and oil surfaces on the sides switch of the flame allow the fried ingredients to cool.

Drain the ingredients from oil and add it to a mixer jar and grind to form a paste we can use 1/4 cup water to grind the ingredients to a paste.

We will use the same oil which we fried the masala to prepare the curry.

Prepare Curry:

Heat the spice oil in a wok with 3 tbsp ghee on medium flame.

Add the cinnamon and cloves allow to sputter.

Add the reserved dried red chilies, curry leaves, coriander, onion, tomato, and green chilies.

Add the chicken to the onion masala, along with chilly powder, coriander powder, turmeric powder and fry till the raw flavor reduces. I fried all the ingredients for 10 minutes on low flame.

Add the masala paste and fry the chicken. Do not waste the masala paste in the mixer jar, add water and dilute it and transfer to the chicken we also need to add 1 cup water to cook the chicken.

Adjust salt as per taste, cover and cook the chicken until tender.

Add garam masala once the chicken has cooked and place on high flame for the gravy to reduce.

We can serve the chicken with gravy or semi dry gravy.

Once the moisture has evaporated from the gravy serve the chicken hot.

Garnish with curry leaves, mint , coriander and lime juice.

Serve this chicken pepper masala with biryani, southindian meals or naans...Enjoy!

 

Chicken Kizhi Parotta / Kozhi Potalam Parotta Recipe

Kizhi parotta or potlam parotta has been trending on instagram and facebook for months. I never got to taste this dish at a restaurant to recreate it, however prepared my own kizhi parotta out of curiosity and thoroughly enjoyed it. 

What does kizhi mean? Kizhi literally translates to tear in tamil and malayalam. In malayalam kizhi also means a herbal bundle used in body massages which is warm and soothing when applied on the body. Potalam means parcel in tamil and malayalam. 

This parotta can be served for brunch, it's a heavy dish. I liked the flavors from curry and plantain leaf, the parotta soaks up the gravy and gives it an ultimate taste.

Chicken Kizhi Parotta / Potalam Parotta Recipe Video on Vidyascooking Channel

Ingredients:

Marination:

750 Grams Chicken Curry Cut or Boneless

150 ML Yogurt

1 1/2 Tbsp Ginger and Garlic Paste

1 Tsp Chilly Powder

1/2 Tsp Turmeric Powder

1/2 Tbsp Salt

1/2 Lime

3 Sprigs Curry Leaves

Curry:

1/2 Cup Finely Chopped Onion

1/2 Cup Ground Onion / Onion Paste

1/4 Tsp Peppercorns

1/4 Tsp Fennel Seeds

1/4 Tsp Cumin Seeds

1 Tbsp Ginger and Garlic Paste

1 Tsp Chilly Powder

1/4 Tsp Turmeric Powder

1/2 Tsp Coriander Powder

1 Tbsp Garam Masala or (Tandoori Masala / Curry Powder / Kitchen King Masala)

3 Sprigs Curry Leaves

3 Tbsp Coconut Oil

Salt as per taste

Plantain Parcel / Potalam / Kizhi

3 Plantain Leaves 

6 Kerala Parotta 

Thinly Sliced Onion, Tomato, Cpasicum

1 Tbsp Chaat Masala

1 Tbsp Pepper Powder 

1 Tbsp Cumin Powder 

Ghee as required 

Easy to Prepare Parotta Recipes on Vidyascooking Channel

Method:

Marinate the Chicken: Wash the chicken twice and reserve in a colander allowing excess moisture to drain.

Add yogurt, lime juice, ginger and garlic paste, chilly powder, turmeric powder, salt and curry leaves to the chicken mix and  massage all the ingredients in the chicken till well incorporated.

cover and allow the chicken to marinate for 20 to 30 minutes before preparing curry.

Prepare the Chicken Curry: Heat a wok on medium flame, add coconut oil allow the oil to smoke.

Add the whole spices to the oil fennel, pepper and cumin allow to sputter for few seconds.

Add ground onion paste, curry leaves, ginger and garlic paste fry the onion till golden or until the oil separates.

Add the spice powders chilly, turmeric, garam masala and coriander powder and fry until the raw flavors reduce a bit.

Add the marinated chicken and fry in the masala. Add warm water stir and cover the chicken and cook until the chicken is tender.

If the curry is watery place the wok on high flame stir occasionally until the curry is thick to desired consistency. Reserve the curry until use.

Tip: if your using chicken with bones add slightly excess water to cook the chicken until tender. If your using boneless chicken add very less water depending on the curry or side dish your preparing. 

Always use only hot water to prepare curries the cooking process will not stop.

Prepare Chicken Parcel: Prepare the layer parottas ahead of time we can use a day old parottas for this recipe.

Heat a tawa on medium flame. Slightly remove the vein or stem from the banana leaf making sure the entire leaf is intact.

Place the leaf on the tawa and toast until the leaf is flexible. Remove the leaf from tawa and reserve.

Let the tawa be on low flame while the parcel is prepared. Add few drops ghee on the banana leaf, place the parotta, layer the parotta with gravy and chicken, add few slices of onion, tomato, and capsicum, sprinkle pepper powder, cumin powder and chaat masala. Repeat the process and prepare two to three layers of parotta. Gather all the edges and form a bundle shape. With gentle hands tie the bundle with a thread.

Add 1/4 cup water on the tawa with a tsp oil. Place on medium flame and place the banana bundle on the tawa. Cover the bundle with a lid and cook until the water has evaporated and the banana leaf is well roasted in the bottom.

We can occasionally turn and cook the bundle to all sides until well roasted. We can also bake this bundle in broil mode at 180 for 15 to 20 minutes, in convection microwave for 15 minutes.

Serve this banana bundle as hot as possible with raita, excess chicken curry and enjoy😉

Breakfast Series: Carrot Masala Bread Toast Recipe / Iyengar Bakery Style Masala Bread Roast Recipe

Many of us would stop at a iyengar bakery just to eat a couple of masala toast, before heading to work or school and on our way back home. This masala toast is so popular throughout south. It's simple and very cost effective to prepare at home. We can adjust the ratio of carrots and onion as per preference.

Carrot Masala Toast Recipe Video on Youtube English 😊

Ingredients:

2 Cups Grated Carrots

1 Cups or 1 Large Onion Finely Chopped

1/4 Cup Green Peas

3 Green Chilies Finely Chopped

1/2 Inch or 1 Tsp Grated Ginger

3 Sprigs Curry Leaves Finely Chopped

3 Sprigs Coriander Finely Chopped

1 Tsp Chilly Powder

1 Tsp Garam Masala can also be substituted with (shakti curry powder, everest chole masala or mdh kitchen king masala)

1 Tsp Coriander Powder

1 Tsp Chaat Masala

1/4 Tsp Mustard Seeds

1/4 Tsp Cumin Seeds

1/4 Tsp Asafoetida

2 Tbsp Oil

100 Grams Butter

1 Pack Cheese Slices 

Salt as per taste

Method:

Heat 2 tbsp oil in a wok on medium flame. 

Add mustard seeds and cumin seeds to the oil and allow to sputter.

Add grated ginger, finely chopped onion, chilies and curry leaves fry all the ingredients until the onions turn transparent.

Add powdered spices, chilly powder, chaat masala, coriander powder, garam masala and asafoetida.

Add green peas and fry all the ingredients until the raw flavors from the masala has reduced.

Add 1/4 cup water, stir and cook the masala and peas until well done.

Allow excess moisture from the masala to reduce.

Add the grated carrot and coriander fry all the ingredients. Adjust the salt as per taste.

Fry the carrots until the masala is well combined. we can sprinkle few spoons water mix well cover and cook the carrots until well done.

Make sure there is no moisture in the carrot masala, remove from flam and reserve.

Take a spoonful of carrot masala and apply on the bread slice in a even layer, while spreading the masala on the bread gently press the masala and apply the sticky texture in the masala will stick on the bread slice it will be easy to roast it on the tawa.

Heat a tawa on medium flame. Spread a spoon full butter on the tawa. Place the masala bread slice on the tawa and fry on both sides until the masala has roasted and the bread is evenly toasted.

We can serve this bread toast with ketchup or ginger chai... enjoy 

We can apply the masala on the bread and arrange the slices on a baking tray and bake it on broil mode or two way baking mode at 180 degree for 10 minutes. Make sure to generously apply butter on the baking sheet before placing the bread on the pan.

Bread Toast Recipes Posted on Vidyascooking Channel 😊

Schezwan Masala Toast Recipe

Cabbage Toast Recipe

Chilly Cheese Toast Recipe

Chilly Cheese Corn Recipe

Basil Masala Cheese Toast Recipe 

Hyacinth Beans Toast Recipe

Bread Canapes Recipe

Salami Bread Waffle Recipe

Southindian Style: Tamarind Egg Curry ( Muttai Puli-Kuzhambu )

Ammas mutta puli kuzhambu is a family favorite. We can store this curry upto 3 to 4 days and enjoy it with rice or dosas and even rotis. This curry is prepared in large quantity specially during monsoon season because we can add any meat like fish, chicken or dry fish and vegetables like potato, raw banana, okra and even eggs like we did. What ever produce is available during monsoon we make do and prepare this delicious curry for rice.  

Recipe Video on Vidyascooking Channel😊

Muttai Puli Kuzhambu Recipe 
For Curry:
6 Boiled Eggs
1/2 Cup Tamarind Pulp or Small Lime Size Tamarind 
3 Tomatoes or 2 Cups Chopped Ripe Bangalore Tomatoes 
3 Sprigs Curry Leaves
2 Whole Garlic Bulbs Peeled = 2o to 30 Garlic Pearls
1 Large Onion Finely Chopped
1/4 Tsp Asafoetida
2 Tbsp Coriander Powder
1 1/2 Tbsp Chilly Powder
1/4 Tsp Turmeric Powder
1/4 Each Cumin Seeds, Mustard Seeds, Fenugreek seeds
Ghee and Oil as required
Salt as per taste

For Masala Paste:
1/4 Cup Onion Finely Chopped
1 Inch Ginger
4 to 5 Green Chilies
10 to 15 Whole Pepper Corns
1/4 Tsp Cumin Seeds
1/4 Tsp Fennel Seeds
1/4 Fenugreek Seeds
Oil and Ghee as required

To Boil Eggs:
1 Tbsp Vinegar
2 Tbsp Coarse Salt

Prep:

Bring 2 cups water to boil in a pot, add vinegar and salt. gently drop the eggs in the boiling water and cook for 5 minutes.

Remove the eggs from flame allow the egg to sit in the hot water until it reaches room temperature.

Once the eggs reach room temp drain the water and add cold water. 

Gently crack the egg and start to peel. Once the eggs are peeled wash and reserve in a bowl.

Heat 1 tbsp oil and 2 tbsp ghee in a wok on medium flame. Add all the ingredients mentioned for masala, fry until the onion turns transparent. 

Drain the masala ingredients from oil and add to a mixer jar, add splash of water and grind to form a smooth paste and reserve.

Boil 1 1/2 cups water in a pot on medium flame add the tomato and tamarind and allow to cook till mushy. 

Remove from flame and whisk using a balloon whisk. Extract the pulp using a sieve, strain and reserve in a bowl. 

Add excess water approx 1 cup, to the cooked tomato and tamarind, strain a extract the second extract pulp and reserve.

Method:

We use the same wok in which we fried the ingredients for masala paste, to prepare the curry.

On medium flame heat the wok add extra oil 3 tbsp and ghee 2 tbsp. 

Add mustard, cumin and fenugreek seeds allow to sputter. 

Add the chopped onions, crushed garlic, curry leaves, asafoetida, turmeric powder and coriander powder fry all the ingredients until the onions turn transparent.

Add the masala paste and fry in the onions till raw flavor reduces.

Add the chilly powder and extracted tamarind pulp stir well and bring to a boil. Add salt as per taste. Stir well and bring to boil.

Once the oil surfaces on the curry, score / slit the eggs with a knife and gently drop the eggs to the boiling curry, allow the curry to boil for 5 to 10 minutes on low flame.

Serve the curry hot with rice, dosa or idly and enjoy 😊

Tips: 

Use ripe roma / Bangalore tomatoes for this recipe it is pulpy and sour content is perfect.

Ratio of tomatoes:  3 medium tomatoes for 2 medium onions or 1 cup chopped tomato for 1/2 cup onion.

In season please use whole or crushed baby shallots instead of chopped onions.

Store this curry is a glass or porcelain container as it is tamarind based curry we should avoid any reaction from metals. 

Egg Recipes on Vidyascooking Channel 😊

Egg Bajji

Egg Ghotala

Egg Chaat

Egg Ghee Roast

Egg Chilly

Egg Seekh

Egg Rumble Tumble

Egg Paratha

Egg Fried Rice

Egg Paratha Roll

Dry Fish Curry

Egg Bread Roll

Egg Dosa

Egg Murungai Keerai Poriyal