Hi Friends, Recipes, Reviews and Videos Originally Created & Posted by Vidyalakshmi. To request for permission or for commercial use of photos/content from my site, contact me via email
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I enjoyed freshly harvested tapioca from a local farm. Tried this recipe on my own which turned out excellent...never knew tapioca can be used in cheese balls :)
Recipe video posted on Youtube English Channel 😊
Ingredients:
1 1/2 Cups Tapioca (Peeled, Boiled and Mashed)
3 Tbsp All Purpose Flour (Maida)
2 Tsp Rice Flour
3 Tbsp Milk Powder
Cheddar Cheese Cubes
Salt as per taste
Oil for frying...
Prep:
Rinse and steam cook the tapioca till soft and tender.
Peel the tapioca and allow to cool.
Using a fine grater or cheese grater, take small pieces of tapioca and start to grate and add it to a bowl.
Once the tapioca is grated knead to form a smooth dough.
Chop the cheddar cheese cubes into quarters.
How to Steam Cook Tapioca Video
Method:
Add rice flour, maida and milk powder to the tapioca, knead and form a smooth dough.
Divide and roll lime size tapioca balls.
Place cheese in the middle, garther all the edges and roll to form a cheese ball.
Similarly we can also prepare tapioca stick in the same method. We need to take slightly larger than a lime size dough.
Roll the dough into equal cylinders, place the cheese in the middle, gather all the edges to form a cheese stick and reserve.
Heat enough oil in a wok on medium flame.
Gently drop the tapioca balls one at a time and fry for 2 minutes on each side.
Keep flipping the cheese balls gently to achive golden color.
Drain the cheese balls from oil and reserve on kitchen towel for excess oil to drain.
Similarly fry the cheese sticks.
Serve the tapioca cheese balls hot with choice of sauce...Enjoy!
To achive perfect dumpling all you have to do is choose quality meat and ingredients. Traditionally butchered meat has good flavor and soft texture when cooked. Meat never goes dry it's juicy and very tasty. When preparing any dumpling with veggies, meat or fish always make sure to prep all the ingredients (meat marination and dough) a day before, the taste and texture of the dumpling is excellent. These momos store upto 2 weeks frozen, we can reheat and serve with chai.
Mutton Keema Momos Recipe Video on Youtube English😉
To purchase original jhatka meats is a hazel in the city and one must know the right place and way to clean it. At Meamo seafood, poultry, mutton and offals are fresh and traditionally butchered. Quality of meat is fantastic, I can vouch and say this is original jhatka meat from the flavor and taste.
Meamo meats is 100% certified Jhatka meat, which means painless and cruelty free butchering. Be it goat meat, chicken or fish its hygienically cleaned and washed with turmeric then packaged and shipped to your door. I highly recommend meamo meat it does not contain any smell the meats are fresh and very tasty. Do use the Promo Code Vidya10 to purchase meat as per choice from meamo.
Wash the mutton keema in a fine mesh colander, allow to drain and reserve.
Peel and wash garlic, ginger and onions. Roughly chop ginger and onions to grind easily.
Separate lettuce from hard stems, wash thrice and place lettuce leaves in a colander allow to drain.
Remove stems from chilies, wash and reserve.
In a mixer jar pulse and grind the mutton keema in batches and reserve in a bowl.
In the same mixer jar add ginger and garlic and grind to form a smooth paste and reserve in a bowl.
In the same mixer jar add chilies and grind to form a smooth paste and reserve in a bowl.
In the same mixer jar add onions and grind to form a smooth paste and reserve.
To the mutton keema start adding all the ground ingredients, onions, chilies, ginger and garlic, followed by chili flakes, pepper powder, salt and soya sauce. Knead and combine all the ingredients in the meat. Cover and allow to marinate for 20 minutes. For best results allow to marinate overnight refrigerated.
Dough:
250 Grams Maida (All Purpose Flour)
1 Tsp Baking Powder
1 Tbsp Salt
2 Cups Warm Water
2 Tbsp Oil
Knead the Dough:
In a mixing bowl combine the flour, baking powder and salt first.
Add warm water and knead to form a soft dough.
Add 2 tbsp oil and knead well for few more minutes, cover and allow to rest for 10 minutes.
Once the dough has rested for 10 minutes, knead for few more minutes. Form roundles and dip the roundles in flour. Place on a flat surface and roll to form even rotis.
Using a lid or a cookie cutter cut out the dough into even circles. Place 1/2 Tbsp filling in the middle of cut out circle and fold into half then pinch the edges gently gather both the ends to form a dumpling, pinch and seal the edges, repeat and prepare a dozen of these bite size dumplings and reserve.
Heat a steamer on medium flame once the steam builds, place on low flame. Apply oil to the steamer plate and start placing the dumplings leaving little space. Place the dumplings in the steamer cover and cook for 10 to 15 minutes.
Once the dumpling has cooked start plating...serve with mayo and green chutney...Enjoy!
Looking for a perfect sunday breakfast? The only thing I would recommend is a good prawn uttapam. For this recipe, I've used fresh water prawns, it's much larger and meatier, when cooked with aromatic spices and ingredients, these prawns absorb all the flavors and the taste is excellent. Make sure not to over cook the prawns as it may turn out to be chewy.
Recipe Video on my Youtube Channel 😉
Prawn Uttapam Ingredients: 250 Grams Meamo Meats Fresh Water Prawns 1 Liter Idly or Dosa Batter 2 Spicy Green Chillies 1 Sprig Curry Leaves 5 Sprigs Spring Onions 2 Onions 1 Tbsp Ginger and Garlic Paste 1/2 Inch Ginger 2 Tbsp Chilli Powder 1/4 Tsp Turmeric Powder 1/2 Tsp Garam Masala 1 Tbsp Salt 1 Tsp Pepper Powder 2 Tbsp Sesame Oil Oil and Ghee as Required Half onion to grease the tawa.
To purchase original jhatka meats is a hazel in the city and one must know the right place and way to clean it. At Meamo seafood, poultry, mutton and offals are fresh and traditionally butchered. Quality of meat is fantastic, I can vouch and say this is original jhatka meat from the flavor and taste.
Meamo meats is 100% certified Jhatka meat, which means painless and cruelty free butchering. Be it goat meat, chicken or fish its hygienically cleaned and washed with turmeric then packaged and shipped to your door. I highly recommend meamo meat it does not contain any smell the meats are fresh and very tasty. Do use the Promo Code Vidya10 to purchase meat as per choice from meamo.
clean, wash and finely chop coriander, curry leaves, and spring onions.
Peel, wash and finely chop ginger.
Wash the prawns twice, drain using a colander and reserve.
Marination:
Add the prawns to a mixing bowl. Add 1 Tbsp chilli powder, 1/4 Tsp turmeric powder, 1/2 Tsp garam masala, massage all the ingredients well in the prawns cover and place it in the fridge for 30 minutes.
Topping:
Heat a wok on medium flame. Add the marinated prawns, 1/2 tsp salt and 1/4 cup water allow to boil and cook on medium flame place on high flame and allow excess moisture to evaporate reserve the prawns in a bowl.
Heat a wok on medium flame, add sesame oil allow to smoke and reach temperature.
Add finely chopped ginger fry for a minute.
Add Half the amount of finely chopped onion followed by finely chopped chilies, curry leaves, spring onions and coriander fry all the ingredients till the onions turn transparent.
Add the cooked prawns, salt, pepper powder and chilly powder toss and fry for a minute and reserve in a bowl.
Prepare Uttapam:
Add salt and cooking soda as per your preference to the dosa batter stir and reserve.
Heat a tawa on medium flame. Once the tawa starts to smoke sprinkle water and rub half onion on the tawa.
Add few drops oil and rub the onion. Place on medium flame. Gently ladle the batter.
Take fist full of finely chopped onion spread it on the uttapam. Take two tbsp full of prawn masala and spread it on the uttapam.
Sprinkle salt. Drizzle 2 tsp oil on the dosa to fry.
Once the uttapam turns golden on one side gently flip and fry till golden on the other side.
Gently flip the uttapam and serve it hot on a serving plate. Serve the uttapam with chutney or ketchup...Enjoy!
Spongy and juicy chicken keema meatball curry pairs well with chapati, rice and ragi muddle. Combination of spices and the method we prepare the curry using traditional cut meat, it can be stored upto 2 weeks in the freezer and the taste will still remain the same when reheated.
To purchase original jhatka meats is a hazel in the city and one must know the right place and way to clean it. At Meamo fish, poultry, mutton and offals are freshly and traditionally butchered. Quality of meat is fantastic, I can vouch and say this is original jhatka meat from the flavor and taste.
Meamo meats is 100% certified Jhatka meat, which means painless and cruelty free butchering. Be it goat meat, chicken or fish its hygienically cleaned and washed with turmeric then packaged and shipped to your door. I highly recommend meamo meat it does not contain any smell the meats are fresh and very tasty. Do use the Promo Code Vidya10 to purchase meat as per choice from meamo.
Chicken Keema Ball Curry on Youtube 😊
Chicken Keema Ball Curry Ingredients:
Meatballs:
500 Grams Chicken Mince from Meamo Meats
1 Tbsp Chilly Powder
1 Tbsp Garam Masala
1 Tbsp Coriander Powder
1/4 Tsp Pepper Powder
1 Tbsp Ginger and Garlic Paste
3 Green Chilies
1/4 Cup Onions
2 Tbsp Oil
Coconut Curry Base:
1/4 Cup Fresh Coconut
4 Sprigs Coriander
1 Green Chili
1/4 Tsp Fennel Seeds
2 to 3 Tbsp Water
Curry:
2 Tbsp Oil or Ghee
2 Inch Sticks Cinnamon
3 Cloves
3 Cardamoms
2 Strands Mace
1 Large Onion
2 Sprigs Curry Leaves
1 Medium Tomato
2 Slit Green Chilies
1 Tbsp Salt
1 Tbsp Chilly Powder
1 Tbsp Coriander Powder
1/2 Tbsp Garam Masala
1/4 Tsp Turmeric Powder
2 Tbsp Coriander and Mint
1/2 Tsp Lime Juice
Maggi Chicken Stock Cube Optional
Prep:
Peel, wash and finely chop onions
Wash and chop tomatoes
Clean the stems and roots, wash finely chop mint and coriander
Wash and slit the green chilies and reserve
Peel, wash garlic and ginger. Grind to form a smooth paste.
Peel and chop or grate fresh coconut and reserve.
Place the chicken keema in a colander and sprinkle water three to four times, allow excess moisture to drain and reserve.
Marination:
Add a small batch of chicken keema along with spice powder and ginger and garlic paste to a mixer jar pulse once or twice and reserve in a mixing bowl.
Add another small batch of chicken keema in a mixer jar along with onion, chili pulse and add it to the ground meat.
Follow the step and grind the rest and reserve.
Once the meat is ground add finely chopped mint and coriander, followed by salt mix well cover and allow the meat to rest in the fridge for 2 hours.
Grind the Coconut:
In a mixer jar add the coconut, chilly, coriander and fennel grind to form a smooth paste and reserve.
Fry the Meatballs:
Heat a wok on low flame with 2 tbsp oil.
Remove the meat from fridge. Mix the meat once. Wet your hands with water or apply oil.
Take small portions of meat and form slightly larger than lime size meat balls and place it on a plate.
Once a batch of 10 to 12 meat balls are formed, gently place in the wok cover and allow to cook.
Do not add water. Moisture from meat and onions will cook the meat.
Do not flip the meat ball immediately allow it to cook on low for 10 minutes then start to flip it and cook till all the moisture has evaporated. Reserve the fried meatballs in a bowl or plate.
Prepare Chicken Keema Curry:
Heat a wok with oil and ghee.
Add whole spices, cinnamon, cardamom, cloves and mace allow to splutter.
Add finely chopped onions, split green chilies and curry leaves fry for a minute.
Add ginger and garlic paste and fry for a minute.
Add finely chopped tomato and fry for 2 minutes.
Add chilly powder, turmeric powder, garam masala and coriander powder fry for a minute.
Add water and bring it to a rapid boil.
Add salt and ground coconut. Add 1/2 cup water to the mixer jar dilute the coconut and add it to the curry and boil till the curry is slightly thick and oil starts to surface. We can also add stock cube for added flavor and taste make sure to add less salt if your adding stock cube.
Add the cooked meatballs to the curry and boil for 5 to 10 minutes.
Switch of the flame add lime juice, finely chopped mint and coriander and stir once.
Serve the meatball curry with rice or roti and enjoy!
Opening a parcel on the dinner table is always fun. Mutton potli biryani is full of surprise, one must surely try it. Well marinated morsels of mutton, cooked to perfection wrapped into a parcel and grilled, is packed with unique combination of flavours, it's absolutely delicious.
To purchase original jhatka meats is a hazel in the city and one must know the right place and way to clean it. At meamo fish, poultry, mutton and offals are fantastic and can vouch and say this is original jhatka meat from the flavor and taste. Meamo meats is 100% certified Jhatka meat, which means painless and cruelty free butchering. Be it goat meat, chicken or fish its hygienically cleaned and washed with turmeric then packaged and shipped to your door. I highly recommend meamo meat it does not contain any smell the meats are fresh and very tasty. Do use the Promo Code Vidya10 to purchase meat as per choice from meamo.
Mutton Potli Biryani Recipe on My Youtube Channel 😀
Ingredients: 500 Grams Boneless Mutton Meamo Meats 400 Grams Basmati Rice 1 1/2 Cups Curd to prepare Hung Yogurt 1 Tbsp Green Chilly Paste 1 Tbsp Ginger Paste 1 1/2 Tbsp Garlic Paste 1 Tsp Kashmiri Chilly Powder 1 Tbsp Degi or Spicy Chilly Powder 1/4 Tsp Turmeric Powder 1 Tsp Garam Masala 1/4 Tsp Pepper Powder 2 Inch Stick Cinnamon 4 Cloves 3 to 4 Green Cardamom 1 Black Cardamom 2 to 3 Strands Mace 1 Marathi Moggu / Dried Caper 1 Tsp Shahi Jeera 3 To 4 Drops Vinegar 3 to 4 Onions Fried 2 Tbsp Fried Onion Oil 1 Tbsp Mustard Oil Salt as per taste.
First Step: Place a muslin cloth on a strainer. Add 1 1/2 cups curd tie a knot and allow to strain for 3 to 4 hours. Once the moisture has strained reserve it in a bowl.
Second Step: Peel, wash and thinly slice the onions. Heat 2 cups oil for frying in a wok on low flame. Add fist full of sliced onions in a batch and fry till golden on low flame. Once fried strain and reserve on a plate. Repeat the process and fry the entire batch.
Third Step: Peel, wash and thinly chop 1 1/2 inch ginger. Peel, wash and reserve 10 to 15 garlic pods. Remove stem, wash well and reserve the 10 green chilies. In a mixer jar add garlic and grind first and reserve. Next add ginger and reserve in a bowl. Next add chilies and few spoons water grind to form smooth paste and reserve.
Marination:
Wash the meat twice and place it in a colander to drain for few minutes.
Add the meat to a bowl.
Next add degi mirchi, kashmiri mirchi and turmeric powder.
Add whole spices, cinnamon, black and green cardamom, cloves, shahi jeera, marathi moggu, mace, pepper powder, garam masala, and hung yogurt.
Add fried onions, couple of tbsp fried onion oil, mustard oil and salt.
Massage all the ingredients well in the meat and allow to marinate for 4 hours in a airtight container refrigerated, for best results marinate over night.
Method:
Boil 4 to 5 cups water and reserve.
In a pan add 4 to 5 cups water and 2 tbsp salt. Gently place 4 eggs and boil for 10 minutes. Remove from flame allow to cool rinse and peel the eggs and reserve.
Remove the roots and hard stem from coriander and mint, Rinse twice to thrice and strain. Finely chop and reserve.
Peel, wash and slice 3 onions. place enough oil in a wok and gently drop small batches of onion and fry till golden on low flame. Once fried strain and reserve.
Fry 10 cashews in oil till light golden and reserve.
Thaw the marinated meat.
Heat a pressure cooker on medium flame, add the marinated meat fry for few minutes.
Add 1 1/2 Cups warm water, cover place a whistle and cook the meat for 4 to 5 whistles until tender, remove the cooker from flame allow to release.
Wash the basmati rice twice and add water allow to soak for 15 minutes.
Once the pressure has released, remove the cover and place the cooker on medium flame allow excess moisture from the meat to evaporate and reserve.
Strain the rice and add warm water and place it in the cooker cover and cook for 2 to 3 whistles until done.
For ever cup of rice I used 1 1/2 cups warm water to cook.
Wash a plantain leaf. Wipe with a cloth.
First place 2 to 3 cups cooked rice. Add 1 tbsp ghee. Place the cooked meat in the middle, top with finely chopped mint and coriander.
Cover the meat with 1 to 2 cups cooked rice. Top with fried onions,chopped mint and coriander, cashews, boiled eggs.
Fold the leaf into a parcel, using a thread or plantain leaf fiber tie it to secure.
Place a tawa on medium flame add 1 tbsp ghee. place on low flame and place the parcel. Every 2 minutes turn and cook on low flame, for 10 to 15 minutes.
Serve the plantain biryani on a plate with raita and lime wedges...Enjoy!
Heat enough oil in a wok on medium flame.
Serve the tapioca cheese balls hot with choice of sauce...Enjoy!
