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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Sour cream can be used in many dishes, from rolls to burgers, tacos and soups. This recipe is so easy to prepare and store.
Homemade Sourcream Recipe Video on Youtube
Sour Cream Ingredients:
2 Cups Fresh Cream (Any Brand)
I used Nandini fresh cream
1 Tbsp Lime Juice
1/4 Tsp Salt
Prep:
Wash, chop 2 limes in half, juice and reserve, the lime juice in a bowl.
Method:
Add the cream to a steel or glass bowl and refrigerate it for 30 minutes to 1 hour.
Remove the cream from fridge and add it to a mixing bowl.
Add lime juice and salt mix the cream once and place it in the fridge for 30 minutes to 1 hour.
Using a beater or balloon whisk, whip the cream on slow mode or 1 speed setting for a minute.
Scrape the sides and beat for another 30 seconds till the cream is fluffy.
Once the cream is fluffy do not whisk further. Scrape the sides of the bowl and add the sour cream to a glass jar or glass container and store it in the fridge until use.
Creamy soft paneer slightly pan fried spices and stuffed inside this burger was really delicious and packed with flavors. It hardly took me 10 to 15 minutes to prepare this entire dish. This recipe serves 2 to 3 generous portions.
Tawa Paneer Burger Recipe on Youtube Channel
Tawa Paneer Ingredients:
2 Burger Buns
1 Cup Cubed Onion Petals
1 Cup Cubed Capsicum
1 Cup Cubed Tomato
100 Grams Cubed Paneer
1 Inch Grated Ginger
1 Tsp Kashmiri Chili Powder
1 Tsp Red Chili Powder
1/4 Tsp Cumin Powder
1 Tsp Garam Masala
1/4 Tsp Turmeric Powder
1 Tsp Chat Masala or Pudina Masala
2 Tbsp Yogurt
1 Tsp Salt
4 Tbsp Oil
Prep:
Peel and wash 1 inch ginger. Grate the ginger and reserve.
Peel and wash 2 medium onions. Cube 1 1/2 the onions. Finely chop the remaining.
Wash and remove the seeds from 1 large capsicum. Chop the capsicum into cubes and reserve 1 cup. Finely chop the remaining.
Wash and chop tomatoes into cubes and finely chop 1/2 tomato and reserve.
Chop the paneer into cubes and reserve.
Method:
Heat a tawa on medium flame with 2 tbsp oil.
Add the grated ginger and fry on low flame for few seconds.
Add the cubed onion, paneer, tomato and capsicum togeather and fry for a minute.
Add 2 tbsp yogurt, Kashmiri chili powder, chilly powder, turmeric powder, cumin powder and garam masala along with salt. Mix and fry all the ingredients for two minutes on medium flame.
Add a tsp chat masala or pudina masala and fry for another minute and remove the paneer from the tawa and reserve on a plate.
Scrape excess masala from the tawa and reserve along with paneer.
Place the tawa back on low flame add a tbsp oil.
Slice the bun in half and place it on the tawa and fry the bun on both sides for a minute and reserve on a plate.
Layer the bun with the paneer masala and top with finely chopped onion, capsicum and tomato, close other half of the bun and serve the tawa paneer burger hot with potato wedges...Enjoy!
Stuffed peas paratha and puris are truly a treat for winter. We can enjoy these parathas and puris with chai or ketchup.
Recipe Video on Youtube
Peas Filling:
2 Cups Fresh Peas
3 Cups Water
1 Inch Ginger
4 Green Chilies
1 Tsp Garam Masala
1 Tsp Cumin Powder
1 Tsp Chaat Masala
1 Tsp Chili Powder
1/4 Tsp Asafetida
1/4 Tsp Turmeric
2 Tsp Salt
3 Tbsp Oil
Dough:
1 Cup Whole Wheat Flour
1 Cup Maida
1 Tsp Salt
2 Tbsp Oil
Prep:
Peel and wash 2 cups peas.
Add 3 cups water in a pot place it on medium flame and add the peas to the water and boil.
Cook the peas till tender and not mushy. Once the peas are cooked remove from flame, drain and reserve.
Peel and wash ginger and chop it into tiny pieces and reserve.
Remove stems of the chilies, wash and reserve.
Sift all purpose flour/maida and whole wheat flour and reserve in a bowl.
Method:
Add the cooked peas to a mixerjar followed by ginger and chilies pulse and grind to form a smooth paste. Add few tsp water if needed make sure not to make it watery.
Heat a wok on medium flame with 3 tbsp oil. Add asafoetida and allow it to splutter.
Add spice powders(chilly, chaat masala, garam masala, and turmeric) to the oil and allow it to foam a bit.
Add the ground peas followed by salt and mix the masala swiftly.
Keep stirring the peas mixture changing the flame from medium to low and cook until the moisture has evaporated. The filling should form a ball consistency and not stick to the hands.
Remove the filling from flame and allow it to cool down completely.
Add the maida and whole wheat flour to the mixing bowl along with salt. Gradually add water and knead to form a dough.
Add 2 tbsp oil and knead the dough for 10 minutes to form a smooth dough. Cover and allow the dough to rest for 20 minutes.
Once the filling has cooled down completely and the dough has rested well, start forming even roundels. For the puris prepare marble size roundel and for the paratha slightly larger than a lime size roundel.
Evenly divide the filling slightly larger than the roundels and reserve.
.
Gently press the dough ball in the middle with thumb and form a cup shape and fill the cup with peas filling.
Gently press the peas filling in the middle and gather the edges of the dough and seal the filling inside. roll the dough and reserve.
Heat a wok with oil on low flame for frying the puris and a tawa to prepare the paratha.
Roll the puri roundel in some flour and place it on a board gently press the dough and roll it to form even puris.
Follow the same step and prepare the paratha.
Once a set of 4 to 5 parathas and puris are formed reserve it on a plate.
Once the oil starts to smoke place the flame on high and start to drop one puri at a time and press it a bit on the edges using a slotted spoon. Puri will puff up then gently flip it and fry it on both sides for 2 minutes till golden, drain and reserve on a plate.
Similarly start preparing the paratha. Once the tawa is hot gently add the rolled paratha on the tawa and press it on the edges. Fry the paratha both sides till golden we can use 1 tsp ghee or oil to fry the paratha. Spread some oil on both sides of the paratha and serve it on a plate.
Enjoy the stuffed peas puris and paratha with just some ketchup or mint chutney
Recreated my original recipe from 2011 on new years eve it was very nostalgic and heartwarming... I've come a long way creating and sharing the best content for my viewers. My intentions are always to keep people nourished and fulfilled with joy.
Recipe Video on Youtube 😊
Ingredients:
200 Grams Paneer / Cottage Cheese
1 Cup Yogurt
1 Large Green Bell Pepper / Capsicum
1 Large Ripe Tomato deseeded
1 Tsp Tandoori Chicken Masala
1/2 Pudina Masala
1/4 Chat Masala
1 Tbsps. Chilly Powder
1/2 Tsp Coriander Powder / Dhaniya
1/4 Tsp Turmeric Powder
1 Tbsps. Ginger & Garlic Paste
Lime juice few drops
A Box of Toothpicks or Fruit Picks
Oil for shallow frying
Salt to taste.
Prep:
Cube the paneer into bite size cubes.
Wash and deseed the capsicums and tomato. Chop into bite size cubes.
Peel and wash, onion and cube into bite size cubes.
Peel and wash equal portions of ginger and garlic and grind to form a smooth paste.
Marination:
In a mixing bowl combine all the spice powders, ginger and garlic paste, yogurt salt and mustard oil mix well.
Add the cubed paneer, onion, capsicum and tomato to the marination.
Mix and coat the marination on the veggies, cover and allow to marinate for 5 to 10 minutes.
Method:
Wash bamboo skewers and start to alternate and skew the veggies and paneer.
Place a tawa on medium flame. Brush the tawa with 2 tbsp ghee.
Gently place the paneer skewers and fry for 2 minutes on each side on low flame. Fry the veggies for 10 minutes and remove from flame.
Repeat and fry more skewers in the same way.
Serve the tawa paneer tikka on a serving plate along with mint chutney and enjoy!
Poricha Kuzhambu recipe changes from region to region, and house to house in south India. This style of curry can be only found across Tamil homes. This recipe is a mashup of two curries. We tend to use seasonal local vegetables and beans. We normally prepare a large batch of curry the taste is excellent next day. This curry is normally served with rice,dosas, idli or roti. It is also referred as pori kuzhambu
Recipe video on Youtube Channel 😊
Ingredients:
100 Grams Hyacinth Beans (Mochai / Avarekalu)
200 Grams Potato
200 Grams Egg Plant
1 Cup Finely Chopped Onions
3 Green Chilies
3 Sprigs Curry leaves
1 Tbsp Chilly Powder
1/2 Tsp Turmeric Powder
2 Tbsp Coriander Powder
3 to 4 Tbsp Tamarind Pulp
1/4 Cup Fresh Coconut + 1/4 Cup Fresh Coriander Ground to fine paste
1 1/2 Tbsp Ginger and Garlic Paste
3 Tbsp Groundnut Oil
4 to 5 Seeds Fenugreek
Salt as per taste...
Prep:
Wash and chop the brinjal into 1 inch cubes.
Peel, wash and cube the potatoes
Add the chopped brinjal to a pot of water to avoid discoloration.
Peel, wash and boil hyacinth beans with salt and reserve.
Wash and peel onion. Roughly chop the onion and reserve.
Wash and finely chop the tomato and reserve.
Wash and reserve curry leaves.
Peel, wash and reserve garlic.
Chop fresh coconut into tiny pieces, wash and drain.
Clean and wash coriander.
Add the chopped coconut to a mixerjar along with coriander and grind to form a smooth paste.
Soak tamarind in water for 10 minutes. Squeeze and extract tamarind pulp and reserve.
Peel and wash ginger and garlic both equal portions.
Add the ginger and garlic to a mixerjar along with 1/4 tsp pepper and 1/4 tsp fennel grind to form a smooth paste and reserve.
Wash and remove stems from chilies. Slit the chilies and reserve.
Method:
Heat a heavy bottom pot on medium flame.
Add 3 tbsp oil and allow it to reach smoking point.
Add fenugreek seeds and allow it to splutter for few seconds.
Add chopped onion, tomatoes, crushed garlic, slit chilies and curry leaves together and fry on medium flame for 2 minutes until the tomato and onion softens a bit.
Add chilly powder, coriander powder, asafetida and turmeric to the onions and fry for few seconds till raw flavor reduces.
Add 2 tbsp water and fry till the oil surfaces on the masala.
Add the potatoes and fry in the masala for a minute.
Add 1 cup water and salt. Stir once cover and cook the potatoes till half done.
Add chopped brinjal stir once. cover and cook till half done.
Next add cooked hyacinth beans and stir well.
Cover and cook for 5 minutes.
Stir once and add the coconut paste. Stir again allow to boil for 10 minutes until the raw flavor reduces.
Place on low flame and add tamarind pulp stir well boil for few more minutes.
Remove the curry from flame add coriander leaves stir and serve the poricha kuzhambu in a serving dish.
I really enjoy sizzlers at restaurant, but recreating same at home was challenging since there is a lot of prep which goes into preparing a perfect sizzler. Since this was my first attempt I used only a group of veggies which can be altered and used in different ways like, pan tossed and filling for momos.
Veggie Sizzler Recipe on Youtube 😊
Veg Momos Ingredients:
250 Grams or Approx. 2 Cups Cabbage
150 Grams Carrots or 1 Cup
150 Gram Each Coriander and Spring Onion or 1 Cup
10 Cloves Garlic
1 Inch Ginger
1/2 Cup Onion
1 Tbsp Soya Sauce
3 Tbsp Groundnut Oil
2 Tbsp Curry Powder
1 Tbsp Pepper Powder
1 Tsp Ajinomoto / Chinese Salt
Salt as per taste
Prep:
Peel and wash all the veggies. Roughly Chop and reserve.
Dough:
250 Grams Maida (All Purpose Flour)
2 Cups Warm Water
1 Tsp Baking Powder
1 Tsp Salt
2 to 3 Tbsp Oil
Prepare the Dough and Wrappers First:
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 cookie cutter or a 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.
Prepare Filling:
Using a mixer with chopper blade, we need to pulse and chop all the veggies as fine as possible.
First batch add ginger, garlic, chilies, spring onion bulbs, onions, coriander, and spring onion leaves pulse twice and place on one speed for 2 minutes occasionally stirring and making sure all veggies are finely chopped.
Repeat the process and finely chop entire batch of veggies.
Transfer the veggies to a mixing bowl, heat three tbsp of groundnut oil until smoky.
Combine the curry powder, pepper powder, salt, ajinomoto and hot oil to the veggies and mix till well combined.
Form momos and Start Steaming:
Place half tbsp mixture in the middle of the cutout sheet. Fold in half and seal all the edges.
To form button shape, join ends of the folded momo and prepare perfect looking button momo.
To pleat momo: place 1/2 tbsp filling in the middle of rolled out momo sheet, fold in half. Start forming pleats from one half and seal the edges pleat the other half and seal the edges.
Heat a pan with a tsp oil and place the momos in the pan. Do not over crowd, leave space and arrange the momos.
Add 1/4 cup water to the bottom of the pan, cover and cook the momos for 10 minutes. Once the momos are cooked place on high flame and fry for 10 minutes. Reserve the momos on a plate.
Garlic Fried Rice Ingredients:
2 Cups Cooked Rice
1 Tsp Chilly Paste
15 Pods Garlic
5 Sprigs Spring Onions
6 Dried Red Chilies
3 Tsp Soya Sauce
3 Tbsp Oil
Salt as per taste.
Prep:
Wash 1.5 cups rice. Add to a pressure cooker with 3 cups water and 1 tsp salt. Stir once and place on medium flame.
Add 1 tsp oil or ghee, cover place the lid and whistle. cook on high flame for 2 whistles and reserve.
Once the rice has cooked fluff it a bit and reserve.
Peel, wash and finely chop garlic and reserve.
Clean, wash and finely chop spring onions.
Prepare 1 tsp chilly paste.
Garlic Fried Rice Method:
Heat a pan with oil.
Add the finely chopped garlic and fry for a minute.
Break the dried red chilies in half and fry it for a minute.
Add chilly paste and fry.
Add the chopped onion and spring onions and fry till transparent.
Fluffy the rice once and add the rice to the onion masala.
Mix the rice on the onion and garlic masala.
Place on low flame and add soya sauce and salt as per taste.
Stir and fry the rice for 2 minutes on medium flame and remove from flame.
Pan Tossed Veggies Ingredients:
2 Cups Button Mushrooms
1/4 Cup Carrot
1/4 Cup Corn
1/4 Cup Peas
1 Cup Onion
2 Cups Capsicum
15 Pods Garlic
5 Sprigs Coriander
5 Sprigs Spring Onions
1 Tsp Pizza Seasoning
1 Tsp Chilly Flakes
1 Tsp Salt
2 Tbsp Oil
Prep:
Wash the button mushrooms well. Place it in a colander allow excess moisture to drain.
Spread the mushrooms on a towel and air dry for 15 to 20 minutes. Chop the mushroom in half and reserve.
Peel, Wash and chop carrot into dice and reserve.
Peel, wash and reserve peas.
Peel and wash garlic and onion, roughly chop and reserve.
Clean and wash spring onions and finely chop.
Clean and wash coriander and finely chop.
Wash and remove seeds from capsicum and finely chop.
Boil 1 cup water in a pot add the chopped carrots, peas and corn boil the veggies until tender. Drain and reserve the veggies.
Pan Toss Veggies:
Heat a pan on medium flame with 2 tbsp oil.
Add the finely chopped garlic to the oil and fry for few seconds.
Add the chopped onion and fry till transparent.
Add all the veggies and fry for 5 minutes.
Add 1 tsp salt, 1 tsp pizza seasoning and 1 tsp chili flakes to the veggies and fry for a minute.
Add coriander and spring onions toss once.
Set the veggies aside and start preparing momos.
Sizzler Sauce ingredients:
3 Tbsp Tomato Ketchup
2 Tbsp Soya Sauce
2 Tbsp Chili Sauce
1 Tbsp Corn Starch
1 Tsp Chili Flakes
1 Tsp Pizza Seasoning
Sizzler Sauce Method:
Heat a wok on medium flame.
Add tomato ketchup, chili sauce, soya sauce and 1 cup water stir well.
Once the sauce starts to boil add the corn starch and stir to form a sauce.
Cook the sauce for a minute and remove from flame.
Veggie Sizzler Method:
Heat a sizzler plate on medium flame for 15 minutes. Let the heat while we reheat the veggies and rice and also prep the fries.
Heat a wok with oil to fry french fries.
Once the oil is hot add the french fries and fry till golden.
Reheat all the veggies and rice in microwave.
Start to assemble the sizzler. Place cabbage leaves on the plate. then place a cup of rice, next place the momos, top with veggies and fries. Pour the sauce place the sizzler plate on the tray. Add some butter and serve hot...Enjoy!
I'm really enjoy the taste of mixed veggies. When mixed veggies are topped on pizza the crunchy texture and flavor is ultimate.
Mixed veggie pizza recipe on Youtube 😊
Ingredients Mixed Veggie Pizza:
Ready to Use Pizza Base
Ready to Use Pizza Sauce
Grated Pizza Cheese
1 Tbsp Pizza Seasoning
2 Tsp Oil or Butter
1/4 Cup Roughly Chopped Onion
1 Tsp Ginger and Garlic Paste
1/4 Cup Roughly Chopped Carrots
1/4 Cup Finely Chopped Beans
1/4 Cup Cauliflower Florets
1/4 Cup Finely Chopped Potato
1/4 Cup Finely Chopped Capsicum
1/4 Tsp Chilly Powder
1/4 Tsp Curry Powder
1/2 Tsp Salt
3 Tbsp Water
Prep:
Peel and wash onions. Roughly chop 1/4 cup onions and reserve.
Peel and wash equal portions ginger and garlic. Add the ginger and garlic to a mixerjar and grind to form a smooth paste and reserve 1 tsp of paste in a bowl.
Peel, wash and chop carrots, capsicum, and potato into tiny pieces.
String the beans, wash and finely chop.
Remove hard stems and only reserve tiny cauliflower florets.
Method:
Heat 2 tsp oil in a wok on medium flame.
Add 1/4 cup roughly chopped onions and fry till transparent.
Add 1 tsp ginger and garlic paste and fry till raw flavor reduces.
Add 1/4 cup chopped carrots, 1/4 cup finely chopped beans, 1/4 cup cauliflower and 1/4 cup finely chopped potatoes fry for 2 minutes.
Add 1/4 tsp chilly powder, 1/4 tsp curry powder and 1/2 tsp salt and fry for 2 more minutes.
Add 3 tbsp water stir once cover and cook on low flame for 5 minutes until all veggies are well done.
Apply 2 tbsp pizza sauce on the pizza base, top 2 tbsp veggies, next top with grated cheese and chopped capsicum.
Top with a tsp of pizza seasoning and microwave for 7 to 8 minutes or pan roast until crispy on the bottom.
Plate the pizza and sprinkle chilly flakes slice and serve hot...Enjoy!
