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Masala idli is a classic south Indian tea time snack. We normally use all the leftover idles from breakfast and prepare such dishes. This is my own recipe and not copied or recreated anyone's recipe.
Recipe video posted on Youtube English Channel 😊
Masala Idli Recipe:
10 Idles
1 Large Onion
3 Green Chilies
2 Sprigs Curry Leaves
1 Tbsp Coriander Leaves
5 Pods Garlic
1/2 Inch Ginger
1 Tbsp Lime Juice or Tamarind Extract
1/4 Tsp Asafetida
1 1/2 Tbsp Vangi Bath Masala
Salt as per taste
Oil for frying
1 tsp Ghee
Prep:
Use chilled or frozen idli for this recipe.
Cube the idli and freeze it.
Peel, wash and finely chop the onion.
Wash and finely chop chilies.
Separate coriander leaves rinse twice, drain and finely chop.
Peel, wash and finely chop ginger.
Peel, wash and finely chop garlic.
Separate curry leaves rinse twice, drain and reserve.
If you want to prepare vangi bath powder from scratch please follow the link: Recipe
Vangibath recipes on Vidyascooking
Method:
Heat 1 1/2 cups oil in a wok on low flame, allow to reach smoking point.
Gently drop the frozen idly cubes in hot oil and fry it for 2 minutes on each side till golden.
Drain the idly pieces and reserve on a plate. Follow the same step and fry all the idly cubes. The oil temperature may reduce from cold idly cubes keep adjusting the flame between medium and high flame while frying.
Heat a wok with 1 tsp oil and 1 tsp ghee. Add finely chopped onion, curry leaves, chilies, ginger and garlic fry the onion till transparent.
Add vangi bath masala and fry the onion for few seconds.
Add the fried idly pieces and fry for a minute in the masala.
Sprinkle some water and toss the idly once more, allow the idly to cook and fry in the masala for another minute.
Garnish with finely chopped coriander and lime juice...serve hot and enjoy!
This grill chicken recipe is easy to prepare and affordable. The spice level and consistency is excellent. We can use air fryer or oven for this same recipe.
Recipe video on Youtube English Channel 😊
Stove Top Grill Chicken Recipe 1 Kg Whole Chicken (With Skin) 2 Tbsp Kashmiri Chili Powder 1 Tbsp Degi Mirchi Powder 1 Tbsp Paprika (Sweet Chilly Powder) 1 Tbsp Spicy Thikka Lal Mirchi Powder (Spicy Chilly Powder) 1 Tbsp Pepper Powder 1 Tbsp Kitchen King Masala or Tandoori Chicken Masala 1 Tbsp Zaatar 1 Tbsp Sumac 1 Tbsp Peri Peri Masala 1 Tbsp Ginger and Garlic Paste 1 Tsp Salt 4 Tbsp Oil 4 Tbsp Water
Homemade Mayo Recipe Video
Prep:
Wash the chicken well allow it to drain in a colander. then pat the chicken dry and reserve.
Peel and wash equal portions of ginger and garlic and grind to form a smooth paste.
Marination:
In a mixing bowl combine Kashmiri chilli powder, degi mirichi, thikka lal mirchi, paprika, pepper powder, kitchen king masala, zaatar, sumac and peri peri masala mix well, then add salt and ginger garlic paste, mix well. Gradually add water and oil mix to form a smooth paste.
Apply the marination on the chicken. massage the marination on the chicken well and place it in the mixing bowl, allow the chicken to marinate well for 4 hours in the fridge.
Method:
Place a wide heavy bottom pan on medium flame. Once the pan reaches temp place it on low flame.
Apply and massage the chicken well in the marination. Gently place the chicken in the pan. Dilute the excess marination with 1/4 cup water and add it to the chicken.
Cover and cook the chicken till tender, we can flip the chicken twice making sure the chicken is well cooked.
Once the chciken is cooked reserve the chicken in another plate or bowl and allow it to reach room temperature.
We can reduce the gravy till sauce consistency and serve it with the chicken.
Place a grill rack on the stove allow it to heat well on medium flame and place the chicken gently flip and grill the chicken for 10 minutes on all sides.
Place the chicken on serving plate and serve the grill chicken will reduced sauce and mayo...Enjoy!
Bengaluru / Bangalore based Tamil community prepares this mutton dill fry. We prefer serving this mutton with rasam rice and the thokku or the dry masala curry is mixed with rice and ghee and enjoyed.
Recipe Video posted on Youtube English😀
Mutton Dill Fry Recipe Ingredients: 500 Grams Mutton 1 Cup Dill Leaves 1/4 Cup Peas 1 Large Onion 5 to 6 Pods Garlic 6 Green Chilies 1 Tbsp Ginger and Garlic Paste 1 + 1 Tsp Chilly Powder 1 Tsp Turmeric Powder 1 1/2 Tbsp Coriander Powder 2 Tbsp Ghee 2 Tbsp Oil 2 Inch Stick Cinnamon 4 Cloves 4 Pods Cardamom 1/2 Tsp Peppercorns 1/4 Tsp Fennel Seeds 1/4 Tsp Dried Coconut 1/4 Tsp Jeera 1/2 Star Anise Salt as per taste
1 Tsp Lime Juice
Prep:
Separate the dill leaves from hard stems and reserve only tender dill leaves.
Rinse the dill leaves in water three to four times. Strain and reserve the dill leaves in a colander. Allow excess moisture to drain.
Finely chop the dill leaves.
Separate the curry leaves, rinse in water and reserve.
Peel, wash and roughly chop the onion.
Remove the stems and wash the chilies. Slit the green chilies and reserve.
Peel, wash and crush the garlic slightly and reserve.
Peel and wash equal amounts of ginger and garlic and prepare a smooth paste.
Rinse the mutton well and place it in a colander allow excess moisture to drain.
To Cook the Mutton:
Heat a pressure cooker on medium flame with a tsp oil.
Add 1 inch stick cinnamon, 2 cloves, 2 pods cardamom and allow it to splutter.
Add the mutton, 1 tbsp ginger and garlic paste, 1 tsp chilly powder, 1/2 tsp turmeric powder, 1/2 tbsp coriander powder and 1 tsp salt, stir and fry the mutton for a minute.
Once the mutton releases it's own juices measure and add 1 1/2 tea cups water stir well. Bring to a rapid boil, cover and place a whistle cook on high flame for 4 to 5 whistles or until the meat is tender.
Once the meat is cooked and if there's excess mutton broth drain and reserve the meat in a bowl and boil the broth, reduce it till thick consistency and reserve.
To prepare masala paste:
Heat a wok on medium flame with a tsp ghee and oil.
Add pepper, fennel, cumin, star anise, cloves, cinnamon, and cardamom stir and fry for a few seconds.
Add 1/2 the amount of onions, 2 chilies and dried coconut powder and fry till onion turn transparent.
Transfer the fried masala to a plate or mixer jar and allow it to cool completely.
Once the masala cools down add 1/4 cup water and grind to form a smooth paste.
To Prepare Mutton Fry:
Heat a wok with a tsp oil and ghee.
Add the remaining onion, crushed garlic and chilies, fry the onion till it turns transparent on medium flame.
Add 1 inch stick cinnamon, 2 cloves, 1 cardamom and fry for a minute.
Add 1 tsp chilly powder,1/2 tsp turmeric and 1 tbsp coriander powder and fry the masala for another minute.
Add dill leaves and frozen peas and a tsp salt stir well and fry. Add 1/4 cup water or meat broth cover and cook for 5 minutes on medium flame.
Add mutton and stir well in the dill leaves masala. Add 1/4 cup water and stir well. Cover and cook on medium flame for 10 minutes.
Add the prepared masala paste and dilute the masala with 1 cup water. Add the masala water, cover and cook the meat on medium flame allow the gravy to reduce.
Open the lid stir and fry the mutton and reduce the gravy for another 5 minutes.
Once the dill leaves mutton fry is done add lime juice and stir once. Serve the dill leaves mutton fry with steam cooked rice and enjoy!
As a kid I've grown up eating Frankie which was prepared by mom. We used to get a garam masala back then which was used in Frankie but that brand shut down. If your a kid from 70's you'll remember sona masala which vanished from Bengaluru, which was the original masala used in frankie. Similar to sona masala we can use shakthi curry powder these days. If you can find sona masala online or where you live use the meat or chicken masala from the brand.
Chicken Frankie Recipe Posted on Youtube Channel
Chicken Frankie Recipe Ingredients:
250 Grams Boneless and Skinless Chicken Thighs
1/4 Cup Yogurt
1 1/2 Tbsp Ginger and Garlic Paste
1 Tbsp Paprika or Kashmiri Chilly Powder
1 Tbsp Plain spicy Chilly Powder
1/2 Tbsp Curry Powder
1/4 Tsp Turmeric
1 Tsp Salt
1 Tsp Pepper Powder
Marinate:
Get the boneless chicken chopped into tiny pieces or chop the chicken into tiny pieces.
Wash the chicken well and drain it using a colander.
Add the chicken to a mixing bowl.
Start adding yogurt, ginger and garlic paste, Kashmiri and regular chilly powder followed by pepper powder, curry masala, turmeric and salt.
Mix and massage all the masalas well in the chicken cover and allow it to marinate for 10 to 15 minutes.
Dough:
1 Cup Maida
1 Cup Whole Wheat Flour
1/4 Tsp Salt
2 to 3 Tbsp Oil
Water as required
Knead the Dough:
In a mixing bowl add equal portions of maida and wheat flour, add salt and mix the dough well.
Gradually add water and knead to form a smooth dough.
Knead the dough for 10 minutes and add oil knead it for 5 more minutes. Cover the dough and allow it to rest for 15 minutes.
Stir fry Veggies:
1 Large Onion Sliced
1 Large Capsicum Thinly Sliced
4 Green Chilies Slit
2 Tbsp Garam Masala or Curry Powder
3 Tbsp Ketchup
1 Tbsp Ghee
1 Tbsp Oil
Method:
Once the chicken has marinated well in the masala mix it once. Heat a wok on medium flame, add oil and ghee.
Add the chicken to the wok and fry it for 2 minutes on medium flame. To the leftover marination add 1/4 cup water dilute and add it to the chicken.
Stir the chicken well cover and cook it on medium flame till the moisture is evaporated and the chicken is tender.
Add sliced onion and capsicum followed by curry powder and ketchup stir and fry till all the ingredients are well cooked.
Remove the chicken from flame and allow it to cool down completely.
Assembly:
Prepared Dough
Prepared Chicken Filling
4 to 5 Eggs
1/2 Cup Sliced Capsicum
1/2 Cup Sliced Onion
Tomato Ketchup
Mayonnaise (Optional)
Salt
Pepper
Oil
Heat a tawa on medium flame.
Knead the dough once and divide equal roundels.
Dip the roundels in some flour and place it on a board and roll out uniform rotis.
Whisk an egg with salt and pepper and reserve.
Once the tawa is hot transfer the roti on the tawa and fry it for a minute on one side the flip and fry for another minute, flip it again and add the egg, using a fork spread the egg on the roti.
Add a tbsp oil on the sides of the roti and on top of the roti. Sprinkle pepper and salt.
Flip the roti and fry it for a minute. Remove the roti and place it on the plate. Similarly prepare one more roti.
Heat up the chicken once more and fry it for a minute.
Start layering the roti with ketchup and mayo. Spread the ketchup and mayo the place 2 tbsp chicken filling.
Top with sliced onion, capsicum and chilies and roll the frankies and serve hot.
We can also grate and add cheddar cheese and roll the frankies and serve it hot...Enjoy!
Tips:
We can use whole wheat flour in this recipe and avoid maida. I have prepared the original way we can always choose healthier options.
Prepare the chicken and dough ahead of time and refrigerate night before for that exact taste and flavor.
My own concoction of spices to marinate the prawns. I was satisficed with crunchy and spicy prawn.
Kasundi Prawn Popcorn Recipe Posted on Youtube English
Ingredients: 250 Grams Cleaned Prawns 1 Tbsp Mustard Sauce 1 Tsp Chilly Powder 1 Tsp Peri Peri Masala 1 Tsp Chaat Masala 1/4 Tsp Chilly Flakes 1/4 Tsp Turmeric Powder 1/4 Tsp Pepper Powder 1/4 Tsp Lime Juice 1/4 Tsp Salt 1 Egg 2 Tbsp Corn Flour 1 Cup Panko Bread Crumbs Oil For Frying
Prep:
Peel, devein and wash the prawns twice in water. Place the prawns in a colander and allow it to drain.
To Marinate:
Add the drained prawns to a large mixing bowl.
Add lime juice, pepper powder, chilly powder, peri peri masala, chaat masala, turmeric powder, chilly flakes, and mustard sauce combine all these ingredients mix well cover and allow the prawns to marinate well for 15 minutes.
To Crumb Prawns:
Add an whisked egg, corn flour, and salt mix well.
Spread panko bread crumbs on a plate.
Gently roll the marinated prawns in panko.
Place the crumb coated prawns on a plate or on a mesh stand and reserve.
Prepare:
Heat 1 cup to 1 1/2 cups oil in a deep wok, on medium flame for 5 to 8 minutes.
Place on low flame and gently drop the crumb coated prawns one at a time and fry 4 to 5 pieces in a batch.
Fry the prawns for 2 minutes on each side for 4 to 5 minutes.
Once the panko turns golden, drain the prawns and place it on a napkin to drain excess oil and then plate the popcorn with lime wedges and mayo...Enjoy this prawn popcorn hot!
Stir fried veggies is normally served as a sidedish with noodles, fried rice, or it can be rolled into roti wraps a very healthy and tasty dish.
Recipe Video Posted on Youtube English
Stir Fried Veggies Ingredients: 1/4 Cup Beans 1/4 Cup Carrots 1/4 Cup Mushroom 1/4 Cup Baby Corn 1/4 Cup Peas 1 Large Onion 1 1/2 Cup Capsicum (Red / Yellow / Green) 1 Inch Ginger 10 Pods Garlic 3 Slit Green Chilies 2 Dried Red Chilies 1 Tsp 8 to 8 Sauce or Dates Syrup 1 Tsp Dark Soya Sauce 1 Tbsp Green Chilly Sauce 1 Tsp White Pepper Powder 1/4 Tsp Sugar 1 Tsp Salt 2 Tbsp Corn Flour 2 Tbsp Sesame oil 1 Tsp Vinegar Coriander for garnish
Prep:
Wash, Peel and Chop Carrots into 1 inch sticks
Wash, remove string and chop beans into 1 inch pieces
Wash and drain mushroom and chop into quarters
Wash and chop red, yellow and green capsicum into cubes
Peel, wash and chop onion into cubes
Peel, wash and finely chop ginger
Peel, wash and finely chop garlic
Wash and slit green chilies
Mix corn flour in 1/4 cup water, dilute
Peel, wash and reserve peas
Wash and chop baby corn into 1 inch pieces
Steam cook:
In a heavy bottom pressure cooker add cleaned beans, peas and chopped carrots along with 2 tbsp water. Cover and cook the veggies on medium flame for 5 minutes till tender.
Add chopped baby corn, stir and cook for another minute. Add chopped mushroom stir and cook till the moisture has evaporated.
Method: Heat 2 tsp sesame oil in a wok on medium flame.
Add finely chopped ginger, garlic, onion and chilies. Stir and fry till onions turn transparent.
Add the steam cooked veggies stir and fry on high flame.
Add soya sauce, chilly sauce, salt, sugar and date syrup and stir fry veggies on high flame for another 5 to 8 minutes.
Add corn starch and stir fry all the ingredients. Add pepper powder and vinegar finally and stir fry once more for 2 more minutes and serve hot with noodles or fried rice and Enjoy!
Avalakki in local dialect, but beaten rice is also referred as poha or aval. Beaten rice contains lot of fiber so it is recommended by diet consultants for diabetics, obesity etc. In my food trails I feature aval a lot because many of my traveler friends are not familiar with this simple ingredients which I tend to consume every other day.
Avalakki bisi bele bath is very famous across Bengaluru. This is a one post meal, which makes it very easy for us to prepare. I highly recommend preparing dal ahead of time or we can also use left over dal. Difference between rice and beaten rice, rice is much more dense and starchy which causes bloating, beaten has more fiber easy to digest.
Recipe posted on Youtube English and Tamil Channel 😀
Avalakki Bisi Bele Bath Ingredients:
2 Cups Poha / Beaten Rice / Aval / Avalakki
2 Cup Cooked Toor Dal / Split Pigeon Peas
1/3 Cup Fresh or Frozen Peas
1/3 Cup Chopped Carrot
1/3 Cup Chopped Beans
1/3 Cup Chopped Kohlrabi
1/2 Cup Chopped Tomatoes
1/2 Cup Chopped Onions
3 Green Chilies Slit
3 Sprigs Curry leaves
2 Tsp Tamarind extract
1/2 Tsp Lime Juice
1 Tbsp Peanuts
1 Tsp Chilly Powder
1 Tsp Coriander Powder
1/4 Tsp Turmeric Powder
1/4 Tsp Mustard Seeds
1/4 Tsp Channa dal
2 Tbsp MTR Bisi Bele Bath Mix
1/4 Tsp Salt
Oil and Ghee as required...
Prep:
Wash 1 cup toor dal. Add the dal to a cooker with 1/4 tsp turmeric and 1 tsp oil. Add 2 cups water cover and cook on high flame for three whistles or until the dal has cooked well.
Remove the cooker from stove set it aside and once the pressure has released, mash the dal with a ladle and transfer to a bowl.
Soak a small piece tamarind in water for 10 minutes and extract tamarind pulp.
Peel and wash all the veggies, pat dry. Chop the carrot, kohlrabi and beans into equal length pieces or into equal size cubes. Finely chop tomato and onion. Slit the chilies. Wash curry leaves and reserve.
Please follow this step while the curry base or veggies are cooking...In a bowl add poha wash in water twice, drain and cover allow the poha to double in volume while the veggies cook.
I have posted a detail recipe from scratch how to prepare bisi bele bath using home made masala. If you want to follow that step please follow the link and try the masala. Homemade masala has unique flavor and taste since it is prepared fresh.
Method:
Heat a pressure cooker or a heavy bottom pot with 1 tbsp sesame oil and 1/2 tsp ghee on medium flame.
Add mustard seeds and chana dal and allow it to splutter for few seconds.
Add dried red chilies, curry leaves and asafoetida and fry for a minute.
Add chopped onion , tomato and slit green chilies and fry till the onion and tomato has softened.
Cover and cook the tomato and onion till mushy we can sprinkle water and cook it for two minutes.
Add all the chopped veggies, peas, peanuts, chilly powder, coriander powder and turmeric powder and fry for a minute.
Add cooked dal, salt and 2 cups hot water to the veggies cover and cook on high flame for two whistles.
Once the veggies are tender add the rinsed poha, check for salt and add if needed along with bisi bele bath masala, tamarind and lime juice. Adjust the consistency with water stir and bring to a rapid boil.
Add coriander stir once and serve the avalakki bisi bele bath topped with ghee and boondi...Enjoy!
This spicy shikanji pairs well with fried starters, rice and curries or with naans and curry. Shikanji is good for digestion overall a very good homemade drink.
Red Grape Shikanji Grape Soda:
Seedless Red Grapes 250 Grams
Sugar 250 Grams
1 Tsp Chilly Powder
1 Tsp Pepper Powder
1 Tsp Cumin Powder
1 Tsp Salt
1 Tsp Chaat Masala
1 Tbsp Lime Juice
Club Soda
Ice Cubes
Recipe video posted on Youtube English and Tamil Channels
Prep:
Separate and rinse the grapes twice in salt water.
Rinse the grapes once again in plain water, drain and reserve.
Boil a 2 cups water and reserve.
Prepare ice cubes.
Grape Concentrate:
In a heavy bottom pot or wok, add the grapes and sugar, stir once cover and cook until the grapes have cooked till mushy consistency.
Strain the grape pulp and syrup and reserve separately. Once the grape pulp cools down transfer to a mixer jar and grind to form a smooth pulp.
Using a sieve strain the ground pulp. Add the strained pulp to the syrup and stir well. If needed we can strain the pulp with hot water which was reserved.
Transfer the grape juice to a bottle and place it in fridge until use. We can store this upto 3 weeks.
To Prepare Grape Shikanji / Grape Soda:
In a small bowl or dish combine chilly powder, cumin powder, chaat masala, pepper powder and salt.
In a serving glass add 1/4 cup grape concentrate.
Add 1/4 tsp prepared masala mix, stir well.
Add ice cubes and stir well.
Add chilled club soda, stir and serve grape soda...Enjoy!
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